When I posted my accomplishment on Facebook, Kim Mitchell commented that she had a recipe for sugar-free low carb cheesecake and voila, today was the perfect day to try it. And it was amazing…just like the Tiramisu! Except for the bain marie, it wasn’t as difficult as I thought it would be.

Makes 8 servings

Nutritional Information:
Each serving has 2 grams effective carbohydrate plus 1 gram fibre, 6 grams protein, and 221 calories.

INGREDIENTS

500gms Philadelphia cream cheese (room temperature)
1/4 cup whipping cream or sour cream
3 eggs (preferably room temperature)
1 tsp vanilla
1 tsp lemon juice
1/2 cup Sweet & Low artificial sweetener or liquid equivalent

For the Crust:

1 cup almond flour
2 tbsp melted butter
1 tbsp Sweet & Low artificial sweetener or liquid equivalent

PREPARATION

Pre-heat oven to 190 C.

Combine all the ingredients for the crust, and press into the bottom of the small 6” spring form pan using a small glass.

Bake for 8 to 10 minutes, until fragrant and beginning to brown. Remove and lower the oven heat to 175 C.

Put the cream cheese in the food processor and process until fluffy. Add other ingredients, scraping the bowl each time. When all ingredients are combined, scrape one more time, beat one more minute, and pour the mixture into the pan over the crust.

Wrap the bottom and sides of the spring form pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 175 C for 60 minutes, checking often. When the cake is firm to touch but slightly soft in the centre, remove from the oven.

Cool the cheesecake still inside the pan. When completely cool, remove the sides and chill the cake in the fridge for 2 – 3 hours. Turn onto a cake plate and serve!

When we’re on one of our diets (LOL) we don’t really want any sugar in our desserts! If possible we don’t even want any dessert. Actually, make that, we CAN’T have dessert!

So I found a way to make Tiramisu which we can eat when we are on any diet that calls for sugar-free and low carb. It was truly amazing!

The technique is the same as Gordon Ramsay’s Easy Tiramisu – but I’ve substituted sugar for “Sweet and Low” one for one sugar and instead of Savoiardi biscuits, I have used Karen’s Almond Cookies recipe which I’ve modified.

Tiramisu can be high in calories and fat but have one of these dessert glasses of Tiramisu and it’ll be ok!

MAKING the Almond Fingers

1 cup almond flour or sometimes called “almond meal” 
1 tbsp cooled, melted butter  
2 eggs  
2 tbsp Sweet & Low or equivalent liquid 
1 tsp baking powder  
1 tsp vanilla extract

Preheat oven at 175º C.

In a bowl, beat the eggs lightly then add all the other ingredients. Mix well into a paste. You can also use a food processor.

Grease an 8” x 8″ baking pan and spread the paste evenly.

It’s helpful to cover the paste with a sheet of plastic wrap, then gently press on the plastic to spread it evenly. Peel off the plastic and discard.

Bake for 15-20 minutes until golden brown.

Let cool then turn it out and cut into even-sized fingers.

NOTE: These almond fingers can be frozen and they will keep for up to 6 months!

MAKING the Tiramisu Filling

(For 6 dessert glasses)

250 gms mascarpone cheese 
200 gms whipping cream
3 tbsp Sweet & Low or equivalent liquid
2 tsp vanilla extract 
3 shots Espresso, (or 3 tsp instant coffee made up to the size of 3 espresso coffees) cooled
Unsweetened chocolate for grating
6 tsp unsweetened cocoa powder for dusting

DIRECTIONS

Place the mascarpone cheese in a bowl and leave it to come to room temperature. It should become creamy and soft. Set aside.  

In another bowl, pour out the whipping cream, add the sugar and beat with a whisk or use an electric whisk. Whisk only until the cream starts to peak and stop – careful not to over whip as the cream will turn clumpy and eventually become butter! 

Add the vanilla extract to the the cream and blend it in. Add one shot of the cooled espresso or instant coffee and mix it in. 

Pour the cream mixture into the cheese and mix everything into a smooth creamy consistency. 

MAKING UP THE TIRAMISU

Get your dessert glasses ready. 

In a flat container, mix the balance of the espresso or instant coffee with 100 ml of water. Dip each finger into the coffee mix. Soak only one side but make sure that its not dripping liquid. Place at the bottom of the dessert glass.

I used four fingers for each of my dessert glasses. You can break each finger into smaller pieces to make it fit in your glass. 

Divide the filling into six portions and spoon in a portion into each glass and flatten it out with a small spatula.

I only used one layer but you can create another layer by soaking another set of the cookies and placing them on top of the first layer of filling. Follow with another layer of filling.

Chill for at least 20 minutes. Just before serving, grate a bit of chocolate over the top then dust with cocoa powder.

NOTE: To make one single Tiramisu in a dessert bowl, line the whole bottom of the bowl with the coffee dipped fingers, spoon the filling over it then repeat 2-3 times till the bowl is full in alternating layers. Chill for at least 4-5 hours or overnight.

Decorate just before serving.