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
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.ย
- 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 ยฝ 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
- Mascarponeย - This is an Italian cream cheese.
- Heavy creamย - 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.
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.
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 donโt deflate. You want to keep all those air bubbles in!
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.
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.
STEP 5
Slice the cake into roughly 40 small squares.
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. Donโt leave them in the mix too long. You want them infused, not soaking!
Discard the rest of the coffee rum drizzle.
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.
ASSEMBLY
STEP 8
Layer the soaked sponge, mascarpone mix, grated chocolate and repeat.ย You should have two layers.
STEP 9
Top with a dusting of cocoa powder. Chill in the fridge until ready to serve.
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
I used cooled filter coffee. If you like strong coffee, use espresso instead. Of course, you can also use instant coffee or decaffeinated coffee.
No. The rum is optional. Omit it to make the recipe alcohol-free. You could add vanilla extract instead.
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.
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.
More Keto Desserts in a Jar
Here are more easy sugar free desserts served in a jar:
- Fluffy Keto Pumpkin Mousse5 Minutes
- Keto Strawberry Mousse5 Hours 7 Minutes
- Chocolate Mascarpone Mousse (Keto)10 Minutes
- Sugar Free Strawberry Shortcake Pots10 Minutes
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
- ยฝ cup / 50g Almond flour Reduce by 1 tablespoon if using super-fine almond flour
- 3 tbsp / 30g coconut flour
- 2-3 tablespoon allulose or sweetener of your choice
- ยผ teaspoon baking soda
- โ teaspoon cream of tartar (baking soda and cream of tartar can be replaced with ยฝ teaspoon baking powder)
- 1 ยผ tablespoon whey protein powder
- 3 eggs room temperature, large
- 2 tablespoon coconut oil melted, or melted butter
- 3 tablespoon almond milk or coconut milk unsweetened
Coffee Rum Drizzle
- ยพ cup freshly brewed filtered coffee cooled
- ยผ cup dark rum or 1 teaspoon rum extract
- 3 tablespoon allulose
Mascarpone Cream
- ยพ cup mascarpone 200g
- 1 ยพ cup double or heavy cream 440g
Topping
- 2 squares / 20g dark chocolate, at least 85% cocoa solids grated
- โ teaspoon cacao powder
Instructions
- Preheat the oven to 375F / 190C.
Base
- Separate the egg whites from the yolks. Cream the yolks in a mixing bowl with allulose 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 donโt deflate.
- 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 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 cake batter into the 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. Donโt 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.
Paula
Made this yesterday and it was delicious. Even my stepdaughter who is a real Tiramisu fan loved it! Thank you
Joanna Harding
Tiramisu is one of my favourite desserts and Katrin's Keto version is fabulous!
I really enjoyed putting it together and LOVED the end result, you simply can't tell it's not the real thing.
As with the majority of keto desserts, it tastes even better the next day, so definitely make ahead of time.
Thank you Katrin!
Katrin Nรผrnberger
Thank you for your review ๐