Here is a delicious keto tiramisu dessert that’s sugar-free, gluten-free, and tastes just like the real thing! With almond flour ladyfingers and a rich custard layer, this dessert is an absolute dream for anyone on a low-carb diet.
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Everyone has a favorite dessert... and mine happens to be tiramisu!
I’ve made a lot of low-carb desserts over the years, and I have a few favorites. But, tiramisu has been my ultimate dessert since the first time I tried it. And now that I have a low-carb version, it is truly my top favorite keto recipe!
I first heard about tiramisu from my sister when she came back from a trip to England. She was raving about a dessert she had there that was made with ladyfingers and custard. We knew we had to recreate it ourselves.
We found a way, and it was love at first bite! Tiramisu became my favorite dessert.
So, when I switched to a low-sugar diet, I knew I needed a new recipe. And what I created is a near-perfect copycat!
Low-carb conversion
The custard layer was pretty easy to convert. As long as you replace the sugar with a low-carb sweetener, the rest of the ingredients are already low carb. The true test was finding a substitute for the ladyfingers.
After some testing, I am very happy with the result, and I know you will be too! This recipe for keto tiramisu is my favorite treat to indulge in. I make it for any big celebration, like holidays or birthdays.
The custard is thick, creamy, and tastes nearly identical to a traditional recipe. Add in the espresso-dipped ladyfingers and hint of rum flavor, and this dessert is truly irresistible!
Ingredients
Your friends and family won’t even be able to tell that this tiramisu is low carb. Since starting keto, I don’t have much of a sweet tooth anymore, but I still love this dessert. It hits the spot every time!
As I mentioned earlier, the custard was pretty easy to convert to low-carb. I based it on a custard from a traditional tiramisu recipe that I’ve had for years.
Let's take a look at what you need for the recipe.
Low Carb Substitute For Lady Fingers
Finding the right substitute for the ladyfingers was the challenge. They needed to have just the right texture and be able to soak up the espresso flavor. I did a lot of research and testing.
Finally, I decided to use a low-carb sponge cake based on a recipe by Karen Barnaby. And it was just what I was looking for! It is a very light and spongy cake, which makes it perfect for ladyfingers.
Once I had figured out the ladyfingers, I couldn’t wait to share this keto tiramisu recipe with you!
Dairy
The keto has lots of healthy fats in it, from the mascarpone cheese and heavy whipping cream. It works as the base for the custard.
Low-Carb Sweetener
You'll need to sweeten it with some Stevia extract powder and powdered erythritol. This will help it have a thick and fluffy texture!
Extracts
For the flavors, use two extracts - vanilla and coffee. They are optional, but they really give the custard a big flavor.
Espresso
Since tiramisu is a coffee-flavored dessert, I added a small amount of either strong coffee or espresso. This is a must!
Rum
This is important... Don't forget the rum flavoring in your keto tiramisu! If you don't have any, you can use brandy. If you want it to be alcohol-free, you can use a rum extract.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Tips
- Mascarpone can curdle easily if it encounters a temperature change. To prevent this, I recommend chilling the egg yolk mixture, mascarpone, and whipped cream before folding them together. As long as these ingredients are close to temperature, they should be fine.
- If the mascarpone curdles, you can also rewarm the mixture.
- This tiramisu recipe is not very complicated to make. But, if you want to prep some of it ahead of time, the sponge cake layer can be made in advance. Then you can just cut it into ladyfingers once it’s time to assemble.
- For the espresso, I use an Aerobie AeroPress. I recommend it as an inexpensive manual coffee maker that brews espresso as well. You can also use very strong coffee!
Instructions
There are three parts to this decadent keto tiramisu recipe - the cake, the custard, and putting it all together. All the exact steps are written out in the printable recipe card at the bottom of this post.
First, here is a quick overview showing you how to make it.
Make The Cake
First, follow the directions to make the spongy almond flour cake. This is the substitute for the ladyfingers.
Be very careful when you fold in the almond flour. You don't want to overmix the batter as it should be light and airy.
Let it cool completely before you assemble the keto tiramisu.
Prepare Low-Carb Custard
Now you are ready to make the custard!
Start by beating the egg yolks, erythritol, and stevia until it is thick. It should also be lemon-colored.
Place this mixture in a double boiler over boiling water and cook it for about 10 minutes, stirring it constantly. (This will create the perfect texture and temperature for you to add it the mascarpone.)
