Keto Tiramisu Jars

2 dessert glasses filled with keto tiramisu.

5 from 12 votes

This creamy Keto tiramisu tastes just like the Italian original, but has fewer carbs! The recipe serves 6 and can easily be scaled up or down depending on your needs.

Prep Time10

Cook Time15

Course: Dessert

Cuisine: British, Italian

Servings:

Calories: 460kcal

Author: Katrin Nürnberger

Ingredients

Sponge Base

½ 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
¼ teaspoon baking soda
⅓ teaspoon cream of tartar (baking soda and cream of tartar can be replaced with ½ teaspoon baking powder)
1 ¼ 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

¾ cup freshly brewed filtered coffee cooled
¼ cup dark rum or 1 teaspoon rum extract
3 tablespoon allulose

Mascarpone Cream

¾ cup mascarpone 200g
1 ¾ cup double or heavy cream 440g

Topping

2 squares / 20g dark chocolate, at least 85% cocoa solids grated
⅓ 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 don’t 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. 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

4.4g net carbs per serving. The recipe makes six generous portions. I used 200ml glasses.

You'll consume only a fraction (about ¼) of the coffee rum drizzle. This is reflected in the recipe calculation.

While you can serve the tiramisu straight away, it tastes best if you let it chill in the fridge for a couple of hours. This gives the flavors time to mingle.

Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition