This low carb version of tiramisu uses a coffee-soaked almond crumble instead of lady fingers. The creamy topping is made of Greek yogurt with a hint of mascarpone cheese for a lighter dessert with the same great taste.
erythritol or other sugar substitute (divided use) 1/4 cup plus | 1 1/2 tbsp | 1/4 cup plus 1 1/2 tbsp
1/4 tsp salt
1 tsp ground cinnamon
1 tbs espresso or strong coffee
2 cups plain nonfat greek yogurt
3 tbs mascarpone cheese
1 tbs dark rum
zest from one orange
1 tbs vanilla extract
1 tsp cocoa powder
Directions
In a medium skillet over medium heat, toast the almond flour for 3 minutes or until golden, stirring often to avoid burning.
In a small bowl, mix the toasted almond flour, 1 1/2 tbsp of the erythritol, cinnamon and salt. Add the espresso and stir. Divide between 6 serving glasses (about 1 heaping tablespoon each).
In a medium bowl, mix the yogurt with the mascarpone, remaining 1/4 cup erythritol, rum, orange zest and vanilla. Spoon about 1/3 cup on top of the coffee-almond base in each of the serving glasses. Dust each tiramisu lightly with cocoa powder just before serving.
