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1. Make the crumble: Preheat your oven to 350°F (180°C). In a large bowl, combine beaten egg, melted and cooled coconut oil, coconut sugar, and vanilla extract. Add in almond flour, and coconut flour, mixing well to combine and form a dough. Spread onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until to crust begins to brown. Allow to cool on the baking sheet for 10 minutes, and then transfer to a wire rack until completely cool. Break the crust using a fork, a food processor or a rolling pin to make the crumbles.
2. In the meantime, melt chocolate chips in the microwave with butter. When chocolate is almost completely melted, stir in mascarpone. Smooth out with a spatula.
3. Line the bottom of 4 glasses with a layer of crumbled topping and slightly sprinkle with coffee using a coffee spoon or a silicon brush. Cover with a layer of chocolate, then another layer of crumble slightly soaked with coffee. You can add as many layers as you want, just make sure you finish with crumbles on top.
4. Refrigerate for 3 hours before serving. Grate chocolate on top of the keto tiramisu for garnish.
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