This velvety Keto tiramisu has all the flavours of traditional tiramisu but it’s low carb, gluten free and sugar free! Even better, it’s made in a speedy glass jar version. If you love coffee, this healthified take on the creamy Venetian dessert classic is a must try.
Tiramisu is easily in my top five of favourite-desserts-of-all-time. I love the richness of the mascarpone, the soft, soaked sponge and even the moustache I get from the cocoa dusting. I know. Shouldn’t gobble it up so fast!
One thing about tiramisu recipes is that the amount you normally end up with is enormous. But not everyone has a family of 15 to feed, right? That’s why I love the versatility and ease of these Keto tiramisu jars. You can scale up and down the recipe to suit your needs.
Most traditional tiramisu recipes use ladyfingers. These are, obviously, neither low carb nor gluten free. The solution? Simply make your own sugar free sponge using grain free flours and replace the sugar with erythritol or your sweetener of choice.
Oh, and one last thing – as with all tiramisu, this recipe tastes even better after a few hours or even the next day. If you can, give those flavours some time to meet and mingle. Here’s my suggestion: Have that first glass straight after making it. And the rest will look pristine and beautiful when you serve them after chilling the fridge. Win-win!
How to make the best ever Keto tiramisu
1.) Separate the eggs. Cream the yolks in a mixing bowl with the powdered erythritol until they are frothy and light and pale in colour.
2.) Next, it’s the egg whites‘ turn. Whisk them using an electric mixer until soft peaks form. Then gently fold the egg whites into the yolks.
Be careful not to over-mix so they don’t deflate. You want to keep all those air bubbles in!
3.) Place the dry ingredients in a mixing bowl – almond and coconut flours, whey protein, cream of tartar, baking soda. Stir until combined. Add the melted coconut oil, almond milk and egg mix and fold until combined.
4.) Pour the batter into your parchment paper-lined baking tray and smooth the top with a spatula. Bake in the oven for about 15 mins until golden. Test that you can insert and remove a skewer or knife without crumbs sticking.
5.) When done, allow to cool before slicing into roughly 40 small squares.
6.) Mix freshly brewed coffee, rum and powdered sweetener in a bowl. Add the sponge to the coffee rum drizzle and toss to coat. Don’t leave them in the mix too long as you want them infused but not soaking so they go soggy!
Discard the rest of the coffee rum drizzle.
7.) In a clean bowl, whip the mascarpone and cream together using an electric whisk until firm. If you prefer it sweet, add 2-4 tbsp of powdered sweetener.
8.) Layer the soaked sponge, mascarpone mix, grated chocolate and repeat. You should have two layers.
10.) Top with a dusting of cacao… and you’re all done!
Tips and recipe variations
I know that separating eggs and whisking egg whites is a bit of an ask. However, it ensures that the sponge is airy and light, just like the ladyfingers used in traditional tiramisu. Don’t miss that step!
If you cannot have almond flour, replace it with another 1/4 cup of coconut flour. If you don’t want to use coconut flour, use an additional 1/2 cup of almond flour.
Use 1/2 tsp baking powder if you don’t have baking soda and cream of tartar.
Mascarpone is a super creamy Italian soft cheese. If you cannot get hold of it, choose full fat cream cheese instead. In this case, whip the cream first until it’s stiff and then mix in the cream cheese. I find it tends to get soft quickly when mixed.
You can make this recipe dairy free by swapping the mascarpone and cream for whipped coconut cream.
You’ll only end up using about 1/4 of the coffee drizzle in your tiramisu. The rest can be discarded. The rum is, of course, optional. Just leave it out if you want to make the recipe alcohol-free. You could add vanilla extract instead.
Also check out these delicious sugar free desserts in a jar:
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Keto Tiramisu Jars
- 1/2 cup / 50g Almond flour regular, not super-fine. Ground almonds work well.
- 3 tbsp / 30g coconut flour
- 2-3 tbsp powdered erythritol (depending on your sweet tooth)
- 1/4 tsp baking soda
- 1/3 tsp cream of tartar
- 1 1/4 tbsp whey protein powder
- 3 eggs
- 2 tbsp coconut oil or melted butter
- 3 tbsp almond milk or coconut milk unsweetened
Coffee Rum Drizzle
- 3/4 cup freshly brewed filtered coffee
- 1/4 cup dark rum or 1 tsp rum extract
- 3 tbsp powdered erythritol
- 3/4 cup plus 2 tbsp / 210g mascarpone
- 1 3/4 cup / 440g double or heavy cream
- 2 squares / 20g dark chocolate, at least 85% cocoa solids grated
- 1/3 tsp cacao powder
- Preheat the oven to 375F / 190C/ 170C fan.
- Separate the egg whites from the yolks. Cream the yolks in a mixing bowl with the erythritol/sweetener of choice until light and pale in colour.
- In a clean bowl whisk the egg whites using an electric whisk until soft peaks form. Gently fold the egg whites into the yolks. Be careful not to over mix so they don’t deflate.
- Place the dry ingredients in a mixing bowl. (Almond and coconut flours, whey protein, cream of tartar, baking soda and salt.) Stir until combined. Add the melted coconut oil or butter, almond milk and egg mix and fold until combined.
- Line a small baking tray (9 x 6 inch) with parchment paper. Pour the low-carb batter into your baking tray and smooth the top with a spatula. Bake in the oven for about 15 mins until golden and you can insert and remove a skewer without crumbs sticking. When done, allow to cool before slicing into small squares (roughly 40.)
Coffee Rum Drizzle
- Mix all the ingredients together in a bowl until dissolved. Add the sponge to the coffee rum drizzle and toss to coat. Don’t leave them in the mix too long as you want them infused but not soaking so they go soggy!
- In a clean bowl, whip the mascarpone and cream together using an electric whisk until firm. Option to add a sweetener if you prefer it sweet.
- Layer the soaked sponge, mascarpone mix, grated chocolate and repeat. You should have two layers. Top with grated chocolate and/or a dusting of cacao.
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