Keto Tiramisu Chaffle Cake

• 1. Step 1 Make the chaffles: Preheat waffle iron to medium-high. In a large bowl, beat eggs. Whisk in almond flour, vanilla, granulated Swerve, and baking soda until well combined. Stir in mozzarella.
  2. Step 2Grease waffle iron with cooking spray, then pour a quarter of the batter into the waffle iron and cook until light golden, about 2 to 3 minutes. Let cool on a wire rack. Repeat 3 times.
  3. Step 3Make the filling: Bring a medium saucepan filled about 2″ full with water to a simmer over medium heat. In a large heatproof bowl, combine egg yolks and granulated Swerve and set over the simmering pot. Whisking constantly, cook mixture over medium-low heat, until doubled in volume and velvety smooth, about 5 minutes. Remove from heat and whisk in mascarpone until smooth. Let cool slightly.
  4. Step 4Meanwhile, in a large bowl, beat heavy cream and vanilla. Beat until stiff peaks form, about 5 minutes. Fold whipped cream into mascarpone custard just until combined. Set aside.
  5. Step 5 Make the cocoa mixture: In a small bowl, whisk the cocoa, Swerve confectioners’, and espresso powder.
  6. Step 6On a large plate or platter, arrange one chaffle. Dust generously with cocoa powder mixture. Top with a quarter of the filling, and spread into an even layer, leaving about a ¼” border around the edges. Repeat with remaining chaffles, filling, and cocoa powder.
  7. Step 7Cover and refrigerate for 2 hours, or up to overnight. Serve chilled.

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