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Chocoholics get ready! This is the Ultimate Triple Layer Tiramisu Chocolate Chips Cookie Brownies Cake and it's a fun mash-up dessert for the holiday season!
If you love fudgy brownies, chevy chocolate chip cookies, and creamy tiramisu, you are in for a real treat. Three of your favorite desserts in one show stopping celebration cake that is low-carb, keto, sugar-free and grain-free!
This means you don’t have to pick just one because you get three for one in this decadent, delicious keto friendly cake. And of course, grated chocolate curls for some extra chocolate love, because there is no such thing as too much chocolate, right?
I do have to warn your though. This low-carb dessert is more involved than most keto treats but it is worth the extra effort for that special occasion. It will make an impressive low-carb dessert for your Christmas and New Year's table!
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Hands-on Overall
Serving size slice
Nutritional values (per slice)
Net carbs4.5 grams
Protein7.9 grams
Fat35.4 grams
Calories373 kcal
Calories from carbs 5%, protein 9%, fat 86%
Total carbs8.7 gramsFiber4.2 gramsSugars2.2 gramsSaturated fat18.4 gramsSodium169 mg(7% RDA)Magnesium46 mg(12% RDA)Potassium162 mg(8% EMR)
Ingredients (makes 12 servings)
Brownie layer:
Cookie layer
Tiramisu topping:
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line the bottom of 23 cm/ 9 inch spring form pan oven safe cake pan with parchment paper, set aside.
- To make the brownie layer, use a hand mixer or a stand mixer to cream 1 stick softened butter and 1/2 cup powdered Erythritol in a large bowl. Add 2 eggs and 2 tsp vanilla and process again.
- Mix the dry ingredients for the brownie layer: 3/4 cup almond flour, 1/4 cup cacao powder, 1 tsp baking powder, and a pinch of salt. Slowly sift in the wet ingredients while mixing.
- Fold in 1/4 cup chocolate chips and transfer the batter into the prepared baking pan. (Instead of sugar-free chocolate, you can use sugar-free or 90% dark chocolate chips or chopped chocolate.)
- To prepare the cookie layer, in a medium bowl mix 1 tbsp melted butter, 1 heaped tbsp peanut butter (or use almond butter), 1/4 cup brown sugar substitute, and 1 egg until very smooth.
- Add 1/2 cup almond flour, 1/4 tsp baking powder, 1/8 tsp baking soda, and a pinch of salt. Mix until well combined. Add 2 tbsp chocolate chips and stir until just incorporated.
- Scoop spoonfuls of the cookie batter directly on the brownie layer. Feel free to swirl the batters together, or just press the cookie layer in gently.
- Bake at 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) for about 30 to 35 minutes or until set in the middle. Remove from the oven and let it cool down to room temperature before adding the topping. You can leave it in a cool room, or place in the fridge once it cools down.
- Meanwhile, make the tiramisu cream. Combine 4 egg yolks, 1/4 cup powdered Erythritol and 1 tsp vanilla extract (and optionally 1 to 2 tsp rum extract or 1 tbsp dark rum) in the top of a small double boiler, over boiling water. Reduce heat to low, and cook for about 7 to 10 minutes, stirring constantly, until the mixture is thicker, lighter in color, increased in volume, and a little frothy.
- Remove from heat. Add 1 tbsp espresso (room temperature) and use a hand mixer at medium-low speed to whip the yolks until they are thick. Set aside to cool while doing the next step.
- In a separate bowl, whip 1 cup heavy cream at high speed until stiff peaks form.
- Add 1 cup mascarpone to the whipped yolks. Beat at low speed until combined smoothly. Gently fold the mascarpone yolk mixture into the whipped cream. If it's too runny, whip more until stiff peaks form.
- Top the cold mashup cake with all of the tiramisu cream mixture. (It's easier if you first remove it from the cake tin before topping with the cream.)
- Sift 1 tsp cacao powder through a fine-mesh sieve over the tiramisu cake. Grate 1/4 bar chocolate bar for topping. To make chocolate curls like I did, use a potato peeler instead of a grater.
- Sprinkle the grated chocolate on top of the cake. Refrigerate for 4 hours, or preferably overnight, to set.
- Slice and serve! Store in the fridge for up to 5 days.
Tiramisu Brownie Celebration Cake
Step by Step
Ingredients
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line the bottom of 23 cm/ 9 inch spring form pan oven safe cake pan with parchment paper, set aside.
- To make the brownie layer, use a hand mixer or a stand mixer to cream 1 stick softened butter and 1/2 cup powdered Erythritol in a large bowl. Add 2 eggs and 2 tsp vanilla and process again.
