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Tiramisu is a delicious Italian dessert, but the traditional tiramisu recipe requires the use of flour. This keto tiramisu recipe is made with a combination of mascarpone cheese and coconut flour, making it perfect for ketogenic diet eaters!
Tiramisu is a decadent dessert made with layers of coffee-soaked sponge, divided by smooth, creamy layers of sweet mascarpone cheese.
I’ve always loved Tiramisu and wanted to make a version of it made with low-sugar ingredients so I can enjoy this dessert anytime.
I used a mix of coconut and almond flour for the sponge, and for the cream filling, I used mascarpone, heavy cream, and erythritol to sweeten the dessert.
Instead of making this dessert in a traditional sheet cake dish, I made it up with individual jars and dusted each serving with cocoa powder.
This recipe fills six 7.4-ounce jars (I used these weck jars) or an 8×8 inch cake pan.
How To Make Keto Tiramisu
You will need almond flour, coconut flour, erythritol, baking soda, butter (or coconut oil), eggs, and almond milk for the cake layer.
Start by separating the egg yolks from the whites. Then, in a medium bowl, add the yolks and erythritol and cream the mixture until it froths and turns a pale yellow color. Set aside.
Next, in a separate bowl, add the egg whites and whip with an electric mixer until soft peaks form. Then, fold the egg whites with the egg yolks, carefully folding them together. Set aside.
Mix the coconut flour, almond flour, and baking soda in a separate bowl. Stir until combined. Then add the melted butter (or coconut oil) and almond milk. Mix well, then fold in the egg mixture and mix until combined.
Scoop the batter into an 8×12-inch baking tray lined with parchment paper. Use a spatula to spread the batter over the baking sheet evenly. Bake the cake at 350 degrees F for 15 minutes, or until the top of the cake, turns golden brown. Remove the baked cake from the oven and allow it to cool for 30-35 minutes.
Coffee Drizzle and Cream Mix
Next, you will brew coffee and make the coffee soak and mascarpone filling. You will need 3/4 cup of fresh brewed coffee or espresso and three tablespoons of powdered erythritol. Whisk the coffee with the sweetener and brush the baked cake with the coffee mixture. Let the cake soak up the coffee mix for 3-5 minutes, then cut the sponge cake into rectangles (to resemble ladyfingers used in traditional tiramisu).
Then, mix 3/4 cup of mascarpone cheese with 1 3/4 cup of heavy whipping cream. Use an electric or hand mixer to whip the cream and cheese together until the cream is firm.
Assemble The Keto Tiramisu
Start by adding the infused cake squares to the bottom of the jars. Then add a layer of the mascarpone cheese mixture and sprinkle with some cocoa powder. Repeat with another layer of cake, cream, and cocoa powder until the jar is filled to the top. Finally, top the Tiramisu with a coating of cocoa powder, dark chocolate chunks, or cocoa nibs. Do the same in all the jars and serve immediately.
FAQ
- What can I use instead of mascarpone cheese? Cream cheese can be used as a substitute for mascarpone in this recipe, but it will make for a thicker cream filling.
- Is it possible to make this recipe dairy-free? I haven’t tried this recipe without dairy, but I believe coconut cream (the cream of top of coconut milk) will work in this recipe. I suggest making whipped coconut cream, and using that in place of both the mascarpone and heavy cream.
If you love this keto tiramisu cake recipe, then please try our other keto friendly desserts like these Keto Strawberry Cheesecake Bites, Brownie Cheesecake Bars, and Keto S’mores Bars!
Keto Tiramisu Recipe
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This low carb keto tiramisu is made with a combination of mascarpone cheese and coconut flour, making it perfect for ketogenic diet eaters!
- Author: Tiffany Pelkey
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cake:
- 3 tablespoons coconut flour
- 1/2 cup almond flour
- 3 tablespoons erythritol
- 1/4 teaspoon baking soda
- 3 eggs
- 3 tablespoons melted butter or coconut oil
- 3 tablespoons almond milk
Coffee Mix:
- 3/4 cup brewed coffee or espresso
- 3 tablespoons powdered erythritol
Cream Layer:
- 3/4 cup mascarpone cheese
- 1 3/4 cup heavy cream
Topping:
- Cocoa Powder
- Dark Chocolate
- Cocoa Nibs
Instructions
- Start by separating the egg yolks from the whites. Then, in a medium bowl, add the yolks and erythritol and cream the mixture until it froths and turns a pale yellow color. Set aside.
- Next, in a separate bowl, add the egg whites and whip with an electric mixer until soft peaks form. Then, fold the egg whites with the egg yolks, carefully folding them together. Set aside.
- Mix the coconut flour, almond flour, and baking soda in a separate bowl. Stir until combined. Then add the melted butter (or coconut oil) and almond milk. Mix well, then fold in the egg mixture and mix until combined.
- Scoop the batter into an 8×12-inch baking tray lined with parchment paper. Use a spatula to spread the batter over the baking sheet evenly. Bake the cake at 350 degrees F for 15 minutes, or until the top of the cake, turns golden brown. Remove the baked cake from the oven and allow it to cool for 30-35 minutes.
Coffee Drizzle & Cream
- Next, you will brew coffee and make the coffee soak and mascarpone filling. You will need 3/4 cup of fresh brewed coffee or espresso and three tablespoons of powdered erythritol. Mix the coffee with the sweetener and brush the baked cake with the coffee mixture. Let the cake soak up the coffee mix for 3-5 minutes, then cut the cake into squares.
- Then, mix 3/4 cup of mascarpone cheese with 1 3/4 cup of heavy cream. Use an electric mixer to whip the cream and cheese together until the cream is firm.
Assembly
- Start by adding the infused cake squares to the bottom of the jars.
- Then add a layer of the mascarpone cheese mixture and sprinkle with some cocoa powder.
- Repeat with another layer of cake, cream, and cocoa powder until the jar is filled to the top.
- Finally, top the Tiramisu with a coating of cocoa powder, dark chocolate chunks, or cocoa nibs. Do the same in all the jars and serve immediately.
Notes
Store leftover tiramisu in the fridge for 2-3 days, or freeze for up to two weeks.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 553
- Sugar: 5g
- Fat: 55g
- Carbohydrates: 20g (5.4g Net Carbs)
- Fiber: 2.5g
- Protein: 9g
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