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After falling in love with vJosie's one-cup, one-minute, one-serving chocolate cake posted here, I began experimenting with the way-cool coconut flour used in that recipe. It's pretty amazing stuff. I found mine at my local health food store...Bob's Red Mill brand, at 6.99 a pound. A little goes a very long way. Then when DaVinci sugar free Kahlua syrup showed up at my local Sam's Club this week, I knew it was meant to be. Anyway, this recipe may not be a classic Italian tiramisu, but it's a pretty good low-carb approximation.
2 scant tbl. coconut flour
1 pkt. Splenda
1 egg
1 tbl. cream
1 to 2 tbl. water
dash of vanilla
2 tbl. Da Vinci sugar free Kahlua syrup
pinch of xanthan gum (also at health food store)
1 tbl. Smucker's sugar free raspberry preserves (optional)
1 tbl. ricotta sweetened with a bit of Splenda (optional)
Mix the coconut flour and Splenda in a microwave safe dish...I use a little 6-oz. pyrex ramekin. Add the cream, egg, vanilla and water and blend thoroughly. The coconut flour will immediately soak up the liquids; as it gets stiffer, keep added a few drops of water to keep it a batter consistency.
Pop it in the microwave for a minute; if it hasn't begun to pull away from the sides, mike it more at 15-second increments.
Meanwhile, sprinkle the barest pinch of xanthan gum over the Kahlua syrup and mix it in thoroughly to thicken the syrup a bit. (It tends to clump, which looks bad but tastes fine. You could also do this without the gum and just have the syrup kind of watery.)
When the cake is done, turn it upside down onto a plate and split it into two layers. Let it cool a bit. If you don't mind the 5 extra carbs, spread a tablespoon of Smucker's Sugar Free Raspberry preserves between the two layers. You could also add a little splenda-sweetened ricotta at this point, if you're a real tiramisu purist. Assemble the layers and serve on a pool of the thickened Kahlua syrup.
My rough calculations show this to be 183 calories and 6 1/2 g. carbs without the raspberry preserves or ricotta. Preserves add 10 calories and 5 grams of carbs. Ricotta adds 25 calories and less than a half gram of carbs.
2 scant tbl. coconut flour
1 pkt. Splenda
1 egg
1 tbl. cream
1 to 2 tbl. water
dash of vanilla
2 tbl. Da Vinci sugar free Kahlua syrup
pinch of xanthan gum (also at health food store)
1 tbl. Smucker's sugar free raspberry preserves (optional)
1 tbl. ricotta sweetened with a bit of Splenda (optional)
Mix the coconut flour and Splenda in a microwave safe dish...I use a little 6-oz. pyrex ramekin. Add the cream, egg, vanilla and water and blend thoroughly. The coconut flour will immediately soak up the liquids; as it gets stiffer, keep added a few drops of water to keep it a batter consistency.
Pop it in the microwave for a minute; if it hasn't begun to pull away from the sides, mike it more at 15-second increments.
Meanwhile, sprinkle the barest pinch of xanthan gum over the Kahlua syrup and mix it in thoroughly to thicken the syrup a bit. (It tends to clump, which looks bad but tastes fine. You could also do this without the gum and just have the syrup kind of watery.)
When the cake is done, turn it upside down onto a plate and split it into two layers. Let it cool a bit. If you don't mind the 5 extra carbs, spread a tablespoon of Smucker's Sugar Free Raspberry preserves between the two layers. You could also add a little splenda-sweetened ricotta at this point, if you're a real tiramisu purist. Assemble the layers and serve on a pool of the thickened Kahlua syrup.
My rough calculations show this to be 183 calories and 6 1/2 g. carbs without the raspberry preserves or ricotta. Preserves add 10 calories and 5 grams of carbs. Ricotta adds 25 calories and less than a half gram of carbs.
