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Tiramisu is — and always has been — my number one dessert. The cream is light and airy with delicious layers of ladyfingers soaked in boozy coffee. It's perfect. You can tell how much I love it by the number of Tiramisu flavored keto recipes I created over the years!
I wanted to create real, authentic Tiramisu. The kind I remember from all the amazing, memorable trips to Italy. After some trial and error, I ended up with Tiramisu that is (to most people) unrecognizable from the real thing. I'm sure that Tiramisu experts will still be able to tell the difference but I was happy with the fact that none of my non keto friends knew it wasn't real Tiramisu!
This recipe goes many years back. It's adapted from a recipe I created back in 2014 for my first ever cookbook, The KetoDiet Cookbook. This recipe is for Tiramisu Trifle made in small single serve jars. The jars are delicious but this Keto Tiramisu is simply unbeatable.
Recipe Tips
This recipe uses two sweeteners. First is Erythritol which is the best option for the perfect ladyfingers. It will give them a slight crisp which is what you want. Next is Allulose which I used in the cream layer for smooth and creamy texture. You can use Erythritol instead of the Allulose but make sure it's powdered as it tends to crystallize and is harder to dissolve.
How about alcohol? If you want your Tiramisu more boozy, add a tablespoon or two of rum. Another option you can use is Amaretto but only if you made our Low-Carb Amaretto as regular Amaretto is full of sugar. If you don't want to use any alcohol, simply skip it or use non-alcoholic sugar-free rum extract.
This Low-Carb Tiramisu can be frozen for up to a month although I do not recommend freezing it as it will affect the airy texture.
Are Raw Eggs Safe in Tiramisu?
Note that this recipe uses raw eggs. They are safe to consume as long as they are pasteurized or are stamped with British Lion mark (UK).
When I was looking for options for tiramisu with tempered eggs, I found the tips in this Italian Tiramisu recipe really useful. The author recommends using hot syrup to pasteurize both egg whites and egg yolks. If you choose to do that, make sure you use Allulose (not Erythritol) as that will act just like sugar.
How Many Carbs in Tiramisu?
A slice of regular tiramisu that uses sugar and flour would contain anywhere between 400 to 600 Calories and 35 to 60 grams of net carbs. That is not a dessert you would be able to enjoy if you are keeping your carb intake low.
This Keto Tiramisu recipe is way healthier than that! A generous serving contains only 4 grams of net carbs and less than 400 Calories. It's the perfect dessert to enjoy when you want a guilt-free breakfast treat. Enjoy!
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Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs4 grams
Protein14.2 grams
Fat33.8 grams
Calories396 kcal
Calories from carbs 4%, protein 15%, fat 81%
Total carbs5.9 gramsFiber1.9 gramsSugars2.6 gramsSaturated fat18.9 gramsSodium127 mg(6% RDA)Magnesium40 mg(10% RDA)Potassium202 mg(10% EMR)
Ingredients (makes 8 servings)
Ladyfingers:
Coffee soak:
- 1 cup freshly brewed coffee (240 ml/ 8 fl oz)
- 2 tbsp dark rum (30 ml) or up to 4 tbsp
Cream layer
Instructions
- Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Start by making the ladyfingers. Line a baking tray with parchment paper. Separate the egg whites from the egg yolks (6 eggs used in ladyfingers). Cream the yolks in a bowl with the powdered Erythritol until pale and creamy.
- In a separate bowl, whisk the six egg whites with cream of tartar (or lemon juice) until they create stiff peaks. Gently fold the egg yolks and vanilla extract (or vanilla powder) into the whisked egg whites. Sift in the coconut flour and almond flour and fold in with a spatula until well combined.
- Transfer the mixture into the lined tray and spread evenly to create a square, about 26 cm (10 inch) by 26 cm (10 inch). Place in the oven and bake for about 15 minutes.
- Rotate the tray and lower the temperature (this will ensure even cooking) to just 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). Bake for another 30 minutes, rotating the tray halfway if needed (this will depend on your oven).
- Remove the tray from the oven and let the ladyfingers cool for 5 minutes before cutting into smaller pieces (I cut mine into 24 pieces).
- Meanwhile, prepare the coffee soak by mixing the coffee with rum. You can use 2 or up to 4 tablespoons of rum for stronger taste. Set aside.
- Next, prepare the mascarpone layer. Separate the egg yolks from the egg whites (4 eggs used in the cream layer). Whisk the egg whites with cream of tartar (or lemon juice) into stiff peaks. Set aside.
- In another bowl, use an electric mixer or a stand mixer and beat the egg yolks with the sweetener and vanilla, for 3 to 5 minutes, until pale and smooth.
- Add the mascarpone and (ideally Using the flex edge beater) beat slowly for another 2 to 3 minutes.
Note: If you are using Allulose, it doesn't have to be powdered as it will dissolve well. If using Erythritol, make sure you use the powdered/confectioner's option.
