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I’m so excited to share something special today! If you’re a fan of my Classic Keto Tiramisu (which received rave reviews!), you’ll love this fruity twist. This Low-Carb Strawberry Tiramisu is light, creamy, and bursting with fresh strawberry flavor. It’s the perfect dessert for any occasion and, of course, it’s keto, sugar-free, and gluten-free. Our newsletter subscribers got a sneak peek, and now it’s time for everyone to enjoy!
Why This Recipe Is So Good
- Low-Carb & Keto-Friendly: Made with keto ingredients to keep carbs low.
- Fresh Strawberry Twist: Uses fresh strawberries and sugar-free syrup for natural sweetness.
- Creamy & Light: Mascarpone, whipped cream, and sour cream create a perfect balance of texture.
- Gluten-Free Ladyfingers: Almond and coconut flour-based, making them gluten-free and keto-friendly. They are just as light and sweet as regular ones!
- Caffeine-Free and Alcohol-Free: Unlike traditional tiramisu, this version skips the coffee and booze, making it ideal for everyone!
Recipe Tips and Swaps
This Low-Carb Strawberry Tiramisu is already packed with great flavors and keto-friendly ingredients, but there are always a few ways to customize it based on your preferences or what you have on hand. Here are some tips and easy swaps:
- Sweetener: Allulose works well here for a smooth texture, but you can also use powdered Erythritol or monk fruit sweetener. Just be mindful that different sweeteners may vary in sweetness, so adjust to taste. Also note that Allulose won't make these ladyfingers as crunchy as Erythritol but in this case it doesn't matter as they will be soaked in syrup anyway.
- Flour Options: The combination of coconut and almond flour gives the ladyfingers the perfect structure. If you're out of coconut flour, swap it with more almond flour, but increase the amount by about four times since coconut flour is more absorbent.
- Strawberry Syrup: If you don't have time to make the Sugar-Free Strawberry Syrup (which is really easy!), you can blend fresh strawberries with a little keto sweetener for a quick alternative. This keeps it fresh and fruity!
- Mascarpone Substitute: If you can't find mascarpone, cream cheese can be used instead. It will slightly change the flavor, closer to a cheesecake, but it will still work well in the cream layer.
- Berry Powder Topping: The optional topping of strawberry, beetroot or dragonfruit powder adds a pop of color, but if you don't have those, just skip it or use extra fresh strawberries for garnish.
Tips for the Best Low-Carb Strawberry Tiramisu
To make sure your tiramisu turns out just right, here are a few helpful tips:
- Whip the Cream Properly: Make sure to whip the mascarpone, heavy cream, and sour cream until they form soft peaks. Over-whipping can make the mixture too stiff. Under-whipping would not firm up properly.
- Don’t Overbake the Ladyfingers: Almond flour burns easily. Keep an eye on the ladyfingers while they bake to prevent them from becoming too dry. They should be golden to light brown. Anything over that might make them bitter. Rotating the tray once or twice will help you avoid a disaster.
- Chill for Best Results: Super important! Allow the tiramisu to chill for at least 2 hours (longer is better). This helps the flavors meld and the texture firm up.
- Cut Clean Slices: For cleaner slices, use a sharp knife and wipe it between cuts to avoid dragging the cream layer.
Storage Tips
Store the tiramisu in the fridge, covered, for up to 4 days. For longer storage, freeze it for up to 1 month and thaw in the fridge before serving.
Low-Carb Recipes You Will Love
Love anything tiramisu? Here are more keto recipes you should try!
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Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs7.8 grams
Protein9 grams
Fat32.7 grams
Calories371 kcal
Calories from carbs 9%, protein 10%, fat 81%
Total carbs10.1 gramsFiber2.3 gramsSugars5.9 gramsSaturated fat17.8 gramsSodium89 mg(4% RDA)Magnesium36 mg(9% RDA)Potassium248 mg(12% EMR)
Ingredients (makes 8 servings)
Ladyfingers:
Strawberry soak:
Cream layer
- 1 pack mascarpone cheese (250 g/ 8.8 oz)
- 1 cup heavy whipping cream (240 ml)
- 1 3/4 cups sour cream (400 g/ 14.2 oz)
- 1/4 cup powdered low-carb sweetener like allulose (40 g/ 1.4 oz)
- Fine zest from 1/2 organic lemon
- 1 tsp sugar-free vanilla extract
- 400 g fresh strawberries (14.1 oz)
- Optional for topping: freeze-dried strawberry powder, beetroot powder, or dragonfruit powder (I used a mixture of 1/2 tbsp beetroot and 1/2 tbsp dragonfruit)
Instructions
- Before you start, make sure you've got the Sugar-Free Strawberry Syrup. You can prepare it now or while the ladyfingers are baking. If Prepare the ladyfingers. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
- Line a baking tray with parchment paper. Separate the egg whites from the yolks. Cream the yolks with the powdered sweetener until pale and creamy.
- In another bowl, whisk egg whites with cream of tartar (or lemon juice) until stiff peaks form.
