Keto Tiramisu

Ingredients:

3 eggs

1/2 cup Sweet Best Erythritol

1/3 cup of melted butter

1 teaspoon vanilla extract

1 teaspoon baking powder

1 cup almond flour

1/2 cup of coconut flour

1/2 teaspoon salt

1 cup strong coffee, cooled

1 Tablespoon brandy, optional

2 cans (800 ml) of coconut milk, chilled overnight

1 cup powdered Sweet Best Erythritol

2 Tablespoons cacao powder

Directions:

Preheat the oven to 350°F. Line an 8×8-in pan with parchment paper.

Beat the eggs and Sweet Best Erythritol together with a hand mixer or stand mixer until light and fluffy.

Add the melted butter and vanilla extract, then beat again.

Mix the flours, baking powder, and salt in another bowl. Fold in the egg mixture.

Pour dough into the pan and spread out evenly. Bake for 15-20 minutes until lightly golden and a toothpick inserted comes out clean.

Once cooked, remove from the oven and allow to cool completely.

Meanwhile, prepare the coffee and set it aside to cool. Add in the brandy if using.

Spoon out the solid coconut cream from the top of the chilled cans of coconut milk and add to a bowl. Beat with a mixer until light and fluffy – it will take a few minutes.

Beat in the powdered Sweet Best Erythritol gradually and add to taste.

To assemble the jars, use a cookie cutter to cut out rounds of sponge. Dip the sponge rounds in the coffee for a few seconds and allow it to absorb some of the fluid. Place a round at the bottom of each jar.

Spoon a layer of coconut cream in to each jar followed by a sprinkle of cacao powder.

Repeat until you have used up the sponge and cream – you should have between 2-3 layers in each jar depending on the size of your jars. For the final layer, dust with unsweetened cocoa powder.

Add the lids to the jars and place in the fridge to chill for at least 2 hours before serving.