Easy Keto Tiramisu Recipe

There’s something magical about tiramisu that has always captivated me. The delicate layers of coffee-soaked ladyfingers combined with creamy mascarpone custard create a symphony of flavors that dance on your palate. When I switched to a ketogenic lifestyle, this beloved Italian dessert was one of the first recipes I was determined to recreate without compromising on taste or texture.

After numerous experiments in my kitchen, I’m thrilled to share my perfected keto tiramisu recipe that tastes remarkably like the real thing! This low-carb version uses almond flour to create light, spongy “ladyfingers” that beautifully absorb the coffee and rum flavors, while the custard remains gloriously authentic with rich mascarpone cheese and a delicate sweetness from natural keto-friendly sweeteners.

Key Ingredients

Prep Time: 30 minutes | Chill Time: 8 hours | Total Time: 8.5 hours
Servings: 8 | Difficulty: Medium

Step-by-Step Instructions

Creating this keto tiramisu involves three main components: preparing the almond flour “ladyfingers,” making the mascarpone custard, and assembling the dessert. The process isn’t complicated, but each step deserves attention to achieve the perfect texture and flavor.

Preparing the Almond Flour Cake

1. Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper, greasing the sides lightly with butter.
2. In a small bowl, whisk together almond flour, baking powder, and salt. Set aside.
3. Separate the eggs, placing whites in a large mixing bowl and yolks in a medium bowl.
4. Beat the egg whites with cream of tartar until soft peaks form, then gradually add 1 tablespoon of the powdered erythritol, continuing to beat until stiff peaks form.
5. In the bowl with yolks, add the remaining erythritol, stevia, vanilla extract, and almond extract. Beat until the mixture becomes pale yellow and slightly thickened.
6. Gently fold the yolk mixture into the whites, being careful not to deflate the air incorporated.
7. Gradually fold in the almond flour mixture using a spatula with light, sweeping motions until just combined.
8. Spread the batter evenly in the prepared pan and bake for 18-20 minutes until lightly golden and springy to touch.
9. Allow to cool completely before cutting into 16 finger-sized pieces.

Creating the Mascarpone Custard

1. In a heatproof bowl, whisk together 6 egg yolks, powdered erythritol, and stevia until pale and thick.
2. Place the bowl over a pot of simmering water (double-boiler method), ensuring the bottom doesn’t touch the water.
3. Cook for approximately 10 minutes, stirring constantly, until the mixture thickens slightly. Remove from heat.
4. Add the softened mascarpone cheese to the warm yolk mixture, beating until completely smooth and no lumps remain.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the mascarpone mixture along with the vanilla and coffee extracts if using.

The custard should be light yet stable, with a silky texture that will set beautifully when chilled. Be patient with each step, particularly when tempering the egg yolks and folding the components together.

Assembling and Serving Your Keto Tiramisu

Final Assembly

1. Mix the cooled espresso or strong coffee with the rum or brandy in a shallow dish.
2. Lightly dust the bottom of an 8×4-inch loaf pan with unsweetened cocoa powder.
3. Quickly dip each almond flour “ladyfinger” into the coffee mixture (don’t soak them—just a light dip is sufficient) and arrange in a single layer in the pan.
4. Spread half of the mascarpone custard evenly over the soaked cake layer.
5. Dust lightly with cocoa powder.
6. Repeat with a second layer of coffee-dipped cake and the remaining custard.
7. Finish with a generous dusting of cocoa powder on top.
8. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to meld and the custard to set properly.

When serving this keto tiramisu, I recommend using a sharp knife to cut clean portions. For an elegant presentation, garnish each plate with a light dusting of cocoa powder and perhaps a few coffee beans. The dessert pairs beautifully with espresso or a glass of sugar-free vanilla almond milk.

Possible Variations

If you’d like to experiment with this base recipe, consider these delicious alternatives:

• Add orange zest to the custard for a citrus twist
• Incorporate 2 tablespoons of unsweetened cocoa powder into the almond flour cake for a chocolate version
• Use bourbon instead of rum for a different flavor profile
• Add a layer of sugar-free chocolate shavings between the custard layers

Frequently Asked Questions

Can I make this tiramisu dairy-free?
While traditional tiramisu relies heavily on dairy, you could substitute the mascarpone with dairy-free cream cheese alternatives and use coconut cream instead of heavy cream. The texture will be different, but the flavor profile can be quite similar.

