Ingredients
For the Almond Flour Sponge:
3 large eggs
1/4 cup erythritol
1/2 cup almond flour
1/2 tsp baking powder
Pinch of salt
For the Espresso Soak:
3/4 cup strong espresso or coffee (cooled)
1 tsp liquid stevia or monk fruit sweetener
For the Mascarpone Cream:
8 oz mascarpone cheese (chilled)
1 cup heavy cream (cold)
1/4 cup erythritol or powdered monk fruit sweetener
1 tsp vanilla extract
Topping:
1 tbsp unsweetened cocoa powder
Instructions
1. Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper.
2. Whisk eggs and erythritol until pale and fluffy. Fold in almond flour, baking powder, and salt.
3. Pour into pan and bake for 12–15 minutes. Let cool, then cut into cubes or circles.
4. Brew espresso and mix in stevia. Set aside to cool.
5. In a chilled bowl, whip mascarpone, heavy cream, sweetener, and vanilla until thick and fluffy.
6. Assemble: Layer espresso-soaked sponge and mascarpone cream in small glass cups.
7. Repeat layers and finish with a dusting of cocoa powder.
8. Chill at least 4 hours or overnight for best flavor.
Notes
For a dairy-free version, use coconut cream and dairy-free mascarpone.
Serve in mini jars or shot glasses for parties.
Don’t oversoak sponge—dip quickly to avoid mushiness.
Store in fridge up to 4 days or freeze individual servings.
Optional: Add a splash of rum or coffee liqueur for adult version.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert, Low-Carb, Keto
- Method: No-Bake, Layered
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 70mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg