READY IN: 1hr
INGREDIENTS 1⁄2 cupalmond flour 1⁄2 teaspoonbaking powder 1⁄8 teaspoonsalt 3largeeggs 2tablespoons powdered erythritol 1⁄8 teaspoonliquid Splenda 1⁄4 teaspoonvanilla extract 1⁄8 teaspooncream of tartar 12ouncesreduced-fat cream cheese 1 1⁄2 cupsheavy whipping cream 3⁄4 cup swerve confectioners’ sugar 3tablespoons sugar free coffee liqueur syrup 1⁄2 cupwater 6teaspoonsinstant espresso powder
DIRECTIONSCake:Separate the eggs. Blend the yolks with the extracts, and sugar. Add the cream of tartar. Stir in the almond flour mixture (includes baking powder and salt).Beat the egg whites until stiff peaks form. Stir into egg and flour mixture.Bake for 10-15 at 350 degrees in a 11×17 greased pan (add parchment if desired).Once cooled, cut into 16 equal strips to fit in the loaf pan.Cream:Beat heavy whipping cream until stiff peaks.Blend cream cheese, confectioners sugar, and coffee liqueur syrup until smooth.Fold in cream until fully blended.Coffee:Dissolve powdered espresso into water and stir completely.Assembly:Place a row of lady fingers in the bottom of a loaf plan. Slowly pour some of the coffee on top. Move pan around until completely absorbed.Spread 1/3 of cream mixture on top.Repeat lady fingers, coffee, cream until three layers of each.Dust with cocoa powder.Refrigerate for at least 4 hours to set.
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