Keto Classic Tiramisu
Indulge in guilt-free decadence with this **Keto Classic Tiramisu**, a low-carb twist on the beloved Italian dessert. This layered masterpiece features a light, fluffy almond and coconut flour sponge cake soaked in rich brewed coffee (with an optional hint of rum essence) and topped with a creamy, luscious mascarpone and whipped cream filling sweetened with keto-friendly powdered erythritol. Finished with a dusting of unsweetened cocoa powder, it delivers all the indulgent flavors of traditional tiramisu while staying entirely sugar-free and keto-compliant. Perfect as a make-ahead dessert, this treat satisfies cravings and is ideal for special occasions or after-dinner indulgence while keeping your macros in check. Ready in under an hour and bursting with classic tiramisu flavor, this keto dessert is sure to impress!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 0.5 cup powdered erythritol
- 0.25 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 eggs, large
- 1 cup mascarpone cheese, softened
- 1 cup heavy whipping cream
- 0.5 cup powdered erythritol (for cream mixture)
- 1 cup brewed coffee, cooled
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons dark rum or sugar-free rum extract (optional)
Instructions
Preheat the oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking dish with parchment paper.
In a mixing bowl, combine the almond flour, coconut flour, baking powder, and 0.5 cup of powdered erythritol.
Add in the melted butter, vanilla extract, and eggs. Mix until a smooth batter forms.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan.
While the cake is cooling, in a separate bowl, beat the mascarpone cheese until smooth.
In another bowl, whip the heavy cream with 0.5 cup of powdered erythritol until stiff peaks form.
Gently fold the whipped cream into the mascarpone, ensuring not to deflate the cream.
Once the cake has cooled, cut it into two equal layers.
In a shallow dish, combine the brewed coffee with the rum or rum extract (if using).
Take one layer of the cake and brush it generously with the coffee mixture.
Spread half of the cream mixture over the soaked cake layer evenly.
Repeat with the second cake layer, brushing with the coffee mixture and topping with the remaining cream.
Dust the top with unsweetened cocoa powder.
Cover the tiramisu and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
Serve chilled and enjoy your keto-friendly classic tiramisu!
Nutrition Facts
Calories |
3317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.5 g | 388% | |
| Saturated Fat | 162.2 g | 811% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1424 mg | 475% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 277.7 g | 101% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 17.8 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 696 mg | 54% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1081 mg | 23% | |
*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.
