Keto Tiramisu Cups – Creamy, Coffee-Kissed Dessert Made Simple

Tiramisu is one of those desserts that feels special every time. If you’re eating low-carb or keto, you don’t have to miss out. These Keto Tiramisu Cups bring all the creamy, coffee-soaked flavor you love, just without the sugar and the heavy carbs.

They’re portioned, easy to assemble, and perfect for make-ahead entertaining. No complicated steps, no fancy equipment—just a rich, satisfying dessert that actually fits your goals.

Keto Tiramisu Cups - Creamy, Coffee-Kissed Dessert Made Simple

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• For the sponge layer (ladyfinger-style base):
• 1 cup blanched almond flour
• 2 tablespoons coconut flour
• 2 tablespoons powdered erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• Pinch of salt
• 2 large eggs
• 2 tablespoons melted unsalted butter (or coconut oil)
• 1 teaspoon vanilla extract
• 2–3 tablespoons unsweetened almond milk (as needed for batter)
• For the coffee soak:
• 1/2 cup strong brewed espresso or very strong coffee, cooled
• 1 tablespoon dark rum or coffee liqueur, optional (use sugar-free if using liqueur)
• For the mascarpone cream:
• 8 ounces mascarpone cheese, softened
• 3/4 cup heavy whipping cream
• 1/3–1/2 cup powdered erythritol or monk fruit, to taste
• 1 teaspoon vanilla extract
• Pinch of sea salt
• For topping:
• 2–3 teaspoons unsweetened cocoa powder, for dusting
• Dark chocolate shavings (90% cacao or sugar-free), optional
• Equipment: 6–8 small dessert cups or jars (4–6 oz each)

Method

 

1. Preheat and prep: Heat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment.
2. Make the sponge batter: In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt. In another bowl, whisk eggs, melted butter, and vanilla. Combine wet and dry. Stir in almond milk as needed to create a thick, spreadable batter.
3. Bake the sponge: Spread the batter evenly in the pan. Bake 12–15 minutes, until set and lightly golden at the edges. Cool completely, then cut into small squares or rounds that fit your cups.
4. Mix the coffee soak: Stir the cooled espresso with rum or liqueur if using. Set aside.
5. Whip the cream: In a cold bowl, whip heavy cream to soft peaks.
6. Make the mascarpone mixture: In another bowl, mix mascarpone, powdered sweetener, vanilla, and salt until smooth. Gently fold in the whipped cream until combined and fluffy. Taste and adjust sweetness.
7. Layer the cups: Add a spoonful of mascarpone cream to each cup. Top with a piece of sponge and brush or drizzle with the coffee soak until moistened but not soggy. Add another layer of cream, then another sponge layer with coffee. Finish with a final layer of cream.
8. Chill to set: Cover and refrigerate at least 2 hours, ideally 4–6 hours, for the flavors to meld.
9. Finish and serve: Dust with unsweetened cocoa powder and add chocolate shavings if you like. Serve chilled.

Why This Recipe Works

• Authentic flavor, low-carb ingredients: Almond flour “ladyfinger” layers give structure, espresso adds depth, and mascarpone keeps it silky—without sugar or wheat flour.
• Portion control built-in: Individual cups help you stick to macros and make serving effortless.
• No-bake cream layer: The mascarpone mousse sets in the fridge, so you don’t need to fuss with the oven for the filling.
• Meal-prep friendly: These cups hold well for a few days, so you can make them ahead for guests or a weeknight treat.
• Simple ingredient swaps: Use your favorite keto sweetener and dairy options that sit well with you.

Ingredients

• For the sponge layer (ladyfinger-style base):
• 1 cup blanched almond flour
• 2 tablespoons coconut flour
• 2 tablespoons powdered erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• Pinch of salt
• 2 large eggs
• 2 tablespoons melted unsalted butter (or coconut oil)
• 1 teaspoon vanilla extract
• 2–3 tablespoons unsweetened almond milk (as needed for batter)
• For the coffee soak:
• 1/2 cup strong brewed espresso or very strong coffee, cooled
• 1 tablespoon dark rum or coffee liqueur, optional (use sugar-free if using liqueur)
• For the mascarpone cream:
• 8 ounces mascarpone cheese, softened
• 3/4 cup heavy whipping cream
• 1/3–1/2 cup powdered erythritol or monk fruit, to taste
• 1 teaspoon vanilla extract
• Pinch of sea salt
• For topping:
• 2–3 teaspoons unsweetened cocoa powder, for dusting
• Dark chocolate shavings (90% cacao or sugar-free), optional
• Equipment: 6–8 small dessert cups or jars (4–6 oz each)

Instructions

1. Preheat and prep: Heat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Make the sponge batter: In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt.

   In another bowl, whisk eggs, melted butter, and vanilla. Combine wet and dry. Stir in almond milk as needed to create a thick, spreadable batter.

3. Bake the sponge: Spread the batter evenly in the pan.

   Bake 12–15 minutes, until set and lightly golden at the edges. Cool completely, then cut into small squares or rounds that fit your cups.

