Keto Tiramisu

Keto Tiramisu Sugar free

Make the keto twinkies and let cool removing them from molds. brew strong esspresso.

Ingredients
6 Egg yolks (room temperature)
1/2  Cup granulated Swerve erithytol
1 Cup heavy whipping cream*
1 container 8 oz mascarpone cheese 

1 8oz cream cheese softened
14 baked Keto twinkies cut in half
5 Tbs unsweetened cocoa powder
1  Cup instant coffee + 1/2 cup dark rum liqueur ( for dipping the twinkies)

You will need a 9”x13” Baking pan 

Directions
Step 1
Beat the egg yolks and sugar on high speed until it’s fluffy and pale color 3-4 minutes
Add mascarpone and cream cheese and beat on low speed to combine into smooth mixture
In another bowl beat cold heavy whipping cream until it forms stiff peak
Gently fold together the whip. cream and egg/cheese mixture ,use spatula and try not to deflate the mixture,add in a few additions not at once
Step 2
Dip the twinkie in coffee/liqueur mixture (do it quickly, don’t immerse for too long to avoid soggy cake) and lay on the pan
Step 3
Pour a generous amount of prepared cream on your cookies ,spread out evenly and dust with cocoa powder
Continue doing the same process with second layer
Dust the cake with cocoa powder and place in a fridge at least 8-10 hours,before serving
Enjoy!

Notes
*You can substitute the heavy whipping cream with the remaining 6 egg whites, by beating those into a stiff meringue
*I used cocoa mascarpone that’s why the cake color is different from classic Tiramisu color, if you like this color better,just add 1 ½ tbs cocoa powder to your egg/cheese mixture