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🧾 Ingredients
- 1 teaspoon vanilla extract
- 1 cup thick whipping cream
- 2 tablespoons unsweetened keto cocoa powder
- 1 cup keto mascarpone cheese
- ⅓ cup erythritol powder (or monk fruit powder)
- ½ cup espresso coffee (cooled)
- 1½ cups almond flour sponge / keto sponge
- 1 tablespoon keto coffee liqueur (optional)
👩🍳 Instructions
- Add mascarpone cheese to a bowl and beat until smooth.
- Add vanilla extract, whipping cream, and erythritol powder.
- Beat again until the mixture becomes fluffy and airy.
- In another bowl, mix espresso coffee with keto coffee liqueur.
- Dip the keto sponge pieces lightly into the coffee mixture.
- Place one layer of soaked sponge in a serving dish.
- Spread half of the cream mixture evenly on top.
- Add another layer of coffee-dipped sponge.
- Spread the remaining cream mixture on top and smooth it.
- Sprinkle unsweetened cocoa powder over the top.
- Refrigerate for at least 4 hours before slicing.
❄️ Storage
- Refrigerate for up to 4 days
- Freeze individual slices for 20–30 days
