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Today is February 13th, and my 12th anniversary with my husband. I like to make something special for the two of us every year. This time it’s keto tiramisu dessert for our special day – and for everyone else about to celebrate Valentine’s Day tomorrow! This low carb tiramisu recipe is perfect for making ahead, so you can make it today to enjoy tomorrow.
Of course, that doesn’t mean you can’t enjoy this year round! I’m going to make this keto tiramisu for all kinds of special occasions.
What Is Tiramisu?
Tiramisu is an Italian dessert with coffee flavor. The original has alternating layers of ladyfinger cookies dipper in coffee and a whipped egg mascarpone filling… plus a sprinkle of cocoa powder on top.
This easy keto tiramisu recipe follows the same concepts I found in this regular tiramisu, but is made healthier. It’s also a balance between staying authentic and keeping it simple. It still has all the main elements of making tiramisu, but I’m sharing all my tips to make it easier!
Is Tiramisu Keto?
No, regular tiramisu is not. But, we can make tiramisu keto! We simply replace the ladyfingers with a homemade low carb pound cake, and sugar with natural sweetener.
What Is Sabayon?
Real tiramisu recipes make sabayon in the filling, so that’s what we do here! Sabayon is a custard-like sauce, usually made with egg yolks and sugar.
But please, please don’t be intimidated by the fancy name. All you have to do to make it is heat egg yolks and sweetener in a double boiler.
How To Make Low Carb Mascarpone Filling For Tiramisu
Let’s talk about the keto mascarpone filling first, because this is the part of this low carb tiramisu recipe that many people might find intimidating. (You’ll actually make the pound cake first, but the filling is the hardest part, so let’s cover that first.) It doesn’t have to be hard, though. Just follow my step-by-step tutorial!
First, heat the egg yolks and powdered sweetener in a small bowl over a double boiler. After about 10 minutes, it should get light, fluffy and frothy. This is the sabayon.
Tips For Making The Sabayon:
- Use room-temperature egg yolks. This is to avoid a temperature shock.
- Make sure the top of the double boiler is a bowl (round shape), not flat. This is so that you don’t get any egg stuck in any corners, which would cook it too much.
- It’s important to use a SMALL bowl, not a large one! This will ensure that the egg yolks aren’t spread so thin that they actually cook through.
- Keep the heat LOW! Again, overheating can overcook the egg yolks.
Here is what the sabayon looks like when it’s done:
Next, use a hand mixer to whip the sabayon until it’s thick and lemon colored. Notice how much thicker it looks afterward:
Rinse off your mixer and whip the heavy cream in a separate bowl, until you have whipped cream:
Returning to the sabayon bowl, beat the mascarpone into the egg yolks at low speed.
Tips For Beating The Mascarpone:
- Make sure the mascarpone is at room temperature. This is to ensure it mixes well with the egg, and to avoid a temperature shock.
- Use low speed and don’t over-beat. If you beat the mascarpone too much, it can curdle.
Finally, fold the sabayon mixture into the whipped cream. Do not stir to avoid breaking down the cream! Just use a folding motion with a spatula, until it looks uniform:
Now that you have the filling, here’s how to make keto tiramisu with it…
How To Make Low Carb Tiramisu
With the hard part out of the way, let’s backtrack a bit on how to make the pound cake. It’s actually similar to my low carb vanilla birthday cake recipe, but uses only almond flour and different ratios.
To start, beat together the butter and sweetener until fluffy. Beat in the eggs, heavy cream, and vanilla. Finally, beat in the dry ingredients – almond flour, baking powder, and salt.
I love that it’s all in just one bowl! I think that’s well deserved when the filling takes multiple steps.
Transfer the dough to a line baking pan and bake until it’s golden.
Let the cake cool while you finish making the filling. That usually takes longer than it does for the cake to bake.
When the cake cools a bit, whisk together some room-temperature espresso and brandy, and pour over the cake. Classic tiramisu has both, but feel free to omit the brandy if you don’t want the alcohol. It doesn’t add up to much either way.
