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Low Carb Tiramisu
Preheat oven to 375°F.
- 1/4 cup butter
- 1/4 cup heavy cream
- 2 large eggs
- 3/4 cup Splenda
- 1/2 cup full-fat soy flour
- 1 tsp baking powder
- 1/4 cup whole wheat or oat flour
- 1/2 tsp. vanilla extract
- 3/4 cup coffee
- 1 Tbsp Splenda
Spray a 13"x9" pan with a non-stick cooking spray. In a small pan, heat the
butter & cream until steaming hot. In a large bowl, beat eggs at high speed
until light in color (don't underbeat — they should become a pale lemony
color.) Gradually beat in the 3/4 cup Splenda and beat for 2 minutes.
Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour,
baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour
into prepared pan.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched
in the center.
In a 1 cup measure, combine coffee and 1 Tbsp. Splenda; mix well. Drizzle
this over the warm cake. Cool completely.
- 16 oz cream cheese
- 1/3 cup Splenda
- 1/2 tsp. rum extract
- 2 cups heavy cream, whipped stiff
In a large bowl beat the cheese until smooth & creamy. Beat in Splenda and
rum extract. In a large bowl, beat the cream until stiff peaks form; fold into
cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at
least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.
Makes 18 squares — 6 carbs per square.
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