Keto Tiramisu Recipe

A slice of Keto Tiramisu on a white plate with raspberries.

Sweet and indulgent, this Keto Tiramisu recipe has layers of coffee-soaked cake with creamy mascarpone filling. This easy low carb dessert tastes just like the classic Italian favorite!

Course Dessert

Cuisine Italian

Keyword keto tiramisu

Prep Time 20

Cook Time 22

Refrigeration Time 2

Total Time 42

Servings servings

Calories 300kcal

Ingredients

Cake Layers

2 cups almond flour
1/2 cup granular sweetener
1/4 cup unflavored whey protein powder (or egg white protein powder)
2 tsp baking powder
1/4 tsp salt
2 large eggs
1 large egg white
1/3 cup butter, melted
1/4 cup water
1/2 tsp vanilla extract

Coffee Syrup

1/3 cup espresso or strongly brewed coffee
1 tbsp dark rum

Tiramisu Filling

16 ounces mascarpone, softened
3/4 cup powdered sweetener divided
3/4 cup heavy whipping cream
3/4 tsp vanilla extract

Garnish

1 tbsp cocoa powder
1/2 ounce sugar-free dark chocolate

US Customary - Metric

Instructions

Cake Layers

Preheat the oven to 325ºF 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, protein powder, baking powder, and salt. Stir in the eggs, egg white, butter, water, and vanilla extract until well combined and smooth.
Spread the batter evenly in the prepared pan and bake 15 to 20 minutes, until the edges are golden brown and the top is just firm to the touch. Let cool completely in the pan.

Coffee Soak

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 1/2 cup of the sweetener. Add 2 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 stiff peaks.
Gently fold the whipped cream into the mascarpone mixture until well combined.

To Assemble

Cut the cake into pieces to fit into the bottom an 8x8 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.

Video

Notes

Storage Information: Store the leftovers, tightly wrapped, in the fridge for up to a week. You can also freeze the tiramisu for up to 3 months.

Nutrition