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.
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 8x8-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 8x4-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.