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.
Preheat the oven to 350°F/ 180°C and line a 9x13 inch sheet pan with parchment paper.
In a large bowl, combine the dry ingredients: almond flour, sweetener, coconut flour, 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.
Tiramisu Filling
In a large bowl, mix all the ingredients until smooth and creamy for 2-3 minutes. It's essential to use room-temperature ingredients.
Assemble
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.