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Low Carb Tiramisu
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Cake Ingredients:
1/4 cup butter
1/4 cup heavy cream
2 large eggs
3/4 cup Splenda
1/2 cup full-fat soy flour
1 tsp baking powder
1/4 cup whole wheat or oat flour
1/2 tsp. vanilla extract
3/4 cup coffee
1tbl Splenda
Preheat oven to 375°F.
Spray a 13"x9" pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don't underbeat - they should become a pale lemony color.) Gradually beat in the 3/4 cup Splenda and beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
In a 1 cup measure, combine coffee and 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
Topping Ingredients:
16 oz cream cheese
1/3 cup Splenda
1/2 tsp. rum extract
2 cups heavy cream - whipped stiff
Make Topping:
In a large bowl beat the cheese until smooth & creamy. Beat in Splenda and rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.
Makes 18 squares - 6 carbs per square.
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