After that, all that’s left is the assembly! We’ll cut our big square pound cake in half, and stack it alternating with the mascarpone filling to make a rectangular tiramisu.
Sift cocoa powder on top of the last layer.
Then, just refrigerate until it’s set! Wait for it to set at least 4 hours for best results, preferably overnight.
Troubleshooting Tips for Keto Tiramisu
I hope the step-by-step instructions and pictures made your healthy low carb tiramisu recipe just perfect! But if you had any issues, here are some common things to troubleshoot:
Why is my tiramisu grainy?
Usually this issue happens in recipes that fold the egg whites into the heated yolks, and the whites can seize if the yolks are too hot. This keto tiramisu recipe doesn’t use egg whites, so it shouldn’t be an issue.
However, the same can happen if you overcook the yolks when making the sabayon. Check the section on Tips For Making The Sabayon above.
Why is my tiramisu soggy?
Just to set expectations, a low carb tiramisu dessert recipe will not be exactly the same as one made with real ladyfingers. It will be softer. However, it shouldn’t be soggy.
To prevent this, make sure to bake the pound cake until it’s pretty dark golden brown (this creates a slightly crispy exterior) and use only the stated amount of espresso/brandy.
Finally, note that low carb tiramisu will gradually get more soggy as it sits for longer in the fridge. It’s best after about 4 to 8 hours, but is generally fine for 1 to 2 days. If you need to make it multiple days ahead, it’s better to freeze it.
Why is my tiramisu cream too runny or watery?
Runny or watery tiramisu is usually the result of substituting ingredients. Another possible reason is if you broke down the whipped cream when folding the mascarpone mixture into it. Make sure it’s thick and creamy, as shown above.
How Long Will Tiramisu Keep in the Fridge?
Keto tiramisu cake will keep in the fridge for a few days. It’s best in the first 1 to 2 days, though. After that, the cake layer can start to get a bit mushy or soggy.
Can You Freeze Low Carb Tiramisu?
Yes, you can freeze this low carb tiramisu recipe!
Simply freeze it on a sheet pan lined with parchment paper until solid. Once it’s hard, wrap in a double layer of plastic and foil right away.
Thaw tiramisu in the refrigerator overnight.
More Low Carb Dessert Recipes
If you need more ideas for low carb desserts for special occasions, try these:
Check out all the keto dessert recipes here!
Tools To Make :
Click the links below to see the items used to make this recipe.
- 9×9 baking pan – Any kind will do, but baking time is based on this one.
- Hand mixer – My favorite!
- Small saucepan + glass bowl – Normally I recommend this double boiler, but for this recipe it’s too large and the flat bottom won’t work. You need a tiny saucepan and tiny bowl for this to work!
More Low Carb Recipes To Love
RECIPE CARD
Low Carb Keto Tiramisu Recipe
The ultimate low carb tiramisu recipe - the perfect balance between authentic and easy! This keto tiramisu dessert is a decadent make-ahead treat.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
Click underlined ingredients to buy them!
Please ensure Safari reader mode is OFF to view ingredients.
Cake:
- 1/2 cup Erythritol
- 1/3 cup Butter (softened)
- 3 large Eggs (at room temperature)
- 1/4 cup Heavy cream (at room temperature)
- 1 tsp Vanilla extract
- 1 1/2 cups Blanched almond flour
- 1 tsp Gluten-free baking powder
- 1/8 tsp Sea salt
Drizzle:
- 1/4 cup Espresso (or strong coffee, at room temperature)
- 2 tbsp Brandy (or cognac, optional)
Filling:
- 4 large Egg yolks (at room temperature)
- 1/4 cup Powdered erythritol
- 1 cup Mascarpone (at room temperature)
- 1 cup Heavy cream (cold)
- 1/2 tsp Cocoa powder (optional, for dusting)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Cake:
Preheat the oven to 350 degrees F (177 degrees C). Line a 9 in (23 cm) square pan with parchment paper, so that it hangs over the sides.
In a large bowl, beat together the erythritol and butter, until fluffy.
Beat in the eggs, then the heavy cream and vanilla extract.
Beat in the almond flour, baking powder, and salt, until smooth.
