Keto Tiramisu
A layered keto tiramisu with coffee-soaked almond flour sponge and airy mascarpone cream, dusted in cocoa. All the classic flavor with only a few net carbs.
The Italian classic, reengineered for keto
Tiramisu seems out of reach on keto because it is built on sugar-soaked ladyfingers, but every layer has a low-carb translation. A simple almond flour sponge stands in for the ladyfingers, soaking up espresso just as well, and the mascarpone cream barely changes at all.
The soul of tiramisu is balance: bitter coffee, rich cream, a whisper of cocoa. Do not oversweeten, and let the assembled dessert rest overnight so the sponge softens and the flavors marry into something greater than its parts.
- Brew the espresso strong; it should taste bold
- Fold the cream gently to keep it light
- Chill overnight for the true tiramisu texture
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Ingredients
- 2 cups blanched almond flour (net carbs →)
- 4 large eggs, separated (net carbs →)
- 1/2 cup powdered erythritol (for sponge) (net carbs →)
- 1 teaspoon baking powder (net carbs →)
- 1/4 teaspoon salt
- 1 cup strong brewed espresso, cooled
- 1 tablespoon rum or 1 teaspoon rum extract (optional)
- 16 ounces mascarpone cheese, softened (net carbs →)
- 1 cup heavy whipping cream, cold (net carbs →)
- 1/2 cup powdered erythritol (for cream) (net carbs →)
- 1 teaspoon vanilla extract (net carbs →)
- 2 tablespoons unsweetened cocoa powder, for dusting (net carbs →)
Instructions
- 1Preheat the oven to 350 degrees Fahrenheit and line an 8-inch square pan with parchment.
- 2Whip the egg whites to stiff peaks, then in another bowl beat the yolks with the sweetener until pale.
- 3Fold the almond flour, baking powder, and salt into the yolks, then gently fold in the whites and spread into the pan.
- 4Bake for 18 to 20 minutes until golden and springy, then cool completely and slice into fingers or squares.
- 5Whip the cold cream to stiff peaks, then in another bowl beat the mascarpone with the sweetener and vanilla until smooth and fold the two together.
- 6Stir the rum into the cooled espresso, then briefly dip each piece of sponge and layer half into a serving dish.
- 7Spread half the mascarpone cream over the sponge, add a second soaked sponge layer, and top with the remaining cream.
- 8Dust the top generously with cocoa powder and refrigerate overnight before slicing.
Nutrition (per serving)
Recipe FAQ
Why chill it overnight?
Resting overnight lets the espresso fully soak into the sponge and the flavors meld, which is what gives tiramisu its signature soft, cohesive texture. A rushed few hours leaves the sponge drier and the layers less unified.
Is raw egg safe in the cream?
This version keeps the whipped egg whites in the baked sponge rather than the cream, so the mascarpone layer contains no raw egg. If you prefer, use pasteurized eggs for the sponge for extra peace of mind.
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.