Beat it really well as you add the cheese. Set that aside and beat the heavy whipping cream until stiff peaks form.
Then, gently fold in the egg yolk and mascarpone mixture. Be careful not to overmix it - it should also have a light texture.
Tip: At this point, you can add the extracts if you want.
Assemble The Keto Tiramisu
Now all you have to do is put it all together!
First, cut the cake into 16 finger-sized pieces. Set them aside. Then, mix together the rum and espresso.
Sprinkle your pan with cocoa and begin to add the ladyfingers.
Lightly brush them with the rum and espresso mix. (It works best if you use a brush for this step.)
Then, spread half of the mascarpone custard on top and dust it with more cocoa.
Repeat this process until you fill up the loaf pan.
Cover it and refrigerate it overnight - it will be perfect in the morning!
️ Serving suggestions
This coffee-flavored tiramisu dessert is really rich, so I suggest enjoying it with a cup of your favorite keto-friendly drink. This sugar-free eggnog is also really rich and tastes amazing with it.
Or, indulge in even more in the coffee flavor with a hot cup of bulletproof coffee. You can also just brew some and add your own homemade keto coffee creamer too!
FAQs
Before we get to the printable recipe card, here are some questions people often ask about making low-carb tiramisu.
Is keto tiramisu gluten free?
Traditional tiramisu is not gluten-free, as you probably know. And definitely not sugar-free. Or low carb.
I am happy to report that this recipe solves all 3 of those issues. The ladyfingers are made with almond flour, which is naturally gluten-free. That means that this dessert is a totally sugar-free, low-carb, and gluten-free tiramisu.
So you can indulge even on the keto diet!
What can I use instead of erythritol and stevia?
You can replace the erythritol and stevia in the cake and custard with 3-5 tablespoons of your favorite sugar-equivalent sweetener.
Tip: Check out this guide on all sorts of low-carb sweeteners!
What can I use instead of mascarpone cheese?
If you can't find mascarpone cheese, you can use cream cheese as a 1:1 replacement. It alters the taste and texture a bit, but it is the closest thing to mascarpone.
If you are a lover of tiramisu like I am, I know that you are going to love this recipe. You probably have most of the ingredients on hand already. And, if you don’t have any mascarpone, run out to the store and grab some!
Related recipes
Looking for other low-carb and sugar-free indulgences like this keto tiramisu? Check out a few of these low-carb desserts. They are some of my favorites!
- Gluten Free Tiramisu Whoopie Pies are another delicious way to enjoy tiramisu along with keto cookies!
- Easy No Bake Chocolate Peanut Butter Pie is heavenly, low carb, and doesn’t require any heating up the oven.
- Coconut Milk Custard is a dairy-free treat with only 2 net carbs, so it’s perfect when you’re craving something sweet.
- Mascarpone Cream Mousse is an easy dessert that only uses three ingredients and can be dressed up with all kinds of toppings!
- Healthy Paleo Pumpkin Custard is a delicious, dairy-free treat made in individual ramekins for easy single servings.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Keto Tiramisu
Video
Ingredients
Cake:
- Unsalted butter
- ½ cup almond flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 3 large eggs
- 2 tablespoons powdered erythritol
- ⅛ teaspoon stevia extract powder
- ¼ teaspoon sugar-free vanilla extract
- ¼ teaspoon almond extract
- ⅛ teaspoon cream of tartar
Custard:
- 6 egg yolks
- 2 Tablespoon powdered erythritol
- ⅛ teaspoon stevia extract powder or stevia glycerite (add more to taste)
- 8 ounces mascarpone cheese
- 1 ¾ cups heavy or whipping cream
- 1 teaspoon vanilla extract optional
- ½ teaspoon coffee extract optional
- ¼ cup strong coffee or espresso
- 1-2 Tablespoons rum or brandy
Instructions
Cake:
- Grease a 11×7 inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350° F.
- Combine the almond flour, baking powder and salt.
- Separate the eggs. With an electric mixer, beat the yolks and sweeteners until thick and lemon colored. Beat in the vanilla, almond extract and cream of tartar. Fold in the almond flour.
- With a clean bowl and beaters, beat the egg whites to firm peaks. Stir ¼ into the almond mixture. Fold in ½ of the remaining whites until barely combined and then the remaining ½ until thoroughly combined. Spread evenly into the prepared pan.
- Bake for 15-20 minutes until the top springs back when pressed lightly. Let cool.
