Tiramisu lovers, this delectable keto tart recipe is for you! With a tender crust, a rich chocolate ganache, and creamy mascarpone topping, it’s a low carb dessert worthy of any occasion.
There is something so lovely and elegant about tiramisu. All those gorgeous layers and creamy coffee-scented filling just catch the eye. And please the tastebuds!
I have a wonderful keto tiramisu recipe, but the flavors work so well in other desserts too. I just couldn’t resist bringing them all together in a gorgeous tart. And trust me, this sugar-free dessert is as delicious as it is eye-catching!
The joy of keto baking
I love easy keto desserts, as do many of my readers. But I also love creating more complicated, multi-step treats that seem like they can’t possibly be low carb. And this Keto Tiramisu Tart falls into the later category.
It’s not difficult to make, but it takes some attention to detail. And it’s definitely a multi-step recipe. So don’t make this when you’re in a hurry. Set aside some time and enjoy the process. Trust me, the results are worth it!
I used this opportunity to test out some more “gourmet” baking styles with keto recipes. For the crust, I attempted a pâte sucrée (translation: sweet dough). This French style pastry crust uses an egg yolk for incredible tenderness. I actually rolled mine out and then transferred it to the tart pan, but it’s easier and works just as well to press it in. You can always use my regular keto pie crust if you want to simplify.
I filled the tart with an espresso-scented chocolate ganache. And finished it all of with a light mascarpone coffee cream. I tried my hand a piping it and I was a bit uneven but the end result was stunning!
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Almond flour: Use a good, finely ground almond flour for the crust. Some say they are finely ground but they can be surprisingly coarse.
- Coconut flour: A little coconut flour gives the crust additional structure.
- Sweetener: You do need an erythritol based sweetener such as Swerve if you want the crust to firm up properly. The filling and topping may work with other sweeteners. Please see the Sweetener Options section.
- Egg yolk: Adding an egg yolk to the crust makes it tender and more like a real pâte sucrée.
- Heavy cream: Good chocolate ganache always starts with heavy cream. The recipe also calls for whipping cream and folding it into the topping for a light, mousse-like texture.
- Espresso powder: Instant espresso powder allows you to add true tiramisu flavor to both the filling and the topping.
- Unsweetened chocolate: Don’t mistake this for sugar-free chocolate, which is sweetened. This is pure 100% cocoa solids, which gives the ganache both flavor and thickness.
- Mascarpone cheese: This creamy Italian soft cheese has a naturally sweet taste. Most brands are made with cream so they have almost zero carbs per serving. But a few brands do have some carbs so make sure to read your labels.
- Cream Cheese: I like to add a bit of cream cheese to help stabilize the mascarpone filling.
- Cocoa powder: Dusting the finished tart with cocoa powder makes it all the more like tiramisu!
- Pantry staples: Butter, salt, vanilla.
Step by Step Directions
1. Prepare the tart dough: In a food processor, combine the almond flour, sweetener, coconut flour, and salt. Pulse a few times to combine. Scatter the top of the mixture with the butter pieces and pulse until the butter is well distributed. Add the egg yolk and continue to process until the dough clings together.
2. Bake the crust: Press the dough into the bottom and up the sides of a lightly greased 9 inch tart pan. Prick a few times with a fork and bake at 325ºF for 10 to 14 minutes, or until the edges are golden brown. Remove and let cool completely.
3. Make the ganache: In a medium saucepan over medium heat, combine the cream, sweetener, and espresso powder. Bring to a simmer, then remove from heat and add the chopped chocolate.
4. Add to the crust: Let sit 5 minutes to melt, then whisk until smooth. Pour into the tart crust and spread evenly to the edges. Refrigerate until firm.
5. Prepare the topping: In a small bowl, whisk together the hot water and espresso powder. In a large bowl, beat the mascarpone and cream cheese together until smooth. Add the sweetener and espresso mixture and beat until just combined. In another large bowl, beat the heavy cream and vanilla extract until it holds stiff peaks. Carefully fold the whipped cream into the mascarpone mixture until no streaks remain.
