Keto Tiramisu Recipe lovers, this one’s for you. If you’ve ever stared at a slice of classic tiramisu and wished you could enjoy it without blowing your carb goals, I get you. I wanted something creamy, coffee-kissed, and elegant, but also fast and friendly for weeknights. After lots of testing and a few late-night espresso-fueled tweaks, this version became my go-to. It tastes like the real deal, sets beautifully, and uses ingredients you can actually find. Best part: it’s simple enough to whip up even if you’re not a big baker.
Why this recipe works
Here’s the heart of this recipe: we swap traditional ladyfingers for a light almond flour sheet cake that bakes fast and stays tender after a quick coffee soak. This keeps the carbs low while giving you that classic sponge texture everyone loves. The mascarpone cream is silky and not overly sweet, and it firms up in the fridge so each slice holds its shape. You still get the rich espresso flavor, a kiss of cocoa on top, and the lovely layers that make tiramisu feel special.
What surprised me is how forgiving it is. You can bake the cake layer the day before, cool it, and assemble whenever you have time. The cream frosting isn’t fussy either. With a hand mixer and a chilled bowl, it becomes smooth and dreamy in minutes. Another big win: there’s no complicated custard. We keep it simple and safe by using egg-free mascarpone cream, so you can focus on flavor and texture without worrying about tempering eggs.
And here’s a little real-life proof. I served this at a casual family dinner and watched the plate go quiet. That satisfied silence told me everything I needed to know.
My sister asked for seconds and said it tasted like the best coffee dessert she’s ever had, which is wild because she’s not low-carb at all.
Put simply, this Keto Tiramisu Recipe gives you the creamy-coffee comfort you crave while keeping your macros in check.
Tips for the best results
Make-ahead magic
Chill time is your friend here. Tiramisu tastes even better the next day, after the sponge has had time to mingle with the espresso and the mascarpone cream has set. If you have space, let it rest at least 6 hours before slicing. Overnight is amazing.
Texture and flavor notes
- Use room temp mascarpone and cream cheese so they blend smooth without lumps.
- Brew strong coffee or espresso, then let it cool completely. Warm coffee makes the base soggy.
- Lightly brush the cake with coffee rather than soaking it. You want **moist, not mushy**.
- Dust with unsweetened cocoa right before serving for the freshest flavor and color.
- If your sweetener tastes cool or gritty, use a powdered version or switch to allulose for a **clean, sugar-like finish**.
If you’re building a full low-carb dinner around dessert night, pair this with something light and savory. I love serving tiramisu after pizza night made with this easy cauliflower pizza crust. And if you want more fresh ideas for your week, browse all my favorite keto recipes to mix and match.
Keep these tips in mind and your Keto Tiramisu Recipe will turn out consistently gorgeous every single time. 
The ingredients
Keep it simple and stock your pantry. Here’s what you’ll need.
- Almond flour: the base for our sponge. Super fine works best for a tender crumb.
- Baking powder and a pinch of salt to help it rise and taste balanced.
- Butter: melted and cooled. It adds flavor and softness.
- Eggs: room temperature so the batter blends smoothly.
- Powdered low-carb sweetener: I like allulose or powdered erythritol. Powdered blends into the cream better.
- Vanilla extract for warmth.
- Mascarpone cheese: the classic tiramisu cream star.
- Heavy cream: whipped to soft peaks to lighten the mascarpone layer.
- Espresso or strong coffee: cooled completely. If desired, add a splash of rum or coffee liqueur.
- Unsweetened cocoa powder for dusting the top.
Step-by-step, at a glance
Step 1: Preheat your oven to 350 F. Line an 8 by 8 inch pan with parchment. Whisk almond flour, baking powder, and salt in one bowl. In another bowl, whisk eggs, melted butter, a portion of your powdered sweetener, and vanilla. Combine and spread into the pan. Bake 15 to 18 minutes until set and lightly golden. Cool completely.
Step 2: Brew espresso or strong coffee and let it cool. Stir in a little sweetener if you like and a splash of rum for a grown-up vibe. Set aside.
Step 3: For the cream, beat mascarpone with the rest of your powdered sweetener and a pinch of salt until smooth. In a separate chilled bowl, whip heavy cream to soft peaks. Fold the whipped cream into the mascarpone gently until it’s lush and silky.
Step 4: Slice the cooled cake in half horizontally so you have two thin layers. Place one layer in a clean pan or dish, brush with coffee, then spread half the cream. Add the second cake layer, brush again, and finish with the remaining cream.
Step 5: Chill at least 4 to 6 hours, preferably overnight. Right before serving, dust with cocoa and slice carefully with a sharp knife. It’s heavenly with a cup of coffee or even alongside a brunch spread with these crispy-soft keto waffles.
