Desserts are a weakness of mine…I love them all! Strawberry Tiramisu may be my favorite, that is until I decide to create another recipe! This dessert layers strawberries between a sponge-type cake and a creamy pudding.

Tiramisu is a dessert traditionally made with lady finger dipped in coffee, layered with mascarpone custard, and whipped cream. This tiramisu featured fresh berries, a sponge-type cake, and a cream cheese vanilla custard.

The idea to use cooked egg whites to make a custard type pudding came from this blog post by Nikki. This pudding is very similar to a sugar-filled instant pudding.

Lupin flour is a low-carb flour substitute made from finely ground lupin beans. This flour absorbs moisture similar to regular flour. Best of all it is exceptionally rich in protein and fiber and also low in net carbs. There is one gram of net carbs per 1/4 cup of lupin flour. Best of all this flour is also gluten free and rich in Vitamin B3, B9, and B1.

Strawberries are a favorite of many people. These berries are easy to grew in your garden, raised beds, and even in containers. I plant everbearing and there are so many kinds to pick from.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound(preorder) It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages

Strawberry Tiramisu, THM S, Keto, Sugar-free

• Cake:
• 6 egg whites
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla
• 1/4 cup THM Gentle Sweet
• 5 tablespoons lupin flour
• 1/4 cup THM whey protein powder
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• Pudding:
• 1 cup egg whites
• 1 egg
• 1/4 cup THM Gentle Sweet
• 1 teaspoon vanilla
• 1/4 cup THM whey protein powder
• 2/3 cup almond milk, divided
• 1 teaspoon unflavored gelatin
• 2/3 cup non-fat Greek Yogurt
• Cream Cheese mixture:
• 8-ounces cream cheese, softened or 8-ounce Mascarpone (I used cream cheese)
• 1/2 cup non-fat Greek yogurt
• 3 tablespoons THM Gentle Sweet
• 1 teaspoon vanilla
• 1 cup heavy whipping cream
• 1/2 teaspoon xanthan gum
• 1 quart strawberries, capped and sliced
• Cake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together lupin flour, protein powder, xanthan gum, salt, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. Cool completely.
• Pudding: Beat egg whites and egg together. Cook in the microwave for 1 minutes. Stir well. Cook I minute longer. Stir well. Soften gelatin in 2 tablespoons almond milk. Set aside. In a blender jar, combine cooked egg, Gentle Sweet, vanilla, remaining almond milk, and yogurt. Blend for 30 seconds, scrape sides of blender jar. Blend again. Microwave the softened gelatin for 30 seconds. Stir well. With the blender running slowly, pour the gelatin in to the pudding mixture. Blend well. Pour pudding into a bowl. Refrigerate for 3-4 hours or until thickened.
• To Assemble: Cut the cake into 4 equal parts, 10 inches by 3 3/4 inches. Set aside. In a mixer bowl whip cream cheese and yogurt until smooth. Add Gentle Sweet, vanilla, whipping cream, and xanthan gum. Whip until thickened. Fold in cooked pudding. Fill a pastry bag with the pudding/cream cheese mixture. Place 1 piece of the cake on a serving platter, pipe filling over cake, and layer with berries. Repeat with remaining cake, filling, and berries. The last layer you can use whole strawberries as a garnish. Refrigerate until ready to serve. 12 servings.

Bake at 350 degrees F. for 8-10 minutes. Cool completely.

Fold in cooked pudding. Fill a pastry bag with the pudding/cream cheese mixture

Place 1 piece of the cake on a serving platter, pipe filling over cake, and layer with berries.

Repeat with remaining cake, filling, and berries.

You can layer any kind of berries in this tiramisu. A mix of blueberries, raspberries, and strawberry would taste delightful.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

Lupin flour is low-carbs and is very good in baked items.

Cream of Tartar is a powder used to stabilize egg whites when you are whipping them into peaks.

Xanthan Gum is a thickener that helps to bind low carb baked items

This Kitchen Aid is my favorite mixer when I want to mix egg white or whip cream cheese. It does an amazing job.

Pampered Chef 10 x 15 Baking Pan item #1771

Pampered Chef Classic Scraper #1650

The Trim Healthy Mama Store has wonderful products. They are a very pure source and have a great taste. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Unflavored Gelatin

Trim Healthy Gentle Sweet

Trim Heathy Whey Protein Powder

Print

Strawberry Tiramisu, THM S, Keto, Sugar-free, Gluten-free

Course Dessert

Cuisine American

Prep Time 45 minutes

Cook Time 10 minutes

Servings 12

Author Glenda Groff

Ingredients

• Cake:
• 6 egg whites
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla
• 1/4 cup THM Gentle Sweet
• 5 tablespoons lupin flour
• 1/4 cup THM whey protein powder
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• Pudding:
• 1 cup egg whites
• 1 egg
• 1/4 cup THM Gentle Sweet
• 1 teaspoon vanilla
• 1/4 cup THM whey protein powder
• 2/3 cup almond milk divided
• 1 teaspoon unflavored gelatin
• 2/3 cup non-fat Greek Yogurt
• Cream Cheese mixture:
• 8- ounces cream cheese softened or 8-ounce Mascarpone (I used cream cheese)
• 1/2 cup non-fat Greek yogurt
• 3 tablespoons THM Gentle Sweet
• 1 teaspoon vanilla
• 1 cup heavy whipping cream
• 1/2 teaspoon xanthan gum
• 1 quart strawberries capped and sliced

Instructions

1. ake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together lupin flour, protein powder, xanthan gum, salt, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. Cool completely.
2. Pudding: Beat egg whites and egg together. Cook in the microwave for 1 minutes. Stir well. Cook I minute longer. Stir well. Soften gelatin in 2 tablespoons almond milk. Set aside. In a blender jar, combine cooked egg, Gentle Sweet, vanilla, remaining almond milk, and yogurt. Blend for 30 seconds, scrape sides of blender jar. Blend again. Microwave the softened gelatin for 30 seconds. Stir well. With the blender running slowly, pour the gelatin in to the pudding mixture. Blend well. Pour pudding into a bowl. Refrigerate for 3-4 hours or until thickened.
3. To Assemble: Cut the cake into 4 equal parts, 10 inches by 3 3/4 inches. Set aside. In a mixer bowl whip cream cheese and yogurt until smooth. Add Gentle Sweet, vanilla, whipping cream, and xanthan gum. Whip until thickened. Fold in cooked pudding. Fill a pastry bag with the pudding/cream cheese mixture. Place 1 piece of the cake on a serving platter, pipe filling over cake, and layer with berries. Repeat with remaining cake, filling, and berries. The last layer you can use whole strawberries as a garnish. Refrigerate until ready to serve. 12 servings.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound(preorder) It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.