Looking for a dish that wows your guests without stressing you out? This Keto Tiramisu recipe is the answer to your holiday dessert prayers.
You can enjoy every creamy, coffee-soaked bite while staying on track. It feels like a fancy restaurant treat right in your kitchen. Your family will never guess it is completely sugar-free and low-carb.
Why This Recipe Is a Winner
This dessert is perfect for your next holiday gathering or a romantic date night. It offers a rich and elegant finish to any meal. You get all the classic Italian flavors without the heavy carbs.
The almond flour ladyfingers stay light and tender. The mascarpone filling is incredibly smooth and velvety. It is a crowd-pleaser that fits many dietary needs effortlessly.
Simple Method
Making this dessert is much easier than it looks. You will bake quick almond flour strips first. Then, you whip up a simple, creamy filling. Even if you are a beginner, you can master this layered masterpiece today.
Ingredients You’ll Need
Most of these are low-carb pantry staples you likely have on hand.
- 3 large eggs, separated
- 2/3 cup superfine almond flour
- 1/4 cup powdered erythritol (for ladyfingers)
- 1/2 tsp cream of tartar
- 2 tsp vanilla extract, divided
- 1/8 tsp sea salt
- 16 oz mascarpone cheese, room temperature
- 1 cup heavy whipping cream, chilled
- 1/2 cup powdered monk fruit sweetener (for filling)
- 1 cup strong brewed espresso, chilled
- 2 tbsp dark rum (optional)
- 2 tbsp unsweetened cocoa powder
Step-by-Step
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Beat egg whites and cream of tartar in a clean bowl until stiff peaks form.
- Whisk egg yolks, 1/4 cup erythritol, and 1 tsp vanilla in a separate bowl until pale and thick.
- Gently fold the almond flour and salt into the yolk mixture, then carefully fold in the egg whites in three batches.
- Pipe the batter into 3-inch strips on the baking sheet and bake for 15 minutes until firm but not browned; let cool completely.
- In a chilled bowl, whip heavy cream until stiff peaks form.
- In a separate large bowl, beat mascarpone, powdered monk fruit, and remaining 1 tsp vanilla until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
- Combine the chilled espresso and rum in a shallow bowl.
- Briefly dip each ladyfinger into the coffee mixture (1-2 seconds per side) and layer half of them in the bottom of an 8×8 inch dish.
- Spread half of the mascarpone cream over the ladyfingers, then repeat with the remaining dipped ladyfingers and cream.
- Dust the top layer with cocoa powder and refrigerate for at least 4 hours to allow the flavors to meld and the structure to set.
Best Ways to Enjoy It
Serve this chilled with a fresh cup of hot espresso. The contrast of cold cream and warm coffee is pure magic. Set the table, light a candle, and enjoy this with your favorite person. It makes any evening feel like a special celebration.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. This dessert keeps beautifully for up to four days. In fact, the flavors often taste even better the next day. I do not recommend freezing this as the texture may change.
Tips for Best Results
- Don’t skip the cream of tartar for stable egg whites.
- Avoid over-soaking the ladyfingers to prevent a soggy base.
- Use room temperature mascarpone to ensure a smooth, lump-free cream.
- Make this a day ahead for the best flavor development.
- For the holidays, add a tiny pinch of cinnamon to the cocoa powder.
- Ensure your mixing bowls are completely clean before beating the whites.
- Use a fine-mesh sieve to get a perfectly even cocoa dusting.
Ways to Switch It Up
- Swap the rum for almond extract for a different flavor profile.
- Add a layer of fresh raspberries for a bright summer twist.
- Use decaf espresso if you are sensitive to caffeine at night.
- Dust with shaved sugar-free chocolate instead of cocoa powder.
Common Questions
Can I make this ahead of time?
Yes, this recipe is actually better when made ahead. Prepare it at least 4 hours or even 24 hours before serving. This allows the ladyfingers to soften and the flavors to blend.
Will my kids enjoy this?
Most kids love the creamy texture and sweet flavor. If they dislike coffee, try a very light soak. You can also omit the rum to keep it kid-friendly for everyone.
I hope this elegant dessert brings a little extra joy to your next celebration. It is the perfect way to end a cozy winter meal. Happy cooking!
— Lidia
Ingredients
- 3 large eggs , separated
- 2/3 cup superfine almond flour
- 1/4 cup powdered erythritol (for ladyfingers)
- 1/2 tsp cream of tartar
- 2 tsp vanilla extract, divided
- 1/8 tsp sea salt
- 16 oz mascarpone cheese, room temperature
- 1 cup heavy whipping cream, chilled
- 1/2 cup powdered monk fruit sweetener (for filling)
- 1 cup strong brewed espresso, chilled
- 2 tbsp dark rum (optional)
- 2 tbsp unsweetened cocoa powder
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Beat egg whites and cream of tartar in a clean bowl until stiff peaks form.
- Whisk egg yolks, 1/4 cup erythritol, and 1 tsp vanilla in a separate bowl until pale and thick.
- Gently fold the almond flour and salt into the yolk mixture, then carefully fold in the egg whites in three batches.
- Pipe the batter into 3-inch strips on the baking sheet and bake for 15 minutes until firm but not browned; let cool completely.
- In a chilled bowl, whip heavy cream until stiff peaks form.
- In a separate large bowl, beat mascarpone, powdered monk fruit, and remaining 1 tsp vanilla until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
- Combine the chilled espresso and rum in a shallow bowl.
- Briefly dip each ladyfinger into the coffee mixture (1-2 seconds per side) and layer half of them in the bottom of an 8x8 inch dish.
- Spread half of the mascarpone cream over the ladyfingers, then repeat with the remaining dipped ladyfingers and cream.
- Dust the top layer with cocoa powder and refrigerate for at least 4 hours to allow the flavors to meld and the structure to set.
