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

keto bagel

Dough

3 cups shredded mozzarella or cheddar

1 1/2 cups almond flour (I used winco bulk)

2 tsp xantham gum (winco bulk

4 Tbsp. cream cheese

2 eggs

Toppings (to taste)

Sesame seeds
sunflower seeds

Poppy seeds

Onion Powder

Garlic Powder

I put coconut oil spray on top of one of the bagels as a test to see if it would help keep the seeds/flavouring on top and it seemed to work.

Preparation • Preheat oven to 400°

• In a bowl mix the almond flour, xantham gum, and eggs until combined

• Place mozzarella or cheddar and cream cheese in a medium pot  or microwave and cook on low heated until melted
• Once the cheese is melted, combine with the other mixture. Knead until thoroughly combined I used a fork

• Roll the dough into log shapes and rest them into your donut pan  then sprinkle your toppings • Bake for 18 minutes

I made 6 bagels and kept them in the fridge.

MACROS

396 Calories/7g NET Carbs/54g Fat/17g Protein

keto twinkie

Protein Cake
2  scoops  Protein Powder
1/4 cup  almond flour
1 1/2 tsp Baking powder
*mix set aside in separate bowl*

1/2 tsp Cream of Tartar
2 large eggs
1/3 cup Cream Cheese softened in micro
1/4 cup  sour cream
4 tbsp Butter kerrygold
10 drops  Liquid Stevia or 2 tsp swerve erithytol sweetner
1 tsp  Vanilla Extract

Vanilla Frosting
1/4 cup Butter kerrygold
1/2 cup confectioner swerve

1 tbsp Heavy Whipping Cream whipped
1/2 tsp  Vanilla

Chocolate Frosting
1/4  cup  Butter
1/2 cup  confectioner sugar
2 tbsp Coco Powder
1 tbsp Heavy Whipping Cream
1/2 tsp  Vanilla Extract
Servings:
7
cakes

Instructions
Cake
Combine all dry ingredients in a bowl and set aside.
whip eggs 50 strokes or 2 min with mixer add cream of tarter.
Combine room temperature butter, cream cheese and sour cream in a bowl.
Add eggs, vanilla extract, liquid stevia or swerve and combine well.
Gently fold dry ingredients into wet ingredients. Make sure not to over mix! Lumps are okay.
Pour mixture into a loaf pan and bake at 325 for 30 minutes.
Allow to cool and then cut in half length wise. Cut two halves into 4 equal pieces and then 4 more equal pieces to resemble 8 mini cakes as seen above! Enjoy!