Smooth and creamy mascarpone cream fill the layers between these light and fluffy pancakes, with a dusting of cocoa powder over the top!
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Tiramisu has been a popular Italian dessert for many years. It has certainly always been one of my favorite!
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 light and delicious Mascarpone cream is layered between each one with a dusting of cocoa powder on the tops.
This tiramisu pancake recipe is without a doubt the best Keto/low carb pancake version you’ll find. With an added secret ingredient, oat fiber, they’re so fluffy with such a great flavor that 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.
Ingredients in Keto Tiramisu Pancakes
- Almond flour
- Oat Fiber
- Eggs
- Swerve confectioner
- Baking powder
- Heavy cream
- Mascarpone cheese
- Pure vanilla extract
- Coffee extract
- Strong brewed coffee
- Unsweetened cocoa powder
- Salt
- Avocado oil for the pan (or clarified butter/ghee)
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 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, Swerve, 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 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.
To Make the Keto Mascarpone Cream Filling
Add the heavy cream to a bowl and whip to stiff peaks, set aside.
Whip the Mascarpone cheese, Swerve and vanilla in a separate bowl.
Then fold in the whipped cream until well combined.
To Assemble The Low Carb 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.
Tips for Keto Tiramisu Pancakes
- Almond flour pancakes are so quick and easy. Making a double batch and freezing them means you can have healthy pancakes on hand any time you need a quick low carb breakfast.
- 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.
- You can also make the batter for these low carb pancakes up to a couple of days in advance and keep it in fridge in an airtight container. Give the batter a good whisk before using and you are good to go.
- This decadent Keto Mascarpone cream is truly delicious. Make extra and store in an airtight container in the fridge. You can serve it over this Mixed Berry Crumble for an amazing treat. It also pairs wonderfully with these Strawberry Cream Tarts.
Be sure to give this Strawberry Tiramisu a try!
More Keto and Low Carb Pancake Recipes
Is Oat Fiber ok for Keto? Is Oat Fiber the Same as Oat Flour?
The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I’m baking! It is hands down, the best ingredient I’ve baked with! The Oat Fiber that I use is made by Lifesource Foods, because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag, which lasts a while, because you don’t need to use much in your recipes.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber doesn’t dissolve in water and is not broken down in the digestive tract, so it has zero net carbs and is Keto friendly.
Other Great Keto and Low Carb Recipes You Can Make Using Oat Fiber
- Lemon Meringue Cupcakes
- Blueberry Lemon Muffins
- Pumpkin Cupcakes
- Chocolate Chip Cookies
- Gingerbread Cupcakes with Cream Cheese Frosting
- Cheddar Jalapeño “Cornbread”
- Lemon Poppy Mini Bundt Cakes
- Rosemary and Kalamata Olive Focaccia
- Cinnamon Roll Waffles with Cream Cheese Icing
Shop my favorite products on Amazon and check out my Keto Pantry List!
Tiramisu Pancakes – Keto, Low Carb, Sugar & Gluten Free
INGREDIENTS
For the Pancakes
- 3/4 cup almond flour
- 1/2 cup Oat Fiber see note below
- 3 eggs separated
- 1 teaspoon pure vanilla extract
- 2 tablespoons swerve confectioners or powdered Erythritol
- 2 teaspoons baking powder
- 3/4 cup heavy cream
- 1/4 teaspoon coffee extract
- 1/4 teaspoon salt
- Avocado oil for the pan or clarified butter/ghee
For the Filling
- 1/2 cup mascarpone cheese room temperature
- 1/2 cup heavy cream cold
- 1/4 cup swerve confectioners or powdered Erythritol
- 1 teaspoon pure vanilla extract
- 1/3 cup strong brewed coffee at room temperature
- 2 tablespoons unsweetened cocoa powder
PREPARATION
To Make the Pancakes
- Mix the almond flour, oat fiber, baking powder and salt in a bowl and set aside. In a separate bowl, whip the egg whites until you get soft peaks and set aside.
- In another bowl, add the egg yolks, swerve, heavy cream, vanilla and coffee extracts. Mix using a hand mixer for about 2 minutes. Add the egg whites in and mix briefly.
- Add the dry ingredients into the wet and mix until combined. 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 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!
To Make the Filling
- Add the heavy cream to a bowl and whip to stiff peaks, set aside. Whip the mascarpone cheese, swerve and vanilla in a separate bowl. Then fold in the whipped cream until well combined.
To Assemble
- 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.
NOTES
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