Enjoy Classic Italian Flavors in This Keto Tiramisu Recipe

Craving for tiramisu but worried about carbs? Our classic Italian keto tiramisu recipe lets you indulge guilt-free. Satisfy your sweet tooth with this low carb Italian dessert.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Resting Time 4

Total Time 4 55

Course Dessert

Cuisine Italian

Servings 10 servings

Ingredients

For Keto Sponge Cake

6 large eggs separated
pinch of cream of tartar
5 tablespoons powdered erythritol
6 tablespoons coconut flour sifted
1/4 teaspoon baking powder
1 teaspoon vanilla extract
pinch of salt
2 tablespoons butter melted and cooled

For Keto Mascarpone Cream

300 g heavy whipping cream (1 ¼ cup)
60 g powdered erythritol (1/2 cup)
1 teaspoon vanilla extract
250 g mascarpone cheese (8 oz)

For Keto Tiramisu

60 g brewed espresso (1/4 cup)
1 tablespoons granulated erythritol (optional)
2 tablespoons cocoa powder

Instructions

Keto Sponge Cake

Prepare a 20cm (8-inch) round cake pan by lining it with parchment paper. This step prevents sticking and makes it easier to remove the cake after baking. Preheat the oven to 170 °C (ca 350 °F) and get the rest of the ingredients ready while the oven heats up.
Separate the egg whites from the yolks, putting the whites in a clean, dry bowl. Add a bit of cream of tartar to the whites and beat them with an electric mixer until stiff peaks form. This process helps incorporate air for a light and fluffy texture.
In another bowl, whisk the egg yolks until they become light and fluffy. Then, add your choice of sweetener, coconut flour, baking powder, vanilla extract, and a pinch of salt. Combine until fully blended.
Gently fold the beaten egg whites into the yolk mixture in 3 times, to preserve as much air as possible. Then add in the melted butter, folding carefully.
Pour the prepared batter into the cake pan evenly and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before flipping it onto a wire rack. Once cooled, use a paring knife to loosen the edges and remove the parchment paper.

Keto Mascarpone Cream

While the cake is cooling, prepare the filling. In a large bowl, add 1 1/4 cup heavy whipping cream, powdered erythritol, and vanilla. Using an electric mixer, whip the ingredients until soft peaks form. Then add the mascarpone cheese and continue whipping until stiff.

Assemble

To assemble the tiramisu more easily, I used the cake pan used for the sponge cake. Carefully slice the cake horizontally into two even layers using a long serrated knife, and place the first layer of sponge cake on the base of the mold.
In a separate small bowl, mix together the brewed espresso and the sweetener (optional). Drizzle half the espresso mixture over the bottom half of the cake. Spread half of the mascarpone cream over the espresso layer and place the top half of the cake over the mascarpone layer. Drizzle the remaining espresso mixture over the top cake layer. Spread the remaining mascarpone cream over the assembled cake.
Cover with foil or plastic wrap and refrigerate for at least 4 hours before dusting the top with unsweetened cocoa powder. Now you can slice and serve you delicious classic Italian keto Tiramisu.