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Smooth and creamy mascarpone cream fill the layers between these light and fluffy pancakes, with a dusting of cocoa powder over the top!
I’ve been making Tiramisu for years and it’s one of my favorite desserts! I bring all the same amazing flavors to this pancake dish and it is just delicious!
I made a light and delicious classic mascarpone cream for the layers, brush coffee on each pancake and dust the tops with cocoa powder.
They are decadent breakfast treat that will satisfy even those who aren’t on Keto!
How to Make Low Carb Tiramisu Pancakes
Ingredients
3/4 cup almond flour
1/2 cup Oat Fiber (see note below)
3 eggs, separated
1 teaspoon pure vanilla extract
2 tablespoons swerve confectioners (or powdered Erythritol)
2 teaspoons baking powder
3/4 cup heavy cream
1/4 teaspoon coffee extract
1/4 teaspoon salt
Avocado oil for the pan (or clarified butter/ghee)
For the Filling
1/2 cup mascarpone cheese, room temperature
1/2 cup heavy cream, cold
1/4 cup swerve confectioners (or powdered Erythritol)
1 teaspoon pure vanilla extract
1/3 cup strong brewed coffee, at room temperature
2 tablespoons unsweetened cocoa powder (for dusting)
Preparation
To Make the Pancakes
Mix the almond flour, oat fiber, baking powder and salt in a bowl and set aside.
In a separate bowl, whip the egg whites until you get soft peaks and set aside.
In another bowl, add the egg yolks, swerve, heavy cream, vanilla and coffee extracts. Mix using a hand mixer for about 2 minutes.
Add the egg whites in and mix briefly.
Mix the dry ingredients into the wet ingredients. The batter should be a little loose, but not too runny. Add a little more heavy cream, if needed.
Add some avocado oil or clarified butter/ghee to a skillet on low heat and add the pancake batter to make pancakes of about 3-4” in diameter.
Cook them on low heat with a lid on for a few minutes on each side, this is key!
To Make the Filling
Add the heavy cream to a bowl and whip to stiff peaks, set aside.
Whip the mascarpone cheese, swerve and vanilla in a separate bowl.
Then fold in the whipped cream until well combined.
To Assemble
Add a pancake onto a plate, brush some of the coffee over the top so that it soaks in.
Top with a dollop of the mascarpone cream.
Sprinkle a dusting of the cocoa powder.
Add another pancake over the top and repeat the process.
More Keto and Low Carb Pancake recipes…
Blueberry Pancakes
Fluffy Pancakes with Strawberry Sauce
Pumpkin Pancakes
Ricotta Almond Pancakes
Note: The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag lasts a while, because you don’t need to use much in your recipes.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
These are just some of the great Keto and Low Carb recipes you can make using Oat Fiber:
Lemon Meringue Cupcakes
Blueberry Lemon Muffins
Pumpkin Cupcakes
Chocolate Chip Cookies
Gingerbread Cupcakes with Cream Cheese Frosting
Cheddar Jalapeño “Cornbread”
Lemon Poppy Mini Bundt Cakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Tiramisu Pancakes - Keto, Low Carb, Sugar & Gluten Free
Ingredients
For the Pancakes
- 3/4 cup almond flour
- 1/2 cup Oat Fiber see note below
- 3 eggs separated
- 1 teaspoon pure vanilla extract
- 2 tablespoons swerve confectioners or powdered Erythritol
- 2 teaspoons baking powder
- 3/4 cup heavy cream
- 1/4 teaspoon coffee extract
- 1/4 teaspoon salt
- Avocado oil for the pan or clarified butter/ghee
For the Filling
- 1/2 cup mascarpone cheese room temperature
- 1/2 cup heavy cream cold
- 1/4 cup swerve confectioners or powdered Erythritol
- 1 teaspoon pure vanilla extract
- 1/3 cup strong brewed coffee at room temperature
- 2 tablespoons unsweetened cocoa powder
Preparation
To Make the Pancakes
- Mix the almond flour, oat fiber, baking powder and salt in a bowl and set aside. In a separate bowl, whip the egg whites until you get soft peaks and set aside.
- In another bowl, add the egg yolks, swerve, heavy cream, vanilla and coffee extracts. Mix using a hand mixer for about 2 minutes. Add the egg whites in and mix briefly.
- Add the dry ingredients into the wet and mix until combined. Batter should be a little loose, but not too runny. Add a little more heavy cream, if needed.
- Add some avocado oil or clarified butter/ghee to a skillet on low heat and add the pancake batter to make pancakes of about 3-4” in diameter.
- Cook them on low heat with a lid on for a few minutes on each side, this is key!
To Make the Filling
- Add the heavy cream to a bowl and whip to stiff peaks, set aside. Whip the mascarpone cheese, swerve and vanilla in a separate bowl. Then fold in the whipped cream until well combined.
To Assemble
- Add a pancake onto a plate, brush some of the coffee over the top so that it soaks in. Top with a dollop of the mascarpone cream. Sprinkle a dusting of the cocoa powder. Add another pancake over the top and repeat the process.
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