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!
Originally Posted March 10, 2022. Updated on 2/10/2023.
A batch of homemade Keto Marinara Sauce ended up leading to making Keto Chicken Parmesan, Keto Spaghetti and Meatballs, and Keto Mozzarella Sticks.
It was awesome, all of it... but I needed an appropriate dessert to go with those meals.
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 of this favorite dessert, suitable for those on a low carb diet.
I didn’t want to do the “approximation” thing - using keto pound cake or sponge cake layers.
While I’m sure tender almond flour cake layers in some tiramisu recipes are tasty, I wanted ir to really look, taste, and feel legit.
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, and it’s definitely a perfect dessert option for special occasions and dinner parties !
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!)
Aside from the 4 g net carbs selling point, there’s also 13 g protein in each serving!
Ingredients
Aside from the homemade ladyfingers, this low-carb tiramisu recipe uses fairly basic ingredients that should be easy enoug to find in any large grocery store.
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:
Super Fine Almond Flour
Unflavoured Whey Protein Powder
Coconut Flour
Sugar substitute - I use an Erythriitol / Monk Fruit Blend
Large eggs
Xanthan Gum
Vanilla Extract
Salt
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.
Remaining Ingredients
In order to turn those lady fingers into a classic tiramisu, you’ll also need the following ingredients:
Mascarpone cheese
Heavy whipping cream
Sugar substitute - I use an Sugar substitute - I use an Erythriitol / Monk Fruit Blend
Large egg yolks (Save the egg whites for keto meringues!)
Cold espresso / Strong coffee (Can be made from instant coffee / espresso powder if needed)
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.
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.
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.
In a separate bowl - the bowl of a stand mixer fixed with a whisk attachment, or in a large mixing bowl with an Electric Hand Mixer - beat the heavy cream until stiff peaks form.
Add the mascarpone mix to the large bowl of whipped cream, and very gently fold together just until combined - I usually use a rubber spatula for this.
Set this cream mixture aside.
Assemble the Tiramisu
Pour espresso and rum into a small bowl (or smallish!), mix to combine.
Don’t worry - a quick dunk in the coffee soak is all you need to get a good amount of coffee flavor into the dessert!
Note: You can spray the pan with nonstick spray and line it with parchment paper if you’d like - it’s good for easier cleanup!
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 mascarpone cheese 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 your serving glass!) Top with a sprinkle of cocoa powder just before serving.
- 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 keto recipes to try!
Keto Chocolate Chip Cookies
Keto Chewy Lemon Bars
Sugar-Free Chocolate Chip Truffles
Keto Cheesecake
Fudgy Keto Brownies
Keto Raspberry Coconut Bars
Low Carb Bananas Foster Truffles
Keto Chocolate Cookies
Keto Biscotti
Low Carb Holiday Desserts
Keto Chocolate Mousse
Gluten-Free Keto Rum Cake
Keto Ladyfingers
Keto Carrot Cake
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)
Keto Tiramisu - Traditional Style, just Low Carb & Gluten Free!
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
This looks delicious! Could you please tell me if the sweetener you use measures 1:1 substitution for sugar?
It does!