• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

Such an easy keto dessert to make if you want a quick treat to snuggle down to Netflix with or a great one if you’re having a dinner party. Simply multiply up or down the number of glasses for guests you have.
Prep Time
10 mins
Cook Time
15 mins
Course
Dessert
Cuisine
British, Italian
Servings
6
Calories
460 kcal

INGREDIENTS

1x
2x
3x
Sponge Base
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1/2 cup / 50g Almond flour regular, not super-fine. Ground almonds work well.
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3 tbsp / 30g coconut flour
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2-3 tbsp powdered erythritol (depending on your sweet tooth)
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1/4 tsp baking soda
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1/3 tsp cream of tartar
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1 1/4 tbsp whey protein powder
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3 eggs
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2 tbsp coconut oil or melted butter
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3 tbsp almond milk or coconut milk unsweetened
Coffee Rum Drizzle
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3/4 cup freshly brewed filtered coffee
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1/4 cup dark rum or 1 tsp rum extract
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3 tbsp powdered erythritol
Mascarpone Cream
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3/4 cup plus 2 tbsp / 210g mascarpone
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1 3/4 cup / 440g double or heavy cream
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1/3 tsp cacao powder
INSTRUCTIONS

Preheat the oven to 375F / 190C/ 170C fan.
Base
In a clean bowl whisk the egg whites using an electric whisk until soft peaks form. Gently fold the egg whites into the yolks. Be careful not to over mix so they don’t deflate.
Place the dry ingredients in a mixing bowl. (Almond and coconut flours, whey protein, cream of tartar, baking soda and salt.) Stir until combined. Add the melted coconut oil or butter, almond milk and egg mix and fold until combined.
Line a small baking tray (9 x 6 inch) with parchment paper. Pour the low-carb batter into your baking tray and smooth the top with a spatula. Bake in the oven for about 15 mins until golden and you can insert and remove a skewer without crumbs sticking. When done, allow to cool before slicing into small squares (roughly 40.)
Coffee Rum Drizzle
Mix all the ingredients together in a bowl until dissolved. Add the sponge to the coffee rum drizzle and toss to coat. Don’t leave them in the mix too long as you want them infused but not soaking so they go soggy!
Mascarpone Cream
In a clean bowl, whip the mascarpone and cream together using an electric whisk until firm. Option to add a sweetener if you prefer it sweet.
VIDEO
The recipe makes 6 generous portions which I filled into 200ml glasses.
You”ll consume only a fraction (about 1/4) of the coffee rum drizzle, which is reflected in the recipe calculation.
Enjoy straight away or place in the fridge to chill for about an hour. I prefer mine cold!
NUTRITION
Calories: 460kcal
Protein: 8.1g
Fat: 45g
Fiber: 1.9g
Sugar: 4.6g