- Fold the egg yolk mixture into the egg whites, followed by the vanilla. Sift in the coconut and almond flour, then gently combine.
- Spread the mixture onto the lined tray (26 cm x 26 cm/ 10 inch x 10 inch) and bake for 15 minutes.
- Lower the oven temperature to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional), and bake for another 30 minutes, rotating the tray halfway.
- Let the ladyfingers cool for 5 minutes before cutting into 24 pieces.
- Prepare the cream layer by whipping mascarpone, whipping cream, powdered sweetener, lemon zest, and vanilla until fluffy.
- When ready to assemble, start by layering half of the ladyfingers drizzled with half of the strawberry syrup in a 30 cm x 20 cm (12 inch x 8 inch) dish.
- Add half of the sliced strawberries, and half of the cream mixture.
- Repeat the layers. Add the remaining ladyfingers drizzled with the remaining strawberry syrup. Top with the remaining strawberry slices, and finally add the remaining whipped cream mixture.
- Smoothen with a spatula. Dust with berry powder if desired, or use more sliced strawberries for topping. Chill in the fridge for 2 hours before serving, and enjoy!
Ingredients
- 6 large eggs, separated
- 1/4 tsp cream of tartar or 1/2 tsp lemon juice
- 1/2 cup powdered low-carb sweetener like Allulose (80 g/ 2.8 oz)
- 4 tbsp coconut flour (32 g/ 1.1 oz)
- 2/3 cup almond flour (67 g/ 2.4 oz)
- pinch of sea salt
- 1 tsp sugar-free vanilla extract or 1/4 tsp vanilla bean powder
- 1/2 cup homemade Sugar-Free Strawberry Syrup (120 ml/ 2 fl oz)
- 1 pack mascarpone cheese (250 g/ 8.8 oz)
- 1 cup heavy whipping cream (240 ml)
- 1 3/4 cups sour cream (400 g/ 14.2 oz)
- 1/4 cup powdered low-carb sweetener like allulose (40 g/ 1.4 oz)
- Fine zest from 1/2 organic lemon
- 1 tsp sugar-free vanilla extract
- 400 g fresh strawberries (14.1 oz)
- Optional for topping: freeze-dried strawberry powder, beetroot powder, or dragonfruit powder (I used a mixture of 1/2 tbsp beetroot and 1/2 tbsp dragonfruit)
Instructions
- Before you start, make sure you've got the Sugar-Free Strawberry Syrup. You can prepare it now or while the ladyfingers are baking. If Prepare the ladyfingers. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
- Line a baking tray with parchment paper. Separate the egg whites from the yolks. Cream the yolks with the powdered sweetener until pale and creamy.
- In another bowl, whisk egg whites with cream of tartar (or lemon juice) until stiff peaks form.
- Fold the egg yolk mixture into the egg whites, followed by the vanilla. Sift in the coconut and almond flour, then gently combine.
- Spread the mixture onto the lined tray (26 cm x 26 cm/ 10 inch x 10 inch) and bake for 15 minutes.
- Lower the oven temperature to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional), and bake for another 30 minutes, rotating the tray halfway.
- Let the ladyfingers cool for 5 minutes before cutting into 24 pieces.
- Prepare the cream layer by whipping mascarpone, whipping cream, powdered sweetener, lemon zest, and vanilla until fluffy.
- When ready to assemble, start by layering half of the ladyfingers drizzled with half of the strawberry syrup in a 30 cm x 20 cm (12 inch x 8 inch) dish.
- Add half of the sliced strawberries, and half of the cream mixture.
- Repeat the layers. Add the remaining ladyfingers drizzled with the remaining strawberry syrup. Top with the remaining strawberry slices, and finally add the remaining whipped cream mixture.
- Smoothen with a spatula. Dust with berry powder if desired, or use more sliced strawberries for topping. Chill in the fridge for 2 hours before serving, and enjoy!
Nutrition (per serving, 1 slice)
Calories371kcal
Net Carbs7.8g
Carbohydrates10.1g
Protein9g
Fat32.7g
Saturated Fat17.8g
Fiber2.3g
Sugar5.9g
Sodium89mg
Magnesium36mg
Potassium248mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 7.8 g | 9 g | 32.7 g | 371 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.8 g | 2.9 g | 43 kcal |
| Cream of tartar, raising agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Coconut flour, organic |
| 0.3 g | 0.6 g | 0.5 g | 12 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.6 g | 1.4 g | 3.5 g | 39 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 |
| Strawberry Syrup, homemade (KetoDiet blog) |
| 0.8 g | 0.1 g | 0 g | 4 kcal |
| Mascarpone cheese |
| 0.4 g | 1.4 g | 8.8 g | 88 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.6 g | 0.5 g | 9.1 g | 88 kcal |
| Cream, sour |
| 1.9 g | 1 g | 7.8 g | 80 kcal |
| Allulose, natural low-carb sweetener |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Lemon zest (peel), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Strawberries, fresh |
| 2.3 g | 0.3 g | 0.1 g | 13 kcal |
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