Custard:
- In small mixing bowl, beat egg yolks, erythritol and stevia until thick and lemon colored.
- Place mixture in top of a double boiler over boiling water. Reduce heat to low. Cook 8-10 minutes, stirring constantly. Remove from heat. Add mascarpone cheese, beating well.
- In a small mixing bowl, beat heavy or whipping cream until stiff peaks form. Fold into egg yolk mixture. Add vanilla and or coffee extract if desired. Set aside.
Assembly:
- Cut the almond cake into 16 fingers.
- Combine the rum and espresso in a small bowl.
- Sprinkle the bottom of a 9×5 bread pan lightly with cocoa then line with half the almond cake fingers.
- Using a brush, lightly coat the cake fingers with the espresso mix being careful not to get them too wet. Spread on ½ of the mascarpone mixture and dust the top with cocoa. Repeat the layers. End with a sprinkling of cocoa.
- Cover and refrigerate overnight.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on December 26, 2010. Post updated on November 23, 2021, with additional recipe information and higher-quality images.
Geri
I’m allergic to almonds can I use lupin bean flour or is there another flour other than almond flour
Josiane tchoukaline
Hi Lisa,
Thank you very much to keep in touch with your recipes. Also, I like to let you know that I bought your book last year at B and N, I love to cook and my nose all the time into recipes. Thank you for your support and excellent taste.
Lisa MarcAurele
Thanks so much for picking up the cookbook Josiane!
AJ
Hi. I’m really excited to try this out... I am missing tiramisu lots!!! It’s difficult to get mascarpone cheese where I’m at... is this replaceable with cream cheese at a 1:1 substitute ratio? Thanks in advance ☺️
Lisa MarcAurele
You can use a mixture of heavy cream along with cream cheese to a spreadable consistency in the keto tiramisu. But the taste and texture won't be the same.
Sandy Carr
Hi, Lisa! I can't wait to try this tiramisu recipe! But I only have Swerve confectionery sugar and Lakanto classic white. What would be best and what are the measurements for the lady fingers and custard, please. Thank you!
Lisa MarcAurele
Either will work and you'll use 3 to 5 tablespoons for the cake and custard. The Swerve dissolves better but I think the Lakanto tastes best.
Line
Thank for the recipe. I just made it yesterday and tasted it today. It is very good and no one would know it’s low carb.
Monica W
On behalf of my entire family, thank you for this keto recipe!! It is a new favorite! Lots of steps, 6 bowls, but we have a lot of fun with it. Prep time takes us 45 minutes - 1 hour (rather than 15 min). Just incredible.
Jamie
Very close to the real thing! So delicious! I would suggest being generous with the espresso basting. And maybe slightly sweeter on the lady fingers.
Yvonne
Can the egg make you sick since it’s not cooked
Lisa MarcAurele
The eggs are heated in this recipe.
Daphne
When I’ve made tiramisu with traditional ingredients, the ladyfingers are dried, not spongey. I wonder how it would be to twice bake them lightly in a low oven before assembling the dessert? They might absorb more espresso that way. The coffee flavor needs amping up...and I’d like to ditch the alcohol for more coffee. Would that work? I’d like to make this for Feast of the Seven Fishes.
Thanks... GF/K Is new for me so I’m fumbling around a lot!
Lisa MarcAurele
That's a good idea. I'm thinking it might help to bake them again (maybe at a low temp) after cutting the cake into fingers. I'm going to try that next time.
Kathleen
Did this work well? I'm making this tonight, and I"m curious if I should twice bake the fingers. Thanks!
Lisa MarcAurele
You could likely determine that just by seeing how the once baked look.
Jintana
I made this keto tiramisu for the second time. It’s was very good for the first time. But the second time I make the lady fingers overnight and come out a little bit dry. I recommend do the same day. Thank you for your time and sharing the good recipes.
Sheri
I made this yesterday, and it is absolutely delicious! I, too, have not had sugar cravings since going Keto in July of 2019, but tiramisu has been my absolute favorite dessert since I discovered it about 15 years ago. Now I can enjoy it again, even though I am following this way of eating now. It so good, and no one knew it was low carb! Thank you for all your wonderful recipes, I love getting your emails with all the recipes that fit my new lifestyle! You are amazing!
Thank you!!!!
Lisa MarcAurele
Tiramisu has been my favorite dessert for over 25 years! I'm happy this keto version was a hit for you too!
