Keto Cottage Cheese Tiramisu – High-Protein
Keto Cottage Cheese Tiramisu – High-Protein
Instructions are for 4 servings. Please modify as needed.
Preheat the oven to 170°C (340°F).
Combine the almond flour, melted butter, erythritol, espresso powder, cocoa, and salt.
Spread the mixture on a lined baking sheet in a single layer and bake for about 15–20 minutes, or until dry, then cool completely.
Blend the cottage cheese until smooth in a blender or food processor.
Add the mascarpone, erythritol, espresso powder, vanilla, and salt, then blend until smooth.
Whip the heavy cream in a separate bowl to soft peaks and gently fold it into the cottage cheese mixture.
Crumble the cooled coffee-almond mixture.
Layer some of the crumble in dessert glasses, top with filling, and repeat 2 or 3 times depending on glass size.
Refrigerate for at least 3 hours.
Dust with cocoa powder just before serving.
Recipe notes
The crumble softens after chilling into a nearly ladyfinger-like texture.
Dust with cocoa only just before serving — early dusting soaks up liquid and looks less velvety.
Use plain espresso powder, not 3-in-1 mixes.