Keto Tiramisu: Low-Carb Italian Dessert Recipe (Print Version)
Enjoy a classic Italian dessert, Keto Tiramisu. This low-carb recipe delivers rich coffee-soaked layers and creamy mascarpone without the guilt.
# Recipe Info:
Prep Time: 40 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Vegetarian, Diabetic-Friendly, Gluten-Free
# Ingredients:
→ Espresso-Soaked Sponge
01 -
1 1/2 cups super-fine almond flour
02 -
2 large eggs
03 -
2 large egg whites
04 -
1/4 cup erythritol/monk fruit blend sweetener
05 -
1 tsp baking powder
06 -
1/2 cup strong brewed espresso, cooled
07 -
1 tsp sugar-free vanilla extract
→ Velvety Mascarpone Cloud
08 -
16 oz mascarpone cheese, softened
09 -
1 1/2 cups heavy whipping cream, cold
10 -
4 large egg yolks (pasteurized, if preferred)
11 -
1/2 cup erythritol/monk fruit blend sweetener
12 -
1 tsp sugar-free vanilla extract
→ Flavor Enhancers & Garnish
13 -
2 tbsp unsweetened cocoa powder, for dusting
14 -
Pinch of sea salt
15 -
1/4 cup sugar-free chocolate shavings, for garnish
# Instructions:
01 -
Preheat oven to 350°F. In a bowl, combine 1 1/2 cups super-fine almond flour, 1/4 cup erythritol/monk fruit blend sweetener, 1 tsp baking powder, 2 large eggs, 2 large egg whites, and 1 tsp sugar-free vanilla extract. Mix well. Spread into an 8x8 inch parchment-lined dish. Bake for 15-20 minutes until golden. Cool completely.
02 -
Once cooled, poke holes in the sponge cake with a fork. Drizzle 1/2 cup strong brewed espresso evenly over the entire cake. Allow the sponge to fully absorb the espresso. This creates the essential coffee-infused base for your Keto Tiramisu: Low-Carb Italian Dessert.
03 -
In a large bowl, beat 4 large egg yolks with 1/2 cup erythritol/monk fruit blend sweetener and 1 tsp sugar-free vanilla extract until pale and thick. Fold in 16 oz softened mascarpone cheese until smooth. In a separate bowl, whip 1 1/2 cups cold heavy whipping cream with a pinch of sea salt until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
04 -
Cut the espresso-soaked sponge into 8 equal pieces or strips. Arrange half of the sponge pieces in the bottom of an 8x8 inch serving dish. Spread half of the velvety mascarpone cloud mixture evenly over the sponge layer. Repeat with the remaining sponge and mascarpone cream.
05 -
Cover the assembled Keto Tiramisu: Low-Carb Italian Dessert with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight. Chilling allows the flavors to meld beautifully and the dessert to set properly, ensuring a perfect texture.
06 -
Just before serving, dust the top generously with 2 tbsp unsweetened cocoa powder. Garnish with 1/4 cup sugar-free chocolate shavings. Slice and serve this delightful Keto Tiramisu: Low-Carb Italian Dessert to enjoy its rich, low-carb indulgence.
# Notes:
01 -
For an extra boozy kick, add 1-2 tablespoons of sugar-free rum or brandy to the espresso before soaking the sponge.
02 -
Ensure your mascarpone cheese is at room temperature for easier blending and a smoother cream. Cold mascarpone can result in a lumpy texture.
03 -
This Keto Tiramisu can be made up to 2 days in advance. Store covered in the refrigerator. Leftovers are delicious for up to 3-4 days.
04 -
If you don't have an 8x8 inch dish, a 9x5 inch loaf pan or individual serving glasses can also be used for assembly.
# Tools You'll Need:
01 -
Stand mixer or hand mixer
02 -
9x13 inch baking dish
03 -
multiple mixing bowls
04 -
whisk
05 -
rubber spatula
06 -
measuring cups
07 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 442 kcal
Total Fat: 41 g
Total Carbohydrate: 8 g
Protein: 9 g