Name: Keto Tiramisu Chaffle Cake
Yield: 6
Ingredients: 4 large eggs -; 1/2 c. blanched finely ground almond flour -; 2 tsp. pure vanilla extract -; 2 tbsp. granulated Swerve -; 1 tsp. baking soda -; 2 c. shredded mozzarella -; Cooking spray -; 4 egg yolks -; 1/4 c. granulated Swerve -; 16 oz. mascarpone cheese, softened -; 1 1/2 c. heavy cream -; 1 tsp. pure vanilla extract -; 1 tbsp. Unsweetened cocoa powder -; 1 tsp. Swerve confectioners' -; 1/4 tsp. instant espresso powder -; 2 1/2 c. strongly brewed coffee -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Keto Tiramisu Chaffle Cake

1. 4 large eggs -

2. 1/2 c. blanched finely ground almond flour -

3. 2 tsp. pure vanilla extract -

4. 2 tbsp. granulated Swerve -

5. 1 tsp. baking soda -

6. 2 c. shredded mozzarella -

7. Cooking spray -

8. 4 egg yolks -

9. 1/4 c. granulated Swerve -

10. 16 oz. mascarpone cheese, softened -

11. 1 1/2 c. heavy cream -

12. 1 tsp. pure vanilla extract -

13. 1 tbsp. Unsweetened cocoa powder -

14. 1 tsp. Swerve confectioners' -

15. 1/4 tsp. instant espresso powder -

16. 2 1/2 c. strongly brewed coffee -

How to cook deliciously - Keto Tiramisu Chaffle Cake

1. Stage

Make the chaffles: Preheat waffle iron to medium-high. In a large bowl, beat eggs. Whisk in almond flour, vanilla, granulated Swerve, and baking soda until well combined. Stir in mozzarella.

2. Stage

Grease waffle iron with cooking spray, then pour a quarter of the batter into the waffle iron and cook until light golden, about 2 to 3 minutes. Let cool on a wire rack. Repeat 3 times.

3. Stage

Make the filling: Bring a medium saucepan filled about 2" full with water to a simmer over medium heat. In a large heatproof bowl, combine egg yolks and granulated Swerve and set over the simmering pot. Whisking constantly, cook mixture over medium-low heat, until doubled in volume and velvety smooth, about 5 minutes. Remove from heat and whisk in mascarpone until smooth. Let cool slightly.

4. Stage

Meanwhile, in a large bowl, beat heavy cream and vanilla. Beat until stiff peaks form, about 5 minutes. Fold whipped cream into mascarpone custard just until combined. Set aside.

5. Stage

Make the cocoa mixture: In a small bowl, whisk the cocoa, Swerve confectioners', and espresso powder.

6. Stage

Dip chaffles into coffee. On a large plate or platter, arrange one chaffle. Dust generously with cocoa powder mixture. Top with a quarter of the filling, and spread into an even layer, leaving about a 1/4" border around the edges. Repeat with remaining chaffles, filling, and cocoa powder.

7. Stage

Cover and refrigerate for 2 hours, or up to overnight. Serve chilled.