1/2 cup butter, softened
1 cup granular Splenda or equivalent liquid Splenda
1 egg
4 1/2 ounces almond flour, 1 1/4 cups
1 teaspoon orange extract
1 teaspoon orange rind
1/4 teaspoons baking soda
1/4 teaspoon cream of tartar

In a medium bowl, cream the butter, Splenda and egg. Add the remaining ingredients and beat well. Spread in a greased 11x7" baking pan. Bake at 350 15-20 minutes until golden brown and firm to the touch. Cool completely then carefully turn out of the pan.

5 ounces heavy cream
4 ounces cream cheese, softened
8 ounces mascarpone cheese
1 egg yolk
2 1/2 tablespoons granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla
1 teaspoon orange extract

In a small bowl, whip the cream until stiff; set aside. In a medium bowl, beat the remaining ingredients until fluffy. Fold in the whipped cream.

Syrup and topping:
1/4 cup water
1 tablespoon pineapple Da Vinci sugar free syrup
3 tablespoons coconut Da Vinci sugar free syrup
1/2 teaspoon orange extract
2 tablespoons unsweetened coconut, toasted

In a glass measuring cup, mix all but the coconut. You can substitute orange flavored syrup for the pineapple and coconut, or a combination of your choice to equal 1/4 cup.

Cut pieces of cake to fit in a single layer on bottom of 4x8" loaf pan. The cake will be very fragile. Brush with half of the syrup mixture. I poured it from the measuring cup while brushing. Spread with half of the cheese filling; repeat the layers. Sprinkle the coconut over the top; cover and chill several hours or overnight.

Makes 8 servings
Can be frozen

With granular Splenda:
Per Serving: 477 Calories; 46g Fat; 7g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 463 Calories; 46g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

This is based on my Tiramisu recipe with a change in flavoring. It's pretty good, but if you like things very sweet, you may want to add a little more sweetener to the filling. The orange flavor is subtle. Be sure to let this chill long enough for the flavors to blend.

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