Layer 1
- 1/2 cup butter
- 1/3 cup sugar substitute (I used Swerve)
- 1/4 cup coffee (or 1 shot espresso)
- 1 egg – beaten
- 3 cups almond flour
Layer 2
- 1 cup heavy cream
- 1 cup mascarpone
- 1 tsp vanilla
- 2 tbsp sugar substitute
- cocoa (for dusting)
Steps
- Over a double broiler – melt your butter. Stir in your sugar substitute. Pour in your coffee/espresso and whisk until the sugar sub has dissolved.
- Take off the heat and stir in the beaten egg. Pour in the almond flour cup by cup, stirring until all the almond flour has been mixed together.
- Spread on the bottom of a cake (or casserole) dish.. Stick it in the fridge while you make the second layer.
- In a clean bowl, pour in your heavy cream, vanilla and sugar substitute. Using a hand or stand mixer, whip the heavy cream until it is stiff peaks. Then spoon in your mascarpone and mix.
- Layer the cream mixture on top of the almond flour and use a spatula to flatten.
- Dust the top with cocoa and let it sit for 4 hours! (or overnight)