A delicious keto tiramisu dessert that’s sugar free, gluten-free, and tastes just like the real thing! With almond flour lady fingers and a rich custard layer, this dessert is an absolute dream for anyone on a keto diet.
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Everyone has a favorite dessert. 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 recipes!
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.
It was the 1990s, so we had a hard time finding all the ingredients and a recipe to use. Mascarpone wasn’t in many stores, and there was no internet for recipes. But we found a way, and it was love at first bite! Tiramisu became my favorite dessert.
Making a low carb tiramisu
So when I switched to a low sugar diet, I knew I needed a new tiramisu recipe.
The custard layer was pretty easy to convert. As long as you replace the sugar with low carb sweetener, the rest of the ingredients are already low carb. The true test was finding a substitute for the lady fingers.
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 lady fingers and hint of rum flavor, and this dessert is truly irresistible! Your friends and family won’t even be able to tell that this tiramisu is low carb.
I don’t have much of a sweet tooth any more since starting keto. But I still love this tiramisu. It hits the spot every time!
Keto tiramisu substitute for lady fingers
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. With ingredients like heavy whipping cream, mascarpone, and egg yolks, most of it was already keto friendly. After swapping out the sugar for a low carb sweetener, it was perfect.
Finding the right substitute for the lady fingers 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 the lady fingers.
Once I had figured out the lady fingers, I couldn’t wait to share this keto tiramisu recipe with you!
Is 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 lady fingers 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 guilt free!
Cooking with mascarpone
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 together. As long as these ingredients are close in temperature, they should be fine.
If the mascarpone curdles, you can also rewarm the mixture.
Cooking notes for keto tiramisu
This 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 lady fingers 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.
The best gluten-free low-carb tiramisu recipe
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!
Then treat yourself to the best keto tiramisu.
Other low carb dessert recipes
Looking for other low carb and sugar free indulgences? Check out a few of these 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.
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Low Carb Keto Tiramisu
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- 6 egg yolks
- 2 Tablespoon powdered erythritol
- 1/8 teaspoon stevia extract powder or stevia glycerite (add more to taste)
- 8 ounces mascarpone cheese
- 1 3/4 cups heavy or whipping cream
- 1 teaspoon vanilla extract optional
- 1/2 teaspoon coffee extract optional
- 1/4 cup strong coffee or espresso
- 1-2 Tablespoons rum or brandy
- 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 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan.
- Bake for 15-20 minutes until the top springs back when pressed lightly. Let cool.
- 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.
- 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 1/2 of the mascarpone mixture and dust the top with cocoa. Repeat the layers. End with a sprinkling of cocoa.
- Cover and refrigerate overnight.
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Note 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.
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