Transfer the dough to the lined pan and smooth the top with a spatula.
Bake for 20 to 25 minutes, until firm, golden, and an inserted toothpick comes out clean.
Filling:
Meanwhile, make the filling. Combine the egg yolks and powdered sweetener in the top of a small double boiler, over boiling water. (Make sure the double boiler bowl is small.) Reduce heat to low, and cook for about 7 to 10 minutes, stirring constantly, until the mixture is lighter in color, increased in volume, and a little frothy.
Remove from heat. Use a hand mixer at medium-low speed to whip the yolks until they are thick and lemon in color. Set aside to cool while doing the next step.
In a separate bowl, whip the heavy cream at high speed until stiff peaks form.
Add the mascarpone to the whipped yolks. Beat at low speed until combined smoothly.
Gently fold the mascarpone yolk mixture into the whipped cream.
Assembly:
Run a knife along the edges of the cake to make sure it didn't stick to the sides. Transfer to a cutting board.
In a small bowl, stir together the espresso and brandy. Pour evenly over the cake.
Cut the cake in half, forming 2 rectangles. Carefully slide one half onto a platter.
Top the cake on the platter with half of the cream mixture. Carefully place the second half of the cake on top, then top with the remaining cream mixture.
Sift cocoa powder through a fine-mesh sieve over the tiramisu (optional).
Refrigerate for 4 hours, or preferably overnight, to set.
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Recipe Notes
Serving size: 1/10 of entire cake, either a slice almost an inch thick or a square approximately 1.8 x 2.25 inches. (I like to cut it in half lengthwise and into 5 sections crosswise, for 10 square-ish pieces.)
Video Showing How To Make Low Carb Tiramisu:
Don't miss the VIDEO above - it's the easiest way to learn how to make Low Carb Tiramisu!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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48 Comments
Sarah
Hey! I wanted to ask whether i could use cream cheese instead of mascarpone?
Wholesome Yum
I think you could, Sarah, you might just get a slightly different flavor in the final cake.
Mary
Hi! Mine didn’t rise… 🙁 it’s not thick enough to be cut in a half. The pan was small and round. Do you have any idea why? Thank you!
Wholesome Yum
Hi Mary, the pan size can definitely make a difference. It’s also possible your baking powder was not fresh enough.
Mariana
Thank you!
Avani Malhotra
This tiramisu was INSANE. Thank you , thank you!!
My husband and I both , finished it off in 2 days and I got told its the best dessert i have made ( ( am a baker haha)
Also my husband is not low carb or keto 😀 So thank you
Pau O.
Esta receta es fabulosa. Thank you so much for this delicious Tiramisu.
Vicki
Really yummy eventually but the metric measuements for erythritol appear to be incorrect, when I made the filling 50g of powdered erythritol looked too much so I put into a cup measure and it was actually half a cup so halved it and filling was delicious, just happened to taste a bit of cake before filling and it tasted terrible. I realised then that the granular erythritol measurement was double as well. Made another one with 50g of erytritol and all good. Butter measurement was correct . So in the end a lovely dessert.
C
This tiramisu is out of this world. Thanks for the recipe!!
Jenny w
This tiramisu is out if this world!!! I’ve never liked any keto dessert until this one. Thank you for this superb recipe. I love everything about it.
Gerry Colman
I followed the recipe exactly and it came out perfectly. A really great recipe. Thank you.
I have some of the filling left over, any ideas what I can use it for.
Maya | Wholesome Yum
Thank you so much, Gerry! You could use extra filling kind of like a frosting or icing on muffins, cupcakes, etc… or even over a mug cake.
Gerry
Great ideas, thank you.
Jenny
Has anyone tried this using an 8 x 8 pan? I do not have a 9 inch pan. I’d rather not have to go out and by another pan just for one recipe. I also want to be sure it turns out okay since I won’t have the time or extra ingredients to make a do over if the minimal size pan difference make mess up the results. I’m excited to try this recipe & would like to make for my Italian mother in law for Mother’s Day.
