Ingredients

The following ingredients have 4 Servings
  • 1 batch vanilla cake (* See notes)
  • 1 1/4 cups cashews
  • 1/2 cup milk of choice (I used almond milk)
  • 1/3 cup keto maple syrup (can use maple syrup or agave )
  • 5 tablespoon coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 13.5 oz cans coconut milk (chilled)
  • 2 tablespoon sugar free powdered sugar
  • 1 1/2 cups coffee (chilled)
  • 1 tablespoon keto maple syrup (optional)
  • 1/4 cup cocoa powder

Instruction

  • Prepare your sponge cake as directed. Once cooled, slice into 1 x 2-inch slices and place in a shallow bowl.
  • In a blender or food processor, add your cashews, almond milk, sugar free syrup, coconut oil, lemon juice and vanilla extract. Blend until smooth and creamy.
  • In a large mixing bowl, add the hardened cream portion from the cans of the coconut milk. Reserve the excess liquid for another use. Add your powdered sugar and beat using a hand mixer until flufy.
  • Gently fold through the cashew cream into the whipped coconut cream until combined.
  • Put together your tiramisu. Grease an 8 x 8-inch baking dish. Using a rubber spatula, spread out a thin layer of the mascarpone on the bottom. Next, pour the coffee syrup over the slices of cake. Place a single layer of the sliced cake, before adding another layer of the mascarpone. Repeat once more, before spreading the top with the remaining mascarpone.
  • Refrigerate the tiramisu for at least 2 hours, or overnight. Once set, dust with cocoa powder.