Keto Tiramisu – Classic Flavor, Low-Carb Twist

Tiramisu is one of those desserts that feels special from the first bite: creamy layers, coffee-soaked cake, and a dusting of cocoa. This keto version brings all that comfort without the sugar crash. It’s light yet indulgent, and you won’t miss the traditional ladyfingers at all.

Whether you’re hosting or just treating yourself, this is a dessert that impresses without being fussy. If you love coffee and cream desserts, this one hits the spot.

Why This Recipe Works

This keto tiramisu uses almond flour sponge instead of ladyfingers, so you keep the texture and structure with a fraction of the carbs. The mascarpone cream is lightly sweetened with a keto-friendly sweetener that doesn’t leave a strange aftertaste.

Strong brewed coffee or espresso adds that signature flavor, while a touch of cocoa rounds it out. Everything sets up in the fridge for clean slices and a classic layered look.

What You’ll Need

• Almond flour sponge:
  • 1 1/2 cups fine almond flour
  • 1/4 cup coconut flour
  • 1/4 cup powdered erythritol or allulose (or your favorite keto sweetener)
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 4 large eggs, room temperature
  • 1/3 cup unsalted butter, melted and cooled (or avocado oil)
  • 1/2 cup unsweetened almond milk
  • 1 tsp vanilla extract
• Coffee soak:
  • 3/4 cup strong brewed coffee or espresso, cooled
  • 1–2 tbsp keto sweetener (optional, to taste)
  • 1–2 tbsp dark rum, brandy, or coffee liqueur (optional)
• Mascarpone cream:
  • 1 1/2 cups cold heavy whipping cream
  • 1 cup mascarpone cheese, cold
  • 1/3–1/2 cup powdered keto sweetener, to taste
  • 1 tsp vanilla extract
  • Pinch of salt
• Finish:
  • Unsweetened cocoa powder for dusting
  • Dark chocolate shavings (90% cocoa, optional)

Instructions

1. Preheat and prep. Heat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving a little overhang for easy lifting.
2. Mix dry ingredients. In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt until well combined.
3. Whisk wet ingredients. In another bowl, whisk eggs, melted butter, almond milk, and vanilla until smooth.
4. Combine batter. Pour the wet mixture into the dry ingredients.

   Stir until just combined and smooth. Let it sit for 2–3 minutes to thicken slightly.

5. Bake the sponge. Spread batter evenly in the lined pan. Bake 15–18 minutes, until lightly golden and a toothpick comes out clean.

   Cool completely in the pan, then lift out using the parchment.

6. Brew the coffee soak. Stir sweetener and optional rum into the cooled coffee. Set aside.
7. Make the mascarpone cream. In a chilled bowl, whip the heavy cream to soft peaks. In a separate bowl, beat mascarpone, sweetener, vanilla, and a pinch of salt until smooth.

   Gently fold the whipped cream into the mascarpone until silky and spreadable.

8. Cut the sponge. Slice the cooled sponge into two equal layers (horizontally) if thick enough. If it’s thinner, cut it into two equal rectangles to layer in an 8×8-inch dish. Trim as needed to fit your dish.
9. Layer one. Lay the first sponge layer in your serving dish.

   Brush generously with the coffee soak. It should be moist but not soggy.

10. Add cream. Spread half the mascarpone cream over the soaked sponge. Smooth the top.
11. Layer two. Add the second sponge layer.

    Brush again with coffee. Spread the remaining cream over the top, smoothing the surface.

12. Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight, for clean slices and deep flavor.
13. Finish and serve. Right before serving, dust the top with cocoa powder and add optional dark chocolate shavings. Slice and enjoy.

Storage Instructions

• Refrigerator: Cover tightly and keep in the fridge for up to 4 days.
• Freezer: Freeze in a sealed container for up to 1 month.

  Thaw overnight in the fridge before serving.

• Make-ahead: The flavors improve after a night in the fridge. Dust with cocoa just before serving to keep the top looking fresh.

Benefits of This Recipe

• Low-carb and sugar-free: Sweetened with keto-friendly options, so it fits into a low-carb lifestyle.
• Authentic taste: The mascarpone, coffee, and cocoa deliver the classic tiramisu profile.
• Gluten-free: Almond and coconut flours replace traditional wheat-based ladyfingers.
• Satisfying and creamy: Healthy fats help keep you full and satisfied.
• Meal-prep friendly: Sets beautifully in the fridge and holds up well for several days.

Common Mistakes to Avoid

• Over-soaking the sponge: Too much coffee can make the layers soggy. Brush lightly and let it absorb gradually.
• Using warm ingredients for the cream: Keep mascarpone and cream cold for a stable, fluffy texture.
• Skipping the chill time: The dessert needs several hours to set; otherwise, slices will slump.
• Overbaking the sponge: A dry cake won’t absorb coffee well.

  Bake just until set and lightly golden.

• Choosing the wrong sweetener: Granular sweeteners can feel gritty. Use a powdered keto sweetener for a smooth cream.

Variations You Can Try

• Mocha tiramisu: Add 1 tablespoon unsweetened cocoa to the sponge batter and a teaspoon of espresso powder to the cream.
• Alcohol-free: Skip the rum and add a splash of vanilla or almond extract to the coffee for extra aroma.
• Berry twist: Layer in a thin stripe of crushed raspberries (lightly sweetened with keto sweetener) between the cream layers.
• Nutty crunch: Sprinkle finely chopped toasted hazelnuts or almonds between layers for texture.
• Coconut version: Use coconut cream in place of some of the heavy cream for a subtle coconut note.

FAQ

Can I use cream cheese instead of mascarpone?

Yes, but the flavor will be tangier and the texture slightly denser. For the closest match, use half cream cheese and half mascarpone, and beat until very smooth.

What’s the best keto sweetener for tiramisu?

Powdered allulose or a powdered erythritol/monk fruit blend works well.

Allulose dissolves easily and has no cooling effect, which keeps the cream silky.

Do I have to use espresso?

No. Strong brewed coffee works fine. Just make sure it’s cooled before brushing it on the sponge.

How can I make it nut-free?

Swap almond flour for a fine sunflower seed flour by weight, and keep the coconut flour.

Flavor stays similar, and it keeps the structure.

Is this recipe safe for kids?

Yes, if you use decaf coffee and omit alcohol. The sweetness is mild, so kids usually enjoy it without it being overly sugary.

How many carbs per serving?

Exact macros vary by brands and portion size. As a ballpark, expect about 5–7g net carbs per serving when sliced into 12 pieces, using allulose and 90% dark chocolate.

Can I make it in individual cups?

Absolutely.

Cut the sponge into small squares, layer in jars or ramekins, and build mini tiramisus. They chill faster and look great for parties.

Why is my cream grainy?

Graininess usually comes from granular sweetener or over-whipping. Use a powdered sweetener and stop whipping the cream at soft peaks before folding.

Wrapping Up

This keto tiramisu delivers all the classic flavors with a low-carb approach that still feels indulgent.

The almond flour sponge, coffee soak, and mascarpone cream come together in a dessert that’s elegant but doable. Make it ahead, chill it well, and serve it with confidence. It’s the kind of treat that makes sticking to keto feel easy—and delicious.