Low-Carb Tiramisu

Creating a low-carb version of the classic Italian dessert, Tiramisu, is a delightful challenge that yields a delicious treat for those watching their carbohydrate intake. This recipe substitutes traditional ladyfingers and sugar with low-carb alternatives, but still captures the rich, coffee-infused flavors of the original. Below, you’ll find the recipe with details on prep time, cook time, serving size, and full nutrition values.

Low-Carb Tiramisu Recipe

Prep Time: 30 minutes
Cook Time: 0 minutes (no baking required)
Serving Size: 8 servings


For the Coffee Soak:

  • 1 cup strong brewed coffee, cooled
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • 2 tbsp erythritol or your favourite low-carb sweetener
  • 1/4 cup dark rum (optional)

For the Filling:

  • 1 1/2 cups mascarpone cheese
  • 1 cup heavy cream
  • 1/4 cup erythritol or other low-carb sweetener of choice
  • 1 teaspoon vanilla extract

For Assembling:

  • 1 batch of low-carb almond flour sponge cake (recipe below)
  • Unsweetened cocoa powder for dusting
  • Dark chocolate shavings (optional)

Low-Carb Almond Flour Sponge Cake:

  • 1 1/2 cups almond flour
  • 1/4 cup erythritol or your choice low-carb sweetener
  • 1 teaspoon baking powder
  • 4 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Nutrition Values (per serving):

  • Calories: 350
  • Total Fat: 31g
  • Carbohydrates: 6g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 7g


For the Coffee Soak:

  1. In a mixing bowl, combine the strong brewed coffee, cocoa powder, instant espresso powder, erythritol (or your chosen sweetener), and dark rum (if using). Stir until well mixed. Set aside.

For the Filling:

  1. In a separate bowl, combine mascarpone cheese, erythritol (or your preferred sweetener), and vanilla extract. Mix until smooth and well combined.
  2. In another bowl, whip the heavy cream until it forms stiff peaks.
  3. Gently fold the whipped cream into the mascarpone mixture until well incorporated. Take care not to over-inflate the whipped cream.

For the Almond Flour Sponge Cake:

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking dish and line it with parchment paper.
  2. In a bowl, whisk together almond flour, erythritol (or your chosen sweetener), and baking powder.
  3. In a separate bowl, beat the eggs until they become pale and fluffy. This may take a few minutes.
  4. Gradually add the melted butter, heavy cream, and vanilla extract to the beaten eggs. Mix until well combined.
  5. Gently fold the dry ingredients into the egg mixture until you have a smooth batter.
  6. Evenly distribute the batter after pouring it into the baking dish.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the sponge cake cool completely, then cut it into ladyfinger-sized pieces.

To Assemble the Tiramisu:

  1. In a serving dish, arrange a layer of the almond flour sponge cake pieces.
  2. Drizzle a portion of the coffee soak over the cake layer. Be careful not to soak it too much, as the cake should be moist but not soggy.
  3. Spread a layer of the mascarpone filling on top of the soaked cake.
  4. Repeat the layers until you’ve used up all the cake and filling, finishing with a layer of the mascarpone mixture on top.
  5. Dust the top with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.
  6. Refrigerate the tiramisu for at least 4 hours or overnight to allow the flavors to meld.

Enjoy your low-carb tiramisu, a guilt-free, indulgent dessert with all the flavors you love and a fraction of the carbohydrates. Each serving contains approximately 6g of net carbs, making it a keto-friendly option for those watching their carb intake.

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