Keto Desserts

Tiramisu Ice Cream Bites

By: Maria Emmerich
Keto Desserts

A Note from Maria

Many of you know this already, but my son Kai is a true Ethiopian at heart and has always LOVED anything coffee flavored! For his birthday, he prefers Tiramisu over any other cake! 

Tiramisu can be time consuming making the keto lady fingers but I usually don’t mind doing that for him.

If you like this recipe, and want to try others like it, make sure to check out all the CookBooks Maria Emmerich has written.

  1. Keto: The Complete Guide to Success on The Ketogenic Diet, including Simplified Science and No-cook Meal Plans
  2. Keto Comfort Foods: Family Favorite Recipes Made Low-Carb and Healthy
  3. Keto Restaurant Favorites: More Than 175 Tasty Classic Recipes Made Fast, Fresh, and Healthy
  4. Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight

Tiramisu Ice Cream Bites
Prep: minutes 
Cook Time: minutes 
Yield: servings
20    Ladyfingers 
3    Large Eggs Separated 
1/4  cups  Swerve Sweetener 
1  teaspoon  Vanilla Extract 
1/2  cups  Blanched Almond Flour 
3/4  cups  brewed decaf espresso or strong brewed decaf coffee 
1/4  cups  Swerve Sweetener 
1  teaspoon  Rum extract 
1/2  teaspoon  Vanilla Extract 
1  cups  Heavy Cream 
1    8 ounce package Marscapone Cheese, Softened 
1/4  cups  ALLULOSE  
1  tbsp  unsweetened cocoa powder 
1/2  tbsp  Swerve Confectioners 

1. Preheat the oven 375°F. Line 2 rimmed baking sheets with parchment paper.

2. Make the ladyfingers: Put the egg whites in a medium-size bowl and the yolks in a larger bowl. Using a hand mixer, in a medium-sized bowl, beat the 3 egg yolks with the sweetener for about 4 minutes, until lightened in color , then stir in the vanilla. In a separate bowl, beat the 3 egg whites until stiff peaks form. Fold the almond flour and baking powder into the egg whites, making sure not to overmix the batter. Fold in the egg yolk mixture. Place the batter in a pastry bag fitted with a tip or in a large resealable plastic bag with ½ inch snipped off one of the corners. Pipe the batter onto the lined baking sheet in 4-inch-long by 1-inch-wide strips, about 2 inches apart. Bake for 6 to 8 minutes, until they are light golden. Remove from the oven and allow to cool in the pan. Then break each lady finger in ½ and place one in each slot of 2 (12 muffin) silicone muffin pan.

3. Make the coffee dip: In a small bowl, mix the espresso, sweetener, and extracts until well combined. Spoon equally over ladyfingers in the silicone muffin pans. Set aside.

4. Place the heavy cream in a large bowl and using hand mixers, combine until stiff peaks form. Add the softened mascarpone and sweetener. Taste and adjust sweetness to your liking. Dollop a few tablespoons onto each layer of soaked ladyfingers.

5. To garnish, place the unsweetened cocoa powder and sweetener in a small bowl, stir to combine. Dust each ice cream bite with the cocoa powder mixture.

6. Place in the freezer for 4 hours or until frozen.

7. To serve, remove from the freezer and pop them out of the muffin tin while completely frozen. Place on dessert plates about 15 minutes before serving to soften a little.

8. Store in airtight container in the freezer for up to one month.

For more recipes like this one, check on Maria’s Ketogenic Quick and Easy Cookbook


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