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Low Carb Luxury Recipe!
Low Carb Tiramisu

Cake Ingredients:
  • 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

Preheat oven to 375°F.
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.

Topping Ingredients:
  • 16 oz cream cheese
  • 1/3 cup Splenda
  • 1/2 tsp. rum extract
  • 2 cups heavy cream, whipped stiff

Make Topping:
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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