TIRAMISU
1 1.2 cups mascarpone cheese(or cream cheese)softened
1 1/2 cups artificial sweetener(I use 2 or 3 packets of sweetener as I don't like things that sweet)
2 tsp. vanilla extract
2 1/2 cups heavy cream
3/4 tsp. plain gelatin
1/2 tsp. hot water
1 8oz. pound cake, sliced(see recipes below)
1 cup strong coffee
1/4 cup unsweetened cocoa powder
with mixer at medium, cream together the mascarpone cheese, artificial sweetener, and vanilla. Beat until smooth. Set aside.
In a separate bowl, beat 2 cups of heavy whipping cream until peaks form. Have your bowl and beaters cold. set aside
In a separate bowl, dissolve the gelatin in the hot water. Pour 1 cup of the heavy cream mixture at a time into the gelatin mix and stir until well blended. This is called tempering.
Place a slice of low carb pound cake on the bottom of a 10 inch nonstick glass bowl (or spray bowl with a little pam if you like)
soak pound cake with the coffee. Don't let it turn to mush. Only add enough coffee to make it barely wet.
using the rubber spatula, fold the whipped cream into the mascarpone mixture. Mix until well blended.
using a rubber spatula spread the combined mixture evenly on the pound cake. Then sprinkle the cocoa on top.
Tip: to make this is a 13 x 9 inch pan, simply double the recipe
Place in the fridge for 4 to 6 hours before serving.
makes 12 servings; 3.5 net carbs per serving *cooking well. com*
POUND CAKE RECIPE
2 cups almond flour
1 cup softened unsalted butter
1 1/2 cups artificial sweetener(I only use 2 or 3 packets of the sweetener as I don't like things that sweet)
1 tsp. vanilla extract
5 eggs
1 tsp. baking powder
1/4 tsp salt
preheat oven to 350 degrees. Set mixer to medium. Cream together butter, sweetener, vanilla, eggs and salt. beat until smooth
in a seperate bowl mix flour and baking powder together
slowly add the dry mixture to the butter mixture. Beat until the batter is smooth with no lumps
Pour the batter into an 8 inch non stick cake pan. Spray pan with pam first
bake for 45 to 50 minutes. do not overbake
store cake in a dry airtight container.
6 servings 2 carbs per serving .Tip: to make this in a 13 x 9 inch pan simply double the recipe
1 1.2 cups mascarpone cheese(or cream cheese)softened
1 1/2 cups artificial sweetener(I use 2 or 3 packets of sweetener as I don't like things that sweet)
2 tsp. vanilla extract
2 1/2 cups heavy cream
3/4 tsp. plain gelatin
1/2 tsp. hot water
1 8oz. pound cake, sliced(see recipes below)
1 cup strong coffee
1/4 cup unsweetened cocoa powder
with mixer at medium, cream together the mascarpone cheese, artificial sweetener, and vanilla. Beat until smooth. Set aside.
In a separate bowl, beat 2 cups of heavy whipping cream until peaks form. Have your bowl and beaters cold. set aside
In a separate bowl, dissolve the gelatin in the hot water. Pour 1 cup of the heavy cream mixture at a time into the gelatin mix and stir until well blended. This is called tempering.
Place a slice of low carb pound cake on the bottom of a 10 inch nonstick glass bowl (or spray bowl with a little pam if you like)
soak pound cake with the coffee. Don't let it turn to mush. Only add enough coffee to make it barely wet.
using the rubber spatula, fold the whipped cream into the mascarpone mixture. Mix until well blended.
using a rubber spatula spread the combined mixture evenly on the pound cake. Then sprinkle the cocoa on top.
Tip: to make this is a 13 x 9 inch pan, simply double the recipe
Place in the fridge for 4 to 6 hours before serving.
makes 12 servings; 3.5 net carbs per serving *cooking well. com*
POUND CAKE RECIPE
2 cups almond flour
1 cup softened unsalted butter
1 1/2 cups artificial sweetener(I only use 2 or 3 packets of the sweetener as I don't like things that sweet)
1 tsp. vanilla extract
5 eggs
1 tsp. baking powder
1/4 tsp salt
preheat oven to 350 degrees. Set mixer to medium. Cream together butter, sweetener, vanilla, eggs and salt. beat until smooth
in a seperate bowl mix flour and baking powder together
slowly add the dry mixture to the butter mixture. Beat until the batter is smooth with no lumps
Pour the batter into an 8 inch non stick cake pan. Spray pan with pam first
bake for 45 to 50 minutes. do not overbake
store cake in a dry airtight container.
6 servings 2 carbs per serving .Tip: to make this in a 13 x 9 inch pan simply double the recipe
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