Servings: 8 servings
Calories: 300kcal
Ingredients
- 1 cup almond flour
- 1/4 cup erythritol or preferred keto sweetener
- 4 large eggs separated
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1 1/2 cups mascarpone cheese
- 1 cup heavy cream
- 1/4 cup erythritol or preferred sweetener
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee
- 1 tbsp rum or sugar-free coffee liqueur optional
- Unsweetened cocoa powder
Instructions
- Preheat your oven to 350F (175C) and line a baking sheet with parchment paper.
- Beat the egg yolks and sweetener until light and fluffy. Add almond flour, baking powder, and vanilla extract, mixing until smooth. In another bowl, beat the egg whites until stiff peaks form, then fold them gently into the yolk mixture.
- Spread the batter onto the prepared baking sheet and bake for 15-18 minutes until lightly golden. Let cool, then cut into squares or strips.
- Whip the mascarpone cheese, heavy cream, sweetener, and vanilla extract until smooth and fluffy.
- Combine the coffee and rum (if using) in a shallow dish. Dip each piece of sponge cake into the coffee mixture, then layer in a serving dish. Spread a layer of mascarpone cream on top. Repeat with another layer of soaked sponge and mascarpone cream.
- Dust with unsweetened cocoa powder and refrigerate for at least 2 hours before serving.
Notes
Chef's Tip: Dip the sponge pieces quickly - a one-second dunk per side is enough. Soak too long and the sponge falls apart before you can layer it. Keto Swap: traditional ladyfinger cookies are replaced with an almond flour sponge cake.
Nutrition
Calories: 300kcal | Protein: 8g | Fat: 27g | Fiber: 2g
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