Tiramisu is one of the most satisfying desserts when it’s at its best. However, the process of making it yourself can be overwhelming at first, especially on the keto diet.
Is it possible to make a high-quality keto tiramisu? What ingredients should you use? How do you replace the high-carb tiramisu cake layer?
After researching and experimenting, I’ve found that tiramisu is surprisingly easy to make and fit into keto. As with other keto desserts, we’ll make a few simple ingredient swaps to cut out the excess net carbs while providing us with the satisfying experience of an authentic tiramisu.
What is Tiramisu? Is it Keto?
Tiramisu is an Italian dessert with alternating layers of ladyfinger cookies (or cake) dipped in coffee and a whipped creamy filling. Some tiramisu cakes will even be dipped in a mixture of coffee and coffee liqueur, brandy, Grand Marnier, or cognac.
Since the tiramisu cake layer and filling are packed with net carbs (from added sugar and flour), traditional tiramisu is not keto-friendly. Fortunately, it is easy to swap out the high-carb ingredients to make a low-carb cake and sugar-free filling.
In this tiramisu recipe, we’ll keep each component keto by baking low-carb cake layers and using keto-friendly sweetener in the filling. We also kept it as easy as possible by relying on simple and accessible keto ingredients.
How to Make Keto Tiramasu: The Filling and the Cake
Your keto tiramisu has two key components: the cake and the filling. Both are easy to make but require careful attention to detail to get the texture and flavor right.
To help you make the best tiramisu, let’s take a closer look at these crucial components:
Keto-friendly Tiramisu Filling
At first, this will be the most intimidating part of the recipe, but you’ll get the hang of it by going one step at a time.
As you are following each step, keep these tips in mind:
- Make sure your ingredients are at the right temperature before mixing. This recipe will work best with room temperature egg yolks, cold heavy cream, and room temperature cream cheese.
- The top bowl of the double boiler should be small and round, not flat or large. A flat or large bowl will increase the likelihood that your yolks will overcook.
- Keep the heat low. Too much heat will cook the delicate yolks and create a subpar texture. Slow and steady is the key to irresistibly creamy tiramisu filling.
- Gently fold in the whipped cream. Don’t stir or rush during this final filling step! Use a gentle folding motion to bring everything together.
- Make the filling while the cake is baking. By the time the cake cools, your filling will be ready for layering.
Low Carb Tiramisu Cake
To make the best tiramisu cake, as with the filling, go one step at a time. Keto ingredients require a slightly different approach compared to a typical yellow cake, so keep this in mind.
Here are a few tips you can use to get the low carb cake just right:
- Bake until it reaches a pretty dark shade of golden brown. This will help prevent the cake from getting too soggy as it soaks in the espresso.
- Let the cake cool a bit before pouring the espresso on top.
- Make sure the espresso is around room temperature before adding to the cake.
Putting the Cake and Filling Together
After following the tips and steps, it’s time to put it all together. Simply cut the square keto cake in half, and create alternating layers of filling and cake. For the best-tasting keto tiramisu, let it set in the fridge for 4-8 hours.
How to Store Your Keto Tiramisu: Fridge and Freezer-friendly Options
This keto tiramisu will keep in the fridge for 3-5 days and tastes best within the first two days. After that, the cake will start to get a bit mushy.
To keep the tiramisu for longer than a week, I recommend using the freezer. Simply freeze it on a sheet pan lined with parchment paper until solid.
Wrap your portions in plastic and foil immediately after they are frozen. To thaw, place your keto tiramisu in the fridge overnight.
Yields 8 servings of Keto Tiramisu
The Preparation
Cakes
- 1/3 cup stevia/erythritol blend
- 1/3 cup butter, softened
- 3 large eggs, room temperature
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1.5 cups almond flour
- 1 teaspoon baking powder
- 1 pinch sea salt
- 1/4 cup espresso or strong coffee, room temperature
Filling
- 2 large egg yolks, room temperature
- 2 tbsp. stevia/erythritol blend, powdered
- 4 ounce cream cheese, softened
- 1 1/2 tablespoon sour cream
- 1/2 cup heavy cream, chilled
- 1/2 teaspoon cocoa powder, for dusting
The Execution
1. Gather all ingredients and prep them. Pre-heat oven to 350F. Line a square baking dish with parchment paper and set aside.
2. For the cake, beat together the butter and sweetener in a bowl until light in color and slightly fluffy.
3. Add in the eggs, heavy cream, and vanilla extract and beat to incorporate.
4. Add in the almond flour, baking powder, and salt and beat again until smooth.
5. Transfer the batter to the square baking dish and use a spatula to smooth out the top. Bake for 20-25 minutes until golden brown or an inserted toothpick comes out clean.
6. While the cake is cooking, start on the filling. Beat the egg yolks and powdered sweetener in a metal bowl, then place over a pan to create a double-boiler.
7. Turn the pan on to boil the water and once boiling, reduce heat to low. Cook the egg yolk mixture for 4-5 minutes while continuously stirring until the mixture is lighter in color and slightly frothy.
