No-Bake Keto Strawberry Tiramisu – Light, Creamy, and Easy
No oven, no hassle, just a creamy and refreshing dessert that tastes like summer. This No-Bake Keto Strawberry Tiramisu brings together layers of almond “ladyfingers,” mascarpone cream, and juicy strawberries for a low-carb twist on a classic favorite. It’s elegant enough for guests, yet simple enough for a weekday treat.
The flavors are light and bright, but still satisfy that rich, velvety tiramisu craving. If you’re eating low-carb or cutting sugar, this dessert checks all the boxes.
Ingredients
Method
- Prep the strawberries: In a bowl, combine the sliced strawberries, lemon juice, sweetener, and vanilla. Toss gently and let sit for 10–15 minutes to release juices. This creates a light syrup you’ll use for moisture and flavor.
- Make the “ladyfinger” base: In another bowl, mix almond flour, shredded coconut (if using), sweetener, and salt. Stir in the melted butter. Add almond milk 1 tablespoon at a time until the mixture resembles damp cookie crumbs that hold together when pressed.
- Press the first layer: Line the bottom of an 8x8-inch dish or similar with parchment for easy lifting, or use a glass dish. Press half of the crumb mixture evenly into the bottom to form a thin base. Don’t compact too hard—just enough so it holds.
- Make the cream: In a mixing bowl, beat the cold heavy cream until soft peaks form. In a separate bowl, whisk mascarpone with sweetener, vanilla, and a pinch of salt until smooth. Gently fold the whipped cream into the mascarpone mixture in two additions until light and fluffy.
- Layer it up: Spoon half of the mascarpone cream over the crumb base and smooth it out. Spoon half of the macerated strawberries over the cream, drizzling a little of the syrup too. Sprinkle the remaining crumbs over the strawberries as the next “ladyfinger” layer.
- Repeat and finish: Add the remaining cream and smooth the top. Arrange the remaining strawberries over the surface. If desired, dust lightly with unsweetened cocoa powder for a nod to classic tiramisu.
- Chill to set: Cover and refrigerate for at least 3 hours, preferably 6–8 hours or overnight. This helps the crumbs soften slightly and the cream set.
- Serve: Slice into squares and garnish with extra strawberries or mint. Use a clean, sharp knife and wipe between cuts for neat slices.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
- No bake, no fuss: You’ll assemble everything in a dish—no oven required and minimal cleanup.
- Low-carb layers: Almond flour “ladyfinger” crumbs replace traditional cookies, keeping carbs low without sacrificing texture.
- Fresh flavor: Strawberries add natural sweetness and contrast beautifully with the creamy mascarpone.
- Stays stable: The cream is lightly thickened so it sets well in the fridge and slices cleanly.
- Customizable: Easy to adapt for dairy-free or nut-free needs with a few swaps.
Ingredients
- For the strawberry layer:
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
- 2–3 tablespoons powdered erythritol or allulose (to taste)
- 1 teaspoon vanilla extract
- For the “ladyfinger” layer:
- 1 1/2 cups superfine almond flour
- 1/4 cup unsweetened shredded coconut (optional, for texture)
- 3 tablespoons powdered erythritol or allulose
- 1/4 teaspoon fine sea salt
- 4 tablespoons unsalted butter, melted (or coconut oil)
- 2 tablespoons unsweetened almond milk (more as needed)
- For the mascarpone cream:
- 8 ounces mascarpone cheese, chilled
- 1 cup heavy whipping cream, cold
- 1/3 cup powdered erythritol or allulose (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- To finish:
- Fresh strawberries for garnish
- Unsweetened cocoa powder for dusting (optional but traditional)
- Fresh mint leaves (optional)
Instructions
- Prep the strawberries: In a bowl, combine the sliced strawberries, lemon juice, sweetener, and vanilla. Toss gently and let sit for 10–15 minutes to release juices.
This creates a light syrup you’ll use for moisture and flavor.
- Make the “ladyfinger” base: In another bowl, mix almond flour, shredded coconut (if using), sweetener, and salt. Stir in the melted butter. Add almond milk 1 tablespoon at a time until the mixture resembles damp cookie crumbs that hold together when pressed.
- Press the first layer: Line the bottom of an 8×8-inch dish or similar with parchment for easy lifting, or use a glass dish.
Press half of the crumb mixture evenly into the bottom to form a thin base. Don’t compact too hard—just enough so it holds.
- Make the cream: In a mixing bowl, beat the cold heavy cream until soft peaks form. In a separate bowl, whisk mascarpone with sweetener, vanilla, and a pinch of salt until smooth.
Gently fold the whipped cream into the mascarpone mixture in two additions until light and fluffy.
- Layer it up: Spoon half of the mascarpone cream over the crumb base and smooth it out. Spoon half of the macerated strawberries over the cream, drizzling a little of the syrup too. Sprinkle the remaining crumbs over the strawberries as the next “ladyfinger” layer.
