Ingredients

For the Keto Cake Layers

• 2 cups almond flour
• ¼ cup coconut flour
• ½ cup monk fruit sweetener
• 2 teaspoons baking powder
• ¼ teaspoon sea salt
• 5 large eggs
• ⅓ cup melted coconut oil
• 1 teaspoon vanilla extract
• ¼ cup unsweetened almond milk

Coffee Soak

• 1 cup cooled strong espresso
• 1 teaspoon vanilla extract
• 1 tablespoon monk fruit sweetener

Coconut Cream Filling

• 2 cans full-fat coconut cream, refrigerated overnight
• ⅓ cup powdered monk fruit sweetener
• 1 teaspoon vanilla extract
• Pinch of sea salt

Topping

• Unsweetened cocoa powder
• Optional shaved 90% dark chocolate

Instructions

1. Preheat the oven to 350°F and line a rectangular baking pan with parchment paper. In a glass mixing bowl, whisk together the 5 large eggs,  2 cups almond flour, 1/4 cup coconut flour, 1/3 melted coconut oil, 1 tsp vanilla extract, 1/4 cup almond milk, 1/2 cup monk fruit sweetener, 2 tsp baking powder, and 1/4 tsp sea salt until a smooth keto cake batter forms.
2. Pour the batter into the parchment-lined baking pan and spread it evenly. Bake until the cake is lightly golden, firm in the center, and springy to the touch. Remove from the oven and allow the cake to cool completely on a wire rack before slicing.
3. While the cake cools, prepare the coconut cream filling. Scoop only the thick cream from the 2 cans chilled coconut cream cans into a glass mixing bowl. Add 1/3 cup powdered monk fruit sweetener, 1 tsp vanilla extract, and a pinch of sea salt, then whip until thick, smooth, and fluffy.
4. In a small cup, stir together the 1 cup cooled espresso, 1 tsp vanilla extract, and 1 tbsp monk fruit sweetener. Once the cake has fully cooled, slice it into even rectangular layers. Gently brush each cake layer with the espresso mixture, allowing the coffee flavor to absorb without making the cake soggy.
5. Place the first coffee-brushed cake layer into a rectangular serving dish. Spread a thick, even layer of whipped coconut cream over the top. Continue layering cake and coconut cream until all layers are stacked neatly.
6. Smooth the final layer of coconut cream across the top of the tiramisu. Using a fine mesh sieve, dust the surface generously with unsweetened cocoa powder. Add optional shaved dark chocolate if desired.