This Keto Tiramisu recipe is LEGIT! Made from my keto ladyfingers and a proper sabayon with mascarpone, you'd never be able to tell it's low carb!
Traditional tiramisu - a classic Italian dessert - was always my go- to when going to Italian restaurants in my pre-keto diet, pre-gluten allergy days.
Layers of espresso soaked lady finger biscuits, topped with layers of a silky smooth mascarpone cream filling? There’s a reason it’s such a classic dessert.
Unfortunately, the traditional recipe for this delicious dessert is full of high-carb ingredients.
Clearly, I was going to need to design a keto version, suitable for those on a low carb diet.
The first step was developing a proper Keto LadyFingers recipe as the base, and it was smooth sailing from there.
This is an excellent dessert - you’d never know it was “diet food” for anyone on a low-carb diet. My non-keto husband hoovered it like it was the real thing!
It’s absolutely convincing as an authentic tiramisu, and - even with making the ladyfingers from scratch - it’s a relatively easy tiramisu recipe. No special skills or equipment needed!
A Note on the Nutritional Information
The software we use doesn’t post the sugar alcohol content to the public-facing recipe card, but I can see that info in the backend.
So for those tracking such things, 31 grams of carbs per serving comes from sugar alcohols, assuming you use the entire batch of lady fingers (You probably won't).
So, once you subtract that and the fiber, this comes out to 4 grams of net carbs per serving.
(That's also assuming a serving is 1/9th of the recipe. It's very rich, and that's a HUGE serving, IMHO!)
Keto Lady Fingers
This delicious recipe for homemade tiramisu uses my Keto LadyFingers as the low-carb cake layer.
The ingredients for that recipe include:
It’s a really simple recipe, but I recommend making it the day before, to let the cookies dry out a little before using them in this low carb tiramisu recipe.
In order to turn those lady fingers into a classic tiramisu, you’ll also need the following ingredients:
Heavy whipping cream
Sugar substitute - I use an Sugar substitute - I use an Erythriitol / Monk Fruit Blend
Large egg yolks
Cold espresso / Strong coffee
Rum - We use Screech
Unsweetened cocoa powder
How to Make Keto Tiramisu
The actual recipe is in the recipe card at the end of this post. This is a pictorial overview with additional tips and information
Make the Creamy Filling
Measure your erythritol into a food processor, blitz for a few seconds until it’s a finer grind. You don’t need it to be powdered, but a finer grind helps ensure a creamy mascarpone filling.
Set up a double boiler - either an actual set, or a small pot with a glass or metal bowl that will nest in it, like pictured. Put a couple inches of water into the pot, and ensure that the bottom of the bowl is about an inch above that water level.
Get the water boiling.
In the top pot/bowl, whisk together your sugar substitute and egg yolks until well combined. Set the smaller pot / bowl on top of the pot of boiling water. Cook the egg yolk mixture, whisking constantly, for about 10 minutes.
Expect that it will thicken up, increase in volume, and lighten in colour as it cooks.
Remove pot of egg mixture from the double boiler, continue whipping for a minute or so.
Allow to cool for 5 minutes or so - it doesn’t have to come all the way to room temperature.
Add the Mascarpone to your cooked egg mixture, whisk JUST until combined. You don’t want to overbeat this, or your filling could curdle.
Again, don’t over beat this, or you’ll end up with butter.
Add the mascarpone mix to the large bowl of whipped cream, and very gently fold together just until combined. Set this cream mixture aside.
Assemble the Tiramisu
Pour espresso and rum into a smallish bowl, mix to combine.
Quickly dip ladyfingers in the coffee mixture - really just a quick dunk, so they don’t get soggy - and arrange in 2 rows in an 8" x 8" square baking pan.
Don’t worry - a quick dunk is all you need to get a good amount of coffee flavor into the dessert!
Spoon half of the tiramisu cream over the layer of lady fingers, spreading to form an even layer.
Repeat with a second layer of dipper lady fingers and the remaining filling.
Cover with plastic wrap and chill for at least 2 hours (for best results, 4-6 hours).
Just before serving, use a fine wire sieve to give the top of the pan a dusting of cocoa powder.
Keto Tiramisu Variations
Want to change it up a bit? Here are some ways to customize this recipe.
- Rather than making this in a pan, you can make it in individual cups. (Just break the ladyfingers up to fit!)
- Add some vanilla extract or rum extract to the mascarpone cream.
- Swap out the rum for some sugar free coffee liqueur ... or Keto Irish Cream!
- Add a layer of strawberry slices or fresh raspberries.
- Add a bit of fine lemon or orange zest to the egg yolk mixture before cooking. You can even add a splash of lemon juice to it as well.
More Keto Dessert Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar levels? Here are some easy keto dessert recipes to try!
Keto Chocolate Chip Cookies
Keto Chewy Lemon Bars
Sugar-Free Chocolate Chip Truffles
Keto Raspberry Coconut Bars
Low Carb Bananas Foster Truffles
Low Carb Holiday Desserts
Keto Chocolate Mousse
Gluten-Free Keto Rum Cake
Keto Carrot Cake
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- 1 cup Erythritol/Monkfruit blend sugar substitute Or allulose
- 6 large egg yolks
- 1 ½ cups Mascarpone cheese room temperature
- 1 ¼ cups Heavy whipping cream chilled
- ¾ cup Cold espresso
- ¼ cup Rum We use Screech
- 1 batch Keto Ladyfingers
- 1 tablespoon Unsweetened cocoa powder
- Measure your erythritol into a food processor, blitz for a few seconds until it’s a finer grind. You don’t need it to be powdered.
- In the top pot of a double boiler, whisk together your sugar substitute and egg yolks until well combined.
- Get a few inches of water boiling in the bottom pot, set the smaller pot on top. Cook, whisking constantly, for about 10 minutes. Expect that the egg mixture will thicken up, increase in volume, and lighten in colour as it cooks.
- Remove pot of egg mixture from the double boiler, continue whipping for a minute or so. Allow to cool for 5 minutes or so.
- Add the Mascarpone to your cooked egg mixture, whisk JUST until combined. You don’t want to overbear this, or your filling could curdle.
- In the bowl of a stand mixer fixed with a whisk attachment - or in a large mixing bowl with an electric mixer - beat the cream until stiff beats form.
- Again, don’t over beat this, or you’ll end up with butter.
- Add the mascarpone mix to the large bowl, and very gently fold together just until combined. Set aside.
- In a smallish bowl, combine the espresso and rum.
- Quickly dip ladyfingers in the coffee mixture - really just a quick dunk, so they don’t get soggy - and arrange in 2 rolls in an 8" x 8" square baking pan.
- Spoon half of the filling over the layer of lady fingers, spreading to form an even layer.
- Repeat with a second layer of dipper lady fingers and the remaining filling.
- Cover with plastic wrap and chill for 4-6 hours.
- Just before serving, use a fine wire sieve to dust the top with cocoa powder.