- Repeat and finish: Add the remaining cream and smooth the top.
Arrange the remaining strawberries over the surface. If desired, dust lightly with unsweetened cocoa powder for a nod to classic tiramisu.
- Chill to set: Cover and refrigerate for at least 3 hours, preferably 6–8 hours or overnight. This helps the crumbs soften slightly and the cream set.
- Serve: Slice into squares and garnish with extra strawberries or mint.
Use a clean, sharp knife and wipe between cuts for neat slices.
Storage Instructions
- Refrigerator: Keep covered and refrigerated for up to 3 days. The texture actually improves on day two.
- Freezer: Freeze tightly covered for up to 1 month. Thaw in the fridge overnight before serving.
The strawberries may release a bit more juice after freezing, but the flavor stays great.
- Make-ahead: Assemble the day before. Add cocoa dusting and fresh garnish just before serving.
Why This is Good for You
- Lower sugar load: Using keto-friendly sweeteners reduces spikes in blood sugar compared to traditional tiramisu.
- Healthy fats: Mascarpone and cream provide satisfying fats that help with fullness and steady energy.
- Fiber boost: Almond flour and strawberries add fiber, which supports digestion and satiety.
- Fewer carbs: Skipping the classic ladyfingers brings the carb count down without losing the dessert experience.
What Not to Do
- Don’t skip chilling: The dessert needs time to set. If you rush it, the layers will slide and the texture won’t be right.
- Don’t over-sweeten: Keto sweeteners can taste sharper than sugar.
Add gradually and taste as you go.
- Don’t compact the crumbs too hard: A light press gives a tender, cake-like bite. Overpacking makes it dense.
- Don’t use watery strawberries: If the berries are very watery, strain a bit of the syrup to prevent sogginess.
- Don’t overwhip the cream: Stop at soft-to-medium peaks so the cream folds smoothly into mascarpone without turning grainy.
Variations You Can Try
- Dairy-free: Use coconut cream (whipped) instead of heavy cream and a thick dairy-free cream cheese or coconut-based mascarpone alternative. Swap butter for coconut oil.
- Nut-free base: Replace almond flour with finely ground sunflower seed flour.
Taste and adjust sweetener since sunflower can be slightly bitter.
- Strawberry-Basil: Add 2–3 finely chopped basil leaves to the strawberry mixture for a fresh, herbal twist.
- Lemon Tiramisu: Stir 1–2 teaspoons of lemon zest into the cream and add a touch more lemon juice to the strawberries.
- Chocolate Strawberry: Mix 2 tablespoons unsweetened cocoa powder into the crumb layer and add sugar-free dark chocolate shavings between layers.
- Individual cups: Layer components in small glasses or jars for portion control and easy serving.
FAQ
Can I use cream cheese instead of mascarpone?
Yes, but soften it first and whip until smooth. Cream cheese is tangier and firmer than mascarpone, so add 1–2 tablespoons of heavy cream to loosen the texture and keep the flavor balanced.
What sweetener works best?
Powdered allulose or powdered erythritol both work well. Allulose dissolves more cleanly and has less cooling effect, while erythritol is more widely available.
Avoid liquid stevia alone, as it can turn bitter.
Do I need coffee or alcohol like traditional tiramisu?
Not for this version. The strawberry syrup replaces the coffee soak. If you want a grown-up twist, add 1–2 teaspoons of sugar-free strawberry liqueur or a splash of rum to the strawberry mixture.
How can I prevent a soggy bottom?
Make sure the crumb base is pressed in an even, thin layer and don’t flood it with strawberry syrup.
Spoon berries with some syrup, but keep extra liquid to a minimum.
Can I use frozen strawberries?
You can, but thaw and drain them well before mixing with sweetener and lemon. Frozen berries are softer and juicier, so go light on added liquid to avoid excess moisture.
How many carbs are in a serving?
Exact macros depend on the brands you use and your portion size. As a rough guide, cutting the dish into 9 servings typically yields about 6–8g net carbs per slice, assuming keto-friendly sweeteners and almond flour.
What size pan should I use?
An 8×8-inch square dish works well for tall layers.
A 9×9 will make slightly thinner layers. You can also use a loaf pan for higher stack and easy slicing.
Can I make it ahead for a party?
Absolutely. Make it the day before, keep it chilled, and garnish just before serving.
It slices cleaner and tastes even better after resting overnight.
Final Thoughts
This No-Bake Keto Strawberry Tiramisu brings the indulgence of a classic dessert without the sugar crash or oven time. It’s fresh, creamy, and simple to assemble, with layers that feel special enough for any occasion. Keep it classic, or try a variation to match your mood.
Either way, it’s a low-effort dessert that delivers big flavor and a beautiful presentation. Enjoy a cool, satisfying slice whenever your sweet tooth calls.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