8. Take the mixture off of the heat and beat the mixture again until thicker, darker in color, and glossy.
9. In a separate bowl, beat the heavy cream until whipped with stiff peaks.
10. Add the cream cheese and sour cream to the beaten egg yolk mixture, then beat slowly to combine.
11. Gently fold the cream cheese mixture into the whipped cream.
12. Once the cake is cooled, remove from the baking dish and put it onto a cutting board.
13. Pour espresso (or strong coffee) slowly over the top of the cake until evenly distributed.
14. Slice the cake in half, forming 2 large rectangles.
15. Ice one half of the cake with the filling mixture, then place the second piece of the cake on top of that and ice again.
16. Dust with cocoa powder and slice to serve. Enjoy as a decadent dessert or rich breakfast!
Makes a total of 8 servings of Keto Tiramisu. Each serving comes out to be 367 calories, 34.4g fats, 4.1g net carbs, and 9.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| Cakes | ||||||
| 1/3 cup stevia/erythritol blend | 26 | 0 | 0 | 0 | 0 | 0 |
| 1/3 cup butter | 537 | 61 | 0.1 | 0 | 0.1 | 0.6 |
| 3 large eggs | 215 | 14 | 1.1 | 0 | 1.1 | 19 |
| 1/4 cup heavy cream | 202 | 21 | 1.6 | 0 | 1.6 | 1.7 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.5 | 0 | 0.5 | 0 |
| 1.5 cups almond flour | 973 | 84 | 36 | 21 | 15 | 36 |
| 1 teaspoon baking powder | 2.4 | 0 | 1.3 | 0 | 1.3 | 0 |
| 1 pinch sea salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup espresso or strong coffee | 5 | 0.1 | 0.8 | 0 | 0.8 | 0.1 |
| Filling | ||||||
| 2 large egg yolks | 109 | 9 | 1.2 | 0 | 1.2 | 5.4 |
| 2 tbsp. stevia/erythritol blend | 10 | 0 | 0 | 0 | 0 | 0 |
| 4 ounce cream cheese | 397 | 39 | 6.3 | 0 | 6.3 | 7 |
| 1 1/2 tablespoon sour cream | 39 | 3.8 | 0.9 | 0 | 0.9 | 0.5 |
| 1/2 cup heavy cream | 405 | 43 | 3.3 | 0 | 3.3 | 3.4 |
| 1/2 teaspoon cocoa powder | 3 | 0.1 | 0.5 | 0.2 | 0.3 | 0.2 |
| Totals | 2935.4 | 275 | 53.6 | 21.2 | 32.4 | 73.9 |
| Per Serving (/8) | 366.925 | 34.375 | 6.7 | 2.65 | 4.05 | 9.2375 |
Keto Tiramisu
Ingredients
Cakes:
- ⅓ cup stevia/erythritol blend
- ⅓ cup butter softened
- 3 large eggs room temperature
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1.5 cups almond flour
- 1 teaspoon baking powder
- 1 pinch sea salt
- ¼ cup espresso or strong coffee room temperature
Filling:
- 2 large egg yolks room temperature
- 2 tbsp. cup stevia/erythritol blend powdered
- 4 ounce cream cheese softened
- 1 ½ tablespoon sour cream
- ½ cup heavy cream chilled
- ½ teaspoon cocoa powder for dusting
Instructions
- Gather all ingredients and prep them. Pre-heat oven to 350F. Line a square baking dish with parchment paper and set aside.
- For the cake, beat together the butter and sweetener in a bowl until light in color and slightly fluffy.
- Add in the eggs, heavy cream, and vanilla extract and beat to incorporate.
- Add in the almond flour, baking powder, and salt and beat again until smooth.
- Transfer the batter to the square baking dish and use a spatula to smooth out the top. Bake for 20-25 minutes until golden brown or an inserted toothpick comes out clean.
- While the cake is cooking, start on the filling. Beat the egg yolks and powdered sweetener in a metal bowl, then place over a pan to create a double-boiler.
- Turn the pan on to boil the water and once boiling, reduce heat to low. Cook the egg yolk mixture for 4-5 minutes while continuously stirring until the mixture is lighter in color and slightly frothy.
- Take the mixture off of the heat and beat the mixture again until thicker, darker in color, and smooth.
- In a separate bowl, beat the heavy cream until whipped with stiff peaks.
- Add the cream cheese and sour cream to the beaten egg yolk mixture, then beat slowly to combine.
- Gently fold the cream cheese mixture into the whipped cream.
- Once the cake is cooled, remove from the baking dish and put onto a cutting board.
- Pour espresso (or strong coffee) slowly over the top of the cake until evenly distributed.
- Slice the cake in half, forming 2 large rectangles.
- Ice one half of the cake with the filling mixture, then place the second piece of the cake on top of that and ice again.
- Dust with cocoa powder and slice to serve. Enjoy as a decadent dessert or rich breakfast!
