Ingredients:

For the Cake:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated erythritol or any keto-friendly sweetener
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened almond milk or coconut milk

For the Tiramisu Filling:

  • 8 oz mascarpone cheese, softened
  • 1 cup heavy cream
  • 1/2 cup powdered erythritol or any keto-friendly sweetener
  • 1 teaspoon vanilla extract
  • 1/4 cup strong brewed coffee, cooled

For Assembly:

  • Unsweetened cocoa powder for dusting
  • Additional brewed coffee for soaking the cake layers (optional)

Instructions:

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another large bowl, beat the softened butter and granulated erythritol until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the unsweetened almond milk. Begin and end with the dry ingredients.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

For the Tiramisu Filling:

  1. In a mixing bowl, beat the mascarpone cheese until smooth.
  2. In a separate bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
  3. Gently fold the whipped cream into the mascarpone cheese until well combined.
  4. Stir in the brewed coffee.

Assembly:

  1. Once the cakes are completely cooled, slice each cake in half horizontally, creating four layers.
  2. Place one cake layer on a serving plate. Optionally, brush the layer with brewed coffee for extra flavor.
  3. Spread a layer of the tiramisu filling over the cake layer.
  4. Repeat with the remaining layers, finishing with a layer of the tiramisu filling on top.
  5. Dust the top of the cake with unsweetened cocoa powder.
  6. Refrigerate the Tiramisu Cake for at least 4 hours or overnight to allow the flavors to meld.
  7. Slice and serve chilled. Enjoy your keto-friendly Tiramisu Cake!