Keto Lemon Tiramisu – Bright, Creamy, And Low-Carb
If you love the classic coffee-soaked tiramisu but want something lighter and keto-friendly, this lemon version will make your day. It’s creamy, tangy, and subtly sweet, with layers that feel special without a sugar crash. The lemon brings a fresh twist that pairs beautifully with mascarpone and almond flour ladyfingers.
You still get the indulgent texture of tiramisu—just without the carbs and guilt. It’s perfect for gatherings, date nights, or when you want a treat that actually fits your goals.
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C). Line a large baking sheet with parchment. Draw two 8x8-inch squares as guides if you prefer layering without slicing.
- Make the ladyfinger batter: In a bowl, whisk almond flour, coconut flour, baking powder, and salt. In another bowl, beat eggs and granular sweetener for 2–3 minutes until pale and slightly thick. Stir in melted butter, vanilla, and lemon zest. Fold in the dry mix until just combined.
- Pipe or spread: For classic “finger” shapes, transfer batter to a piping bag and pipe 3-inch strips. Or simply spread the batter into two thin even rectangles using your parchment guides. Aim for about 1/4-inch thickness.
- Bake: Bake 10–14 minutes until set and lightly golden at edges. Cool completely on the tray. If you made rectangles, trim to fit your dish (8x8-inch works well).
- Make the lemon soak: Whisk lemon juice, water, powdered sweetener, and lemon zest until the sweetener dissolves. Taste and adjust sweetness.
- Whip the cream: In a cold bowl, whip heavy cream to soft peaks. Don’t overbeat.
- Make mascarpone filling: In a separate bowl, mix mascarpone, powdered sweetener, vanilla, lemon zest, lemon juice, and a pinch of salt. Stir until smooth. Gently fold in the whipped cream until creamy and spreadable.
- Assemble layer one: Place the first sponge layer in your dish. Brush or spoon the lemon soak over the surface until lightly saturated but not soggy. Use about half the soak for the first layer.
- Spread cream: Add half the mascarpone mixture and smooth it out to the edges.
- Layer two: Add the second sponge layer. Brush with the remaining lemon soak. Spread the rest of the mascarpone over the top.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight. This helps the layers set and the flavors blend.
- Garnish and serve: Top with fresh lemon zest and thin lemon curls. Slice cleanly with a sharp knife. Serve chilled.
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What Makes This Special
This isn’t just tiramisu without sugar. It’s a sunshiney, citrus-forward dessert that holds together like the real thing while staying low-carb.
Instead of espresso, we use a bright lemon soak and a creamy mascarpone filling with a hint of vanilla. Almond flour ladyfingers keep it gluten-free and keto, while sweetener keeps it sugar-free. The result is indulgent but balanced—sweet, tart, and silky with a gentle almond bite.
What You’ll Need
- For the ladyfingers (keto sponge):
- 1 1/2 cups fine almond flour
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 4 large eggs, room temperature
- 1/2 cup granular erythritol or allulose (or blend)
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- For the lemon soak:
- 1/2 cup fresh lemon juice
- 1/2 cup water
- 2–3 tablespoons powdered erythritol or allulose (to taste)
- Zest of 1 lemon
- For the mascarpone cream:
- 16 ounces mascarpone cheese, chilled
- 1 cup heavy whipping cream, cold
- 1/3–1/2 cup powdered erythritol or allulose (to taste)
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1–2 tablespoons fresh lemon juice (adjust to taste)
- Pinch of salt
- To finish:
- Extra lemon zest for garnish
- Thin lemon slices or curls (optional)
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C).
Line a large baking sheet with parchment. Draw two 8×8-inch squares as guides if you prefer layering without slicing.
- Make the ladyfinger batter: In a bowl, whisk almond flour, coconut flour, baking powder, and salt. In another bowl, beat eggs and granular sweetener for 2–3 minutes until pale and slightly thick.
Stir in melted butter, vanilla, and lemon zest. Fold in the dry mix until just combined.
- Pipe or spread: For classic “finger” shapes, transfer batter to a piping bag and pipe 3-inch strips. Or simply spread the batter into two thin even rectangles using your parchment guides.
Aim for about 1/4-inch thickness.
- Bake: Bake 10–14 minutes until set and lightly golden at edges. Cool completely on the tray. If you made rectangles, trim to fit your dish (8×8-inch works well).
- Make the lemon soak: Whisk lemon juice, water, powdered sweetener, and lemon zest until the sweetener dissolves.
Taste and adjust sweetness.
- Whip the cream: In a cold bowl, whip heavy cream to soft peaks. Don’t overbeat.
- Make mascarpone filling: In a separate bowl, mix mascarpone, powdered sweetener, vanilla, lemon zest, lemon juice, and a pinch of salt. Stir until smooth.
