Step 1

Preheat oven to 375°F and line a baking sheet with parchment paper.

Step 2

Combine almond flour, coconut flour, erythritol, baking powder and salt. Mix until well combined using a whisk.

Step 3

Add the vanilla, egg and butter to the dry ingredients. Cut the butter into flour mixture, or combine on pulse setting in a food processor.

Step 4

Chill dough in the freezer for 10 minutes.

Step 5

Once chilled, form the batter into 4 balls and flatten them. Space at least 1.5 inches apart from each other on baking sheet.

Step 6

Cook for 6-8 minutes of until golden brown around the edges. Remove and allow to cool prior to dunking in coffee mixture

Step 7

While cookies bake, combine coffee and rum (if using) in a small bowl; chill.

Step 8

In a medium mixing bowl, combine cream cheese, vanilla extract, erythritol, and stevia using an electric mixer until smooth and creamy.

Step 9

Pour the heavy cream into a separate bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not over beat.

Step 10

Add the whipped cream, into the cheese mixture and whisk on low speed until the cream cheese is well incorporated into the cream, about 1 minute.

Step 11

Spoon some cream into the bottom of a stemless wine glass or dessert cup. Dip a cookie in the coffee mixture for 5 seconds, soaking it lightly and then place on top of the cream. Dollop some more cream on top of the cookie.

Step 12

Sprinkle with unsweetened cocoa powder, if desired, and refrigerate until ready to serve. Repeat steps to create three more keto tiramisu desserts.

Step 13

Leftovers best stored in air tight container (small glass jars work great) in the fridge up to 2 days.

Step 14

Note: Feel free to use only a portion of the filling. This will decrease the fat and calories on each Keto Tiramisu!