Tasty note: If you want to assemble in small glasses or jars, cut the cake into cubes and layer cake, coffee, and cream in each cup for a grab-and-go dessert.
With these ingredients and steps, your Keto Tiramisu Recipe becomes totally doable on a weekday and fancy enough for guests on the weekend.
Substitutions
Dairy-free and nut-free options
For dairy-free, use a thick dairy-free cream cheese and a full-fat coconut cream that whips well. The flavor shifts slightly toward coconut, but the texture stays lush. For nut-free, replace almond flour with a fine seed flour blend, like sunflower seed flour. Keep an eye on baking time and make sure it’s fully set in the center before pulling from the oven.
Sweetener swaps
Allulose gives the creamiest, most sugar-like finish. Powdered erythritol also works, though it can sometimes crystallize a touch in the fridge. Monk fruit blends are great too. If a sweetener tastes too strong to you, reduce it by a tablespoon and taste as you go. Want a small bite on the side for friends who crave extra sweetness? Point them to these quick keto fat bombs that pair perfectly with coffee.
Variations
Mocha tiramisu: Stir a teaspoon of instant espresso powder into the mascarpone cream and add a few sugar-free chocolate shavings between layers. Big coffeehouse vibes.
Berry tiramisu: Brush the sponge with unsweetened berry syrup instead of coffee, and tuck fresh raspberries or sliced strawberries between the layers. It’s bright and beautiful for spring and summer.
Individual cups: Build mini desserts in glasses. They set faster, look fancy, and portion control becomes easy. Great for parties or meal prep.
No-bake version: If you really don’t want to turn on the oven, use thin keto cookies or a very minimal almond-coconut biscuit layer. Brush lightly with coffee and build your cream layers the same way. Chill until firm before serving.
Extra cocoa crunch: A tiny sprinkle of finely chopped dark chocolate on top makes every bite feel indulgent without adding many carbs.
Common Questions
Can I make this ahead? Yes. It’s even better the next day. Assemble, cover, and chill overnight for the best flavor and clean layers.
How do I keep the sponge from getting soggy? Let coffee cool completely and brush lightly. The goal is gentle moisture. If you see pooling, you used too much.
Is mascarpone necessary? It’s classic, but you can use a blend of cream cheese and a splash of heavy cream. Beat till smooth so it’s not too dense.
What sweetener works best? Powdered allulose or monk fruit blends are my top picks for smooth, clean sweetness without grit.
How long does it last? Up to 4 days in the fridge. Keep it covered to prevent the cocoa from getting damp.
Let’s end on a sweet note
I love this dessert because it brings that classic tiramisu mood with fewer carbs and less fuss. If you try only one new treat this month, let it be this Keto Tiramisu Recipe. You’ll get those cozy coffee flavors, a creamy cloud of mascarpone, and a dessert that slices like a dream. If you want more inspiration, check out ideas like Easy Keto Tiramisu from All Day I Dream About Food or this smart, gluten-free take from Stem and Spoon. Now grab your espresso, cue your favorite playlist, and get layering.
Keto Tiramisu
Ingredients
For the sponge cake
- 1 cup Almond flour Super fine works best for a tender crumb
- 1 tsp Baking powder
- 1 pinch Salt To balance taste
- 2 tbsp Melted butter Cooling before use
- 3 large Eggs Room temperature
- 1/4 cup Powdered low-carb sweetener Allulose or powdered erythritol recommended
- 1 tsp Vanilla extract
For the mascarpone cream
- 8 oz Mascarpone cheese
- 1/2 cup Heavy cream Whipped to soft peaks
- 1/4 cup Powdered low-carb sweetener The rest for the cream
- 1 pinch Salt To enhance flavor
For assembly
- 1 cup Espresso or strong coffee Brewed and cooled completely
- 1 tbsp Rum or coffee liqueur Optional for added flavor
- 2 tbsp Unsweetened cocoa powder For dusting before serving
Instructions
Preparation
- Preheat your oven to 350°F and line an 8×8 inch pan with parchment.
- In one bowl, whisk together the almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, melted butter, a portion of the powdered sweetener, and vanilla.
- Combine the wet and dry ingredients and spread the mixture into the prepared pan.
- Bake for 15-18 minutes until set and lightly golden. Cool completely.
Making the cream
- Brew the espresso or strong coffee and let it cool. Stir in sweetener and rum if desired.
- In a bowl, beat the mascarpone with the remaining powdered sweetener and salt until smooth.
- In a separate chilled bowl, whip the heavy cream to soft peaks and then fold into the mascarpone until smooth.
Assembly
- Slice the cooled cake in half horizontally into two thin layers.
- Place one layer in a clean dish, brush with coffee, and spread half the mascarpone cream over it.
- Add the second layer, brush again with coffee, and finish with the remaining cream.
- Chill for at least 4-6 hours, preferably overnight, before dusting with cocoa and slicing.
