Keto Tiramisu Chaffle Cake

Step 1Make the chaffles: Preheat waffle iron to medium-high. In a large bowl, beat eggs. Whisk in almond flour, vanilla, granulated Swerve, and baking soda until well combined. Stir in mozzarella.

Step 2Grease waffle iron with cooking spray, then pour a quarter of the batter into the waffle iron and cook until light golden, about 2 to 3 minutes. Let cool on a wire rack. Repeat 3 times.

Step 3Make the filling: Bring a medium saucepan filled about 2" full with water to a simmer over medium heat. In a large heatproof bowl, combine egg yolks and granulated Swerve and set over the simmering pot. Whisking constantly, cook mixture over medium-low heat, until doubled in volume and velvety smooth, about 5 minutes. Remove from heat and whisk in mascarpone until smooth. Let cool slightly.

Step 4Meanwhile, in a large bowl, beat heavy cream and vanilla. Beat until stiff peaks form, about 5 minutes. Fold whipped cream into mascarpone custard just until combined. Set aside.

Step 5Make the cocoa mixture: In a small bowl, whisk the cocoa, Swerve confectioners', and espresso powder.

Step 6Dip chaffles into coffee. On a large plate or platter, arrange one chaffle. Dust generously with cocoa powder mixture. Top with a quarter of the filling, and spread into an even layer, leaving about a 1/4" border around the edges. Repeat with remaining chaffles, filling, and cocoa powder.

Step 7Cover and refrigerate for 2 hours, or up to overnight. Serve chilled.

Keto Tiramisu Chaffle Cake

Ingredients

For the Chaffles

For the filling:

For the cocoa:

Directions

Keto Recipes