Who doesn’t fancy tiramisu? Coffee haters? But there are so many alternatives out there!
Conclusion: Everybody likes tiramisu.
This matcha tiramisu recipe goes out to all the low-carb fellows, who would like to enjoy some of the “lift me up” treatment, and who don’t necessarily always look for the most conventional treats.
I’ve loved the taste of matcha green tea forever. Besides, it’s really healthy.
On the other hand, when it comes to matcha latte and such, I can’t really go out to many places and get a low carb, sugar-free version.
Well, I can’t actually claim this is still the fact nowadays, but when I was visiting the States or Canada (quite a few years ago), I couldn’t find a sugar-free version. I wasn’t living low carb at the time, so I didn’t even think of finding one with cream (or something) instead of milk. If this has changed, do let me know. I’d love to fly overseas again sometime soon and indulge in a ketogenic matcha “latte”.
Enough for now. Here’s the recipe for low-carb matcha tiramisu: A combination of my love for tiramisu, matcha green tea, and carbophobia. The latter is, of course, a joke, especially if you consider that these green delicate sweets are not innocently low in carbs. I guess I could eventually think of a lower carb version, especially if my readers show interest.
Now, to the green stuff, full of fats and antioxidants!
Keto Low-Carb Matcha Tiramisu
- You can make these any shape you like. I decided to go for round and make the tiramisu in glasses. That’s why I used muffin silicone baking mold and greased it a bit.
- Preheat the oven to 375°F (190°C).
- Separate egg whites from yolks. Using a stand electric mixer, start beating the whites. Add a pinch of salt.
- When almost peaky, add cream of tartar, baking powder, and half of the erythritol. Continue mixing until very stiff.
- In a separate bowl, stir together ground almonds and coconut flour, which has been passed through a fine sieve.
- In another bowl, mix the egg yolks with the rest of the erythritol, vanilla extract, and orange zest, until bubbly and pale yellow.
- Gently mix in the coconut-almond mixture until fully incorporated.
- Start adding the egg whites. You will probably want to use an electric hand mixer to mix in almost half of the egg whites. Finish with carefully stirring in the other half of the egg whites, using a spatula. Try to keep a somehow fluffy volume.
- Start filling the muffin molds. Use 8 equal amounts of the batter for 8 tiramisu cookies.
- Bake for 15 - 20 minutes, until the toothpick, inserted in the middle, comes out clean. Watch not to over bake (the “ladyfingers” shouldn’t become brown like the two on the left side of the photo).
- Set aside to cool completely.
- In a small saucepan, mix together erythritol, water, IMO syrup, and rum. Bring to a boil. Reduce heat to low and simmer until combined (a couple of minutes).
- Add the matcha powder and whisk until dissolved. Set aside.
- In a small bowl, whisk together matcha powder and ½ tbsp. of hot water until dissolved. Set aside.
- In a bowl, using a hand electric mixer, mix together egg yolk and erythritol (on a medium-high speed) until thick and pale yellow.
- Add the mascarpone and beat until combined (around 1 minute).
- Now add the matcha tea mixture and beat until combined. Set aside.
- Using a stand electric mixer, whisk the chilled heavy whipping cream until medium peaks are formed. When halfway done, add in stevia extract. Set aside.
- Using a rubber spatula, quickly but gently fold ⅓ of the whipped cream into the mascarpone mixture. Repeat this step a couple of times more until you use up all the whipped cream. Try not to lose the volume.
- In the end, mix the egg white until soft peaks are formed. Using a rubber spatula, quickly fold it into the matcha mascarpone cream mixture. Try not to lose the volume.
MATCHA TIRAMISU ASSEMBLY
- Take 4 glasses that will suit the “ladyfinger” size and shape. Put 4 “ladyfingers “on the bottom of each glass. Move the cookies carefully, as they might be quite fragile. Don’t worry if they break, just put the bits into glasses.
- Pour 1 tbsp. of matcha syrup onto each lady finger. At this point, I also soaked the rest of the lady fingers, which were still sitting in molds.
- Cover with half of the matcha mascarpone cream mixture (distribute evenly among the 4 glasses).
- Make one more layer, using the already soaked “lady fingers” and matcha mascarpone cream.
- Refrigerate for at least two hours (I suggest overnight). Before serving, dust the top of each tiramisu with some matcha powder.
- Serve and enjoy!
MORE KETO MATCHA RECIPES TO TRY!
If you love this low-carb keto recipe, I recommend you also try: