Keto Tiramisu Chaffle Cake – Advice Eating

LUCY SCHÄFFER PHOTOGRAPHY

Keto Tiramisu Chaffle Cake is layered with the delicious flavors of Italian tiramisu and keto-approved cheese-based waffles, aka chaff, for a keto dessert worthy of special occasions. While there are other keto-friendly waffles out there, Chaffels are excellent because they require very few ingredients to come together. We like to eat them either savory or sweet, topped like pizza or dressed like a cinnamon roll.

When you’re on the ketogenic diet, focus on eating low-carb foods that are also high in fat. That means you can’t eat regular sugar (which is why we use Swerve, an erythritol-based sweetener in this and other keto dessert recipes), nor can you eat flour. Luckily, almond flour and mozzarella make a firm (and delicious) batter for the chaff.

To prepare this supreme treat, layer the chaff with a coffee-infused mascarpone cream and generous amounts of cocoa powder. If you’re not sure what stiff peaks look like on the whipped cream, check out our guide to making the best homemade whipped cream. Because Keto Tiramisu Chaffle Cake can be made a day before serving, it’s ideal for dinner parties or occasions when there’s a lot of other cooking preparations to do.

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Cal/Serv:
791

Income:

6

Total time:

3

hours

0

minutes

For the Chaffels

1/2 c.

blanched finely ground almond flour

2 TEA SPOONS.

pure vanilla extract

2 TBSP.

granulated swerve

For the filling:

16 ounces.

Mascarpone cheese, soaked

1 teaspoon.

pure vanilla extract

2 1/2 c.

heavily brewed coffee

For the cocoa:

1 tablespoon.

unsweetened cocoa powder

1 teaspoon.

Swerve Confectioners

1/4 tsp.

Instant espresso powder

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  1. Make the chaff: Preheat waffle iron on medium. In a large bowl, beat eggs. Stir in the almond flour, vanilla, Swerve granules, and baking soda until well combined. Stir in the mozzarella.
  2. Grease the waffle iron with cooking spray, then pour 1/4 of the batter into the waffle iron and bake until lightly golden, about 2 to 3 minutes. Cool on a wire rack. Repeat 3 times.
  3. make filling: Bring a medium saucepan about 2 inches full of water to a simmer over medium-high heat. In a large heatproof bowl, combine egg yolks and granulated Swerve and set over saucepan. Cook, stirring constantly, over medium-low heat until doubled in volume and velvety soft, about 5 mins. Remove from heat, stir mascarpone until smooth, allow to cool slightly.
  4. Meanwhile, in a large bowl, whip together the heavy cream and vanilla. Beat until stiff peaks form, about 5 minutes. Fold the whipped cream into the mascarpone cream until well combined. Put aside.
  5. Make the cocoa mixture: In a small bowl, whisk together the cocoa, Swerve confectioners, and espresso powder.
  6. Arrange chaff on a large plate or platter. Dust generously with cocoa powder mixture. Cover with a quarter of the filling and spread into an even layer, leaving about a ¼ inch border around the edges. Repeat with the remaining chaff, filling and cocoa powder.
  7. Cover and place in the fridge for 2 hours or up to overnight. Serve chilled.

Nutrition (per serving): 791 calories, 21g protein, 26g carbohydrate, 4g fiber, 5g sugars, 73g fat, 43g saturated fat, 563mg sodium

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Keto Tiramisu Chaffle Cake

LUCY SCHÄFFER PHOTOGRAPHY

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