I’m not saying I used to hoard ladyfingers, but I definitely had a thing for classic tiramisu. Once I went low-carb, though, the sugar-bomb versions were a hard pass. Too many keto tiramisus out there taste like almond cake with whipped cream and disappointment.
This version? It actually hits the mark—rich mascarpone, espresso-soaked almond flour sponge, silky filling. Zero sugar, zero guilt, and no “off” aftertaste from sweeteners. And yes, even my carb-curious husband asked for seconds.
What Makes This Feel Like Real Food
This isn’t just almond flour cake with coffee on it. The texture’s balanced: the sponge is soft but holds up to soaking, and the filling is indulgent but not greasy. Plus:
- No dry “healthified” cake
- No raw egg weirdness
- No crash or carb creep
We’re talking spoon-licking, fridge-stalking goodness.
What I Used (And Why It Worked)
Cake Base
- Almond flour (1½ cups) – Keeps it keto and moist, not crumbly. Avoid superfine—it turns rubbery.
- Monk Fruit Allulose Blend (⅓ cup) – No cooling effect. Actually caramelizes a little.
- Unsalted butter (⅓ cup) – Adds richness and fat to keep the sponge soft.
- Eggs (3 large) – Structure + lift.
- Heavy cream (¼ cup) – Extra fat and softness.
- Baking powder (1 tsp) – Just enough rise without getting spongy.
- Vanilla + sea salt – Brings out the sweet and balances the richness.
Drizzle
- Espresso (¼ cup) – Strong and bold. Go room temp so it doesn’t steam your cake.
- Brandy (2 tbsp, optional) – Traditional, but skippable if you’re going booze-free.
Filling
- Egg yolks (4) – Classic tiramisu richness.
- Powdered Monk Fruit Allulose (3 tbsp) – Dissolves well and no weird texture.
- Mascarpone (1 cup) – THE star. Must be room temp to mix right.
- Heavy cream (1 cup) – Whipped stiff for structure.
- Dutch-processed cocoa (for dusting) – Optional but highly recommended.
Low-Carb Swaps That Still Work
| Swap | What Changes | Worth It? |
|---|---|---|
| Coconut flour for almond | Needs serious rebalance; dries out fast | Nope |
| Rum instead of brandy | Works, just bolder flavor | Yep |
| Plain cream cheese instead of mascarpone | Tangier, thicker | If you’re desperate |
What Went Sideways (And Why)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Filling got lumpy | Cold mascarpone met warm yolks | Use room temp everything |
| Cake too dry | Overbaked or under-soaked | Check doneness early + drizzle generously |
| Cream collapsed | Didn’t whip to stiff peaks | Beat until it holds a peak—don’t rush it |
How to Make It (Step-by-Step)
- Preheat + Prep: 180°C / 350°F. Line a 9″ square pan with parchment and a little overhang.
- Make the Cake Batter: Beat sweetener + butter until fluffy. Add eggs, cream, vanilla. Mix in dry stuff.
- Bake: Pour into pan, smooth top. Bake 20–25 mins. Toothpick should come out clean.
- Make Filling Base: In a double boiler, whisk yolks + powdered sweetener 7–10 mins till pale + fluffy. Then whip with hand mixer until cooled.
- Whip Cream: In a separate bowl, whip cold cream to stiff peaks.
- Finish Filling: Beat mascarpone into yolks. Fold in whipped cream—gently. No overmixing.
- Soak + Slice Cake: Drizzle espresso + brandy mix evenly over cake. Let it absorb a few minutes.
- Assemble: Cut cake in half. One layer down, half the cream. Repeat. Dust with cocoa.
- Chill: Cover and refrigerate at least 4 hours. Overnight = perfection.
- Slice + Serve: Wipe knife between cuts. Admire those layers.
Keto Cooking Tricks That Help
- I pre-whip my cream and keep it cold till the last second. Makes folding way easier.
- I let the soaked cake sit for 10 minutes before layering—it absorbs evenly without getting mushy.
- I portion the tiramisu into 10 slices when I chill it—makes tracking macros stupid-easy.
Freezing + Reheating Without Ruining It
- Fridge: Lasts 5 days if covered well. Gets better with time (within reason).
- Freezer: Wrap slices individually, plastic wrap + airtight container. Freeze up to 1 month. Thaw overnight in fridge—don’t microwave.
Can I Eat This on Keto? (Yes, Here’s Why)
- 6g net carbs per serving (based on 10 servings)
- No sugar, no wheat, no sketchy sweeteners
- Fat-forward with mascarpone and cream
- Balanced so it won’t spike your blood sugar
Want a booze-free version? Skip the brandy, up the espresso. Still dreamy.
Nutrition Facts
Per Serving of 10
| Nutrient | Amount |
|---|---|
| Calories | 408 kcal |
| Total Fat | 38g |
| – Saturated Fat | 10.8g |
| Cholesterol | 110mg |
| Sodium | 29mg |
| Potassium | 88mg |
| Total Carbohydrate | 6g |
| – Dietary Fiber | 1g |
| – Net Carbs | 5g |
| – Sugars | 1g (naturally occurring from cream/mascarpone) |
| Protein | 9g |
Check out More Recipes:
- Low Carb Keto Apple Pie
- Low Carb Keto Cheesecake Brownies Recipe
- Low Carb Keto Chocolate Peanut Butter Fat Bombs
Low Carb Keto Tiramisu Recipe
Description
Creamy, sugar-free tiramisu with almond flour cake, espresso drizzle, and mascarpone filling—indulgent, low-carb, and keto-friendly without tasting like a compromise.
Ingredients
Cake:
Drizzle:
Filling:
Instructions
- Preheat oven to 180°C / 350°F. Line 9” square pan with parchment.
- Beat sweetener + butter until fluffy. Add eggs, cream, vanilla. Mix in dry ingredients.
- Pour batter into pan. Bake 20–25 mins until golden and toothpick clean.
- Mix yolks + powdered sweetener over double boiler for 7–10 mins, stirring constantly. Whip until pale.
- Whip cold cream to stiff peaks.
- Beat mascarpone into cooled yolk mixture. Gently fold in whipped cream.
- Mix espresso + brandy. Drizzle over cake. Let absorb.
- Cut cake in half. Layer cake + filling. Dust with cocoa.
- Chill at least 4 hrs or overnight.
- Slice, serve, track, and enjoy.w
Notes
- I pre-whip my cream and keep it cold till the last second. Makes folding way easier.
- I let the soaked cake sit for 10 minutes before layering—it absorbs evenly without getting mushy.
- I portion the tiramisu into 10 slices when I chill it—makes tracking macros stupid-easy.
Low Carb Keto Tiramisu Recipe
