Keto Strawberry Tiramisu #dessert #cake #keto #tiramisu #keto

This keto strawberry tiramisu is a basic treat that is ideal for summer. Layers of low carb wipe cake, strawberries and mascarpone makes a smooth pastry you will adore.

In the event that you are searching for a simple strawberry low carb dessert, at that point check out this. We love tiramisu and what's not to adore about it? Layers of cream and wipe with extraordinary solid flavors. I've made tiramisu forms of cupcake and cheesecake, yet this time have made a mid year adaptation with strawberries.

I feel that I am somewhat reckless with calling this a strawberry tiramisu as there's no liquor or espresso in it. I pondered upon called this a play as it's layers of strawberries, wipe and cream. I incline toward a tiramisu over a play, so tiramisu it is!

This strawberry tiramisu is better the following day. The cream and layers set, and the flavors create. I made the lethal blunder of going out for "shenigans" with my companions and leaving the half eaten strawberry tiramisu with the Chief Taster for the evening. I never observed it again. He says he gave it a decent home.

Also try our recipe : ESPRESSO MOCHA MACARON WITH SALTED DARK CHOCOLATE FILLING #healthydiet #keto #mocha #chocolate #salted

Ingredients :

STRAWBERRY SAUCE

• 1 cup strawberries chopped
• 1 teaspoon lemon juice
• 1 tablespoon erythritol
• 1/2 cup water

VANILLA SPONGE

• 1/2 cup butter, unsalted softened
• 1/2 cup erythritol
• 4 eggs separated
• 1 tablespoon vanilla extract
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup water

CREAM MIXTURE

• 1 cup mascarpone cheese
• 1 cup cream, whipping
• 2 tablespoons erythritol, ground
• 1 tablespoon vanilla extract
• 2 cups strawberries, sliced

Instructions :

STRAWBERRY SAUCE

• Chop the strawberries into small pieces and place in a saucepan.
• Add the lemon juice, erythritol and water and cook for 5 minutes on a medium heat until the strawberries are slightly soft. Add more water if the mixture becomes too dry.
• Remove from the heat and set aside to cool.

VANILLA SPONGE

1. Pre-heat oven to 180C/350F degrees
2. Line a 8-inch square baking tin with parchment paper
3. Whisk the butter with the erythritol until creamy
4. Add the egg yolks and vanilla and continue to whisk.
5. Add the coconut flour, salt and baking powder and mix well.
6. Add the water if the mixture is too stiff.
7. In a separate bowl whisk the egg whites to stiff peaks.
8. Gently fold in the egg whites and mix until combined
9. Spoon into the tin, evenly smooth out the cake mixture.
10. Bake for 25 minutes until the sponge is golden and firm.
11. Remove from the oven and cool.

Source : bit.ly/30CSlwq

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