These Keto Tiramisu Pancakes are a creative spin on the classic Italian dessert. Light and fluffy low carb coffee-infused pancakes, layered with a traditional whipped mascarpone cream and topped with a dusting of rich cocoa powder. These pancakes are the ultimate special occasion breakfast or brunch that everyone will love.

❤️ Why You’ll Love This Tiramisu Pancakes Recipe

• Creative spin on traditional pancakes
• Light and fluffy coffee-infused pancakes
• Layered with a sweet mascarpone tiramisu cream
• Dusted with rich cocoa powder
• Perfect for a special occasion breakfast or brunch
• Gluten-free and sugar-free

Tiramisu has been a popular Italian dessert for many years. It has certainly always been one of my favorites! This recipes brings all those same amazing flavors to this low carb Tiramisu pancake dish and it’s just simply delicious!

Delectable low carb pancakes are gently brushed with coffee, then whipped classic tiramisu mascarpone cream is layered between each one with a dusting of cocoa powder over the tops. You’ll end up with the most incredible stack of pancakes you’ll ever eat!

This tiramisu pancake recipe is without a doubt the best Keto pancake version you’ll find. With an added secret ingredient, oat fiber, that gives them that classic fluffy texture, you’ll never miss traditional pancakes.

These almond flour pancakes are certainly a decadent breakfast treat that’ll be a hit with everyone in the family and is perfect to serve at your next brunch.

🛒 Ingredients for Gluten-Free Pancakes

• Almond flour
• Oat Fiber 
• Eggs
• Monk fruit/allulose
• Baking powder
• Heavy cream
• Mascarpone cheese
• Pure vanilla extract
• Coffee extract
• Strong brewed coffee
• Unsweetened cocoa powder
• Salt
• Avocado oil

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Large nonstick skillet
• Mixing bowls
• Hand mixer
• Whisk

🔪 How to Make Low Carb Tiramisu Pancakes

To Make the Almond Flour Pancakes

Mix the almond flour, oat fiber, baking powder and salt in a bowl and set aside.

In a separate large bowl, use a hand mixer to whip the egg whites until you get soft peaks and set aside.

In another bowl, add the egg yolks, sweetener, heavy cream, vanilla and coffee extracts.  Mix using a hand mixer for about 2 minutes. Add the egg whites in and mix briefly.

Mix the dry ingredients into the wet ingredients.  The batter should be a little loose, but not too runny.  Add a little more heavy cream, if needed.

Add some avocado oil or clarified butter/ghee to a skillet or griddle on low heat and add the pancake batter to make pancakes of about 3-4” in diameter.

Cook them on low heat with a lid on for a few minutes on each side, this is key!

When the pancakes are done, remove them from the heat and set aside.

How to Make Whipped Mascarpone Cream

Add the heavy cream to a bowl and whip to stiff peaks, set aside.

Whip the mascarpone cheese, sweetener and vanilla in a separate bowl.

Then fold in the whipped cream until well combined.

To Assemble The Keto Tiramisu Pancakes

Add a pancake onto a plate, brush some of the coffee over the top so that it soaks in.

Top with a dollop of the mascarpone cream.

Sprinkle a dusting of the cocoa powder.

Add another pancake over the top and repeat the process.

☑️ Storage Instructions

Store leftover pancakes separate from the mascarpone cream in airtight containers in the fridge for up to 3 days.

To freeze leftovers, place the pancakes on a sheet pan lined with parchment paper. Allow them to come to room temp. Blot off with paper towels any extra moisture that may be on the top. Stick in the freezer for a couple of hours then store in a freezer bag or container.

💡 Tips for Making Tiramisu Pancakes

• Brew your coffee ahead of time to allow it to cool down enough to brush over the pancakes when they’re ready.
• Always make sure when you are whipping up heavy cream that it’s cold. I often will even stick the bowl in the freezer for a few minutes prior to whipping, because when the butterfat is cold, it stays solid and whips up to stable peaks much better.
• Don’t over-mix the heavy cream or you’ll end up with butter. Gently fold it into the mascarpone mixture to help keep the light and fluffy texture for the filling.
• Don’t rush cooking these pancakes, they won’t cook evenly and you’ll have wasted special ingredients. Keep them on the smaller side, cook on low heat with a lid on. When you see tiny bubbles start to form on tip, check to see if they’re ready to flip. I make all my pancake recipes this way and they always turn out perfect. If you try to make them too large, they could fall apart when you try to flip them. Cooking on low heat with the lid also ensures they cook evenly.
• If you happen to make the mascarpone cream before the pancakes, leave it on the counter at room temperature. If you put it in the fridge, the cream can firm up some and you might lose that fluffy texture. If you make a mistake and do that, just add a little heavy cream and mix with your hand mixer. That should bring back the consistency you’re looking for.
• Use a good quality cocoa powder. Since it’s not being cooked, you really want the best quality you can get.

🔄 Substitutions and Additions

• When I make these pancakes, I typically use a flavored coffee without caffeine, because that’s what I buy to drink. You can use just about any coffee that you like, just make sure that if it’s flavored, that it won’t compete with the other flavors in this recipe. So a French vanilla or cinnamon or mocha would be ideal to use.
• If you can’t find mascarpone cheese, a full fat cream cheese or crème fraîche will work well. Mascarpone is much more readily available today though, even large grocery stores like Walmart carries it (usually at a better price!). You just have to know where to look, but most stores have it, so it’s really worth finding.
• Full fat coconut cream can be substituted for the heavy cream, just make sure it’s unsweetened.
• If you don’t have avocado oil for the pancakes, you can use ghee or clarified butter. A quick and easy cheat way to clarify butter is to heat some in the microwave and allow it to sit on the counter while you make the pancake batter. The milk solids will start to separate and sink to the bottom. What remains on top is a golden liquid (pure butterfat), that you can carefully pour into your skillet. By using just that butterfat, your pancakes won’t burn, as removing the milk solids gives the butter a higher smoke point.
• If you really want to get fancy, you can even top these pancakes with chocolate shavings, sugar-free of course.

What happens when you add mascarpone to whipped cream?

It creates a rich, silky texture, similar to a velvety frosting that holds it’s shape well and doesn’t melt or separate quickly.

What is the closest substitute for mascarpone?

Cream cheese has the same texture as mascarpone, so it makes the perfect substitute. Just make sure it’s the full-fat version. Crème fraîche is also a close match to mascarpone.

Is mascarpone just whipped cream?

No, it’s actually a rich Italian cream that is very similar to cream cheese, without the tang. It is often used as a substitute for cream cheese because the texture is identical. It’s also great for Keto because it has very few carbs, fewer than cream cheese, even. I use it a lot in my recipes, you can check them out here!

Can I put mascarpone in pancakes?

You actually can, just like I use ricotta cheese in these pancakes. However, in this tiramisu pancakes recipe, the mascarpone cheese is used in the cream that’s served between the layers of pancakes, so it’s not actually in the pancake batter itself.

🍽️ More Keto Pancake Recipes

• Blueberry Pancakes
• Buttermilk Pancakes
• Pumpkin Pancakes
• Fluffy Pancakes with Strawberry Sauce
• Ricotta Almond Pancakes

*Originally published on August 20, 2018, updated on August 8, 2026 with improvements to the recipe, new photos, new recipe information and helpful tips.