Keto Matcha Tiramisu in a jar
Hello friends! Today I offer you another keto dessert, suitable for afternoon tea or coffee. There are two ways to do it - dip the sponge cake in coffee or in matcha tea. You can find here my recipe for vegen keto matcha ica latte => Vegan Keto Iced Matcha Latte.
1 cup coffee + 1 tsp. erythritol
1 tbsp matcha (for sprinkling)
FOR THE CREAM:
300g (10.5 oz) yogurt (or cream cheese + yogurt)
3 tbsp erythritol powder
FOR THE CAKE LAYER:
2 cups almond flour
1 tsp baking powder
1/2 cup erythritol powder
2 tbsp coconut oil, melted
Preheat oven to 160 C (320F) degrees.
Beat the eggs, erythritol and coconut oil with a hand mixer.
Add the almond flour and baking powder. Stir.
Pour the batter in a baking tray lined with parchment paper. Bake for about 40 minutes or until a wooden skewer placed in the middle comes out clean.
Put 1 tsp erythritol in hot coffee and stir. Let it cool down.
Combine all the ingredients for the cream. Stir well until smooth cream is obtained.
Cut the sponge cake into smaller bites. Dip each piece into the coffee.
In the jar, alternate the sponge cake with the cream.
Sift the matcha powder and then sprinkle with it. Cool before serving.