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Low Carb Tiramisu Brownies with Mascarpone Frosting

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Dietary Restrictions

  • gluten_free

Instructions

  1. Brownies: Preheat oven to 350˚F. Line 8-inch square pan with enough parchment paper to overhang edges; set aside.
  2. Whisk together almond flour, cocoa, espresso, baking powder and salt; set aside.
  3. Stir together Allulose Granulated Sweetener and coconut oil. Stir in eggs, one a time; stir in vanilla. Fold in almond flour mixture until blended.
  4. Scrape into prepared pan; smooth top.
  5. Bake for 25 to 35 minutes or until a few moist crumbs still adhere to tester inserted in center. Let cool on rack. Cover and refrigerate until firm.
  6. Mascarpone Frosting: Meanwhile, using electric mixer, beat mascarpone, Allulose Granulated Sweetener and vanilla until light and fluffy. Stir in espresso until blended. In separate bowl, whip cream until stiff peaks form; fold into mascarpone mixture. Spread over brownies.
  7. Refrigerate for 1 to 2 hours or until frosting is firm.
  8. Lightly dust with cocoa powder before serving. Cut into squares.

Tip: Brownies can be frozen in an airtight container for up to 2 weeks.

Makes: 8 Servings

Nutrition Facts: Per 1/8 of recipe, Calories 360, Fat 34g, Saturated Fat 20g, Cholesterol 85mg, Sodium 150mg, Carbohydrate 10g, Fiber 3g, Sugars 2g, Protein 8g

Ingredients

  • 1 cup almond flour
  • 1/2 cup Fair Trade cocoa powder, sifted
  • 2 tbsp espresso powder
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 cup Wholesome Allulose Granulated Sweetener
    Allulose-Granulated-Keto-Crystals-web
    Allulose Zero Calorie Granulated Sweetener
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  • 1/2 cup coconut oil, melted
  • 2 cage free organic eggs
  • 1 tsp vanilla extract
  • 1 cup mascarpone cheese
  • 1/2 cup Wholesome Allulose Granulated Sweetener
    Allulose-Granulated-Keto-Crystals-web
    Allulose Zero Calorie Granulated Sweetener
    Buy Now Find In Store
  • 1/2 tsp vanilla extract
  • 3 tbsp brewed espresso, chilled
  • 1/4 cup heavy cream
  • 1 tbsp Fair Trade cocoa powder