There are plenty of rubbish recipes for Tiramisú everywhere. My Sugar Free Low Carb KETO Tiramisu is the real deal. Made as it should be made. With sponge fingers, mascarpone, raw eggs, cream, coffee, cocoa, rum and icing ‘sugar’.
Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in Swerve, cinnamon and salt. Add in butter and coffee, mix until thoroughly combined, and sprinkle into serving glass or dish. Refrigerate while you make the tiramisu (and don't worry if it tastes soggy right now!).
Mix together the coffee drizzle and set aside. Whip together the mascarpone mixture and set aside. Slice the cake mixture into squares and layer the tiramisu as follows: cake pieces, generous pour of coffee (not enough to soak it, though), mascarpone mixture, optional chocolate shavings, and repeat again.
Since tiramisu is a coffee-flavored dessert, I added a small amount of either strong coffee or espresso. This is a must! This is important… Don’t forget the rum!