This keto tiramisu recipe will have you coming back for more. Tender almond flour cake layers brushed with coffee and layered with a creamy sugar-free mascarpone filling. It’s an easy low carb version of the Italian classic dessert.
My keto tiramisu gets a much deserved update. This beloved Italian dessert now has fewer carbs and is even easier to make. It’s one of my favorite keto desserts and it may just become one of yours too.
Now, when I call this recipe “easy, I have to acknowledge that it’s all relative. Perhaps I should say that it’s easier keto tiramisu. Because authentic tiramisu actually takes some effort to make.
And the keto version takes even more effort to make, since we can’t just head to the store and grab a package of pre-made lady fingers. Trust me, I know of what I speak. I created a true-to-the original for The Ultimate Guide to Keto Baking, even going as far as making my own homemade lady fingers.
While it was delicious, it was definitely more work than many people want to put in. So how can you simplify the process and still be able to enjoy all the delicious flavors of the Italian classic in a way that won’t blow your low carb diet? Read on!
Easy Pound Cake Keto Tiramisu
Making your own keto pound cake is a whole lot easier than making your own keto lady fingers, and it makes a perfect replacement for the spongy cookies.
I had seen some conventional versions using pound cake, like this one from Feast and Farm. Once it’s brushed with coffee and layered with mascarpone, you can hardly tell the difference in taste or in appearance. It’s really just about providing the dessert some structure for the layers.
When I first wrote this keto tiramisu recipe, I went to the trouble of making pound cake in a loaf pan, waiting for it to cool, and slicing it thinly. But then it hit me… why not bake it as a sheet cake? That way, it bakes in less than half the time and I could cut the layers easily to fit my pan.
I also simplified the tiramisu cream, forgoing the traditional method of making zabaglione first. Zabaglione is a creamy concoction made by whisking egg yolks over gentle heat with sugar, and often with a little sweet wine, like marsala. All very tasty but yet another time consuming process that many people don’t have time for.
You can get the same delicious tiramisu flavors simply by folding the mascarpone and whipped cream together. Not quite authentic but it definitely serves the purpose!
Tips for Easy Keto Tiramisu
You will want to make this first so that it can cool as you prepare the filling. This is a cake made with both almond and coconut flour, as I like that consistency the best. However, if you would like to make it with just almond flour, you can follow the ingredients in this Keto Victoria Sponge Cake. The baking time will be about the same.
I baked it in a 15×11 inch jelly roll pan, which allowed me to get thin layers of cake with very little wasted. However, if you only have a half sheet (18×13), you can bake it in that. Just know that your cake layers will be thinner and the cake will bake faster so keep your eye on it. You will have a bit of cake leftover after creating your layers.
The coffee syrup
This isn’t really a syrup so much as a combination of espresso and rum. You don’t have to use the rum but it won’t be tiramisu if you don’t use the coffee! It’s easier to brush this over the cake, rather than dipping the cake into it, as you would for lady fingers. But the end result is about the same.
The tiramisu cream
Now for the delicious part! Because anything made with mascarpone has to be delicious. I recommend beating the mascarpone to a smooth consistency before adding the other ingredients. Make sure it’s at room temperature before proceeding so that it doesn’t clump or curdle.
Whipping the cream separately and folding the two parts together creates a light and voluminous filling.
The final step involves dusting the top of the dessert with a coating of cocoa powder and shaved chocolate. You can use either ChocZero or Lily’s for the chocolate and it takes only about half an ounce to get lovely little chocolate flakes overtop.
Can you make Keto Tiramisu ahead?
Absolutely! This easy tiramisu recipe has no eggs so as long as your mascarpone and cream are fresh, it will be fine for up to a week in the fridge. As with any dessert recipe, wrap it up tightly.
It can also be stored in the freezer for up to two months.
More delicious keto Italian recipes
- Keto Cannoli Sheet Cake
- Keto Pizzelle
- Keto Focaccia Bread
- Keto Italian Wedding Soup
- Keto Italian Salad Dressing
- Keto Italian Sausage Meatballs
- Keto Italian Baked Zucchini
Easy Keto Tiramisu
- 1/2 cup espresso or strongly brewed coffee
- 2 tbsp dark rum
- Preheat the oven to 325F and grease a rimmed 15x11 inch rimmed sheet pan. Line the bottom of the pan with parchment and grease the parchment.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, and salt. Stir in the eggs, water, butter, and vanilla extract until well combined and smooth.
- Spread the batter evenly in the prepared pan and bake 18 to 22 minutes, until the edges are golden brown and the top is just firm to the touch.
- Remove and let cool completely in the pan.
- In a small bowl, whisk together the coffee and the rum. Set aside.
- In a large bowl, beat the mascarpone until smooth, then beat in 1/2 cup of the sweetener. Add 3 tablespoons of the coffee/rum mixture and beat until well combined.
- In another large bowl, beat the cream with the remaining sweetener and the vanilla extract until it holds medium soft peaks (the top of the peak should fall over when the beaters are lifted).
- Gently fold the whipped cream into the mascarpone mixture until well combined.
- Cut the cake into pieces to fit into the bottom a 9x9 inch pan. Brush with half of the remaining coffee mixutre. Spread half of the mascarpone mixture over top.
- Repeat with remaining cake, coffee mixture, and mascarpone mixture. You will have a few bits of cake left over. Discard or use for snacking!
- Dust the top of the tiramisu with cocoa powder and grate the chocolate over top. Refrigerate 2 hours to firm up before cutting.