I know you give us the recipe but is there anyway when you’re showing us the recipes you can say the measurements like a half a cup of almond flour or have a stick of butter?Would anybody else like that?
Yes! Every recipe is linked on my website Lowcarblove.com or I’ve linked it in the description. It’s just easier for me to put it on there because I also put nutrition information there as well for those who are counting macros ❤️
I make low-carb sugar-free tiramisu cake and every time I make it, everyone wants to take some home. I make this amazing sugar-free homemade Khalua that has no alcohol but all the flavor. I'm Cuban so I know Cuban coffee, and that is the star of my Khalua. I then saturate the cake layers with it and when I tell you it stays moist, OH MY GOD, even exposed in the fridge days later, it's so soft and moist and tastes like heaven.
It was a little too cold and I realized that after it set! I wrote clear instructions in the video but definitely whip both separately and then fold together 🥰
Great idea ! I've also been using maple syrup natural flavour for my pancakes. Plus the other day I made a maple syrup flavour almond cake . Made a syrup, using maple flavouring and drizzled over the cake while hot. It was delicious. 😊
It would be great to make lady fingers with your cake recipe !!!! I’m thinking whisking egg white and folding it into the cake batter to make it fluffy similar to the lady fingers texture
My hubby will die at the cream and just mascarpone, next time separate 4 eggs and make them fluffy separately then add that mascarpone and cream ...in this way it will become very creamy and not gritty..in saying that i love the sponge idea
Myra, i make traditional tiramisu filling with stiff egg whites, mix in the mascarpone, and then fold in the egg yolk mixed with sugar for the cream part, no whipped cream. It takes some time to get really smooth and creamy. Will that work with a sugar substitute? Yours looked kinda chunky. I will make the cake part for an alternative low carb version to serve alongside my ladyfinger traditional version but im wondering if you think a sugar sub will ruin the consistency of the filling if i dont use whip cream.
But that's not a tiramisu, it's a cake. The cream is made with mascarpone and eggs not cream. The cake is not a sponge cake but savoiardi. I think it's a good recipe but not a tiramisu
6:33 So funny.😂 7:58 No, it's not funny.😠 Just make a new cream with the right technic according to your comment on the screen at 5:42. Mascarpone should be in room temperatur and never whisk it cold with a mixer bc you will have butter, just like in the video.
My husband mentioned that he used to make this dessert at a restaurant he worked at when he was a young adult in college. He said it was an expensive dessert and he hasn't had it for over 40 years. I looked it up to see if I could watch a video on how to make it for him for Father's Day this year (2024) and your low carb Tiramisu cake video popped up. Perfect for me since I am keto. I made it, he knew it wasn't the same dessert he made back in the day at the restaurant, but he had a piece and he really enjoyed it! He told me it tasted pretty much like the original, just made with different ingredients (low carb). Love looking through old podcasts and finding recipes on your channel! Thanks for sharing your recipe!
I love tiramisu - I make sabayon with egg yolks and I do add alcohol which is authentic - I just decrease it by 50% by diluting with almond milk - the flavor is bomb with sabayon
thank u, i love your recipe, i will make it this weekend!!! all my friends are coming over for a party, thank u for the wonderful recipe, so glad you didnt give up your diet, please dont cheat too on your diet, and cause you're going to be a yo you dieting , please keep up the good work on your diet,
nothing..its a coffee dessert. they do variation like strawberry tiramisu, matcha tiramisu, but you wouldnt top it with chocolate powder then...youd use a flavor that compliments that syrup.
This looks amazing! Well done, Mayra.😋♥️ I have a question that MUST be answered because it pertains to baking, especially with the holidays fast approaching. When I bake with almond flour and/or coconut flour, I find that the items taste spectacular when they come out of the oven; BUT, by the next morning they seem to get hard and stale and they aren't tasty anymore. Does anyone know why this occurs? I always wrap the dessert up in aluminum foil or plastic wrap (depending on the item), to keep the air out, but nothing seems to work. I'm used to baking treats that I can snack on for at least 2 or 3 days, when I baked with all purpose flour, but with almond and coconut flours...not so. It ruins my holiday baking plans because I want to stay low carb, but I also want to enjoy my treats.😆🤣😆🤣 So, I'd appreciate any and ALL feedback that can be offered that will assist me in solving my problem. Thanks, low carb love family!♥️☺️
Have you tried adding a little bit of vital wheat gluten and/or xanthin gum? It helps a lot with the texture but even so I still have the same issue as you. I will put muffins or cookies in the fridge or freezer then heat up in the microwave. It’s still never the same as fresh baked but it helps
Actually maybe you could keep the dough in the fridge or freezer and bake as needed. I know it’s not the same. Keto is soooo much work!!!! (For me anyway)
In the description box or on my blog Lowcarblove.com! I can start putting them in my videos but a lot of people like to see the nutrition info so that’s why I just like having it all in one place!