6. Spread over tart: Pipe or spread the mascarpone mixture over the chilled chocolate. Dust the top with cocoa powder and chill at least 1 hour before serving.
Mascarpone can be tricky to work with. Unlike cream cheese, it contains no fillers or gums, so it can curdle and separate more easily. Treat it gently and do not over-beat. At every stage of the mascarpone topping, only beat to the point where things are just combined. I also recommend beating on medium, rather than high.
If you don’t want to try your hand at the pâte sucrée crust, try using my regular keto pie crust recipe. Bake for 12 minutes or so and let it cool completely before filling.
For the crust to firm up properly, you really need an erythritol based sweetener. The filling and the mascarpone mousse are a little more forgiving.
Allulose makes a lovely ganache and can be simmered along with the heavy cream before adding the chocolate. BochaSweet will work in a similar fashion. If you use powdered erythritol, however, you will want to wait to add it along with the chocolate.
Allulose or BochaSweet should also work in the mascarpone cream. Once again, be careful not to over-beat it.
Frequently Asked Questions
Although it has a naturally sweet taste, mascarpone cheese is very low in carbohydrate and keto friendly. Mascarpone should be made with just heavy cream and have almost zero carbs per serving. But some brands do add milk solids which can add a few carbs so read the labels to be sure.
You can use cream cheese to replace mascarpone if you can’t find it. American style cream cheese is a little heavier and thicker, so you can lighten it with a bit of heavy cream or sour cream (about 2 to 3 tablespoons for 8 ounces of cream cheese).
Because of the creamy topping, this keto tart is best stored in the fridge and will keep for up to a week. You should also be able to freeze it for several months.
Keto Tiramisu Tart
- 1 ¼ cups almond flour
- ¼ cup Swerve Granular
- 2 tablespoon coconut flour
- ¼ teaspoon salt
- ¼ cup unsalted butter cut into small pieces
- 1 large egg yolk
- ¾ cup heavy whipping cream
- ½ cup Swerve Allulose or Swerve Confectioners (see recipe notes)
- 1 teaspoon espresso powder
- 3 ounces unsweetened chocolate chopped
- 1 tablespoon hot water
- 1 teaspoon espresso powder
- 8 ounces mascarpone cheese softened
- 4 ounces cream cheese softened
- ⅓ cup Swerve Confectioners or allulose
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
- 1 tablespoon cocoa powder
- Preheat the oven to 325ºF. Lightly grease a 9-inch tart pan with a removable bottom.
- In a food processor, combine the almond flour, sweetener, coconut flour, and salt. Pulse a few times to combine.
- Scatter the top of the mixture with the butter pieces and pulse until the butter is well distributed. Add the egg yolk and continue to process until the dough clings together.
- Press the dough into the bottom and up the sides of the prepared tart pan. Prick a few times with a fork and bake 10 to 14 minutes, or until the edges are golden brown. Remove and let cool completely.
- In a medium saucepan over medium heat, combine the cream, sweetener, and espresso powder. Bring to a simmer, then remove from heat and add the chopped chocolate.
- Let sit 5 minutes to melt, then whisk until smooth. Pour into the tart crust and spread evenly to the edges. Refrigerate until firm.
- In a small bowl, whisk together the hot water and espresso powder. In a large bowl, beat the mascarpone and cream cheese together until smooth. Add the sweetener and espresso mixture and beat until just combined. Do not over-beat.
- In another large bowl, beat the heavy cream and vanilla extract until it holds stiff peaks. Carefully fold the whipped cream into the mascarpone mixture until no streaks remain.
- Pipe or spread the mascarpone mixture over the chilled chocolate. Dust the top with cocoa powder and chill at least 1 hour before serving.
Can’t wait to make this! Can I use Baker’s unsweetened chocolate for the ganache?
You can but watch it… it tends to seize more easily than high quality chocolate.
Anje Leigh says
Fine, but the crust is not quite like lady fingers.
It’s not supposed to be like lady fingers. It’s supposed to be like a tart crust.
This looks devine! I don’t have a tart pan but I do have a springform pan. Would that work just as well?
Yes, I imagine it would!