Keto Tiramisu
A low-carb version of the classic tiramisu that uses almond flour for the sponge and is filled with creamy mascarpone, perfect for satisfying your dessert cravings without compromising your macro goals.
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 8x8 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.
Notes
Tiramisu tastes even better the next day. Dust with cocoa right before serving.