The classic Italian dessert Tiramisu is given a Keto makeover with homemade ladyfingers and a sweet mascarpone cream that your guests will go crazy over!
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❤️ Why You’ll Love this Keto Tiramisu Recipe
- Amazing texture, similar to the classic version
- Made with Keto friendly lady fingers
- Fluffy mascarpone creamy layers
- Restaurant quality, made right in your home
Tiramisu is Italy’s most famous and beloved dessert! With luscious layers of lady fingers, soaked in coffee (or espresso), and a sweet mascarpone custard-like cream then topped with a dusting of rich cocoa powder, it’s easy to see why it’s so popular.
Fortunately, with this recipe, you can get all those wonderful and decadent flavors without all the added sugar that’s in the traditional version. Being Italian, when I set out to make a delicious Keto version of my favorite dessert, I knew that the bar would be a very high one to reach.
However, after I was able to create the perfect Keto Ladyfingers, I knew this recipe would be a huge success! I have to say, it does not disappoint because if you didn't know better, you'd think you were eating the traditional sugar-laden version.
Not only does this dessert taste absolutely amazing, but it also makes such an impressive presentation that's perfect for special occasions or dinner parties. The great news is, even with the few extra steps in making the homemade ladyfingers, this dessert comes together easily enough for anytime you're craving a guilt-free indulgent dessert.
🛒 What’s in Tiramisu
- Keto Homemade Ladyfingers
- Mascarpone cheese
- Heavy cream
- Strong coffee (or espresso)
- Egg yolks
- Monk fruit/allulose
- Unsweetened cocoa powder
- Vanilla bean paste
- Optional: coffee liqueur
*Exact measurements are listed in the recipe card below.
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How to Make Keto Tiramisu
Make the ladyfingers as directed and while they are baking, you can start on the filling.
Add the egg yolks and sweetener to a heatproof bowl and whisk until well combined.
Set the bowl over a saucepan with simmering water (or double boiler) and cook over low heat for 10 minutes, whisking the entire time.
During the last 2 minutes of cooking, whisk in the vanilla.
Tip: If you added a little Marsala wine, this would be a Sabayon that you could serve over fresh berries.
Remove from the heat and set aside to cool.
Add the heavy cream to cold bowl and whisk using a hand mixer until you get stiff peaks.
Tip: If you place your bowl in the freezer for a few minutes in advance, it will help the cream whip up better.
In the bowl with the egg yolk mixture, add in the mascarpone cheese and mix until well combined.
In 3 additions, gently fold in the whipped cream.
Take half the ladyfingers and dip them into the coffee, then place them on the bottom of a 8 x 8 glass dish.
Tip: Be sure to dip them long enough so enough coffee is absorbed, otherwise they will be too dry. But don't dip them too long, or they'll fall apart and cause the tiramisu to collapse.
Spread half the mascarpone cream mixture over the ladyfingers using an offset spatula.
Using a fine mesh sieve, dust a generous amount of the cocoa powder on top. Repeat the process with the remaining ladyfingers and mascarpone cream mixture.
At this point, you can either dust the remaining cocoa powder over the top or chill it in the fridge as is, for 4-6 hours, preferably overnight. Then right before serving, add the remaining cocoa powder.
Personally, I like to dust the cocoa powder on top right before serving, so it remains light and fluffy, otherwise the moisture will darken and dampen it a bit.
For this recipe, I used hazelnut flavored coffee and vanilla bean paste. But you can use regular coffee with rum, marsala or coffee liqueur, instead of the vanilla bean paste if you prefer.
Tip: If you don’t have vanilla bean paste you can substitute with 1 tablespoon of vanilla extract.
You can also skip the dusting of cocoa powder over the middle layer. I’ve always made it this way, because I really love that rich cocoa flavor.
What is Tiramisu Cream Made of?
The cream filling in tiramisu is a custard-like mixture made from whipped egg yolks, sweetener and room temperature mascarpone cheese that's beaten until light and fluffy.
If you've never tried mascarpone, think of it is as a softer and less tangy type of cream cheese.
Is Mascarpone Good for Keto?
Absolutely! In fact, it is super low carb and high in healthy fats making it an exceptional Keto food. In fact, for a ¼ cup serving, there's only 1 net carb in mascarpone cheese!
If you're looking more amazing recipes that use mascarpone, check out this collection of the Best Keto Recipes Using Mascarpone Cheese!
What Can I Use Instead of Ladyfingers for Tiramisu?
Ladyfingers are unique in that they have slightly crispy edges with a spongy center which can make finding a substitution difficult. You could possibly use chunks of a Keto Pound Cake, but keep in mind, soaking them in coffee may cause them to break apart, so it would be better to brush the coffee over them instead.
How Do You Make Sugar-Free Lady Fingers?
The Ladyfingers recipe linked in this post makes the best Keto ladyfingers that I have tried. The key in making really good sugar-free, and gluten-free ladyfingers is to beat your egg whites until they are light and fluffy and form stiff peaks. I also use Oat Fiber in mine to give them a softer texture.
More Keto Decadent Desserts
- Keto Chocolate Lasagna
- Keto Creme Brûlée
- Keto Cheesecake with Strawberry Sauce
- Raspberry White Chocolate Mousse
- Keto Chocolate Layer Cake
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Keto Tiramisu
Ingredients
- 1 batch Keto Homemade Ladyfingers
- 12 ounces mascarpone cheese, cold
- 1 ½ cups heavy cream, cold
- 1 cup strong coffee, or espresso, room temperature
- 4 egg yolks
- ½ cup monk fruit/allulose
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla bean paste
- Optional: coffee liqueur
Instructions
- Make the ladyfingers as directed and while they are baking, you can start on the filling.
- Add the egg yolks and sweetener to a heatproof bowl and whisk until well combined.
- Set the bowl over a saucepan with simmering water (or double boiler) and cook over low heat for 10 minutes, whisking the entire time. During the last 2 minutes of cooking, whisk in the vanilla.
- If you added a little Marsala wine, this would be a Sabayon that you could serve over fresh berries. Remove from the heat and set aside to cool.
- Add the heavy cream to cold bowl and whisk using a hand mixer until you get stiff peaks.
- In the bowl with the egg yolk mixture, add in the mascarpone cheese and mix until well combined. In 3 additions, gently fold in the whipped cream.
- Take half the ladyfingers and quickly dip them into the coffee, then place them on the bottom of an 8 x 8 glass dish. Make sure they absorb enough of the coffee, without falling apart.
- Spread half the mascarpone cream mixture over the ladyfingers using an offset spatula.
- Using a fine mesh sieve, dust a generous amount of the cocoa powder on top. Repeat the process with the remaining ladyfingers and mascarpone cream mixture.
- At this point, you can either dust the remaining cocoa powder over the top or chill it in the fridge as is, for 4-6 hours, preferably overnight. Then right before serving, add the remaining cocoa powder.
- Personally, I like to dust the cocoa powder on top right before serving, so it remains light and fluffy, otherwise the moisture will darken and dampen it a bit.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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