Never heard of this dessert must be a upper class thing but it looks very delicious I don't know about this thing i am a lower class person this is all new to me i have no idea about classy stylish or food But I do know that your And stunning beauty simply gorgeous lovely young woman Mayra and you have a very Beautiful body and i love to listen to you talk and look at your beautiful face and smile as you talk about the dish and see how lovely your eyes are your a very charming adorable beautiful lovely young woman thanks for sharing Mayra
I know you give us the recipe but is there anyway when you’re showing us the recipes you can say the measurements like a half a cup of almond flour or have a stick of butter?Would anybody else like that?
No cause she put the full recipe link in the description lol
Yes! Every recipe is linked on my website Lowcarblove.com or I’ve linked it in the description. It’s just easier for me to put it on there because I also put nutrition information there as well for those who are counting macros ❤️
I guess that's a no...😮
She wants traffic on her website. So if she doesn’t give the exact recipe you’ll have to go to her site to get it. Pretty common practice.
@@stars_for_night_lightsapparently so 😮
YES! I need this, because tiramisu is my absolute favorite dessert!
Me too!! Are you going to try it?
That cream looks so bad. Overwhipped and separated.
Yep. Beginner's mistake. Cold mascarpone with cold cream, perfekt recipe for disaster.😂
The cream mixture looks curdled. Is there a way to prevent that from happening?
I make low-carb sugar-free tiramisu cake and every time I make it, everyone wants to take some home. I make this amazing sugar-free homemade Khalua that has no alcohol but all the flavor. I'm Cuban so I know Cuban coffee, and that is the star of my Khalua. I then saturate the cake layers with it and when I tell you it stays moist, OH MY GOD, even exposed in the fridge days later, it's so soft and moist and tastes like heaven.
Recipe recipe recipe (chanting lol)
Sounds delicioso!
For what? The Khalua? @@GainReality
It truly is amazing! @@yellowdotje6278
Ohhhh sugar free tiramisu!!!!!!! Do you have measurements, printed recipe perhaps? Please?????
It doesn't look smooth, very curdley did your marscapon break
That’s what I was wondering? Sometimes that happens when the marscapone is too cold mixing in the cream.
It was a little too cold and I realized that after it set! I wrote clear instructions in the video but definitely whip both separately and then fold together 🥰
@@LowCarbLoveI do that all the time! That’s how I knew lol.. ❤
@LowCarbLove thank you,
@@tamitarekolayan9918she over whipped the mascarpone
. Mascarpone should ve never been whipped
Looks good. I wonder if a coffee extract or a little instant coffee in the cream part would bump up the coffee flavor.
Great idea ! I've also been using maple syrup natural flavour for my pancakes. Plus the other day I made a maple syrup flavour almond cake . Made a syrup, using maple flavouring and drizzled over the cake while hot. It was delicious. 😊
wtf happened to your whipped cream? looks like it wsa overwhipped and separating...almost at the butter stage haah.
Cold mascarpone mixed together with cold cream in a cold container. Perfect recipe for a disaster.😂
lol she had the BALLS to say @6:25 - @6:38 hahaha@@redepatestodialo
@@ando1135 Hillarious🤣
Why does the whipped cream look curdled?
If you whisk cold mascarpone with a mixer, you have butter.
She over whipped the mascarpone. Never whip mascarpone just fold it gently with cream
It would be great to make lady fingers with your cake recipe !!!! I’m thinking whisking egg white and folding it into the cake batter to make it fluffy similar to the lady fingers texture
Good on you, Mayra👍🏼😋God Bless you all 🙏🏼❤️
My hubby will die at the cream and just mascarpone, next time separate 4 eggs and make them fluffy separately then add that mascarpone and cream ...in this way it will become very creamy and not gritty..in saying that i love the sponge idea
You literally ruin that mascarpone filling - it is curdled 😭😭😭
"TEER'-uh-missou." 😊
This looks absolutely delicious! I have to make this asap. Thanks Mayra 😋🙋♀️
Hope you enjoy ❤
Is that regular butter. I'm Assuming unsalted?
