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 tablespoon 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 ¼ cup of coconut flour. If you don't want to use coconut flour, use an additional ½ cup of almond flour.
Use ½ teaspoon 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 ¼ 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:
Tried this recipe? Give it a star rating below!
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Recipe
Keto Tiramisu Jars
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
Sponge Base
- ½ cup / 50g Almond flour regular, not super-fine. Ground almonds work well.
- 3 tbsp / 30g coconut flour
- 2-3 tablespoon powdered erythritol (depending on your sweet tooth)
- ¼ teaspoon baking soda
- â…“ teaspoon cream of tartar
- 1 ¼ tablespoon whey protein powder
- 3 eggs
- 2 tablespoon coconut oil or melted butter
- 3 tablespoon almond milk or coconut milk unsweetened
Coffee Rum Drizzle
- ¾ cup freshly brewed filtered coffee
- ¼ cup dark rum or 1 teaspoon rum extract
- 3 tablespoon powdered erythritol
Mascarpone Cream
- ¾ cup plus 2 tablespoon / 210g mascarpone
- 1 ¾ cup / 440g double or heavy cream
Topping
- 2 squares / 20g dark chocolate, at least 85% cocoa solids grated
- â…“ teaspoon cacao powder
Instructions
- Preheat the oven to 375F / 190C/ 170C fan.
Base
- 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!
Mascarpone Cream
- 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.
Video
Notes
Nutrition
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Tika
I’m allergic to almonds, any substitutes for almond flour?
Katrin Nürnberger
If you cannot have almond flour, replace it with another 1/4 cup of coconut flour.
Ramona
I always loved Tiramisu and to be able to make a Keto version of it is amazing!
I love this recipe,I'll make this again no doubt
Cherlyn Schaefer
Hello! Just wondering what the whey protein is for? Can I leave it out? If so, how would the nutritional information change? I don't use whey protein for anything else, and paying $15 for something I need less than 1.5 Tbsp for, makes me just want to leave it out. Thanks! Looking forward to making this!
Katrin
Hi Cherlyn, you can replace it with more almond flour. You'd have less protein and more fat, but seeing as it's just a small amount I don't think it will affect the nutrition calculation in a big way.
Sue
How much extra almond flour would you use to replace the protein powder please?
Katrin Nürnberger
I would use 1 tbsp.
Carolee
YUMMMMM this looks fantastic and so much easier than many Keto Tirramisu recipes I've seen.
Just stumbled onto your site and LOVE LOVE LOVE it. Have bookmarked at least half of the recipes
to try.
Thank you for providing options and substitutes too. Can't always get everytihng you mention at our
rural stores here in New Mexico, USA
The best - keep up the good work.
Carolee
Katrin
So glad you found my site Carolee! Keep me posted when you try something!
John Y
Just made it now in one large bowl and looking good for later....
Katrin
Mmmh, that sounds Yum! Hope you all enjoy it
Eniko
My hubby was complaining that he can't taste the coffee but
I left in the fridge overnight and next day he loved it.
Katrin
That's a good tip! I guess if you like a stronger coffee taste you can always use espresso instead 🙂
Jackie Massey
Gorgeous recipe will definitely be making this again it was quick and easy
Katrin
So glad you liked it!!
Margaret Summers
These turned out SO GOOD! Served it at a dinner party last night and everone loved it. Thanks!
Katrin
Glad you all liked the recipe!
Reena
If I have biscuits ready to cook from, bought from the store, how much would I need them? How many grams or cups of biscuits? Simple sugar free shortbread cookies fe.
Katrin
Looking at my ingredients for the base, you'd need about 120-150g.
Elaine Nash
Thanks Katrin. Made them today. Great recipe. They are absolutely delicious. Definitely one for my favourites folder.
Katrin
Wonderful! I'm so pleased you like them 🙂
Elaine Nash
Keen to try this recipe, but think the sweetener has been left out of the sponge base ingredients. Could you please tell me how much powdered sweetener to add to the egg yolks. Thanks
Katrin
Yes, you're right! I've added it in... it's 2-3 tbsp, depending on your sweet tooth.