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
The cake
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 garnish
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
Ingredients
Cake Layers
- 2 cups almond flour
- ⅔ cup Swerve Granular
- ⅓ cup coconut flour
- ⅓ cup unflavored whey protein powder (or egg white protein powder)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ⅔ cup water
- ½ cup butter, melted
- 1 teaspoon vanilla extract
Coffee Syrup
- ½ cup espresso or strongly brewed coffee
- 2 tablespoon dark rum
Tiramisu Filling
- 16 ounces mascarpone, softened
- ¾ cup powdered Swerve Sweetener divided
- ¾ cup heavy whipping cream
- ¾ teaspoon vanilla extract
Garnish
- 1 tablespoon cocoa powder
- ½ ounce sugar-free dark chocolate
Instructions
Cake Layers
- 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.
Coffee Syrup
- In a small bowl, whisk together the coffee and the rum. Set aside.
Tiramisu Filling
- In a large bowl, beat the mascarpone until smooth, then beat in ½ 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.
To Assemble
- 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.
Sara Welch says
Enjoyed this for Easter brunch this year and it did not disappoint! So light and delicious; it was a hit all around the table!
Katie says
I’ve never seen keto tiramisu before! Because we do keto sometimes, I know this will be a great addition to the plan.
Ginny says
Wow! This was amazing.We made it yesterday for Easter and it was a very special treat. Your tips were very helpful too. We ate it all!
Daga says
This is soooo delish! Thank you so much for that. No guilt desserts that what I like the most ????
The only amend I need to do is to use less sweetener as I don’t like sweet.
You’re a legend ????
Carolyn says
Thanks!
Maxine Watson says
Made this Tiramisu yesterday- OMG! It is to die for! Absolutely delicious, my husband even said it was better than at our favourite restaurant. Can see this is going to be my go to dessert. Thank you Carolyn ????
Carolyn says
That’s so great to hear!
Sandy says
This was hands down one of the most delicious tiramisu recipes I have ever had. I made it for my husband for Valentines Day since it is his favorite dessert. He Loved it!!
Carolyn says
So glad you liked it!
Kate says
For the coffee component, can I use Starbucks cold brew coffee concentrate? I always have a bottle of this on hand to make keto coffee drinks and it is available at Walmarts. Thanks.
Carolyn says
I can’t see why not!
Jen says
Is this something that can be sliced and frozen after baking?
Carolyn says
The cake certainly can. Not so sure the whole dessert would fare that well.
Amy @Belly Full says
Love your twist on it, Carolyn!
Christy says
Can this be frozen after being made?
Carolyn says
Probably!
Belinda says
Delicious!!! I will DEFINITELY make again!!!
Mandy Lee says
Im sooo gonna make this soon!
But for that cup of strongly brewed coffee, its just water and coffee? Or can I use whole milk + coffee? Will the milk affect the cake?
Carolyn says
Milk would be fine but not traditional to tiramisu.
Mandy Lee says
Okay! Gotcha. But I don’t have rum or any rum extract.. ???? Can I substitute it with something else or perhaps coffee extract
Carolyn says
Sure, use what you have there.
Taube says
Really want to make this recipe. Looks so good. Whey and egg white protein powder are expensive and hard to find in Japan. Can you recommend an alternative? Can I use whipped egg whites or something else? Thank you for your help.
Carolyn says
There isn’t a good alternative, to be frank. You can skip it, but your cake won’t rise as well and will be more fragile.
Taube says
Thanks! I found small bags of hemp protein powder at a health food store. I’m making it tonight. Loved your lemon sour cream pie. Can’t wait to try this!
Sheila says
I just finished putting together this delightful desert! It is chilling in the fridge for later. While making it I decided on some different methods of putting it together. I decided to trim the crust off the loaf cake. It is easiest to cut the loaf in half and trim at that point and then cut your slices. Also since the mascapone is so fragile, next time I will whip the cream in a separate bowl then incorporate into the mascapone mixture. Thanks again!
SkinnyMe says
Love this recipe. Tiramisu is the ultimate dessert for me.
Cynthia says
Where do people find these odd-sized pans? I don’t have an 11 x 7 inch pan nor could I find one in any of the stores around me.
Anne o says
Made this let night for a dinner party for 13.
It was a hit. Absolutely delicious. I’m making it again today and will double the rum this time for a slightly stronger taste. Thanks Carolyn
Jill Bywaters says
Made this last week, and it was amazing! One of the best low-carb desserts I’ve ever had, and I’m pretty picky! : )
Jill Bywaters says
Oh and I sprinkled some Lily’s chocolate chips throughout as well.
Yum!
Carolyn says
So glad to hear it!
Linny says
Carolyn,
Thank you for sharing this wonderful recipe. It was the hit of my Father’s day picnic! Tiramisu is a favorite that I never thought I’d be able to make low carb, but you made it possible.
Just a tip for others: I was unable to repair my separated mascarpone enough with the xanthan. (Whoops!) I started over but tried a different method. The second time I whipped the cold cream and liquid Splenda (sub for Swerve so it wouldn’t crystalize) to soft peaks. Then I used a little whipped cream to lighten up the cold mascarpone. Finally I slowly folded the mascarpone into the whipped cream a little at a time. This worked like a charm! The texture was very similar to my old high carb recipe which had quite a few more steps.
Carolyn says
Sorry about separated mascarpone. I’ve actually found that if I don’t use the Trader Joe’s brand, I have MUCH better luck. The TJs brand seems to separate worse than other brands.
Julie says
I’ve made this recipe 4 times now and the only time I’ve had problems with the Mascarpone mix was when I used room temp Mascarpone and whipping cream instead of chilled. And yes, I used Trader Joes Mascarpone all 4 times.
Still tasted great, even broken.
Carolyn says
Good to know! Thanks.
Tina N. says
This is delicious! I let mine sit overnight (so hard), and wow it was worth it! I used rum extract (didn’t have any run), and it definitely gives that extra kick it needs. Thank you for sharing!
Miriah Baxter says
Tina or Carolyn, I was hoping to do the same thing with rum extract! How much extract did you sub for 2 tablespoons of regular rum?
Mathew says
Made this last night, very worth it.
I buggered it up though – I separated the coffee and added the rum, then mixed them up and blended the rum coffee with the mascarpone. Whoops. Nevermind. Still awesome!
Carolyn says
As long as you still liked it!