Easy Keto Tiramisu Recipe

I reimagined tiramisu as a Keto Layered Dessert built from almond flour ladyfingers and a sugar-free, gluten-free custard that hinges on one surprising swap.

I never thought a keto dessert could trick me this good. This Easy Keto Tiramisu is sugar free and gluten free yet it still hits those indulgent notes, thanks to silky mascarpone cheese and a shot of strong brewed espresso that wakes up every bite.

I kept tinkering until the balance felt right, and yeah I ate half the tray while testing. It reads like a proper Keto Layered Dessert but doesnt feel like a sacrifice.

If you like rich chilled sweets from the Gluten Free Low Carb Desserts world, you might be surprised how close this gets to the real thing.

Ingredients

• Blanched almond flour: low carb, high healthy fats, some protein, adds nutty bulk and moisture.
• Powdered erythritol: zero sugar carbs, sweet without calories, can feel cooling on the tongue.
• Mascarpone cheese: very rich, high fat, creamy texture, gives tiramisu it’s velvet mouthfeel.
• Eggs: yolks add richness and emulsify, whites give lift when whipped, add protein too.
• Heavy whipping cream: high fat, whips into airy clouds, boosts richness and mouthfeel.
• Strong espresso: bitter, intense, soaks sponge, balances sweetness and adds coffee aroma.
• Unsweetened cocoa: deep chocolate flavor, low carb, dusting adds bitter contrast and color.
• Dark rum or extract: optional, adds boozy warmth and aromatic complexity, use sparingly.

Ingredient Quantities

• 2 cups (200 g) blanched almond flour, finely ground
• 1/3 cup (60 g) powdered erythritol or Swerve
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3 large eggs, separated
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 2 tablespoons melted butter or coconut oil
• 1 cup strong brewed espresso or very strong coffee, cooled
• 2 tablespoons unsweetened cocoa powder for dusting
• 8 ounces (225 g) mascarpone cheese
• 4 large egg yolks
• 1/3 cup (60 g) powdered erythritol or Swerve
• 1 cup (240 ml) heavy whipping cream
• 1 teaspoon vanilla extract
• 2 tablespoons dark rum or 1 teaspoon rum extract, optional

How to Make this

1. Preheat oven to 350 F (175 C). Line a baking sheet with parchment and fit a piping bag with a round tip, or just use a zip-top bag with the corner snipped.

2. In a bowl whisk together 2 cups almond flour, 1/3 cup powdered erythritol, 1/4 teaspoon salt and 1 teaspoon baking powder so there are no lumps.

3. In a separate bowl beat the 3 egg yolks with 1/2 teaspoon vanilla and the 2 tablespoons melted butter until a bit pale, then stir that into the dry mix to make a thick batter.

4. In a clean bowl whip the 3 egg whites with 1/2 teaspoon cream of tartar until stiff peaks form, then gently fold the whites into the almond batter in 2 additions to keep it light. Dont overmix or you’ll lose the air.

5. Pipe or spoon ladyfinger shapes (about 3 inches long) onto the parchment, leaving space between them. Bake 10 to 12 minutes until lightly golden and springy. Let cool on the sheet a few minutes, then move to a rack to cool completely.

6. While the cookies bake, make the mascarpone custard: whisk 4 egg yolks with 1/3 cup powdered erythritol until smooth. Set a heatproof bowl over simmering water (bain marie) and whisk the yolks constantly until the mixture thickens and reaches about 160 F or coats the back of a spoon. This cooks the yolks so it’s safer, do not skip this step. Remove from heat, let cool 1 minute.

7. Stir the hot yolk mixture into the 8 ounces mascarpone until smooth, then mix in 1 teaspoon vanilla and the optional 2 tablespoons dark rum (or 1 teaspoon rum extract). In another bowl whip 1 cup heavy cream to medium peaks and gently fold the whipped cream into the mascarpone mixture until homogenous and fluffy.

8. Make the coffee soak by mixing the 1 cup cooled espresso with a tablespoon of rum if you like. Quickly dip each almond ladyfinger into the coffee (dont soak, 1 second each side) and arrange a single layer in your serving dish. Spread half the mascarpone cream over the cookies, repeat with a second dipped layer and the rest of the cream.

9. Dust the top generously with 2 tablespoons unsweetened cocoa powder, cover and chill at least 4 hours, preferably overnight so flavors meld and the texture firms up. Keep refrigerated and serve cold. Enjoy, but dont forget: powdered erythritol works best to avoid grit and use cooled coffee so the cream doesn’t melt.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Baking sheet and parchment paper
3. Piping bag with round tip or a sturdy zip-top bag with the corner snipped
4. Several mixing bowls (including one heatproof)
5. Electric mixer or a good hand whisk for whipping egg whites
6. Whisk and rubber spatula for folding and mixing
7. Measuring cups and spoons
8. Saucepan and heatproof bowl for a bain marie plus an instant-read thermometer (to hit ~160 F)
9. Cooling rack
10. Shallow dish for the coffee soak and a fine mesh sieve for dusting cocoa

FAQ

Easy Keto Tiramisu Recipe Substitutions and Variations

• Almond flour: if you’re out of blanched almond flour use almond meal 1:1 (it’s a bit grittier but works fine), or swap for hazelnut flour 1:1 for a nuttier flavor. If you must use coconut flour, start with about 1/3 the amount and add 2 extra eggs or more liquid since coconut soaks up lots of moisture.
• Powdered erythritol / Swerve: substitute with powdered monk fruit sweetener 1:1 for a similar sweetness and texture, or use allulose 1:1 (it melts and browns more like sugar). If using concentrated stevia blends, cut the amount way down and check the conversion on the package.
• Mascarpone cheese: replace with full fat cream cheese beaten smooth with 2 to 3 tablespoons heavy cream per 8 ounces to mimic the texture. Ricotta can be used in a pinch but foods will be a bit grainier, so blend it well first.
• Dark rum or rum extract: skip the alcohol and use 1 teaspoon rum extract for the 2 tablespoons rum, or simply add extra espresso or 1 teaspoon vanilla extract plus a drop of almond extract for depth without booze.

Pro Tips

– Weigh the almond flour, dont eyeball it. Finely blanched and sifted flour makes lighter ladyfingers, and if the mix seems dense after adding yolks a quick sift or stir will help. Too much flour equals heavy, gummy cookies.

– Make sure your egg white bowl and whisk are spotless, no oil allowed. Whip to stiff peaks but not dry, then fold in two gentle additions using a wide spatula, cutting through the center and rotating the bowl. Stop folding once most streaks are gone, a few small streaks are fine.

– Room temp mascarpone mixes better, but temper the yolk custard properly: bring it to about 160 F while whisking over a bain marie so it’s safe and silky. If you worry about bits, pass the hot custard through a fine sieve before folding into the cheese. Dont overbeat the mascarpone or the whipped cream or it can turn grainy.

– Dip the almond ladyfingers super quick, like one second per side, and use cooled espresso. Warm coffee will make the cream melt and a soggy mess. If you like a boozy note, brush with rum rather than soaking so the texture stays good.

– Powdered erythritol is the way to go to avoid grit, but it can recrystallize a bit in the fridge. To cut that risk dissolve some of it into the warm yolk mix before tempering, or use a baking blend sweetener labeled for frostings. If you notice a cooling aftertaste, try blending erythritol with a little allulose or monk fruit to soften it.