4. Mix the coffee soak: Stir the cooled espresso with rum or liqueur if using. Set aside.
5. Whip the cream: In a cold bowl, whip heavy cream to soft peaks.
6. Make the mascarpone mixture: In another bowl, mix mascarpone, powdered sweetener, vanilla, and salt until smooth.

   Gently fold in the whipped cream until combined and fluffy. Taste and adjust sweetness.

7. Layer the cups: Add a spoonful of mascarpone cream to each cup. Top with a piece of sponge and brush or drizzle with the coffee soak until moistened but not soggy.

   Add another layer of cream, then another sponge layer with coffee. Finish with a final layer of cream.

8. Chill to set: Cover and refrigerate at least 2 hours, ideally 4–6 hours, for the flavors to meld.
9. Finish and serve: Dust with unsweetened cocoa powder and add chocolate shavings if you like. Serve chilled.

How to Store

• Refrigerator: Keep covered in the fridge for up to 4 days.

  The flavor develops further after the first day.

• Freezer: Freeze without cocoa dusting for up to 1 month. Thaw overnight in the fridge, then dust with cocoa before serving.
• Avoid odors: Store in airtight containers to prevent the cream from absorbing fridge smells.

Health Benefits

• Low in net carbs: Almond and coconut flours keep carbs minimal compared to traditional ladyfingers.
• Higher in healthy fats: Mascarpone and cream provide satiating fats that support ketosis and help curb cravings.
• No refined sugar: Using erythritol or monk fruit helps maintain steady blood sugar.
• Gluten-free: Ideal for those avoiding gluten while still craving a classic dessert experience.

Common Mistakes to Avoid

• Over-soaking the sponge: Too much coffee turns the base mushy. Lightly moisten; don’t drench.
• Using warm coffee: Hot liquid melts the cream.

  Always cool the espresso fully.

• Skipping the chill time: The dessert needs a few hours to set. Rushing leads to runny layers.
• Over-whipping cream: Take it only to soft peaks before folding. Over-whipped cream turns grainy.
• Too much sweetener: Some sweeteners can taste cooling or bitter in high amounts.

  Start with less, taste, and adjust.

Recipe Variations

• Tiramisu Cheesecake Cups: Blend 4 ounces cream cheese into the mascarpone for a tangier, firmer cream.
• Mocha Tiramisu: Add 1 teaspoon unsweetened cocoa powder to the coffee soak and a pinch to the cream.
• Hazelnut Twist: Stir 1–2 teaspoons sugar-free hazelnut syrup into the coffee for a Nutella-like vibe.
• Berry Layer: Add a thin layer of sliced strawberries or raspberries between cream layers for brightness. Keep portions small to maintain low net carbs.
• No-Alcohol Version: Skip rum and use vanilla or almond extract in the coffee instead.
• Dairy-Light Option: Swap some mascarpone with full-fat coconut cream and use coconut oil in the sponge. Flavor with a bit of vanilla and a pinch of salt to balance.

FAQ

Can I make this without mascarpone?

Yes.

Use a mix of softened cream cheese and heavy cream. The flavor will be slightly tangier, so add a touch more vanilla and sweetener to balance.

What sweetener works best?

Powdered erythritol or a monk fruit-erythritol blend works well because it dissolves smoothly. Allulose is great too, but it can make creams slightly softer, so chill extra time.

Do I need to bake the sponge layer?

For structure and classic tiramisu texture, yes.

If you want to skip baking, use keto cookies or almond-flour sponge cakes you already have on hand, but the texture may vary.

Is this safe for kids if I use coffee?

Use decaf espresso or very strong decaf coffee, and skip the alcohol. The flavor stays the same without the caffeine kick.

How do I prevent a grainy cream?

Make sure mascarpone is at room temperature and whip the cream to soft peaks before folding. If the mascarpone is too cold, it can clump.

How many carbs are in each cup?

It varies by brand and portion size, but most 4–6 oz cups land around 4–6g net carbs each.

Check your labels and calculate based on your ingredients.

Can I make this the night before?

Absolutely. In fact, it tastes better after resting overnight. Just dust with cocoa right before serving for the best look.

What size cups should I use?

Four to six ounces is ideal.

It keeps portions in check while giving room for two to three layers.

Can I use coconut flour only?

No. Coconut flour is very absorbent. A blend with almond flour creates a better texture.

If you must use only coconut flour, reduce the amount and increase eggs and liquid, but results will differ.

Why did my sponge come out dry?

It likely baked a few minutes too long or the batter was too thick. Add an extra tablespoon of almond milk next time and watch the bake closely.

Final Thoughts

Keto Tiramisu Cups deliver everything you love about the classic—creamy layers, bold coffee, a hint of cocoa—without the sugar crash. They’re simple to prep, easy to portion, and impressive on any table.

Make a batch for guests or stash a few in the fridge for a weeknight dessert that feels like a treat. With the right balance of flavor and texture, you won’t miss the traditional version at all.