Imagine indulging in a rich, creamy tiramisu without the guilt. Yes, it’s possible! If you’re following a keto lifestyle but miss the flavors of classic desserts, this keto tiramisu will hit all the right notes. Made with keto-friendly ingredients, this recipe doesn’t sacrifice the traditional flavors of mascarpone, coffee, and cocoa, all while keeping you within your daily carb goals. Whether you’re looking for a dinner dessert or a sweet snack, this keto tiramisu is sure to become a favorite. Let’s dive into this decadent yet healthy treat!
Ingredients for Keto Tiramisu
For the Keto Sponge Cake (Ladyfingers):
- 4 large eggs, separated (room temperature)
- ¾ cup almond flour (finely ground)
- ⅓ cup erythritol (or preferred keto-friendly sweetener)
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
- 2 tbsp unsalted butter, melted
- ½ tsp baking powder
- Pinch of salt
For the Mascarpone Cream Layer:
- 1 ½ cups mascarpone cheese (room temperature)
- ¾ cup heavy cream (cold)
- ⅓ cup powdered erythritol (or other keto sweetener)
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 tbsp rum or brandy (optional)
For the Coffee Soaking Mixture:
- 1 cup brewed espresso or strong black coffee (cooled)
- 1-2 tbsp erythritol (optional, adjust to taste)
- 2 tbsp rum or brandy (optional)
For the Topping:
- 1-2 tbsp unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional, for garnish)
Tools You’ll Need:
- Baking sheet (for sponge cake)
- Parchment paper
- Mixing bowls (large and medium)
- Electric mixer (hand or stand)
- Whisk
- Spatula
- 8×8 inch baking dish (or similar size)
- Sifter (for dusting cocoa powder)
- Measuring cups and spoons
- Offset spatula (optional, for even spreading)
- Fine grater (for chocolate shavings, optional)
Step-by-Step Preparation of Keto Tiramisu
1. Prepare the Keto Sponge Cake (Ladyfingers)
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the sponge cake from sticking and make it easier to remove.
Step 2: Whip the Egg Whites
In a clean, dry bowl, add the egg whites and cream of tartar. Use an electric mixer to beat the egg whites until soft peaks form. Gradually add half of the erythritol while continuing to whip until stiff peaks form. The egg whites should be glossy and hold their shape. Set aside.
Step 3: Mix the Egg Yolks
In another bowl, whisk the egg yolks with the remaining erythritol until they become pale and fluffy. Add the vanilla extract, melted butter, and a pinch of salt, mixing until smooth.
Step 4: Fold the Almond Flour
Gently fold the almond flour and baking powder into the egg yolk mixture until fully combined. Be careful not to overmix as you want to maintain a light texture.
Step 5: Combine the Mixtures
Gently fold the egg whites into the egg yolk mixture, being careful to retain as much air as possible. Use a spatula and fold in batches to ensure the batter remains light and fluffy.
Step 6: Bake the Sponge Cake
Pour the batter onto the prepared baking sheet, spreading it evenly into a thin layer. Bake for about 15 minutes, or until the cake is golden and springs back when touched. Remove from the oven and let it cool completely before cutting it into strips or squares (to mimic ladyfinger shapes).
2. Prepare the Mascarpone Cream
Step 1: Whip the Heavy Cream
In a chilled bowl, whip the cold heavy cream using an electric mixer until stiff peaks form. Be careful not to overwhip, as you want the cream to remain smooth and not turn into butter. Set aside in the fridge.
Step 2: Make the Mascarpone Mixture
In another bowl, whisk the egg yolks with powdered erythritol until the mixture is pale and creamy. Add the mascarpone cheese and vanilla extract, whisking until smooth. If you’re using rum or brandy, stir it in at this stage.
Step 3: Combine the Cream and Mascarpone Mixture
Gently fold the whipped heavy cream into the mascarpone mixture. Use a spatula to combine the two mixtures, making sure not to deflate the cream. Set aside.
3. Prepare the Coffee Soaking Mixture
Step 1: Brew and Sweeten the Coffee
Brew a cup of strong espresso or black coffee and allow it to cool to room temperature. If desired, sweeten with erythritol and stir in rum or brandy for added flavor.
4. Assemble the Keto Tiramisu
Step 1: Layer the Sponge Cake
Cut the cooled sponge cake into strips or squares, depending on the size of your baking dish. Dip each piece of cake briefly into the coffee mixture, ensuring both sides absorb the liquid but aren’t soggy. Arrange a layer of the soaked cake pieces to cover the bottom of your baking dish.
Step 2: Add the Mascarpone Cream
Spread half of the mascarpone cream over the cake layer, smoothing it out with a spatula.
Step 3: Repeat the Layers
Add another layer of coffee-soaked sponge cake pieces on top of the mascarpone cream. Finish with the remaining mascarpone cream, spreading it evenly to create a smooth top layer.
Step 4: Dust with Cocoa Powder
Using a sifter, generously dust the top of the tiramisu with unsweetened cocoa powder. For an extra touch, you can add shavings of dark chocolate on top.
5. Refrigerate and Serve
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This allows the flavors to meld and the tiramisu to set. When ready to serve, slice into squares and enjoy!
Nutritional Information (Per Serving – Based on 9 Servings)
- Calories: 320 kcal
- Fat: 30g
- Carbohydrates: 6g
- Net Carbs: 3g
- Fiber: 3g
- Protein: 8g
- Sugar: 1g
Additional Notes:
- Egg Safety: This recipe includes raw egg yolks in the mascarpone mixture. If you’re concerned about consuming raw eggs, you can use pasteurized eggs or temper the yolks by heating them gently with the sweetener over a double boiler until they reach 160°F (71°C), then cool before using.
- Substitutions: If you don’t have almond flour, you can use a mix of coconut flour and whey protein isolate, but be sure to adjust the liquid content, as coconut flour is more absorbent.
- Alcohol-Free Option: If you prefer to skip alcohol, simply leave out the rum or brandy. It will still taste delicious!
- Customizing Sweetness: This recipe uses erythritol, but feel free to use your favorite keto-friendly sweetener like stevia, monk fruit, or allulose. Adjust the amount depending on your preferred level of sweetness.
- Storage: Leftover tiramisu should be stored in the fridge and can be kept for up to 4 days. It can also be frozen for up to 1 month; just allow it to thaw in the fridge overnight before serving.
Is This Recipe for Dinner, Lunch, or a Snack?
This keto tiramisu is best served as a dessert after dinner or lunch, but it can also be enjoyed as a mid-afternoon snack when you’re craving something sweet and indulgent!
