Tiramisu Pancakes - Keto, Low Carb, Sugar & Gluten Free
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Tiramisu Pancakes - Keto, Low Carb, Sugar & Gluten Free

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!  Smooth and creamy mascarpone and heavy cream fill the layers between these light and fluffy pancakes.  A dusting of cocoa powder over the top, brings just a hint of chocolate flavor.  If you like Tiramisu, you are going to love these pancakes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Servings: 5


For the Pancakes

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


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.


*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 and I buy it in the 16 ounce bag on Amazon (link in recipe).  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 outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.