Keto Tiramisu Cups – Creamy, Coffee-Kissed, Low-Carb Treats

Tiramisu is one of those desserts that feels luxurious without trying. These Keto Tiramisu Cups bring that classic combo of coffee, cream, and cocoa to your table—without the sugar rush. They’re rich, smooth, and perfectly portioned, so you get all the satisfaction with fewer carbs.

Make them for date night, a dinner party, or a quiet treat on a Sunday afternoon. If you love bold espresso and silky mascarpone, this recipe will become a new favorite.

What Makes This Special

These tiramisu cups keep the flavor you expect, but swap out sugar and flour for smarter, low-carb choices. The “ladyfinger” layer is a quick almond flour sponge that soaks up espresso beautifully without getting soggy.

The cream layer is airy and lightly sweet with a hint of vanilla and mascarpone. Each cup is portion-controlled, easy to serve, and fast to chill—no overnight wait. Best of all, you won’t miss the sugar thanks to a clean-tasting sweetener and a deep espresso finish.

What You’ll Need

• Almond flour sponge layer:
  • 1 cup fine almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 2 tablespoons melted butter (or coconut oil), cooled
  • 1/3 cup granulated erythritol or allulose (or a blend)
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons unsweetened almond milk (as needed)
• Espresso soak:
  • 1/2 cup strong brewed espresso or very strong coffee, cooled
  • 1 tablespoon dark rum, brandy, or coffee liqueur (optional)
  • 1–2 teaspoons granulated or liquid keto sweetener, to taste
• Cream layer:
  • 8 ounces mascarpone, softened
  • 3/4 cup heavy whipping cream
  • 1/3 cup powdered erythritol or allulose (adjust to taste)
  • 1 teaspoon vanilla extract
  • Pinch of salt
• Finish:
  • Unsweetened cocoa powder for dusting
  • Dark chocolate shavings (90% cacao or sugar-free), optional
• Equipment:
  • 6–8 small ramekins or dessert cups
  • Electric mixer
  • 8-inch square pan or sheet pan for sponge
  • Parchment paper
  • Fine-mesh sieve for dusting

Instructions

1. Preheat and prep: Heat oven to 350°F (175°C).

   Line an 8-inch square pan with parchment, leaving an overhang for easy removal.

2. Mix dry ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, and salt until evenly combined.
3. Whisk wet ingredients: In another bowl, whisk eggs, melted butter, sweetener, and vanilla. Stir in 2 tablespoons almond milk.
4. Combine to make batter: Add dry mix to wet. Stir until smooth.

   If thick, add another splash of almond milk. Batter should be spreadable.

5. Bake the sponge: Spread batter evenly in the pan. Bake 12–15 minutes until set and lightly golden at the edges.

   Cool completely, then lift out and cut into small squares or rounds to fit your cups.

6. Make the espresso soak: Stir espresso with optional rum or liqueur and sweetener. Taste and adjust sweetness. Keep it cooled.
7. Whip the cream: In a cold bowl, beat heavy cream to soft peaks.

   Set aside.

8. Make mascarpone mixture: In another bowl, beat mascarpone with powdered sweetener, vanilla, and a pinch of salt until smooth and fluffy.
9. Fold together: Gently fold whipped cream into the mascarpone in two additions until smooth and airy. Do not overmix.
10. Assemble the cups: Place a layer of sponge in each cup. Spoon or brush espresso soak generously over the sponge until damp but not soggy.
11. Add cream layer: Spoon a thick layer of mascarpone cream over the soaked sponge.

    Repeat sponge and soak if your cups are tall enough. Finish with a final cream layer.

12. Chill: Cover and refrigerate at least 1–2 hours to set. Longer (4–6 hours) gives better flavor.
13. Finish and serve: Dust generously with cocoa powder just before serving.

    Add dark chocolate shavings if you like.

