Low Carb Tiramisu Brownies With Mascarpone Frosting

GLUTEN FREE

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
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
1/2 tsp vanilla extract
3 tbsp brewed espresso, chilled
1/4 cup heavy cream
1 tbsp Fair Trade cocoa powder


INSTRUCTIONS

Brownies: Preheat oven to 350˚F. Line 8-inch square pan with enough parchment paper to overhang edges; set aside.

Whisk together almond flour, cocoa, espresso, baking powder and salt; set aside.

Stir together Allulose Granulated Sweetener and coconut oil. Stir in eggs, one a time; stir in vanilla. Fold in almond flour mixture until blended.

Scrape into prepared pan; smooth top.

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.

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.

Refrigerate for 1 to 2 hours or until frosting is firm.

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

TRY IT WITH

Wholesome Allulose Zero Calorie Granulated Sweetener


Many Wholesome products are qualified to use the following:

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