Keto-Friendly Tiramisu Cake

Assembly

1. *This makes two 9×5 inch loaf pans or one 9 x 13-inch tiramisu cake.
2. Divide the sliced cake in half in order to make the two tiramisu cake. This is about 15 pieces per loaf. Otherwise use the entire recipe to make one large tiramisu cake.
3. Combine the espresso and rum and set aside
4. Sprinkle a layer of cocoa powder using a strainer/sifter to the bottom of both 9 X5 inch loaf pans or the one 9 x13-inch pan.
5. Place a layer of the cake to the bottom of the 9 x5-inch loaves or the 9×13 inch pan.
6. Using a pastry brush, coat the first layer of cake with the coffee and rum mixture.
7. Next spread if making in loaf pans, spread 1/4 of the custard over both layers of cake. If making in a 9 x 13-inch pan, spread 1/2 the custard over the cake.
8. On top of the custard layer, add another layer of cake.
9. Repeat the layers of cake and custard ending with the custard.
10. Top with a generous coating of cocoa powder using a strainer/sifter.
11. Cover and refrigerate for at least 8 hours or overnight before eating,
12. Store leftovers for up to 48 hours in the refrigerator.

Notes

The recipe makes two 9X5 or one large 9 x 13 tiramisu cake.

Nutrition Information:

YIELD:

16

SERVING SIZE:

1
Amount Per Serving: CALORIES: 435TOTAL FAT: 43gSATURATED FAT: 23gCHOLESTEROL: 329mgSODIUM: 6.5mgCARBOHYDRATES: 6.5gNET CARBOHYDRATES: 5.5gFIBER: 1gSUGAR: 4gPROTEIN: 14.5g