Low Carb Chocolate Tiramisu
Indulge guilt-free with this decadent Low Carb Chocolate Tiramisu, a perfect blend of rich cocoa, velvety mascarpone cream, and bold espresso flavor—all crafted to fit into a low-carb lifestyle! This dessert reinvents the classic tiramisu using almond flour and erythritol to create a moist, keto-friendly chocolate cake base that’s layered with luscious mascarpone cream and topped with dark chocolate shavings for a luxurious finish. Ready in under 40 minutes, it’s an irresistible, make-ahead treat that’s ideal for dinner parties or special occasions. With its perfect balance of sweetness, creaminess, and bold coffee notes, this low-carb tiramisu is sure to satisfy chocolate lovers while keeping sugar at bay.
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons cocoa powder
- 1 cup granulated erythritol
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 0.25 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup espresso
- 8 ounces mascarpone cheese
- 0.5 cup heavy cream
- 0.5 cup powdered erythritol
- 2 ounces dark chocolate, grated
- 1 tablespoon unsweetened cocoa powder (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper and set aside.
In a mixing bowl, combine almond flour, 2 tablespoons of cocoa powder, granulated erythritol, baking powder, and salt. Whisk together until well combined.
In a separate bowl, beat the eggs, then add the melted butter and vanilla extract. Mix until smooth.
Gradually incorporate the dry ingredients into the egg mixture, stirring until you form a smooth batter.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Once cooled, cut the cake into finger-sized pieces or squares to fit your chosen serving dish.
In a shallow dish, pour the espresso and lightly dip each piece of cake into it, soaking both sides briefly.
For the mascarpone cream, beat mascarpone cheese and heavy cream together in a bowl until smooth and creamy. Add powdered erythritol and continue to beat until fully incorporated.
In your serving dish, layer half of the soaked cake pieces at the bottom.
Spread half of the mascarpone cream over the cake layer evenly.
Repeat the layers with the remaining cake and mascarpone cream.
Sprinkle grated dark chocolate over the top for a rich finish.
Dust the top with unsweetened cocoa powder just before serving.
Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition Facts
Calories |
2945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.5 g | 342% | |
| Saturated Fat | 138.9 g | 694% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 394.5 g | 143% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 18.4 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 678 mg | 52% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1320 mg | 28% | |
*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.