Gently fold in the whipped cream until creamy and spreadable.
- Assemble layer one: Place the first sponge layer in your dish. Brush or spoon the lemon soak over the surface until lightly saturated but not soggy. Use about half the soak for the first layer.
- Spread cream: Add half the mascarpone mixture and smooth it out to the edges.
- Layer two: Add the second sponge layer.
Brush with the remaining lemon soak. Spread the rest of the mascarpone over the top.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight. This helps the layers set and the flavors blend.
- Garnish and serve: Top with fresh lemon zest and thin lemon curls.
Slice cleanly with a sharp knife. Serve chilled.
How to Store
Keep the tiramisu covered in the fridge for up to 4 days. The flavor gets better after day one.
For longer storage, freeze slices on a parchment-lined tray, then wrap tightly. Freeze for up to 1 month. Thaw overnight in the fridge and serve cold.
Why This is Good for You
- Low in carbs: Almond and coconut flours replace wheat flour, keeping net carbs low.
- Higher in healthy fats: Mascarpone and cream provide satisfying fats that support ketosis and steady energy.
- No refined sugar: Using erythritol or allulose helps reduce blood sugar spikes.
- Protein support: Eggs and almond flour add a bit of protein to balance each serving.
- Lemon benefits: Fresh lemon adds flavor without carbs and brings a clean, refreshing finish.
Common Mistakes to Avoid
- Over-soaking the sponge: Too much liquid will make the layers collapse.
Lightly saturate; don’t drench.
- Over-whipping cream: If it turns grainy, the filling will be dense. Stop at soft peaks.
- Not chilling long enough: The dessert needs time to set. Give it at least 4 hours, ideally overnight.
- Using the wrong sweetener form: Use powdered sweetener in the cream to avoid grit.
Granular is fine for the sponge.
- Skipping the lemon zest: Zest carries most of the aroma. It’s key to that fresh lemon character.
Alternatives
- Dairy-free: Swap mascarpone for a thick coconut cream cheese alternative and use coconut cream instead of heavy cream. Flavor with extra vanilla and lemon zest.
- No-bake base: Use store-bought keto shortbread cookies or almond flour cookies.
Briefly dip in the lemon soak and layer as you would the sponge.
- Lemon-berry twist: Add a thin layer of mashed raspberries or a few fresh blueberries between layers. Keep portions modest to stay low-carb.
- Extra tang: Fold 2–3 tablespoons of softened cream cheese into the mascarpone to sharpen the flavor.
- Sweetener swaps: Allulose is very smooth; erythritol is slightly cooler on the palate. A blend often tastes most like sugar.
Adjust to taste.
FAQ
Can I use cream cheese instead of mascarpone?
Yes, but the texture and flavor will be a bit tangier and firmer. Soften the cream cheese first and beat until smooth. You can lighten it by adding a couple tablespoons of heavy cream or a spoon of mascarpone if you have it.
Is this safe to make ahead?
Absolutely.
It actually tastes better after resting. Make it the day before you need it, chill overnight, and garnish just before serving.
What size pan works best?
An 8×8-inch square dish is ideal for two generous layers. A 9×9-inch works too but yields slightly thinner layers.
A small trifle dish also looks great for individual servings.
How do I keep it from getting watery?
Don’t over-soak the sponge, and be sure the baked layers are fully cooled before assembling. Also, the cream should be cold and whipped to soft peaks so it holds structure without weeping.
Can I use bottled lemon juice?
Fresh lemon juice gives the brightest flavor. Bottled juice can work in a pinch, but add extra zest to boost the aroma and reduce any flat or bitter notes.
What’s the best low-carb sweetener for this?
Powdered allulose gives a smooth, sugar-like finish and no cooling effect.
Erythritol works well but can be slightly cooling. A 50/50 blend offers balance and great texture.
How many carbs per serving?
It varies by brands and sweeteners, but a typical 8-serving pan lands around 5–7g net carbs per slice. For accuracy, plug your exact ingredients into a nutrition calculator.
Can I add a touch of alcohol like Limoncello?
Traditional tiramisu often includes alcohol, but Limoncello contains sugar.
If you want that note while staying keto, add a few drops of lemon extract or use a sugar-free lemon liqueur alternative.
In Conclusion
Keto Lemon Tiramisu is proof that dessert can be light, bright, and still feel luxurious. With a tender almond sponge, silky mascarpone, and a sunny lemon soak, it checks all the boxes: low-carb, satisfying, and impressive. Make it ahead, let it chill, and bring it out when you want a sweet finish that keeps you on track.
One bite, and it becomes a go-to treat for any special moment—or any regular Tuesday.
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