Keto Tiramisu
Layers of espresso-soaked almond sponge and clouds of sweet mascarpone cream under a dusting of cocoa. It needs a night in the fridge, which makes it the perfect make-ahead dessert.
Nutrition per serving
1 square (about 2½ inches)- Net carbs
- 4.7g
- Calories
- 461kcal
- Protein
- 8.6g
- Fat
- 46g
- Total carbs
- 23 g
- Fiber
- 2.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (coconut flour sponge): The sponge is made with coconut flour and an extra egg instead of almond flour, so the whole dessert is nut-free. It is a lighter, more absorbent sponge, much like a real ladyfinger.
- Whip all five eggs with the sweetener, and fold in the coconut flour (6 tablespoons in total) with the baking powder and salt. Bake 16–20 minutes.
- Coconut sponge drinks up liquid quickly, so spoon the coffee on gradually and stop as soon as the surface looks evenly moist.
Strawberry (no coffee): Tiramisù alle fragole: the sponge is soaked in a fresh strawberry purée and layered with sliced berries instead of espresso and cocoa. Caffeine-free and summery.
- Blend half the strawberries with the allulose, lemon juice and water to make the soaking syrup. Slice the remaining strawberries thinly.
- Soak each sponge layer with half the purée and scatter half the sliced berries over each layer of cream. Finish with a few berry slices on top instead of cocoa.
- Sponge
- Coffee soak
- Mascarpone cream
- Nice to have (optional)
- Sponge
- Coffee soak
- Mascarpone cream
- Also add
- Nice to have (optional)
- Sponge
- Coffee soak
- Mascarpone cream
-
2 tbsp unsweetened cocoa powderleave out - Also add
- Nice to have (optional)
Estimated cost $20.22 for 9 servings ($2.25 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment, leaving an overhang on two sides.
-
Beat the eggs and granulated erythritol with an electric mixer on high for 4–5 minutes, until pale, thick and roughly doubled; when you lift the beaters, the batter should fall in a ribbon that sits on the surface for a moment. Beat in the vanilla.
-
Whisk the almond flour, coconut flour, baking powder and salt together. Sift or sprinkle them over the eggs in two additions, folding gently with a spatula, then fold in the melted butter until no streaks remain.
-
Spread the batter in the pan and bake 18–22 minutes, until golden, springy to the touch and a toothpick comes out clean. Cool completely, then chill for 15 minutes (it slices more cleanly cold).
-
Lift the sponge out and slice it horizontally into two thin layers with a long serrated knife. Wash and re-line the pan, then set one layer back in the bottom.
-
Stir the allulose (and the rum, if using) into the cooled espresso. Spoon or brush half of it evenly over the sponge in the pan until well soaked but not swimming.
-
For the cream, beat the cold mascarpone, powdered erythritol and vanilla on low for about 30 seconds, just until smooth. Add the cold cream and beat on medium for 1–2 minutes, until thick and spreadable with soft, holding peaks. Stop as soon as it thickens — overbeaten mascarpone turns grainy.
-
Spread half the cream over the soaked sponge. Top with the second layer, soak it with the rest of the coffee and spread over the remaining cream. Cover and refrigerate at least 6 hours, ideally overnight.
-
Just before serving, dust the top with cocoa through a fine sieve and cut into 9 squares with a knife dipped in hot water.
Tips for success
-
Keep the mascarpone and cream cold and mix them briefly; warm or overworked mascarpone can split into a grainy, buttery mess. - Classic tiramisu folds raw egg yolks into the cream. This version is egg-free in the cream, but if you want to add yolks, use pasteurized eggs since they are not cooked.
- The overnight rest is not optional: it lets the coffee soak through the sponge and the cream firm up so the squares hold their layers.
Nice to have, not needed
- A fine-mesh sieve gives an even, velvety cocoa dusting — tapping cocoa from a spoon works too.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 1 month
Reheat: Serve cold; dust with fresh cocoa just before serving.
Prep tip: Make it the day before you need it — it needs the overnight rest anyway.
Cover and refrigerate up to 3 days. Freeze squares individually wrapped up to 1 month; thaw in the fridge overnight and dust with fresh cocoa.
Variations
2 variations, each with its own ingredients and macrosNut-free (coconut flour sponge)
DietThe sponge is made with coconut flour and an extra egg instead of almond flour, so the whole dessert is nut-free. It is a lighter, more absorbent sponge, much like a real ladyfinger.
- blanched almond flour → extra coconut flour
- + 1 large extra egg
4.3 g net · 408 kcal · 7.2 g protein · 40 g fat · ≈$2.05 per serving (−0.4 g net carbs vs the original)
Strawberry (no coffee)
FlavorTiramisù alle fragole: the sponge is soaked in a fresh strawberry purée and layered with sliced berries instead of espresso and cocoa. Caffeine-free and summery.
- strong espresso or very strong coffee → strawberries
- + 1 tbsp lemon juice
- + 2 tbsp water
- no unsweetened cocoa powder
6.4 g net · 469 kcal · 8.6 g protein · 46 g fat · ≈$2.46 per serving (+1.7 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
