This delicious Low Carb Keto Tiramisu is a creamy, sugar-free twist on the classic Italian dessert. It’s light, fluffy, and rich, made with an almond flour cake soaked in espresso and layered with a smooth mascarpone filling. Perfect for a quick, elegant treat, you can enjoy it with or without brandy for a guilt-free indulgence!
Ingredients Needed
Cake:
- 67g (1/3 cup) Monk Fruit Allulose Blend
- 75g (1/3 cup) Unsalted butter, softened
- 3 Large eggs, room temperature
- 60ml (1/4 cup) Heavy cream (double cream), room temperature
- 1 tsp Vanilla extract
- 150g (1 1/2 cups) Blanched almond flour
- 1 tsp Baking powder
- 1/8 tsp Sea salt
Drizzle:
- 60ml (1/4 cup) Espresso (or strong coffee), room temperature
- 2 tbsp Brandy (or cognac, optional)
Filling:
- 4 Large egg yolks, room temperature
- 24g (3 tbsp) Powdered Monk Fruit Allulose Blend
- 225g (1 cup) Mascarpone, room temperature
- 240ml (1 cup) Heavy cream (double cream), cold
- 1/2 tsp Dutch-processed cocoa powder (optional, for dusting)
How To Make Low Carb Keto Tiramisu
- Preheat the oven & prepare the pan: Preheat oven to 180°C (350°F). Line a 23 cm (9-inch) square pan with parchment paper, leaving an overhang for easy removal.
- Mix the cake batter: In a large bowl, beat the sweetener and butter together until fluffy. Beat in the eggs, followed by the heavy cream and vanilla extract.
- Add dry ingredients: Beat in the almond flour, baking powder, and salt until smooth.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes, or until the cake is firm, golden, and a toothpick inserted in the center comes out clean.
- Prepare the filling: While the cake cools, combine the egg yolks and powdered sweetener in the top of a small double boiler over boiling water. Reduce heat to low and cook for 7-10 minutes, stirring constantly, until the mixture is light in color, slightly frothy, and has increased in volume.
- Whip the egg mixture: Remove from heat and use a hand mixer on medium-low speed to whip the yolks until thick and pale yellow. Let cool.
- Whip the cream: In a separate bowl, beat the heavy cream at high speed until stiff peaks form.
- Combine the filling: Add the mascarpone to the whipped yolks and beat at low speed until smooth. Gently fold this mixture into the whipped cream until fully combined.
- Slice and soak the cake: Run a knife along the edges of the cake to loosen it. Transfer to a cutting board. In a small bowl, mix the espresso and brandy. Pour evenly over the cake.
- Assemble the tiramisu: Cut the cake in half to form two equal rectangles. Place one layer on a serving platter. Spread half of the cream mixture over it. Carefully place the second cake layer on top and spread the remaining cream mixture.
- Finish and chill: Sift cocoa powder over the top (if using). Cover and refrigerate for at least 4 hours, preferably overnight, to set.
Recipe Tips
- Use room temperature ingredients: Cold eggs, butter, or mascarpone can cause lumps in the batter and filling. Let them sit at room temperature before mixing.
- Whip the cream properly: Beat the heavy cream until stiff peaks form. If it’s too soft, the filling won’t hold its shape.
- Soak the cake evenly: Pour the espresso mixture slowly and evenly over the cake to prevent dry spots or an overly soggy texture.
- Let it chill overnight: While 4 hours is enough, overnight chilling makes the flavors blend better and gives the best texture.
- Slice with a sharp knife: To get clean layers, wipe your knife with a damp cloth between each cut. This keeps the tiramisu looking neat.
How To Store Leftovers?
- Refrigerate: First, let the leftover tiramisu sit at room temperature for about 10 minutes before covering it. Store it in an airtight container in the fridge for up to 5 days to keep it fresh and creamy.
- Freeze: Wrap the tiramisu tightly in plastic wrap, then place it in an airtight container before freezing. It will stay fresh for up to 1 month. Before serving, thaw overnight in the refrigerator, then enjoy chilled.
Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 408 kcal
- Total Fat: 38g
- Saturated Fat: 10.8g
- Cholesterol: 110mg
- Sodium: 29mg
- Potassium: 88mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Sugars: 1g
- 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
This delicious Low Carb Keto Tiramisu is a creamy, sugar-free twist on the classic Italian dessert. It’s light, fluffy, and rich, made with an almond flour cake soaked in espresso and layered with a smooth mascarpone filling. Perfect for a quick, elegant treat, you can enjoy it with or without brandy for a guilt-free indulgence!
Ingredients
Cake:
Drizzle:
Filling:
Instructions
- Preheat the oven & prepare the pan: Preheat oven to 180°C (350°F). Line a 23 cm (9-inch) square pan with parchment paper, leaving an overhang for easy removal.
- Mix the cake batter: In a large bowl, beat the sweetener and butter together until fluffy. Beat in the eggs, followed by the heavy cream and vanilla extract.
- Add dry ingredients: Beat in the almond flour, baking powder, and salt until smooth.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes, or until the cake is firm, golden, and a toothpick inserted in the center comes out clean.
- Prepare the filling: While the cake cools, combine the egg yolks and powdered sweetener in the top of a small double boiler over boiling water. Reduce heat to low and cook for 7-10 minutes, stirring constantly, until the mixture is light in color, slightly frothy, and has increased in volume.
- Whip the egg mixture: Remove from heat and use a hand mixer on medium-low speed to whip the yolks until thick and pale yellow. Let cool.
- Whip the cream: In a separate bowl, beat the heavy cream at high speed until stiff peaks form.
- Combine the filling: Add the mascarpone to the whipped yolks and beat at low speed until smooth. Gently fold this mixture into the whipped cream until fully combined.
- Slice and soak the cake: Run a knife along the edges of the cake to loosen it. Transfer to a cutting board. In a small bowl, mix the espresso and brandy. Pour evenly over the cake.
- Assemble the tiramisu: Cut the cake in half to form two equal rectangles. Place one layer on a serving platter. Spread half of the cream mixture over it. Carefully place the second cake layer on top and spread the remaining cream mixture.
- Finish and chill: Sift cocoa powder over the top (if using). Cover and refrigerate for at least 4 hours, preferably overnight, to set.
Notes
- Use room temperature ingredients: Cold eggs, butter, or mascarpone can cause lumps in the batter and filling. Let them sit at room temperature before mixing.
- Whip the cream properly: Beat the heavy cream until stiff peaks form. If it’s too soft, the filling won’t hold its shape.
- Soak the cake evenly: Pour the espresso mixture slowly and evenly over the cake to prevent dry spots or an overly soggy texture.
- Let it chill overnight: While 4 hours is enough, overnight chilling makes the flavors blend better and gives the best texture.
- Slice with a sharp knife: To get clean layers, wipe your knife with a damp cloth between each cut. This keeps the tiramisu looking neat.
Low Carb Keto Tiramisu Recipe