Storage Instructions

• Refrigerate: Keep covered in the fridge for up to 4 days. The flavor deepens on day two.
• Freeze: Freeze without the final cocoa dusting for up to 1 month. Thaw overnight in the fridge, then dust before serving.
• Make-ahead: Assemble a day ahead for parties.

  Wait to add cocoa until serving so it doesn’t darken or get damp.

Why This is Good for You

Low in sugar, big on satisfaction. Using almond flour and keto sweeteners keeps net carbs low while still hitting that dessert craving. The mascarpone and cream bring fat and protein, which help with satiety. Cocoa and coffee add antioxidants and bold flavor without extra carbs.

Portioning into cups helps with mindful serving sizes and makes it easier to track.

What Not to Do

• Don’t skip cooling the sponge. Warm sponge will steam and turn mushy when soaked.
• Don’t over-soak. You want the coffee flavor, not a soggy mess. Start with a tablespoon per layer and add as needed.
• Don’t overbeat the mascarpone. It can curdle if beaten too long. Stop when it’s smooth and light.
• Don’t dust cocoa too early. It can absorb moisture and look muddy.

  Dust right before serving.

• Don’t use gritty sweeteners. Choose finely powdered sweetener for the cream to avoid a sandy texture.

Variations You Can Try

• Mocha Version: Add 1 tablespoon unsweetened cocoa to the mascarpone mixture and a pinch of espresso powder for a deeper coffee-chocolate note.
• Almond Amaretto: Use a sugar-free amaretto-style syrup in the espresso soak and add 1/4 teaspoon almond extract to the cream.
• Berry Lift: Add a few sliced strawberries or raspberries between layers for a bright, tart contrast.
• Protein Boost: Whisk 1 scoop unflavored or vanilla whey isolate into the cream, then adjust sweetness. Make sure it’s a brand that blends smoothly.
• Dairy-Light: Swap mascarpone for a blend of full-fat coconut cream and dairy-free cream cheese. Use coconut whipped cream to fold in.
• Nut-Free Sponge: Replace almond flour with 1/2 cup coconut flour and add an extra egg; increase liquid to achieve a spreadable batter.

FAQ

Can I use regular coffee instead of espresso?

Yes.

Brew it strong so the flavor stands out after chilling. You can also add a pinch of instant espresso powder to regular coffee to boost the intensity.

What sweetener works best for the cream?

Powdered allulose or powdered erythritol blends give the smoothest texture. Granulated sweeteners can feel gritty unless you grind them to a powder first.

Is the alcohol necessary?

No.

It’s traditional, but optional. For a no-alcohol version, use extra coffee and a splash of vanilla or rum extract to mimic the flavor.

How do I prevent the cream from getting runny?

Start with cold heavy cream and softened mascarpone. Whip the cream to soft peaks, then gently fold it into the mascarpone.

If it loosens, chill the bowl for 10 minutes and fold again.

Can I make this without baking a sponge?

Yes. Use store-bought keto cookies or almond flour biscuits, lightly soaked in the espresso mixture. Layer as directed and chill.

How many carbs per serving?

It varies with brands and portion size, but most versions come in around 4–7 net carbs per cup.

If you need exact numbers, plug your ingredients into a tracker.

Can I scale this for a crowd?

Absolutely. Double the recipe and use 12–16 small cups or one large trifle dish. Increase chilling time for larger formats.

Why is my cocoa turning dark and wet on top?

It’s absorbing moisture from the cream.

Dust the cocoa just before serving and store the cups covered to limit condensation.

In Conclusion

Keto Tiramisu Cups deliver all the creamy, coffee-forward charm of the classic with smarter ingredients and simple steps. The almond flour sponge, bold espresso, and airy mascarpone cream come together in a dessert that feels special without being fussy. Make a batch, chill, and enjoy a polished, low-carb treat any night of the week.

Keep a few in the fridge, and you’ll always have something sweet and satisfying ready to go.