Tiramisu Cake
serves:
6
ready in:
1 hour
prep time:
20 min
cook time:
40 min
Coffee, whip, and cake – a dreamy combination from @liftingiscake and made with @crazycups coffee!
Ingredients
2 yellow cake mix sugar-free
2 vanilla or coffee flavored pre-made protein shakes (11 ounces per bottle)
2 small cup sugar-free vanilla yogurt (5.3 ounces per cup)
½ tablespoon vanilla flavoring
11 ounces brewed coffee
2 tub containers keto whipped topping (1 for decorating)
8 ounces mascarpone
¼ cup powdered sweetener
½ tablespoon vanilla flavoring
Cocoa powder
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Directions
- Preheat the oven to 350° and prepare 2×8” inch cake pans with spray release, and or parchment paper.
- In a bowl add the sugar-free cake mix with the two premade protein shakes,the two small cups of your yogurt, and the ½ tablespoon of vanilla. Once mixed well, pour into prepared cake pans and bake for 35 to 40 minutes.
- in a new bowl add the mascarpone, the powdered sweetener and the vanilla flavoring and mixed well. Then fold in one tub of the keto whipped topping. You may want to add a pinch of salt adjust to taste.
- Brew your coffee.
- Once the cakes come out of the oven and have cooled down, slice into two each layer, should have a total of four layers, and it’s definitely optional. Using a small spoon or ice cream scoop pour coffee on each layer until they’re nice and lightly soaked. Add in the mixture of the mascarpone between each soaked cake layer and stack the cake.
- Using the second tub of whip topping ice the cake. Just with cocoa powder and enjoy. It is best to leave it in the fridge for 2 to 4 hours so it sets better and it’s easier for cutting but if you would like us, and we can’t wait to dig in, then go for it.
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recycle tip #14
Take some wooden spoons and turn your truwhip tub into a drum, then convince your children that people do this, and you’re not weird they are. - All
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