Your video editor did a great job! Thank you for the recipe Mayra :)
I have coconut flour. So instead of almond flour can I use all purpose and if so is the measurements still the same?
A video on healthy paletas would be nice Lol
Myra, i make traditional tiramisu filling with stiff egg whites, mix in the mascarpone, and then fold in the egg yolk mixed with sugar for the cream part, no whipped cream. It takes some time to get really smooth and creamy. Will that work with a sugar substitute? Yours looked kinda chunky. I will make the cake part for an alternative low carb version to serve alongside my ladyfinger traditional version but im wondering if you think a sugar sub will ruin the consistency of the filling if i dont use whip cream.
I thought for sure cottage cheese was used when I saw the beginning of the video. I like your suggestion.
She over whipped the mascarpone
@@candicoatedraindropsshe uses mascarpone but she over whipped it. Mascarpone is very sensitive. It is prone to split
@@HanggaDiputra Gotcha! Thanks for the tip! 😀
OMG. I love tiramisu!!!
Also…LOVE the recipe ❤
Thank you 😋
I made this yesterday and it was a hit for brunch! Thank you so much 😅
Can I make it with only coconut flour? I really dislike almond flour.
Same but sometimes coconut flour is too much too. Wonder how a pecan flour would be? I’ve never used it.
But that's not a tiramisu, it's a cake. The cream is made with mascarpone and eggs not cream. The cake is not a sponge cake but savoiardi. I think it's a good recipe but not a tiramisu
yes but you cant make low carb lady fingers...this is the only thing that can be done. its a tiramisu inspired cake.
Great! Thank you Mayra.
Love ❤️ this recipe! I love ❤️ your braids! Just beautiful 😍 😍😍
Thank you so much 🤗
What can I replace coconut flour with?
Hi Myra! Looks delish! ❤ What mic are you wearing? Thx!
Tiramisu cake 🍰 looks delicious 😋 from Johannesburg South Africa 🇿🇦
6:33 So funny.😂 7:58 No, it's not funny.😠 Just make a new cream with the right technic according to your comment on the screen at 5:42. Mascarpone should be in room temperatur and never whisk it cold with a mixer bc you will have butter, just like in the video.
My husband mentioned that he used to make this dessert at a restaurant he worked at when he was a young adult in college. He said it was an expensive dessert and he hasn't had it for over 40 years. I looked it up to see if I could watch a video on how to make it for him for Father's Day this year (2024) and your low carb Tiramisu cake video popped up. Perfect for me since I am keto. I made it, he knew it wasn't the same dessert he made back in the day at the restaurant, but he had a piece and he really enjoyed it! He told me it tasted pretty much like the original, just made with different ingredients (low carb). Love looking through old podcasts and finding recipes on your channel! Thanks for sharing your recipe!
I love tiramisu - I make sabayon with egg yolks and I do add alcohol which is authentic - I just decrease it by 50% by diluting with almond milk - the flavor is bomb with sabayon
I feel like tiramasu is supposed to have cinnamon. I could be wrong tho.
I love your recipes, but I must be a dummy because I can never get a measurement and move on how to make it
The complete recipe is in her website which is under the description
first one of my fav
OH, THANK YOU, THANK YOU ! YUM !
What about making it with Angel food cake instead for even lower calories ?? Anyone know if that would work?
Please tell me…are you still with that wonderful older man who was super cool? I cannot remember his name and I apologize for that.
Come on don’t think she is a dummy.. you know and it’s only her business ..now who is acting like a dummy now… YOU? Just asking?
Are you writing a book? You know, but it’s her business , not yours or anyone else.. so don’t like a dummy!
When you are a public figure and you video your engagement people are curios, it’s not a crime.
Where is the recipe
Love and miss tiramisu! You always pick the stuff I love! Thanks my dear 💕
Great video. this looks amazing.
