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Prepare time: 20 min
Cook: 30 min
Ready in: 50 min
Pieces: 8-12

(Low-Carb High-Quality) – The Low-Carb Chocolate Mascarpone Slice are just right for all Tiramisu lovers. With a touch of espresso and chocolate, this delicacy can be perfectly enjoyed over a coffee to relax.

We wish you a lot of fun cooking, cheers Andy & Diana.

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  • 100 g chocolate (without added sugar)
  • 75 g butter
  • 3 eggs
  • 100 g erythritol
  • 50 g ground hazelnuts
  • 5 sheets of gelatin
  • 50 ml whole milk
  • 250 g mascarpone
  • 200 g heavy cream
  • 1 tsp. espresso powder (dissolvable)
  • 1 tsp. natural cocoa powder
  • 3.5 oz chocolate (without added sugar)
  • 2.6 oz butter
  • 3 eggs
  • 3.5 oz erythritol
  • 1.7 oz ground hazelnuts
  • 5 sheets of gelatin
  • 1.7 fl oz whole milk
  • 8.8 oz mascarpone
  • 7.1 oz heavy cream
  • 1 tsp. espresso powder (dissolvable)
  • 1 tsp. natural cocoa powder



Preheat oven to 140°C / 285°F (circulating air) or 160°C / 320°F (top/bottom heat).


For the chocolate tiramisu dough is liquid chocolate needed. Slowly melt the chocolate in a water bath with occasional stirring. Attention: Do not boil the water. Add the butter to the chocolate. Then stir both to obtain a uniform chocolate mix.


Grind the erythritol in a coffee mill into powder. Ground erythritol dissolves better which avoids larger crystals that can crunch between your teeth 😉


Crack the eggs into a bowl and add half of the ground erythritol. Mix the eggs and the erythritol with a hand mixer for a few minutes to a frothy mass. Then stir in the ground hazelnuts.


Now mix the chocolate with the dough: Stir the egg mix with the hand mixer and let the liquid chocolate slowly flow into the egg mix. The result is a nice and creamy dough.


Line a baking sheet with parchment paper and spread the chocolate dough in a rectangular shape. This works very good with a spoon or a spatula. The dough should have a thickness of about 3 to 5 millimeters.

Then put the baking tray in the oven for 15 minutes. When the chocolate dough is browned, allow the dough to cool completely.


While the chocolate dough cools, prepare the mascarpone cream. For this purpose, soften the gelatine in the water, then drain and heat in a pot until melted. Add the milk while stirring.
Beat the cream half stiff and slowly add the milk gelatine while stirring. Then mix the mascarpone with the remaining ground erythritol in a second bowl. Add the milk-cream-gelatine to the mascarpone and mix both gradually to an even cream.


Bring some water to a boil and dissolve the espresso. Then fill the chocolate base with the espresso.


Now finish the final part : Cut the chocolate floor in two equal parts. Coat one part with about half of the mascarpone cream.

Then place the second part of the chocolate base on the cream and layer the rest of the cream on top. Cool in the fridge for an hour until the cream is completely firm.

Garnish the top of The Chocolate Mascarpone Slice with the natural cocoa powder.


Cut the cake into pieces as desired. Enjoy your meal 🙂

Nutritional Values

Nutrition values are approximations and referring to 100 g of prepared low-carb food.

Kcal KJ carbs fat protein
334 1395 4,7 g 32,4 g 5,8 g

Low-Carb Chocolate Mascarpone Slice in 10 Seconds

Low-Carb Chocolate Mascarpone Slice in 10 seconds
Low-Carb Chocolate Mascarpone Slice in 10 seconds

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