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Upgraded Keto Caramel Tiramisu

nikisimone
1 day ago
5 min read

This tiramisu is an upgraded version of one of the first videos I ever made—video number four, to be exact. The upgrade is a keto caramel sauce that takes this classic dessert to a whole new level. Traditional, authentic tiramisu recipes are made with Marsala, a wine fortified with brandy or grape spirits during the fermentation process. Marsala is often whipped with egg yolks and sugar over a double boiler to create a rich custard base called zabaglione. However, using Marsala would increase the carb count significantly, which is why I am using my keto caramel sauce instead. It gives the dessert the richness of Marsala without the high carb count.



For this recipe, you will need a batch of my keto lady fingers. You will not need the entire batch, but you will need approximately 18 cookies (https://youtu.be/QKSQ50LWegw). The remaining components are the cream made with mascarpone cheese and egg yolks, which will be mixed with the caramel sauce, and the espresso mixture, which you will use to soak the lady fingers for several seconds as you assemble the dessert.



Traditional tiramisu is dusted with cocoa powder right before serving. I prefer to drizzle my keto caramel sauce over the top. For this version, I made my caramel sauce recipe with a little less heavy cream so the sauce came out slightly thicker.



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Anchor Hocking 8x8 dish: https://amzn.to/4h7O6AV

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Monkfruit Extract Powder: https://amzn.to/3EdZUww

Caramel Extract: https://amzn.to/3L6YkFp


(These are affiliate links, which means purchases made through them help support my family and channel. Thank you so much for your continued support—it truly means a lot.)


Cream and Caramel Sauce Recipes


Ingredients


Cream

3 Egg Yolks, room temperature

1 Cup (8 oz.) Heavy Cream

1 - 8 oz. Tub Mascarpone Cheese, room temperature

Optional: 1 tsp. Vanilla Extract or Keto Vanilla Bean Paste (https://youtu.be/J9y9cJKDNdk)

Optional: Caramel Extract, to taste

Liquid Stevia (Optional, to taste)


Caramel Sauce

80 g Allulose

1 Tbs. Water

2 Tbs. Heavy Cream

1 Tbs. Butter


Instructions


  1. It is best to begin the cream and the caramel sauce at the same time. The caramel sauce will be incorporated into the cream at the end.

  2. Place the egg yolks in a small mixing bowl, it is easiest to whip with a hand mixer fitted with a whisk attachment

  3. In a small saucepan, combine the allulose and water.

  4. Begin heating the allulose mixture while whipping the egg yolks on medium speed.

  5. Heat the allulose mixture to approximately 350 degrees while whipping the egg yolks until they are light in color. Ideally, both should be ready at about the same time. If the egg yolks are cold and not whipping up enough, you can hold the bowl over the pan with the allulose-water mixture while whipping for about 30 seconds. The heat from the liquid will help increase the volume of the egg yolks more quickly.

  6. Continue simmering the allulose until it becomes a medium caramel color. You can also tell it is ready when it begins to smell slightly like burnt sugar. Remove from the heat, then add the butter and heavy cream. Swirl the liquid in the pan until it stops bubbling.

  7. With the mixer on medium-high speed, slowly pour the caramel sauce into the egg yolks in a thin, steady stream, aiming the stream where the beater and egg mixture meet. This should take about 30 seconds. Continue beating on high for about 1 1/2 to 2 minutes, until the mixture has cooled and is thick and creamy.

  8. Change your mixer attachment from the wire whisk to a standard beater. This is optional, but the beaters will work better. In a medium bowl, add the mascarpone cheese and beat slightly. Add a splash of heavy cream and beat on low until the cream is incorporated. Continue adding the cream a little at a time, beating until all the cream is incorporated. Add liquid stevia and caramel extract, if desired. Beat on medium-high until stiff peaks form, being careful not to over beat.

  9. Once stiff peaks have formed, add the egg and caramel sauce mixture. Beat again until the sauce is mixed in and stiff peaks are achieved once again


Coffee dip

8 oz Water

2 Tbs. Espresso Powder

Liquid Stevia, to taste

Caramel Extract (optional)


Place the water, espresso powder and flavorings, if desired, in a medium-size, flat bottom bowl or pan. This liquid will be used to soak the lady fingers before placing them into the dessert.


Lady Fingers


Assembly

  1. Assemble the dessert in an 8 x 8" pan.

  2. Place several lady fingers into the bowl with the espresso liquid, flipping them over several times so the liquid is absorbed on all sides. Do not allow them to soak until they become soggy.

  3. Place the espresso-soaked lady fingers into the bottom of the 8 x 8-inch pan, and continue soaking and placing them until the bottom of the pan is covered. Approximately 8 lady fingers should cover the bottom of the pan. Cover the lady fingers with half of the cream-caramel sauce mixture, then spread it evenly with an offset spatula.

  4. Repeat step 3 to make one more layer of lady fingers and cream-caramel mixture. Use an offset spatula to smooth the top layer.

  5. Chill for about 4 hours before serving. Serve and enjoy!


Macros- 1/8th


330 Calories

31g Fat

14g Total Carbs

less than 1g Fiber

11g Sugar Alcohol

3g Net Carbs

13g Protein


If you’re in the Lower 48, visit my website to order High Protein/Low Carb White Bread, keto brownies, or keto breakfast baked goods: Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


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