Keto Tiramisu

This low carb Keto Tiramisu tastes just like the classic Italian dessert but without the carbs! Made with layers of coffee-infused almond and coconut flour sponge cake and creamy mascarpone cheese filling. Delizioso! 

Table of Contents

• Why You'll Love Keto Tiramisu
• Keto Tiramisu Ingredients
• How To Make Keto Tiramisu
• Recipe Variations
• Frequently Asked Questions
• 📖 Recipe
• 💬 Reviews

We finally made a creamy, coffee-infused Keto Tiramisu! This low-carb twist on the classic Italian dessert brings together layers of light sponge cake soaked in rich coffee syrup, creamy mascarpone cheese filling, and a dusting of cocoa powder.

Each bite is a heavenly balance of flavors and textures that will transport you straight to dessert paradise. Plus, it's guilt-free, so you can savor every spoonful without any worries. Treat yourself and your loved ones to this decadent yet keto-friendly sweet—it's sure to become a favorite at any gathering!

Finally, we have mastered an Italian classic: keto tiramisu! Our low-carb coffee creation layers freshly brewed coffee-soaked cake with mascarpone and cream cheese. This decadent delight is low in carbs and takes just 10 minutes to cook. It’s the perfect showstopper for any table, with the power to make mouths water at a single glance.

Light and fluffy keto vanilla sponge provides a feathery texture against the cool smoothness of mascarpone and cream. When dipped in coffee, the cake absorbs the rich, dark flavor notes, providing a delicious contrast to the silky cream cheese. Guilt-free yet rich, our keto tiramisu is a dessert you’ll want to serve each week as it’s so simple to make yet full of flavor, texture, and sweetness.

By baking a cake layer from low-carb ingredients, this classic dessert can be made into a keto dish effortlessly. Thick mascarpone cheese and powdered Erythritol promise a sweet cloud of decadence between each layer of coffee-soaked sponge cake. In less than an hour, you can be diving into a generous slice of keto tiramisu without any worries about breaking away from your lifestyle.

Keto Tiramisu Ingredients

For the Cake Layer

• Eggs: Eggs help bring rise to the cake, allowing it to gain volume so clear layers can be distinguished between the thick cream and cheese filling. The eggs and whites need to be separated to maximize the airiness of the cake so it remains light and airy and doesn’t become dense and claggy.
• Almond Flour: Mildly nutty with a dense, sandy texture and light color, almond flour is one of our flour options for the cake layer. It provides a subtle sweetness, which, alongside vanilla extract, helps form a classic sponge cake flavor.
• Coconut Flour: Coconut flour is our other flour option, as it has a wonderful texture and delicate coconut flavor that’s enough to infuse the cake without making the coconut flavor overwhelming. 
• Granulated Sugar Substitute: Traditional sponge recipes are sweet thanks to the addition of sugar, but to keep things low-carb, we opt for granulated Erythritol instead. This means the cake layer is still beautifully sweet, but it doesn’t contain a large amount of carbs.
• Baking Powder: Along with eggs, baking powder also helps give the cake rise. A sprinkling of baking powder incorporated into the cake batter is enough to boost the cake’s volume, helping create a light and delicate result.
• Vanilla Extract: Vanilla is a classic ingredient in traditional sponge cake, and we include it in our keto tiramisu in the form of vanilla extract. Just a teaspoon of vanilla extract adds sweet notes to the cake, echoing the vanilla that’s also present in the cream layer.
• Cream of Tartar: The cream of tartar works in unity with baking powder to create an airy cake texture. Once placed in a hot oven, the cake will rise and develop a delicate, fluffy texture that will gently crumble with every mouthful. 

For the Coffee Soaking Liquid

• Strong Brewed Coffee: To emulate the classic coffee infusion in a tiramisu, the cake layer needs to be dipped in fresh coffee. A cooled, strong-brewed coffee is enough for the keto sponge cake to bathe in, absorbing the robust coffee flavor.

For the Filling

• Mascarpone Cheese: Sticking with the classic Italian tiramisu, we use mascarpone as the main ingredient for the creamy, sweet filling. Be sure to use mascarpone that’s free from added sugars or syrups, as these can add unwanted carbohydrates. Leave the cheese out of the fridge for a little while before using it to make it easier to whip the filling together.
• Heavy Cream: The texture is key in a tiramisu, with clear layers bringing different flavors to the dish. Heavy cream helps cut through the slight tanginess of mascarpone cheese, so all that’s left is a dreamy, sweet cream filling.
• Powdered Sugar Substitute: We rely on powdered Erythritol to sweeten the cream filling, making it decedent and heavenly sweet without any added sugar. Using Erythritol in its powdered form means any lumps or bits of sweetener are limited, and the filling is silky smooth instead.
• Vanilla Extract: A splash of vanilla extract infuses the cream with a subtle hint of vanilla, echoing the key flavor of the sponge cake layer. The vanilla helps give the cream a boost of flavor, as plain mascarpone and heavy cream don’t have a considerable amount of flavor.

To Garnish

• Unsweetened Cocoa Powder: A fine dusting of unsweetened cocoa powder over the final layer of tiramisu gives it the traditional Italian finish. The thin layer of chocolate-flavored dust works magic with the coffee-infused sponge, creating a classic coffee and chocolate flavor combination.

How To Make Keto Tiramisu

Making our keto tiramisu takes less than an hour. Creating each of the layers from scratch means you have better control over the ingredients, and it’s effortless to create this dessert with just 2g of net carbs per serving. As this recipe makes enough tiramisu to serve 10, any leftovers can be stored in the refrigerator and enjoyed over the following couple of days.

1. Prep oven and baking pan: Preheat the oven to 350°F (175°C) and line a 9x9-inch square baking pan with baking paper.
2. Separate eggs and beat egg whites: Separate the egg yolks and whites into different mixing bowls, beating the egg whites with cream of tartar until stiff peaks are formed.
3. Add sweetener and vanilla: Add your granulated sweetener and vanilla to the egg yolks, beating them until they become pale and fluffy.

4. Fold in the flour: Gently fold almond flour, coconut flour, and baking powder into the egg yolk mixture until well combined.
5. Fold in the egg whites: Carefully fold the whipped egg whites into the sponge batter until no streaks remain. Try to be as gentle as possible to avoid whipping the air out of the whites.

6. Transfer to baking pan and bake: Pour the sponge batter into the prepared baking pan, spreading it out evenly. Bake it for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the sponge cake cool and prep coffee: Once the cake has cooled completely, set it aside and place the cooled coffee in a shallow dish.

8. Prepare the tiramisu filling: In a mixing bowl, beat the mascarpone cheese and heavy cream with powdered sweetener and vanilla extract until it becomes smooth and creamy.
9. Slice the sponge cake and dip in coffee: Slice the cooled cake into lady finger cookie shapes, dipping each cake piece into the coffee, ensuring they are moistened but not soggy.

10. Start building the tiramisu: Create a layer of soaked sponge pieces in the bottom of a serving dish to form the base of the tiramisu.
11. Add the filling and final layer: Spread half of the mascarpone filling over the cake layer, repeating the process with another layer of soaked cake pieces and the remaining mascarpone filling.
12. Dust with topping, slice, and serve: Before serving, dust the top with unsweetened cocoa powder, slice, and serve chilled.

Frequently Asked Questions

📖 Recipe