Comments on: (Easy Peasy!) Gluten Free & Keto Tiramisu-For-1 🥄

By: Paola van der Hulst

Paola van der Hulst — Tue, 28 Dec 2021 00:22:29 +0000

In reply to Devorah. Devorah, I’m not sure about how successful the zabaglione would be dairy free... but the easy version would definitely work using a cream cheese sub (my favorite subs here that I’ve tried are from a brand called Plant Perks. Ingredients are super ‘clean’ and taste delicious!). I follow the owner on Instagram and it looks like they’re coming out with a butter too this year (!!). Look them up, literally the only vegan cheeses I’ve tried that I love! They also work great for making pasta sauces etc

By: Devorah

Devorah — Mon, 27 Dec 2021 23:55:33 +0000

I don’t eat dairy or grain. Is it possible to make this with non dairy substitutes? I can see substituting milk cream with coconut cream. But, will it work to substitute the butter with coconut oil? Is there a good substitute for the cheese? Thank you for any ideas.

By: Paola van der Hulst

Paola van der Hulst — Mon, 27 Dec 2021 22:35:43 +0000

In reply to Karen.

Hi Karen, ahem… my zabaglione and final tiramisu was silky smooth and you can actually see that from the pictures. When you begin to mix in the mascarpone and cream it looked a bit ‘lumpy’, but you’re just projecting your experience here.

Now, I’m sorry that this happened to you but I urge you to read my instructions on the sweetener and why it went grainy: did you use erythritol? If you reread, I explain that it can re-crystalize (fun fact: this is why I suggest it for crisp cookies, because it crystalizes once set). Now, you can try with a powdered version or just use allulose and xylitol to ensure a silky smooth texture. xo!

By: Karen

Karen — Tue, 29 Jun 2021 01:49:56 +0000

Based on all the great reviews, I made the zabaglione version last night for company coming for lunch today. Fortunately I had a little filling left over and decided to enjoy it for breakfast. It was a horrible texture! Very grainy and left a heavy greasy taste on my tongue! Needless to say, I couldn’t serve it to guests and had to rush around figuring out another dessert to serve.
L
I don’t know what went wrong, but look at the texture of the custard in the picture showing the directions to fold in the whipped cream. Even that custard looks grainy.

My recommendation is to try the dessert before planning to serve it to company.

By: Angela

Angela — Fri, 02 Apr 2021 22:39:36 +0000

I love this! Also the “cookie” base is so versatile. I have used it to make keto parfaits and cheesecakes!!! 10/10

By: Warren Schemel

Warren Schemel — Thu, 24 Dec 2020 23:38:28 +0000

Great recipe, definitely worth making again.

By: Bill Schindler

Bill Schindler — Tue, 22 Dec 2020 20:51:16 +0000

Will make this

By: Chris

Chris — Mon, 10 Aug 2020 12:32:53 +0000

In reply to Cat.

Hi! I’m not sure if anyone asked this yet – but may I know what the ratio would be if I used coconut flour instead of almond flour? Would I need to toast that as well?

(I just ran out of almond flour but I made this recipe and it was so yummy!) My sweet tooth says thank youuuuu

By: Alona

Alona — Thu, 16 Jul 2020 00:25:05 +0000

I don’t think I’ve ever commented on a recipe… mostly because I don’t have anything nice to say. This recipe was easy (as advertised) and quick. And most of all it was delicious. I’m pretty surprised.
I’m eager to try some more recipes!!

By: Anu

Anu — Sun, 14 Jun 2020 16:16:44 +0000

This is wonderful! I made this for my husband’s birthday “pre”kend, but we both absolutely loved it, it’s just the right size for dessert for two. The only thing I might do differently next time is add some coffee to the zabaglione and mascarpone filling as well, and use rum instead of white wine, but other than that this was perfect. Thank you so much for sharing this recipe!