What is the ratio to just use almond flour?
thank u, i love your recipe, i will make it this weekend!!! all my friends are coming over for a party, thank u
for the wonderful recipe, so glad you didnt give up your diet, please dont cheat too on your diet, and cause you're going to be a yo you dieting , please keep up the good work on your diet,
A new recipe to try and one of my favorite desserts. PS The 90 second bread and pasta salad are amazing.
what did she use for sweetening ?? Cant find it
What can you replace the coffee with? I am not a coffee drinker and I never liked the taste.
nothing..its a coffee dessert. they do variation like strawberry tiramisu, matcha tiramisu, but you wouldnt top it with chocolate powder then...youd use a flavor that compliments that syrup.
I made it today and it tastes SO GOOD 🥹❤️
Love your recipes but I’m plant based/keto so the cheese for the topping can I use softened tofu, silk tofu?
I’m pretty sure you can use a dairy free cream cheese or whipped coconut cream!
Is munk fruit sugar ok to use as a sweetener?
Hi…this looks awesome! What is the size of the baking pan you used?
I used an 8x8 pan for the assembly and I believe the sheet pan is 15x10
Definitely going to try this, I love a tiramisu!
Looks delicious,
It was! I hope you make this ❤️
Girl I love tiramisu
It’s one of my favorites! So creamy and delicious 🥰
Mmmmm 😋💛💛💛💛
How this is low carb??
Can u make a low carb pie
Where r ingredients?
I will try it.
Yummy
Great!
Yummy 😍🤤🤤😍
😮🎉
😋
This looks amazing! Well done, Mayra.😋♥️
I have a question that MUST be answered because it pertains to baking, especially with the holidays fast approaching.
When I bake with almond flour and/or coconut flour, I find that the items taste spectacular when they come out of the oven; BUT, by the next morning they seem to get hard and stale and they aren't tasty anymore. Does anyone know why this occurs?
I always wrap the dessert up in aluminum foil or plastic wrap (depending on the item), to keep the air out, but nothing seems to work. I'm used to baking treats that I can snack on for at least 2 or 3 days, when I baked with all purpose flour, but with almond and coconut flours...not so.
It ruins my holiday baking plans because I want to stay low carb, but I also want to enjoy my treats.😆🤣😆🤣
So, I'd appreciate any and ALL feedback that can be offered that will assist me in solving my problem. Thanks, low carb love family!♥️☺️
Have you tried adding a little bit of vital wheat gluten and/or xanthin gum? It helps a lot with the texture but even so I still have the same issue as you. I will put muffins or cookies in the fridge or freezer then heat up in the microwave. It’s still never the same as fresh baked but it helps
Actually maybe you could keep the dough in the fridge or freezer and bake as needed. I know it’s not the same. Keto is soooo much work!!!! (For me anyway)
@@Lydlak Great ideas. No, I haven't tried those items, but I will. Thanks.👏☺️
Try freezing individual servings when fresh, then thawing when ready to serve.
@@backtoasimplelife Thank you.☺️👏
My favorite❤
Me too! I absolutely love it ❤️ let me know if your other favorite desserts!
Where is the recipe ( measurements)
Her website. It’s under the description
In the description box or on my blog Lowcarblove.com! I can start putting them in my videos but a lot of people like to see the nutrition info so that’s why I just like having it all in one place!
Wheres the rum?😂
I left it out just because I had my nieces and daughter try it but you can definitely add it ☺️
Thank you! Can't wait to try it ❤️
Never heard of this dessert must be a upper class thing but it looks very delicious I don't know about this thing i am a lower class person this is all new to me i have no idea about classy stylish or food But I do know that your And stunning beauty simply gorgeous lovely young woman Mayra and you have a very Beautiful body and i love to listen to you talk and look at your beautiful face and smile as you talk about the dish and see how lovely your eyes are your a very charming adorable beautiful lovely young woman thanks for sharing Mayra
Healthy salt?? Salt is Salt nothing healthy about it!
Looks so good 🥰
If I don’t want to use coffee because I don’t like it what can I use instead…chocolate???
Amaretto
Just made this, fantastic! Best dessert I've had since being on Keto. I skipped the almond milk, and added rum.
Did you do the tbsp of baking powder? I feel it seems too much.
@@colleensolomon505 I did, yes. The sponge bit was as good as it gets on Keto, as far as I'm concerned....
Sorry sis your Mascarpone is split. You shouldn't whip mascarpone