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

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Prep Time 15 minutes
Total Time 15 minutes
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.