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Keto Lemon Tiramisu Cups - Bright, Creamy, And Low-Carb

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely ground, blanched
  • Coconut flour: A small amount for structure
  • Baking powder
  • Salt
  • Eggs: Room temperature
  • Unsalted butter: Melted and cooled (or coconut oil)
  • Vanilla extract
  • Powdered erythritol or allulose: Keto-friendly sweetener
  • Lemons: Zest and juice
  • Mascarpone cheese: Softened
  • Heavy whipping cream
  • Almond milk or water: For lemon syrup
  • Lemon extract (optional, for extra zing)
  • Fresh berries or lemon slices: Optional garnish

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment so the sponge lifts out easily.
  2. Mix dry ingredients: In a bowl, whisk 1 1/2 cups almond flour, 1 tablespoon coconut flour, 1 teaspoon baking powder, and a pinch of salt. Break up any clumps for a smooth batter.
  3. Whisk wet ingredients: In another bowl, whisk 3 large eggs, 1/3 cup melted butter, 1 teaspoon vanilla, 1/3 cup powdered sweetener, and the zest of 1 lemon. Whisk until glossy and combined.
  4. Combine batter: Stir dry ingredients into wet until just smooth. Don’t overmix. The batter will be thick but spreadable.
  5. Bake the sponge: Spread batter evenly in the pan. Bake 14–18 minutes, until set and lightly golden at the edges. A toothpick should come out clean.
  6. Cool and cube: Let the sponge cool completely. Lift it out and cut into 1-inch cubes or small rectangles that fit your cups.
  7. Make lemon syrup: In a small bowl, combine 1/3 cup almond milk (or water), 2–3 tablespoons lemon juice, 1–2 tablespoons powdered sweetener, and a few drops lemon extract if using. Taste and adjust for balance—tart but lightly sweet is ideal.
  8. Whip the cream: Beat 3/4 cup heavy cream to soft peaks. Set aside.
  9. Make mascarpone filling: In a separate bowl, beat 8 ounces mascarpone with 1/4 cup powdered sweetener, 1 teaspoon vanilla, and the zest of 1 lemon until smooth. Fold in the whipped cream gently to keep it airy.
  10. Layer the cups: Add a layer of sponge pieces to the bottom of each serving cup or jar. Spoon lemon syrup over the sponge—about 1–2 teaspoons per layer, just enough to moisten, not soak.
  11. Add cream layer: Spoon or pipe a layer of mascarpone cream over the soaked sponge. Smooth lightly.
  12. Repeat layers: Add another layer of sponge, syrup, and cream. Finish with a generous cream layer on top.
  13. Chill to set: Cover and chill at least 2 hours, preferably 4–6 hours, so the flavors meld and the texture firms up.
  14. Garnish and serve: Top with fresh berries, lemon zest, or a thin lemon slice. Serve cold and enjoy the bright, creamy layers.