How long will keto tiramisu keep in the refrigerator?
This dessert will keep well for up to 4 days in the refrigerator. The flavors actually improve after the first 24 hours as they have more time to meld together.

Can I freeze leftover tiramisu?
Yes, you can freeze it for up to 2 months. Wrap individual portions tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Is this dessert suitable for diabetics?
While this recipe is low in carbs and uses sugar alternatives, individuals with diabetes should consult their healthcare provider before consuming, as individual responses to sugar alcohols like erythritol can vary.

Can I use different sweeteners?
Yes, you can substitute the erythritol and stevia with your preferred keto-friendly sweetener, adjusting for equivalent sweetness. Just ensure it’s in powdered form for the smoothest texture.

Keto Tiramisu

This keto tiramisu delivers all the rich, creamy indulgence of the classic Italian dessert—without the carbs. Featuring almond flour sponge, mascarpone custard, and bold espresso flavors, it’s a decadent treat for any low-carb lifestyle.

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Prep Time 30 minutes mins

Chill Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Dessert

Cuisine Italian, keto

Servings 8

Calories 320 kcal

Ingredients

  

• For the almond flour sponge cake:
• ½ cup almond flour finely ground
• 3 large eggs separated
• ¼ tsp baking powder
• Pinch of salt
• ⅛ tsp stevia extract powder
• 2 tbsp powdered erythritol
• ¼ tsp vanilla extract
• ¼ tsp almond extract
• ¼ tsp cream of tartar
• For the mascarpone custard:
• 6 large egg yolks
• 8 oz mascarpone cheese softened
• 1 ¾ cups heavy cream cold
• 2 tbsp powdered erythritol
• ⅛ tsp stevia extract powder
• ½ tsp vanilla extract optional
• ¼ tsp coffee extract optional
• For the coffee soak and assembly:
• ¼ cup strong brewed coffee or espresso cooled
• 1 –2 tbsp dark rum or brandy optional
• Unsweetened cocoa powder for dusting

Instructions

 

• To make the almond flour cake:
• Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper and lightly grease the sides.
• Whisk almond flour, baking powder, and salt in a small bowl.
• Separate the eggs. In a large bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1 tbsp erythritol and beat to stiff peaks.
• In another bowl, beat yolks with remaining erythritol, stevia, vanilla, and almond extract until thick and pale.
• Gently fold yolk mixture into egg whites. Then carefully fold in the almond flour mixture.
• Spread batter in the prepared pan and bake 18–20 minutes until golden and springy. Cool completely and cut into 16 ladyfinger-sized strips.
• To make the mascarpone custard:
• In a heatproof bowl, whisk yolks, erythritol, and stevia until pale.
• Place over a pot of simmering water (double boiler) and cook for about 10 minutes, stirring constantly, until slightly thickened.
• Remove from heat and beat in mascarpone until smooth.
• In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the mascarpone custard with vanilla and coffee extracts (if using).
• To assemble:
• Mix brewed coffee and rum in a shallow dish. Lightly dust the bottom of an 8×4-inch loaf pan with cocoa powder.
• Lightly dip each almond cake strip into the coffee mixture and layer in the pan.
• Spread half the mascarpone custard over the first cake layer. Dust with cocoa powder.
• Repeat with remaining dipped cake strips and custard. Finish with cocoa powder on top.
• Cover and refrigerate for at least 8 hours (overnight preferred) before serving.

Notes

For a dairy-free version, substitute mascarpone with dairy-free cream cheese and use coconut cream instead of heavy cream.

Dessert can be frozen for up to 2 months. Wrap individual servings tightly before freezing.

For a flavor twist, add orange zest to the custard or cocoa powder to the cake for a chocolate base.

Use powdered sweeteners only to ensure a smooth, lump-free texture.

Each serving contains approximately 4–6g net carbs depending on specific ingredients used.

Keyword Keto tiramisu, low carb tiramisu