Step 1

Preheat the oven to 325F and grease a rimmed 15x11 inch rimmed sheet pan. Line the bottom of the pan with parchment and grease the parchment.

Step 2

In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, and salt. Stir in the eggs, water, butter, and vanilla extract until well combined and smooth.

Step 3

Spread the batter evenly in the prepared pan and bake 18 to 22 minutes, until the edges are golden brown and the top is just firm to the touch.

Step 4

Remove and let cool completely in the pan.

Step 5

In a small bowl, whisk together the coffee and the rum. Set aside.

Step 6

In a large bowl, beat the mascarpone until smooth, then beat in 1/2 cup of the sweetener. Add 3 tablespoons of the coffee/rum mixture and beat until well combined.

Step 7

In another large bowl, beat the cream with the remaining sweetener and the vanilla extract until it holds medium soft peaks (the top of the peak should fall over when the beaters are lifted).

Step 8

Gently fold the whipped cream into the mascarpone mixture until well combined.

Step 9

Cut the cake into pieces to fit into the bottom a 9x9 inch pan. Brush with half of the remaining coffee mixutre. Spread half of the mascarpone mixture over top.

Step 10

Repeat with remaining cake, coffee mixture, and mascarpone mixture. You will have a few bits of cake left over. Discard or use for snacking!

Step 11

Dust the top of the tiramisu with cocoa powder and grate the chocolate over top. Refrigerate 2 hours to firm up before cutting.