Keto Chocolate Tiramisu
Indulge in the decadent and guilt-free delight of Keto Chocolate Tiramisu, a low-carb twist on the classic Italian dessert. This luxurious recipe features a moist almond flour cake infused with rich espresso and layered with a creamy mascarpone and whipped cream filling, lightly sweetened with keto-friendly erythritol and stevia. Finished with a dusting of unsweetened cocoa powder and optional dark chocolate shavings, this dessert is a chocolate lover's dream—without derailing your ketogenic lifestyle. Ready in under an hour and perfect for special occasions or as a decadent weeknight treat, this keto-friendly tiramisu is bound to impress anyone craving bold flavors and a velvety texture. Plus, its low-carb ingredients make it an ideal dessert for maintaining your macros while satisfying your sweet tooth!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 0.75 cup Erythritol sweetener
- 0.25 cup Butter (unsalted, melted)
- 4 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Espresso (or strong brewed coffee)
- 8 ounces Mascarpone cheese
- 1 cup Heavy cream
- 2 tablespoons Unsweetened cocoa powder (for dusting)
- 2 tablespoons Dark chocolate shavings (optional for garnish)
- 10 drops Stevia or monk fruit extract
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
In a large mixing bowl, combine almond flour, 1/4 cup cocoa powder, baking powder, and 1/2 cup of erythritol. Mix thoroughly.
Add melted butter, 3 eggs, and vanilla extract to the dry ingredients. Mix until a smooth batter forms.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
While the cake cools, prepare the filling. In a separate bowl, whisk together mascarpone and the remaining 1/4 cup of erythritol until smooth and creamy.
In another bowl, beat heavy cream with stevia drops until soft peaks form. Fold the whipped cream gently into the mascarpone mixture.
Once the cake is cooled, cut it horizontally into two layers.
Place the bottom layer back into the springform pan. Brush with half of the espresso.
Spread half of the mascarpone filling over the soaked cake layer.
Place the second layer of the cake on top. Brush with remaining espresso.
Spread the remaining mascarpone cream over the top layer, smoothing evenly.
Chill the tiramisu in the refrigerator for at least 4 hours or overnight to set.
Before serving, dust the top with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.
Slice and serve chilled.
Nutrition Facts
Calories |
3276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 159.5 g | 798% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1440 mg | 480% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 254.4 g | 93% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 8.0 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 781 mg | 60% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2407 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
