Keto Tiramisu (Creamy, Easy, Quick)

Name: Keto Tiramisu Jars
Prep time: 10 min
Cook time: 15 min
Ingredients: 1/2 cup / 50g Almond flour (Reduce by 1 tablespoon if using super-fine almond flour); 3 tbsp / 30g coconut flour; 2-3 tbsp allulose (or sweetener of your choice ); 1/4 tsp baking soda; 1/3 tsp cream of tartar ((baking soda and cream of tartar can be replaced with 1/2 teaspoon baking powder)); 1 1/4 tbsp whey protein powder; 3 eggs (room temperature, large); 2 tbsp coconut oil (melted, or melted butter); 3 tbsp almond milk or coconut milk (unsweetened); 3/4 cup freshly brewed filtered coffee (cooled); 1/4 cup dark rum ( or 1 teaspoon rum extract); 3 tbsp allulose; 3/4 cup mascarpone (200g); 1 3/4 cup double or heavy cream (440g); 2 squares / 20g dark chocolate, at least 85% cocoa solids (grated); 1/3 tsp cacao powder

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This velvety Keto tiramisu has all the flavor of traditional Italian tiramisu! This easy and quick recipe is served in jars and requires only 10 minutes of prep.

Tiramisu is in my top five favorite desserts. I love the richness of the mascarpone cream, the soft, coffee-soaked sponge and even the moustache I get from the cocoa dusting.

This low carb tiramisu is just as creamy, tasty and decadent as the original. Instead of savoiardi biscuits, I used a quick sugar free sponge cake layer. I am so proud of how light and airy it turned out.

Dipped in flavored coffee and layered with fluffy mascarpone cream, it is a keto dessert you'll want to make over and over again.

Whenever I serve it, there are NO LEFTOVERS.

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Why This Recipe Works
Ingredients
Instructions
Variations
Recipe FAQs
Storage
More Keto Desserts in a Jar
Recipe

Why This Recipe Works

It is easy and quick. Even though we are baking a sponge cake, the recipe requires only 10 minutes prep and 15 minutes oven time.

It is practical. Most tiramisu recipes are massive. However, I know that most days we don't need to feed 12 people. This recipe feeds 6, but you can easily scale it up and down to suit your needs.

Ingredients

Here are the ingredients you'll need:

SPONGE BASE

Almond flour and coconut flour - I used ground almonds, which is the same as regular almond flour. Reduce by 1 tablespoon for super-fine almond flour.
Whey protein powder - This adds lightness to the sponge and makes it taste like savoiardi biscuits.
Sweetener - Any 1:1 sugar substitute is fine. My go-to for this recipe is allulose.
Baking soda and cream of tartar - This can be replaced with ½ teaspoon of baking powder
Eggs - I used large, room temperature eggs
Coconut oil - Or use melted butter
Almond milk - Unsweetened

COFFEE RUM DRIZZLE

Coffee - Freshly brewed filter coffee tastes best, but instant coffee is an option. Must be cooled.
Dark rum - or rum extract for an alcohol free version
Sweetener

MASCARPONE CREAM

Mascarpone - This is an Italian cream cheese.
Heavy cream - For whipping

Instructions

It is really simple to make a quick homemade keto tiramisu. Here are the basic steps. For detailed instructions, scroll down to the recipe card.

three egg yolks and sweetener in a mixing bowl

SPONGE

STEP 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.

hand with a spatula mixing beaten stiff egg whites into frothed egg yolks in a mixing bowl

STEP 2

Whisk the egg whites using an electric mixer until soft peaks form. 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!

almond flour and almond milk in a glass bowl

STEP 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.

spreading batter for a tiramisu base onto a baking sheet lined with baking paper with a spatula

STEP 4

Pour the batter into your parchment paper-lined baking tray and smooth the top with a spatula. Bake in the preheated oven for about 15 mins until golden.

Test that you can insert and remove a skewer or knife without crumbs sticking.

hand with a knife cutting the sponge base for tiramisu into squares

STEP 5

Slice the cake into roughly 40 small squares.

hand pouring a coffee mix into a bowl with sponge cake squares, soaking them

STEP 6

Mix cold coffee, rum and powdered sweetener in a bowl. Add the sponge squares to the coffee rum drizzle and toss to coat. Don’t leave them in the mix too long. You want them infused, not soaking!

Discard the rest of the coffee rum drizzle.

the mixing attachments of an electric hand mixer being removed from a mascarpone and cream mix in a glass bowl

CREAM FILLING

STEP 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 tablespoons of powdered sweetener.

three of four glasses on a table are filled with coffee-soaked sponge cake squares

ASSEMBLY

STEP 8

Layer the soaked sponge, mascarpone mix, grated chocolate and repeat. You should have two layers.

adding the second layer of sponge cake and mascarpone into four glasses

STEP 9

Top with a dusting of cocoa powder. Chill in the fridge until ready to serve.

view looking down onto a glass filled with tiramisu and topped with chocolate shavings and a spoon

Expert Tips

#1 Don't skip whisking the egg whites! It ensures that the sponge is airy and light, just like the ladyfingers used in traditional tiramisu.

#2 As with regular tiramisu, this recipe tastes even better after an hour in the fridge or even the next day. If you can, give those flavours time to meet and mingle.

Variations

Nut Free: If you cannot have almond flour, replace it with another 3 tablespoons of coconut flour.

Cream cheese. Cream cheese works in place of mascarpone. In this case, whip the cream first to soft peaks. Then, mix in the cream cheese.

Dairy-free option: Make this recipe dairy-free by swapping the mascarpone and cream for whipped coconut cream.

Recipe FAQs

What kind of coffee is best for keto tiramisu?

I used cooled filter coffee. If you like strong coffee, use espresso instead. Of course, you can also use instant coffee or decaffeinated coffee.

Do I need to use the rum?

No. The rum is optional. Omit it to make the recipe alcohol-free. You could add vanilla extract instead.

Which sweetener is best?

I like to use allulose for this recipe. However, any sweetener of your preference works, from monk fruit to Bocha Sweet. Just make sure that it is powdered.

How do I make a large low carb tiramisu?

Slice the sponge cake in half. Put one half into a casserole and soak with coffee syrup. Layer on the mascarpone, then add the second sponge cake layer on top and repeat. Option to double the recipe for a larger portion. Then, slice into squares and serve like a cake.

Storage

As mentioned above, tiramisu always improves when it has had time to chill for a couple of hours. I like to prepare mine a day ahead. Then, I cover the jars with clingfilm so they are airtight and store them in the refrigerator.

You can store this tiramisu recipe in the fridge for up to 5 days.

It is also possible to freeze sugar free tiramisu! Simply fill it into freezable containers and store single serve portions in the freezer for up to 3 months. Defrost overnight end enjoy.