This keto tiramisu is incredibly delicious, creamy, rich, and tastes just like the original but with less carbs. This low carb tiramisu is made with a gluten-free cake layer instead of ladyfingers, brushed with coffee syrup, and topped with an incredibly creamy sugar-free mascarpone cheese.
I love desserts, and I’m always looking for a keto version. Making a tiramisu might sound intimidating initially, especially if you’re on the keto diet.
A wonderful sugar-free, gluten-free keto tiramisu dessert that tastes exactly like the real thing! With an almond flour cake layer and a creamy mascarpone filling, this dessert is a keto diet dream come true.
Is it possible to make a good keto tiramisu? What are the best ingredients to use? What can you use in place of the high-carb tiramisu cake layer? You find all the answers to these questions by reading this post.
Watch our quick video to see exactly how to make the keto tiramisu.
What Is Tiramisu?
Tiramisu is an Italian coffee flavored delicacy that means “cheer me up” or “pull me up” in Italian. Tiramisu dessert is made by alternating layers of ladyfinger cookies (or cake) dipped in coffee and a mascarpone cheese filling. Some tiramisu recipes also use a brewed coffee, and coffee liqueur combination, brandy, Grand Marnier, or cognac. The authentic recipe is often made with raw egg yolks.
Is Tiramisu Keto-Friendly?
Traditional Tiramisu is not keto-friendly since the cake layer and filling are high in carbohydrates – from the added sugar and wheat flour.
Fortunately, swapping out the high-carb ingredients to make a low-carb cake and sugar-free filling is simple.
Ingredients for Keto Tiramisu
If you love easy keto desserts, this quick and easy keto tiramisu is perfect for you. Here are all the ingredients you’ll need:
Make Cake Layers
- Almond Flour – Choose a super fine blanched almond flour, and for the best results, you can sift it.
- Sweetener – I used erythritol in this Keto Tiramisu recipe, but you may use monk fruit, or your favorite low carb sweetener.
- Coconut Flour – Just a little coconut flour to provide texture to the cake layer and keep it from getting soggy while soaking with coffee syrup.
- Whey Protein Powder – I use unflavored protein powder. But you can use your preferred low carb protein powder and make sure it’s sugar-free.
- Baking Powder – It provides to the cake layer some rise and fluffiness.
- Eggs – To avoid an eggy taste, always use room-temperature eggs.
- Almond milk – Any unsweetened plant-based milk will do, including coconut milk, cashew milk, and so on. You can also mix heavy cream with water to create creamy keto milk instead.
- Butter – Choose unsalted butter; if possible, use grass-fed butter; or switch to coconut oil for a paleo cake layer.
- Vanilla Extract – it’s by far my favorite flavor.
- Espresso – You may use either cold brew or instant coffee. The coffee should be at least room temperature. If you want, you can make it decaf.
- Rum – If you want a more classic Tiramisu, you may add this.
- Mascarpone – has a consistency similar to cream cheese but has a slightly sweet and soft taste.
- Heavy Whipping Cream – it makes the filling taste super creamy.
- Cocoa Powder – no tiramisu without that browny and thin layer. You are free to use coffee powder if you want.
How To Make Keto Tiramisu
Believe me when I say that if you follow just a few simple steps, you will enjoy the most delicious keto tiramisu ever. This keto tiramisu isn’t made with raw eggs:
Start by making the cake layer – Combine all the dry ingredients in a dish, add the wet ones and stir until you have a smooth batter.
Bake until the top of it is golden brown. Allow it to cool once it has been cooked.
Prepare the syrup – combine the ingredients into a small bowl.
Make the Tiramisu filling – Add all the ingredients into a large bowl, and using an electric mixer, whip until light and fluffy. Once it is soft, you can place it in the fridge to set.
Assemble the Tiramisu
Cut the cake into two equal pieces, pour the chilled coffee over, then spread out half of the mascarpone cream. Repeat!
Tips For Making The Perfect Keto Tiramisu
- If you leave your Tiramisu in the fridge for many hours before serving, it will come out much better. It would help if you tried to keep it in the refrigerator for at least 6 hours.
- If you don’t want to use the keto cake, you can make your keto vegan ladyfingers.
- Make sure all your ingredients are at room temperature. This is necessary to ensure that the cake batter and filling mix evenly.
- Brushing the coffee syrup over the cake rather than dipping it into it, like with ladyfingers, is easy and saves up tons of time.
Can I Use Cream Cheese to Make Tiramisu?
Making a keto tiramisu with cream cheese is possible. To replace mascarpone in this recipe, mix 8oz of room temperature cream cheese with 1/4 cup heavy cream and 2 tablespoons of butter until smooth.
What Coffee is Best to Use?
That is entirely up to you! Espresso, drip coffee, or instant coffee can all be used. If you prefer a strong-flavored tiramisu, you should undoubtedly use espresso. If you can’t consume caffeine, you can use instant decaf coffee because that’s all I had on hand.
Can I Make Keto Tiramisu Ahead?
Making keto tiramisu ahead is super easy as the cake can be made 2-3 days in advance. Then, just prepare the mascarpone filling, assemble the cake and allow to set in the fridge for a few hours.
How To Store Keto Tiramisu
This keto tiramisu may be stored in the refrigerator for up to 5 days. After that, cover the dish with plastic wrap to keep the cake from drying.
Place any leftover tiramisu in the freezer. Place pieces in freezer-safe containers and freeze for up to two months. Thaw the Tiramisu in the fridge the night before serving.
Looking For More Keto Desserts? Try these:
- Keto Chocolate Orange Cake
- The Best Fudgy Keto Brownies – Only 2g carbs
- Keto Pumpkin Cheesecake
- Super Moist Double Chocolate Keto Pound Cake
Easy Keto Tiramisu
- 1/2 cup espresso or strongly brewed coffee
- 2 tbsp dark rum or brandy
- 1 tsp cocoa powder
- Preheat the oven to 350°F/ 180°C and line a 9×13 inch sheet pan with parchment paper.
- In a large bowl, combine the dry ingredients: almond flour, sweetener, coconut flour, protein powder, baking powder, and salt.
- Add in the wet ingredients: room temperature eggs, almond milk, melted butter, and vanilla extract. Mix until you get a smooth batter.
- Transfer the batter into the prepared pan. Use a spatula to smoothen the top and bake for 15 minutes or until the tops are firm and the edges are golden brown. Allow to cool completely.
- Make the coffee mixture – Combine coffee and rum in a bowl.
- In a large bowl, mix all the ingredients until smooth and creamy for 2-3 minutes. It's essential to use room-temperature ingredients.
- Cut the cake into 2 equal pieces. Pour half of the coffee mixture over the first layer, then top with half of the mascarpone filling.
- Add the second cake layer, brush with coffee mixture, and spread the rest of the mascarpone cream.
- Sprinkle the tiramisu with cocoa powder and refrigerate until ready to serve.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.