- Mix the dry ingredients for the brownie layer: 3/4 cup almond flour, 1/4 cup cacao powder, 1 tsp baking powder, and a pinch of salt. Slowly sift in the wet ingredients while mixing.
- Fold in 1/4 cup chocolate chips and transfer the batter into the prepared baking pan. (Instead of sugar-free chocolate, you can use sugar-free or 90% dark chocolate chips or chopped chocolate.)
- To prepare the cookie layer, in a medium bowl mix 1 tbsp melted butter, 1 heaped tbsp peanut butter (or use almond butter), 1/4 cup brown sugar substitute, and 1 egg until very smooth.
- Add 1/2 cup almond flour, 1/4 tsp baking powder, 1/8 tsp baking soda, and a pinch of salt. Mix until well combined. Add 2 tbsp chocolate chips and stir until just incorporated.
- Scoop spoonfuls of the cookie batter directly on the brownie layer. Feel free to swirl the batters together, or just press the cookie layer in gently.
- Bake at 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) for about 30 to 35 minutes or until set in the middle. Remove from the oven and let it cool down to room temperature before adding the topping. You can leave it in a cool room, or place in the fridge once it cools down.
- Meanwhile, make the tiramisu cream. Combine 4 egg yolks, 1/4 cup powdered Erythritol and 1 tsp vanilla extract (and optionally 1 to 2 tsp rum extract or 1 tbsp dark rum) in the top of a small double boiler, over boiling water. Reduce heat to low, and cook for about 7 to 10 minutes, stirring constantly, until the mixture is thicker, lighter in color, increased in volume, and a little frothy.
- Remove from heat. Add 1 tbsp espresso (room temperature) and use a hand mixer at medium-low speed to whip the yolks until they are thick. Set aside to cool while doing the next step.
- In a separate bowl, whip 1 cup heavy cream at high speed until stiff peaks form.
- Add 1 cup mascarpone to the whipped yolks. Beat at low speed until combined smoothly. Gently fold the mascarpone yolk mixture into the whipped cream. If it's too runny, whip more until stiff peaks form.
- Top the cold mashup cake with all of the tiramisu cream mixture. (It's easier if you first remove it from the cake tin before topping with the cream.)
- Sift 1 tsp cacao powder through a fine-mesh sieve over the tiramisu cake. Grate 1/4 bar chocolate bar for topping. To make chocolate curls like I did, use a potato peeler instead of a grater.
- Sprinkle the grated chocolate on top of the cake. Refrigerate for 4 hours, or preferably overnight, to set.
- Slice and serve! Store in the fridge for up to 5 days.
Nutrition (per serving, slice)
Calories373kcal
Net Carbs4.5g
Carbohydrates8.7g
Protein7.9g
Fat35.4g
Saturated Fat18.4g
Fiber4.2g
Sugar2.2g
Sodium169mg
Magnesium46mg
Potassium162mg
Detailed nutritional breakdown (per slice)
| Total per slice |
| 4.5 g | 7.9 g | 35.4 g | 373 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.6 g | 68 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1 g | 0.8 g | 12 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.5 g | 1.3 g | 3.3 g | 37 kcal |
| Cocoa powder, raw (cacao) |
| 0.4 g | 0.4 g | 0.2 g | 4 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Lily's sugar-free dark chocolate chips |
| 0.5 g | 0.3 g | 1.1 g | 15 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1 g | 8 kcal |
| Peanut butter smooth (unsweetened) |
| 0.3 g | 0.7 g | 1.4 g | 16 kcal |
| Sukrin Gold, brown sugar substitute |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.5 g | 0.4 g | 6 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.4 g | 0.9 g | 2.2 g | 25 kcal |
| Baking powder, gluten-free |
| 0 g | 0 g | 0 g | 0 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Lily's sugar-free dark chocolate chips |
| 0.3 g | 0.1 g | 0.5 g | 7 kcal |
| Egg, yolk, raw, fresh |
| 0.2 g | 0.9 g | 1.5 g | 18 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Beverages, coffee, brewed, espresso, restaurant-prepared |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.5 g | 0.4 g | 7.6 g | 73 kcal |
| Mascarpone cheese |
| 0.4 g | 1.1 g | 7.1 g | 70 kcal |
| Cocoa powder, raw (cacao) |
| 0 g | 0 g | 0 g | 0 kcal |
| Lily's sugar-free dark chocolate bar |
| 0.2 g | 0.1 g | 0.7 g | 8 kcal |
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