Low carb and diabetes friendly, this delicious recipe is easy to put together! Ready in less than 20 minutes, it the perfect treat.
[cooked-sharing]
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.
Ingredients
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.
Notes
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