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Keto chia seed Tiramisu

Keto chia seed Tiramisu
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Keto chia seed Tiramisu

Servings

5

servings
Prep time

20

minutes
Cooking time

2

hours 
Calories

351

kcal

Ingredients

  • Chocolate coffee chia layer:

  • 1 cup warm unsweetened almond or non-dairy milk of choice (240 ml/ 8 fl oz)

  • 1/2 tsp sugar-free vanilla extract

  • 2 1/2 tbsp cacao powder (14 g/ 0.5 oz)

  • 2 tbsp brewed coffee (30 ml) or 1/2 tsp instant coffee

  • 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)

  • 4 tbsp chia seeds (32 g/ 1.1 oz)

  • Vanilla cream chia layer:

  • 1/2 cup warm unsweetened almond or non-dairy milk of choice (120 ml/ 4 fl oz)

  • 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)

  • 1/2 tsp sugar-free vanilla extract

  • 3 tbsp chia seeds (24 g/ 0.9 oz)

  • 3 tbsp whipped coconut cream or heavy whipping cream (45 ml)

  • Tiramisu cream layer:

  • 2 large egg yolks

  • 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)

  • 1 tsp sugar-free vanilla extract or use 1/2 tsp vanilla + 1/2 tsp rum extract

  • 1/4 cup mascarpone cheese or coconut cream (60 g/ 2.1 oz)

  • 1 cup heavy whipping cream or coconut cream (240 ml/ 8 fl oz)

  • 1/2 to 1 tsp cacao powder for dusting

  • Optional: 5 tbsp grated sugar-free dark chocolate or 90% dark chocolate (25 g/ 0.9 oz)

Directions

  • To make the chocolate chia pudding layer, mix 1 cup of warm non dairy milk, 1/2 tsp vanilla, 2 1/2 tbsp cacao powder, coffee and 1/4 cup powdered sweetener. Add 4 tbsp chia seeds and let sit for 15 to 20 minutes to thicken.
  • To make the vanilla cream chia pudding, mix 1/2 cup of warmed non dairy milk, 2 tbsp sweetener and 1/2 tsp vanilla extract. Add 3 tbsp chia seeds and let sit for 15 to 20 minutes to thicken. Fold in 2 tablespoons of whipped cream or coconut cream.
  • To make the Tiramisu cream layer, place the egg yolks, remaining powdered sweetener and vanilla extract into a heat-resistant bowl. Beat the mixture until pale and creamy.
  • Place the bowl on top of a saucepan with simmering water. Reduce the heat and cook for 5 to 7 minutes, stirring constantly, until the mixture is lighter in color, increased in volume, and a little frothy.
  • Take off the heat. Add the mascarpone to the whipped yolks. Whisk until smooth.
  • In a separate bowl, whip the heavy cream at high speed until stiff peaks form. Gently fold the mascarpone yolk mixture into the whipped cream.
  • To assemble the jars, divide the chocolate layer between 5 jars, followed by the vanilla layer.
  • Top with the tiramisu layer, and then dust with cocoa powder.
  • Optionally, add grated dark chocolate.
  • Chill for a few hours and serve. Can be stored in a refrigerator for up to 3 days.

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