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Tiramisu or brownies? Why not both! Tiramisu is one of my favorite desserts. This is the one low-carb dessert that will be gone in a blink of an eye!
These keto Tiramisu Brownies are absolutely decadent. You’ve got a fudgy brownie base that’s flecked with espresso then a topping of cream cheese frosting and another sprinkle of espresso powder. You could also use cocoa powder or a mix of espresso powder and cocoa powder for the topping, your choice.
Note that the brownie base won't rise as much and will be dense and rich (just like brownie!). If you prefer a fluffier texture, add 1 teaspoon of gluten-free baking powder and one more egg.
Is Dark Chocolate Healthy?
We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate (dark, milk or even white if you can get it) sweetened with stevia or inulin.
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs2.7 grams
Protein3.6 grams
Fat15.8 grams
Calories160 kcal
Calories from carbs 6%, protein 9%, fat 85%
Total carbs4.9 gramsFiber2.2 gramsSugars1.4 gramsSaturated fat8.2 gramsSodium72 mg(3% RDA)Magnesium42 mg(11% RDA)Potassium145 mg(7% EMR)
Ingredients (makes 16 servings)
Brownies:
Frosting:
- 1/2 block cream cheese or mascarpone cheese, room temperature (113 g/ 4 oz)
- 1/4 cup powdered Swerve or Erythritol (40 g/ 1.4 oz)
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 1 tsp cacao cocoa powder or instant espresso powder, for dusting
- Optional: 1-2 tsp sugar-free rum extract
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and either grease or line an 20 x 20 cm/ 8 x 8" pan with parchment.
- In a large bowl whisk together the brownie layer ingredients until smooth.
- Scoop into a greased 20 x 20 cm/ 8 x 8" brownie pan, use a spatula to spread evenly, and transfer to the oven. Bake for 30 minutes until set.
- In another large bowl combine the topping ingredients (except for espresso powder) with a handheld mixer. Beat for 3-4 minutes until light and fluffy.
- Once the brownies have cooled top with the frosting and dust with espresso powder (the best way to do that is to use a fine mesh sieve).
- Cut into 16 slices and serve.
- Store in an airtight container in the refrigerator for up to 5 days. The brownie layer can also be frozen for up to 3 months and the tiramisu frosting can be added after defrosting.
Ingredients
- 1 stick unsalted butter, melted (113 g/ 4 oz)
- 1/2 cup granulated Swerve or Erythritol (120 g/ 4.2 oz)
- 3/4 cup raw cacao cocoa powder or Dutch process cocoa powder (65 g/ 2.3 oz)
- 1/4 tsp sea salt
- 1 tsp sugar-free vanilla extract
- 2 large eggs, room temperature
- 3/4 cup almond flour (75 g/ 2.7 oz)
- 1/4 cup 90% chocolate chips (45 g/ 1.6 oz)
- 1 tbsp instant espresso powder
- 1/2 block cream cheese or mascarpone cheese, room temperature (113 g/ 4 oz)
- 1/4 cup powdered Swerve or Erythritol (40 g/ 1.4 oz)
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 1 tsp cacao cocoa powder or instant espresso powder, for dusting
- Optional: 1-2 tsp sugar-free rum extract
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and either grease or line an 20 x 20 cm/ 8 x 8" pan with parchment.
- In a large bowl whisk together the brownie layer ingredients until smooth.
- Scoop into a greased 20 x 20 cm/ 8 x 8" brownie pan, use a spatula to spread evenly, and transfer to the oven. Bake for 30 minutes until set.
- In another large bowl combine the topping ingredients (except for espresso powder) with a handheld mixer. Beat for 3-4 minutes until light and fluffy.
- Once the brownies have cooled top with the frosting and dust with espresso powder (the best way to do that is to use a fine mesh sieve).
- Cut into 16 slices and serve.
- Store in an airtight container in the refrigerator for up to 5 days. The brownie layer can also be frozen for up to 3 months and the tiramisu frosting can be added after defrosting.
Nutrition (per serving, 1 slice)
Calories160kcal
Net Carbs2.7g
Carbohydrates4.9g
Protein3.6g
Fat15.8g
Saturated Fat8.2g
Fiber2.2g
Sugar1.4g
Sodium72mg
Magnesium42mg
Potassium145mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 2.7 g | 3.6 g | 15.8 g | 160 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.7 g | 51 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Cocoa powder, raw (cacao) |
| 0.8 g | 0.8 g | 0.6 g | 9 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.8 g | 0.6 g | 9 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.4 g | 1 g | 2.5 g | 28 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 0.4 g | 0.3 g | 1.6 g | 16 kcal |
| Coffee (powder) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cream cheese, soft (full-fat) |
| 0.2 g | 0.5 g | 2 g | 17 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.2 g | 0.1 g | 2.9 g | 27 kcal |
| Cocoa powder, raw (cacao) |
| 0 g | 0 g | 0 g | 0 kcal |
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