This is a delicious and healthy dessert for those following a low-carb or keto diet. My husband prefers this version over the classic one.
This version of the Italian dessert stands out by keeping the authentic taste, but uses healthier alternatives instead of traditional ingredients.
Servings: 6
Preparation time: 4 hours
Features: Keto | Low-carb | Gluten-free | Flour-free
Nutritional value per serving:
- Protein: 14 g
- Calories: 435
- Fat: 43 g
- Carbohydrates: 8 g
…of which net carbs: 6 g
Ingredients
For the cake:
- 4 eggs
- 130 g erythritol
- 100 g melted butter
- 1 tsp baking powder
- 140 g almond flour
For the cream:
- 260 g mascarpone
- 500 ml heavy cream
- 4 tbsp erythritol
For serving:
- 4 tbsp cocoa powder
- 240 ml coffee
Tip!
You can make the coffee either black or with milk.
You can substitute the heavy cream with thick coconut cream.
Erythritol is a sweetener that doesn’t raise blood sugar levels. You can choose other preferred alternatives.
Preparation
Cake:
Preheat the oven to 175°C and prepare the cake pan.
Whisk the egg whites.
In a separate bowl, mix the egg yolks with the erythritol. Add the butter and baking powder, then stir in the almond flour. Slowly fold in the egg whites.
Bake for 10-15 minutes and let it cool for at least 3 hours.
Cream:
Whip the heavy cream and mix in the mascarpone and erythritol.
Serving:
Cut the cake into several layers, soak with coffee. Layer the cake and cream, and sprinkle cocoa powder on top for decoration.
Refrigerate for at least 3 hours before serving.
Enjoy!