Easy Keto Tiramisu (Edit recipe)

This keto tiramisu recipe will have you coming back for more. Tender almond flour cake layers brushed with coffee and layered with a creamy sugar-free mascarpone filling. It’s an easy low carb version of the Italian classic dessert.

20 minutes

22 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	289
Fat:	25 g
Carbohydrates:	8 g
Protein:	10 g
Cholesterol:	24 g
Sodium:	176 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by Carolyn Ketchum

View original recipe

Serves: 16

Ingredients

Cake Layers

2 cups Almond Meal/Flour
2/3 cup Swerve Granular (sugar substitute)
1/3 cup Coconut Flour
1/3 cup Unflavored Whey Protein, or egg white protein powder
1 Tbsp Baking Powder
1/4 tsp Salt
3 Eggs
2/3 cup Water
1/2 cup Unsalted Butter, melted
1 tsp Vanilla Extract

Coffee Syrup

1/2 cup Espresso Powder
2 Tbsp Rum, (dark rum)

Tiramisu Filling

3/4 cup Swerve Confectioners (powdered), divided
3/4 tsp Vanilla Extract
Heavy Cream (Whipping Cream)
16 oz Mascarpone Cheese

Garnish

1 Tbsp Cocoa Powder
1/2 oz Dark Chocolate, (sugar free)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cake Layers

Preheat the oven to 325F and grease a rimmed 15x11 inch rimmed sheet pan. Line the bottom of the pan with parchment and grease the parchment.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, and salt. Stir in the eggs, water, butter, and vanilla extract until well combined and smooth.
Spread the batter evenly in the prepared pan and bake 18 to 22 minutes, until the edges are golden brown and the top is just firm to the touch.
Remove and let cool completely in the pan.

Coffee Syrup

In a small bowl, whisk together the coffee and the rum. Set aside.

Tiramisu Filling

In a large bowl, beat the mascarpone until smooth, then beat in 1/2 cup of the sweetener. Add 3 tablespoons of the coffee/rum mixture and beat until well combined.
In another large bowl, beat the cream with the remaining sweetener and the vanilla extract until it holds medium soft peaks (the top of the peak should fall over when the beaters are lifted).
Gently fold the whipped cream into the mascarpone mixture until well combined.

To Assemble

Cut the cake into pieces to fit into the bottom a 9x9 inch pan. Brush with half of the remaining coffee mixutre. Spread half of the mascarpone mixture over top.
Repeat with remaining cake, coffee mixture, and mascarpone mixture. You will have a few bits of cake left over. Discard or use for snacking!
Dust the top of the tiramisu with cocoa powder and grate the chocolate over top. Refrigerate 2 hours to firm up before cutting.