Monica
My daughter is allergic to nuts, is there a way to sub out coconut flour for almond flour? Love your recipes ????
Lisa MarcAurele
Unfortunately, there would be some testing involved. Typically, you'll use about 1/4 to 1/3 the amount of coconut flour and then have to increase eggs and liquid.
Stephanie
My husband can't eat almonds, flairs up his rheumatoid arthritis. Can the "cake" be made with coconut flour instead?
Lisa MarcAurele
It wouldn't be a one-for-one substitute in this recipe. To use coconut flour, other changes would need to be made like more eggs, less coconut flour, and possibly more liquid. It might be better to just use a coconut flour based cake and adjust to the amount needed.
Jennie
can you just use powdered stevia instead of the erythritol powder ? wondering why you choose both ?
I think I am going to have to try this....it looks fabulous !
Lisa MarcAurele
It's an old recipe (before you could buy powdered sweeteners) that's why I used powdered erythritol and stevia. Blending sweeteners tends to give a better taste than just one. However, you can use my sweetener conversion chart to use any sweetener you'd like.
Deanna
I made this for Father's Day and the entire family enjoyed it very much, it was rich, but didn't sit like a brick like some rich foods do. It went together nicely. Good explanation of process. Will most definitely make again
Brian Kiontke
Making this recipe tomorrow cant wait. Is there away to make the cookies the night before?
Lisa MarcAurele
You can definitely make the cake part before.
Sarah G
Tiramisu is my favorite desert and I get it every year for my birthday. I have never made the traditional kind so this low carb version was my first attempt. Since I am doing keto I didn't think that I would satisfy my birthday craving, but this TOTALLY hit the mark. This came out PERFECT and tasted just like the traditional tiramisu. I like mine a little on the sweet side so I added a 1/4 cup more powdered sweve. Thanks for posting this amazing recipe!
Lisa MarcAurele
You're welcome! Tiramisu used to be my go-to dessert for my birthday too. I just wish someone would make it for me now so I don't have to.
Bob Graham
It took me two times to get it right. I'm not an experienced cook. I love it. Can you freeze it?
Lisa MarcAurele
It should freeze okay if you'd like to store some for later.
Beverly
Lisa!! I don’t believe it! Just a day or two ago, my husband and I went out to our favorite Italian restaurant, where I got my salmon. At the end of the meal, I was looking at the picture of tiramisu on the table, and thought, “ Man, I wish there was a good low-carb recipe for tiramisu!” And then, you came through! You are the bomb! Can’t wait to try this!!!!!!!
Lisa MarcAurele
I know you are going to LOVE this recipe. It's my absolute FAVORITE dessert.
Tim
My egg yolk/mascarpone mixture curdled instantly upon folding into whipped cream. Fixed the curdles by rewarming the mixture but it would not thicken afterwards.
The mascarpone curdles easily on temperature change. I put the whipped cream and egg yolk/mascarpone mix and the whipped cream in the freezer for 20 minutes before folding together the next go around. Came out perfect. These two things need to be close in temperature or it will either curdles or stay thick.
Lisa
I've never had that happen, but maybe my whipped cream wasn't that cold. I've added this into the recipe notes.
Matt
Warning! 30 minute prep time is a lie 🙂 tastes decent though!
Lisa
The cook time was inaccurate so it should be more accurate now.
Glenda Karmatz
Oh Boy! I made this twice. I mean after all, it's tiramisu!! Had to remake it because I thought I needed more of something in it. Maybe I went too light on the brushing of the espresso the first time, I didn't want the cake to fall apart. This time, I made up for it, and dipped it in the espresso because I wanted to taste more of the espresso. So next time , when I make it, it will be a stronger espresso. The cream whips beautifully and so much of it . Did I mention how much I enjoyed it. 🙂
Lisa
I hear ya! I made two over the holidays and enjoyed every bite!
Dotty
Hi! Thank you for the recipe. How much butter is required for ?
Lisa
I use about a tablespoon or so just to grease the pan and parchment paper.
Parinaz
Hi, I just discovered your recipes. I feel so lucky and use your advice and guidance on keto food /cake making. You use cream of tartar in your recipes. I live in Norway and unfortunately I can not find it in the store. Can I replace cream of tartar with something else?
Lisa MarcAurele
A good general rule is to use 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.
Z
I made the custard but it was watery is that how is it supposed to be .?
Lisa
It should be thick like in the video.
