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  • 8 eggs
  • 1 cup almond flour
  • 8 tbsp. powdered sugar substitute
  • ½ teaspoon baking powder
  • 10 ounces mascarpone cheese
  • ¼ cup heavy cream
  • 1 tsp. vanilla extract
  • 1 cup strong black coffee, sweetened with sugar substitute
  • Cocoa powder to decorate


  1. Pre-heat the oven into 400°F.
  2. Using parchment paper, line a 6 inch round cake tin Separate 4 of the eggs and beat the yolks with 3 tablespoons of the sugar powder.
  3. Fold in the almond flour and baking powder.
  4. Beat the egg whites until stiff peaks form.
  5. Fold the egg whites into the cake batter.
  6. Place in the oven and bake for 10 minutes until cooked.
  7. Remove and cool on a cake rack.
  8. Separate the other 4 eggs and place the yolks into a small heat proof bowl.
  9. Add 2½ tablespoons sugar powder and whisk until blended.
  10. Place the bowl on top of a small saucepan of simmering water and stir constantly until it forms and thick custard.
  11. Pour the custard into a clean cool bowl and beat in the mascarpone and vanilla together with the rest of the sugar powder.
  12. Beat the egg whites and cream together until stiff peaks are formed.
  13. Carefully fold this into the cooled custard.
  14. In a glass bowl, place the sponge on the base.
  15. Pour over the sweetened coffee.
  16. Add the custard and distribute it evenly over the top. Dust with the cocoa powder.
  17. Refrigerate for at least 2 hours, or even better overnight.

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