58 minutes ago recipe & photo by Anela Tripkovic![Anela Tripkovic]()
, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dessert
, nutritional review by Jill Wallentin
in Recipes, Dessert Keto cottage cheese tiramisu
This creamy keto cottage cheese tiramisu is an easy low-carb, gluten-free, higher-protein dessert made with espresso-cocoa almond crumble, mascarpone, and cottage cheese. Layered and chilled, it turns soft and ladyfinger-like with a dusting of cocoa. Perfect as a light dessert.
USMetric
servingservings
Ingredients
Coffee-Almond Crumble
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- 1½ oz. 45 g butter
- 2 tbsp 2 tbsp powdered erythritol
- 2 tsp 2 tsp instant coffee powder
- 1 tbsp 1 tbsp cocoa powder
- 1 pinch 1 pinch salt
Marcarpone filling
- 1 cup (7½ oz.) 240 ml (210 g) cottage cheese
- 3½ oz. (7 tbsp) 100 g (100 ml) mascarpone cheese
- 1⁄3 cup 80 ml heavy whipping cream
- ¼ cup (1¼ oz.) 60 ml (32 g) powdered erythritol
- 1½ tsp 1½ tsp instant coffee powder
- 1 tsp 1 tsp vanilla extract
- 1 pinch 1 pinch salt
- 1 tbsp 1 tbsp cocoa powder for dusting (optional)
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Making low carb simple
Instructions
- Preheat the oven to 170°C (340°F).
- Combine the almond flour, melted butter, erythritol, espresso powder, cocoa, and salt.
- Spread the mixture on a lined baking sheet in a single layer and bake for about 15–20 minutes, or until dry, then cool completely.
- Blend the cottage cheese until smooth in a blender or food processor.
- Add the mascarpone, erythritol, espresso powder, vanilla, and salt, then blend until smooth.
- Whip the heavy cream in a separate bowl to soft peaks and gently fold it into the cottage cheese mixture.
- Crumble the cooled coffee-almond mixture.
- Layer some of the crumble in dessert glasses, top with filling, and repeat 2 or 3 times depending on glass size.
- Refrigerate for at least 3 hours.
- Dust with cocoa powder just before serving.
Recipe notes
The crumble softens after chilling into a nearly ladyfinger-like texture.
Dust with cocoa only just before serving — early dusting soaks up liquid and looks less velvety.
Use plain espresso powder, not 3-in-1 mixes.