- Gently fold in the whipped egg whites and work in using a rubber spatula. This will ensure that the cream layer is light and airy.
- To assemble the Tiramisu, start with the ladyfingers. Dip each one briefly into the coffee soak and then place in a ceramic or glass dish (I used a 30 cm x 20 cm/ 12 x 8 inch ceramic dish). Do not soak for too long or the ladyfingers will be soggy. Only dip them in for a second or two.
- Once you used half of the ladyfingers, add half of the cream layer and spread gently over the top. Add another layer of the coffee soaked ladyfingers and then top with the remaining cream.
- Dust with cacao powder.
- Sprinkle with grated dark chocolate. Place in the fridge and chill for at least 3 hours before serving.
- Store in the fridge for up to 5 days. Optionally, add more grated chocolate to serve. Although not ideal, it can be frozen for up to a month.
Note: This recipe uses raw eggs. They are safe to consume as long as they are pasteurized or are stamped with British Lion mark (UK). You can find tips for making eggs safer to consume in the recipe tips above.
Ingredients
Instructions
- Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Start by making the ladyfingers. Line a baking tray with parchment paper. Separate the egg whites from the egg yolks (6 eggs used in ladyfingers). Cream the yolks in a bowl with the powdered Erythritol until pale and creamy.
- In a separate bowl, whisk the six egg whites with cream of tartar (or lemon juice) until they create stiff peaks. Gently fold the egg yolks and vanilla extract (or vanilla powder) into the whisked egg whites. Sift in the coconut flour and almond flour and fold in with a spatula until well combined.
- Transfer the mixture into the lined tray and spread evenly to create a square, about 26 cm (10 inch) by 26 cm (10 inch). Place in the oven and bake for about 15 minutes.
- Rotate the tray and lower the temperature (this will ensure even cooking) to just 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). Bake for another 30 minutes, rotating the tray halfway if needed (this will depend on your oven).
- Remove the tray from the oven and let the ladyfingers cool for 5 minutes before cutting into smaller pieces (I cut mine into 24 pieces).
- Meanwhile, prepare the coffee soak by mixing the coffee with rum. You can use 2 or up to 4 tablespoons of rum for stronger taste. Set aside.
- Next, prepare the mascarpone layer. Separate the egg yolks from the egg whites (4 eggs used in the cream layer). Whisk the egg whites with cream of tartar (or lemon juice) into stiff peaks. Set aside.
- In another bowl, use an electric mixer or a stand mixer and beat the egg yolks with the sweetener and vanilla, for 3 to 5 minutes, until pale and smooth.
- Add the mascarpone and (ideally Using the flex edge beater) beat slowly for another 2 to 3 minutes.
Note: If you are using Allulose, it doesn't have to be powdered as it will dissolve well. If using Erythritol, make sure you use the powdered/confectioner's option.
- Gently fold in the whipped egg whites and work in using a rubber spatula. This will ensure that the cream layer is light and airy.
- To assemble the Tiramisu, start with the ladyfingers. Dip each one briefly into the coffee soak and then place in a ceramic or glass dish (I used a 30 cm x 20 cm/ 12 x 8 inch ceramic dish). Do not soak for too long or the ladyfingers will be soggy. Only dip them in for a second or two.
- Once you used half of the ladyfingers, add half of the cream layer and spread gently over the top. Add another layer of the coffee soaked ladyfingers and then top with the remaining cream.
- Dust with cacao powder.
- Sprinkle with grated dark chocolate. Place in the fridge and chill for at least 3 hours before serving.
- Store in the fridge for up to 5 days. Optionally, add more grated chocolate to serve. Although not ideal, it can be frozen for up to a month.
Note: This recipe uses raw eggs. They are safe to consume as long as they are pasteurized or are stamped with British Lion mark (UK). You can find tips for making eggs safer to consume in the recipe tips above.
Nutrition (per serving, 1 slice)
Calories396kcal
Net Carbs4g
Carbohydrates5.9g
Protein14.2g
Fat33.8g
Saturated Fat18.9g
Fiber1.9g
Sugar2.6g
Sodium127mg
Magnesium40mg
Potassium202mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 4 g | 14.2 g | 33.8 g | 396 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.3 g | 4.7 g | 3.6 g | 54 kcal |
| Cream of tartar, raising agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Coconut flour, organic |
| 0.4 g | 0.7 g | 0.6 g | 15 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 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 |
| Coffee (prepared), liquid |
| 0 g | 0 g | 0 g | 0 kcal |
| Rum, distilled alcoholic beverage (~40% vol) |
| 0 g | 0 g | 0 g | 8 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Cream of tartar, raising agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Allulose, natural low-carb sweetener |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Mascarpone cheese |
| 1.1 g | 3.6 g | 22 g | 219 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Cocoa powder, raw (cacao) |
| 0.1 g | 0.1 g | 0.1 g | 2 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 0.2 g | 0.1 g | 0.7 g | 7 kcal |
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