Tasty Tiramisu: Cuisine HELP

In some ways the keto lifestyle change was easier for me because I had previously been diagnosed with celiac disease, so anything with wheat, barley or rye was already off-limits for me (if I wanted to stay healthy.)

So it wasn't as big a change for me to go low-carb as it is for some people.

But one of the things I learned when I had to go gluten-free was that instead of fixating on what I couldn't (or shouldn't) eat, I needed focus on the things I could enjoy, like grilled steaks.

As Lisa and I are coaching people toward metabolic health, we encourage them to adopt a similar mindset.

If you're always feeling deprived, that's a prescription for failure. Your will power is finite and easily exhausted. Find and focus on low-carb recipes that you really enjoy, so when you feel a need for a treat you can eat it without sabotaging your progress.

Ketoserts is one of Lisa's go-to YouTube channels. And this Tiramisu is one of Dr. Dave Strobel's favorites.

Some recipes she's tried we would categorize as "pretty good, for Keto," but people who haven't been on a low-carb diet might not find them appealing.

This is NOT one of those.

As we gave some of the extra pieces to HELPcare Clinic patients, here's a text I received from one of them:

Please tell Lisa her tiramisu is EXCELLENT! Every bit as good as the "real" stuff. Thank you for sharing.

Here's the ketoserts video that shows how to make it:

How Lisa makes it

You'll note from the picture above that Lisa doesn't use the fancy heart-shaped molds, but rather a square or rectangular pan. A single batch makes an 8" x 8" or 9" x 9" while a double fills a 9" x 13" pan.

Here are the ingredients and supplies needed for a single batch:

• 3 tsp (80g) espresso powder or instant coffee
• 8 oz (225g) softened mascarpone
• 1/3 c. (65g) powdered erythritol
• 2 tsp. (10 ml) vanilla extract
• 1/2 tsp (3 ml) rum extract (or 1-2 tbsp rum)
• 3/4 c. (180 ml) chilled heavy whipping cream
• 4 large eggs (whites and yolks separated)
• 3 tbsp (45 ml) unsweetened almond milk
• 3 tbsp (45 ml) avocado oil
• 3/4 c. blanched almond flour
• 1/2 tsp (2 g) baking powder
• 1/4 tsp (1 g) Cream of Tartar
• 1/4 c. (50 g) granulated erythritol
• Salt
• Parchment paper

Step-by-Step Instructions:

1. Mix 1/3 c. of hot water with the espresso powder or instant coffee and set aside.
2. In a new bowl, combine the mascarpone, powdered erythritol, 1 tsp (5 mL) vanilla extract, 1 tablespoon (15 mL) coffee mixture and rum or rum extract and mix until smooth.
3. Pour the chilled heavy whipping cream into a separate bowl. Whisk until soft peaks form.
4. Add the whipping cream to the mixture and beat. Refrigerate until needed. This will be the filling.
5. In a new bowl, place the 4 room-temperature egg yolks, 1 tsp (5 mL) vanilla extract, unsweetened almond milk and avocado oil and whisk together.
6. Add the almond flour, baking powder and a pinch of salt and whisk together.
7. In a separate bowl, pour the 4 egg whites and beat them. Add the Cream of Tartar and continue mixing. Gradually add the granulated erythritol while mixing. Beat until stiff peaks form.
8. Fold egg whites into the almond flour mixture 1/3 at a time.
9. Line a 9" x 13" baking sheet with parchment paper. Spread the mixture over the sheet and bake at 335 °F for 18-22 minutes. Let cool for 10 minutes after removing from oven.
10. Cut the cake in half and place one half in the bottom of your 8" x 8" or 9" x 9" pan. Brush some of the coffee mix on top so it soaks in.
11. Get the filling from the refrigerator and spread some of it evenly over the top of the coffee-covered cake.
12. Place the other cake layer on top of the filling and brush the coffee mix on it, and then add another layer of the filling.
13. Refrigerate for an hour. Cut into pieces and sprinkle unsweetened cocoa powder on top before serving.

You'll note that at step 10 Lisa's approach differs from what's in the video. For a more elegant presentation you may wish to follow the video method, but the taste is great either way.

Giving Credit Where It's Due

Lisa is grateful for the many creative cooks and chefs who have shared their recipes online with video demonstrations. We'll always include links to the originals and embed if possible, because we both want to credit those creators and also have our members explore their other recipes.

And as we're coaching people, we want to serve a guides to help people adopt a low-carb lifestyle in a way that works and is enjoyable for them.

We'll be returning to ketoserts regularly, and we'd recommend that you do too!

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Lee Aase

Lee Aase is the founder of HELPcare LLC, which provides comprehensive membership, marketing and management services for provider-owned HELPcare Clinics, as well as metabolic health education and coaching for people interested in restoring health and reversing disease through lifestyle changes. Lee and his wife Lisa live in Austin, MN and have six married children and 18 grandchildren.