Protein Tiramisu – Easy, Healthy, Sugar‑Free

Preheat the oven to 350°F (350°F). Line an 8" × 8" (20 cm × 20 cm) brownie pan or baking dish with parchment paper.

In a medium bowl whisk together the whole‑wheat pastry flour, both protein powders, stevia, baking powder, and baking soda. Set the dry mixture aside.

In a large bowl combine the ½ cup Greek yogurt, ⅔ cup almond milk, unsweetened applesauce, and the room‑temperature egg; whisk until smooth.

Gradually add the dry ingredients to the wet mixture, folding gently with a large spoon or spatula. Do not over‑mix, or the cake will become tough because of the protein powder and gluten.

Pour the batter into the prepared pan, spreading evenly. Bake on the middle rack for 18–20 minutes, or until a tester inserted into the center comes out clean and the top springs back lightly.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely (about 20 minutes).

While the cake cools, prepare the filling: In a mixing bowl beat the reduced‑fat cream cheese until smooth, then fold in 1 cup Greek yogurt, ½ cup vanilla protein powder, and 2 Tbsp unsweetened almond milk until a creamy, lump‑free mixture forms.

In a shallow dish combine the coffee with the unsweetened cocoa powder, stirring until fully dissolved.

Using a sharp knife, cut the cooled cake in half lengthwise, then cut each half into two equal strips, yielding four 4" × 8" rectangles. Slice each rectangle into 1‑inch strips (seven cuts per rectangle), producing 28 thin cake strips.

Briefly dip each cake strip into the coffee‑cocoa mixture (about 1–2 seconds) so they absorb flavor without becoming soggy. Arrange a layer of soaked strips in the bottom of a serving dish.

Spread a generous layer of the cream‑cheese‑yogurt filling over the cake strips. Repeat the layering process—cake strips, coffee dip, filling—until all components are used, finishing with a smooth top layer of filling.

Dust the final layer with a light sprinkling of unsweetened cocoa powder. Refrigerate the assembled tiramisu for at least 2 hours (or overnight) to allow the flavors to meld and the texture to set.

Serve chilled, cutting the tiramisu into squares or bars as desired.