Скачать или смотреть HOW TO MAKE KETO TIRAMISU CHEESECAKE v2.0 | SUPER EASY | COFFEE HAVEN

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Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL)

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Almond flour (https://amzn.to/3SjGD49)
Coconut Flour (https://amzn.to/3QNeK3G)
Monk fruit (https://amzn.to/3EKRa1j)
Allulose (https://amzn.to/3Sep8Cd)
Instant Coffee Powder (https://amzn.to/3fgjBMK)
Espresso Coffee Powder (https://amzn.to/3xRXiDk)
12-inch square pan (https://amzn.to/3xS6bNA)

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Https://lowcarbrecipeideas.etsy.com

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The video for the original version of this cake was published here more than 2 years ago. It received a lot of positive reviews and because I needed a better-quality picture for my Keto Cake E-Book, I had to remake this recipe which I really enjoyed doing as I love tiramisu cake and I get to eat it again haha..

This keto tiramisu cheesecake is super easy to make, and it is light, fluffy, moist and delicious. If you're a coffee lover, it will be coffee haven for you!

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 18]
NUTRITION INFO PER SERVING (COCONUT FLOUR)
Total Carb = 2.9 g
Dietary Fiber = 0.9 g
Net Carb = 2.0 g
Calories = 219 g
Total Fat = 21.9 g
Protein = 4.5 g

NUTRITION INFO PER SERVING (ALMOND FLOUR)
Total Carb = 5.4 g
Dietary Fiber = 2.1 g
Net Carb = 3.3 g
Calories = 296 g
Total Fat = 28.1 g
Protein = 7.3 g

NUTRITION INFO PER SERVING (ALMOND & COCONUT FLOURS)
Total Carb = 4.1 g
Dietary Fiber = 1.5 g
Net Carb = 2.6 g
Calories = 258 g
Total Fat = 25.0 g
Protein = 5.9 g

DRY INGREDIENTS
Coconut flour = 90 g / 3/4 cup
Other flour options;
1. Solely almond flour = 360 g / 3 cups)
2. Combo of almond flour = 180 g / 1 1/2 cups + Coconut flour = 45 g / 5 3/4 tbsp
Baking powder = 12 g / 3 tsp
Baking soda = 4 g / 1 tsp (optional)
Salt = 4 g / 1 tsp
Monk fruit = 120 g / 1/2 cup + 2 tbsp (OR any keto friendly sweetener)
Cocoa powder (unsweetened) = 35 g / 1/3 cup
Espresso powder = 4 g / 1 tsp (optional)

WET INGREDIENTS
Whole Eggs = 6 large (345 g)
Whipping cream = 315 ml / 1 1/3 cups
Unsalted Melted butter = 100 ml / 1/2 cup
Instant Coffee powder = 15 g / 3 tbsp. (Dissolve with 15 ml / 1 tbsp. hot water)

Some cocoa powder (unsweetened) for dusting

INGREDIENTS FOR CREAM CHEESE FROSTING
Cream cheese = 375 g / 1 1/2 bricks
Powdered sweetener = 176 g / 0.9 cup (I used Allulose so that it won't taste grainy when chilled)
Instant Coffee powder = 13 g / 2 1/2 tbsp. (dissolved with 15 ml / 1 tbsp. hot water)
Whipping cream = 160 ml / 2/3 cup

DIRECTIONS FOR THE CAKE
1. Preheat the oven at 340F or 170C.
2. In a big bowl, mix all the dry ingredients with a spatula until well combined.
3. Add all the wet ingredients and whisk until well combined. The batter is thick and smooth.
4. Transfer batter into a 12 inch (30 cm) shallow square pan lined with parchment paper and spread evenly. You could also use rectangle or round baking pans or even paper cups.
5. Bake at the lowest rack for about 15 to 20 minutes or until a toothpick comes out clean. This cake cooks pretty quickly so do not over bake it.
6. Cool the cake completely.

DIRECTIONS FOR THE CREAM
1. In a bowl, add the cream cheese, powdered sweetener and use a handheld mixer to beat until smooth and creamy.
2. Add the whipping cream, coffee mixture and beat until well combined.
3. Chill until ready to use.

DIRECTIONS FOR ASSEMBLING THE CAKE
1. Cut the cake into half. As an option, you can trim the sides of the cake a little.
2. Spread half the cream onto the bottom layer of the cake.
3. Stack with the other half of the cake then top with the balance of the cream. Spread evenly.
4. Dust the top of the cake with unsweetened cocoa powder.
5. Chill the cake for about 1 hour to set the cream a bit.
6. Cut into 18 servings.
7. This cake can be refrigerated for up to a week. It can be reheated in the microwave for about 30 to 40 seconds, and it will become soft and moist again.

NOTE
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