Raul
Hmm... it was watery for me too and I don’t understand why 🙁
Lisa
The custard? It shouldn't be watery.
John Dang
I made this and it's great. My cake fingers did stick to my parchment paper, I think when I make this again I won't grease the paper. Would adding half a tsp of Xanthan Gum to the cake fingers make them hold a bit better?
Lisa
It may. I use the unbleached parchment without any issue. You could try using a silicon mat as well.
John Dang
Can I replace the egg whites with cream? If so how much cream?
Thank You
Lisa
I find the beaten egg whites make the cake nice and spongy. It will be difficult to get the same result without them.
John Dang
Thank you, Can I add a little Xanthan Gum to the lady fingers? I made this and they stuck so I think next time I wont grease my parchment paper as this is the first time anything as ever stuck to it. Perhaps the Xanthan will help it a little, It was really nice either way! Everyone loved it and want it again 🙂
Lisa
You can try the xanthan gum, but I don't know if it helps with sticking to the parchment paper.
Denise
Well, I thought I would make this for my Birthday today since I just Love this dessert.
I must say it’s very time consuming though.
I can’t wait to try it! Thank you for sharing this recipe!
Lisa
Happy Birthday! I just made it too and will be serving it on Christmas Day.
Christine Facchina
Thank you 🙂
Lisa
You're welcome! I hope you love this recipe as much as I do.
Dana
What's the serving size? Oz or grams?
Lisa
You'd have to add the weight of all ingredients and then divide by eight. I'm still looking for software to do that appropriately.
Krissy
Hi. Would it turn out ok if I used sugar instead throughout the recipe. I use organic cane. My daughter and I have a lot of sensitivies so I find that that works best.. Thanks sounds fantastic too!
Lisa
Sugar is fine is you aren't watching carbs. But, you'll need to convert the erythritol and stevia amounts to sugar.
Holly
You are my new best friend!!!!! YUM!!!! Tiramisu also happens to be my favorite dessert too and now that I'm eating LCHF I can have it once again! Thank you!!!!
Lisa
It's my fave too!
Timi
made the custard....it is a keeper....will use the recipe for birthday cakes too 🙂 Thanks
Medolark
In one place you mention using a 11x7 pan and in another 9x5. Which did you use?
Do you have the recipe for your mascarpone substitute on your site?
Thanks, I'm enjoying your creative recipes.
Lisa
I used a 9x5-in bread loaf pan. You could do it in the 11x7 too, but would be thinner.
Paula
Hi ! I don't like the Erythritol it makes me sick and I get a headache everytime what can I use as substitute ?
Lisa
You can sub with a fiber sweetener, stevia, or monk fruit (lo han guo). You'll need to adjust to an equivalent amount. Erythritol is a little less sweet than sugar.
Sharon
Is there anyway to substitute the rum with something else alcohol free for the flavor?
Lisa
You can use a rum extract flavoring.
Shelly C.
THIS ... WAS AMAZING!!! (I did have to buy ALL the MAIN ingredients and sweeteners. Was $55!)
Lisa
Wow! Hopefully, you'll get more use out of the ingredients. Otherwise, that was a pretty expensive dessert. I usually find great deals online and stock up.
Jeannie
Love this recipe! Tasted fabulous!? thank you
Lisa
Tiramisu is the ultimate dessert for me. I'm glad you loved it as much as I do!
Nancycanter
How many carbs
Lisa
Per slice: 245 calories, 20.8g fat, 9.8g saturated fat, 272mg cholesterol, 106mg sodium, 3.9g total carbs, 0.8g fiber, 9.7g protein
Mary
Wow! I made this(with some modifications)for New Years Day, and I was very impressed--it was just about as good as any tiramisu I've ever had. I liked the almond cake, and I can envision using it in a low carb cream or jelly roll of some kind. I also liked the idea of cooking the sweetened egg yolks over low heat (low carb zabaglione, there!) before mixing them with the mascarpone. I didn't even bother adding whipped cream--the egg yolk/mascarpone mixture (with a little extra sweetening) was already totally delicious.
Lisa
Thanks for your thoughts on this. I really like the cake roll idea.
fooddreamer
Ooo, love this. I had an idea for my husband's birthday but now I am thinking I might make tiramisu. We shall see. I am bookmarking it, though!
Lisa
This dessert didn't last long. It tasted just like the tiramisu my sister-in-law used to buy at an Italian deli for me.
Mark
Yum! This looks great. Thanks for the post.