Ingredients
4 large eggs
1/2 c. blanched finely ground almond flour
2 tsp. pure vanilla extract
2 tbsp. granulated Swerve
1 tsp. baking soda
2 c. shredded mozzarella
Cooking spray
4 egg yolks
1/4 c. granulated Swerve
16 oz. mascarpone cheese, softened
1 1/2 c. heavy cream
1 tsp. pure vanilla extract
Pinch kosher salt
2 1/2 c. strongly brewed coffee
Unsweetened cocoa powder
1 tbsp. unsweetened cocoa powder
1 tsp. Swerve confectioners'
1/4 tsp. instant espresso powder
Preparation
Step 1Make the chaffles: Preheat waffle iron to medium-high. In a large bowl, beat eggs. Whisk in almond flour, vanilla, granulated Swerve, and baking soda until well combined. Stir in mozzarella.Step 2Grease waffle iron with cooking spray, then pour a quarter of the batter into the waffle iron and cook until light golden, about 2 to 3 minutes. Let cool on a wire rack. Repeat 3 times.Step 3Make the filling: Bring a medium saucepan filled about 2" full with water to a simmer over medium heat. In a large heatproof bowl, combine egg yolks and granulated Swerve and set over the simmering pot. Whisking constantly, cook mixture over medium-low heat, until doubled in volume and velvety smooth, about 5 minutes. Remove from heat and whisk in mascarpone until smooth. Let cool slightly.Step 4Meanwhile, in a large bowl, beat heavy cream and vanilla. Beat until stiff peaks form, about 5 minutes. Fold whipped cream into mascarpone custard just until combined. Set aside.Step 5Make the cocoa mixture: In a small bowl, whisk the cocoa, Swerve confectioners’, and espresso powder.Step 6On a large plate or platter, arrange one chaffle. Dust generously with cocoa powder mixture. Top with a quarter of the filling, and spread into an even layer, leaving about a ¼" border around the edges. Repeat with remaining chaffles, filling, and cocoa powder.Step 7Cover and refrigerate for 2 hours, or up to overnight. Serve chilled.
If you’re eating a ketogenic diet, then you are focusing on eating low-carb foods that are also high in fat. This means that you can’t eat regular sugar (which is why we call for Swerve, an erithrytol-based sweetener in this and other keto dessert recipes) nor can you eat flour. Thankfully, almond flour and mozzarella create a sturdy (and delicious) batter for the chaffles. To make this towering treat, you’ll layer the chaffles with a coffee-infused mascarpone cream and generous amounts of cocoa powder. If you’re not sure what stiff peaks looks like for the whipped cream, check out our guide to making the Best Homemade Whipped Cream. Since Keto Tiramisu Chaffle Cake can be made a day ahead of serving, it’s ideal for dinner parties or occasions when you have a lot of other cooking prep going on.