Maya | Wholesome Yum
Hi Jenny, You can use an 8 inch pan, but the tiramisu will be super tall, the cake to cream ratio will be off, and the baking time might need to be adjusted.
Ruth
I generally like the taste of monk fruit better than erythritol. Is it ok to sub Lakanto Classic Monkfruit Sweetener? If so, how much should I use?
Thanks so much for all the great recipes and advice! I love your site!
Wholesome Yum
That should work here, Ruth. Check my sweetener conversion calculator to get an exact measurement.
Dana
Absolute gem! By far my favourite keto dessert so far. I added hazelnut stevia drops to the coffee mixture instead of the alcohol. It was perfect. Thanks for sharing!
Katrina
This was so so delicious!! My partner is Italian and takes tiramisu quite seriously and absolutely loved this keto take on tiramisu! We have made it twice now and it completely satisfies the cravings.
The only issue I ran into when I made it a second time was that the erythritol granules hadn’t dissolved well in the cake batter. Any tips for this? Thanks!! Love your site and work – it is one of my go-to’s. Thanks for making the keto diet fun!!
Maya | Wholesome Yum
Thank you, Katrina! Strange, you only had this issue the 2nd time? Did you do anything differently that time? I haven’t had that happen before. Usually the solution to grainy-ness is to use powdered instead of granulated, but typically that’s only needed in smooth things like sauce, frosting, etc, not in a cake batter.
Sandi
I love this healthier version and that it is gluten free too!
Iliana Ramirez
Well, everything was fine, even cooking the sabayon, it thickened and remained soft. However, when I got to step #2 of the filling where you say set aside to cool, I noticed the egg on the edge cooled and got clumpy so as I mixed the mascarpone in I saw the disaster happening right in front of my eyes and felt defeated. I still went ahead and did all the steps and assembled it. It is in the fridge now…can’t wait til tomorrow to taste. But I do not have a good feeling about this. There were clumps mixed with the whip, etc…so sad…what is the point of this egg sabayon? I watched some youtube videos of the technique but I also saw some people made tiramisu without the sabayon. So, is it necessary? What is the point of it besides ruining my moment? Thanks! Now on to do dishes…
Maya | Wholesome Yum
Hi Iliana, Sorry you had issues with sabayon, though I can’t tell from your description if there was an actual issue. It’s not really clear what happened when you added the mascarpone, what do you mean you saw a disaster happening? It’s normal for the egg to slightly thicken or form a film as it cools, and it should be no problem once you use the mixer for the steps that follow. Did your results look different from the pictures in the post above and the video? I hope your tiramisu turned out great in the end!
Erin Dee
So excited to make this low carb tiramisu again! It was so delicious the first time!
Estelle
How do I make drizzle without brandy. Do I put water in the coffee. I have instant coffee.
Maya | Wholesome Yum
Hi Estelle, Don’t add water. You can simply skip the brandy and do coffee only.
Cheryl
I was wondering if you have a mistake in the recipe. My cake was still quite wet at the 25 minute bake time, and I’ve checked the temperature of my oven and it is accurate to within 10 degrees. I did not make any substitutions and followed the instructions accurately as far as I can tell. Thanks
Maya | Wholesome Yum
Hi Cheryl, It might be a difference in the pan you used. Was it the same size as listed on the recipe card? Even if it was, the material can affect the baking time. You can just keep baking it if it’s not done at 25 minutes – it’s done when a toothpick comes out clean. But, it’s normal for it to be quite soft when it’s done and it will firm up as it cools.
Joanne Tenhoeve
This was THE best dessert I’ve ever made! So tasty! This will be my new go to for any occasion! Thank you!
Kristina
we LOVE tiramisu, and I am so intrigued by this low carb recipe! (even just having the pound cake by itself, YUM.) saving to make this again soon, thank you!
Sarah Parker
Wow, that was pretty tasty! I love that you made this healthier and low carb, it looks pretty too 🙂
Cassidy
I’ve never been brave enough to make tiramisu, but you make me feel like I can make it. Love all the helpful information and pictures!!
Florence Spratt
Hi, Maya! I can’t wait to make your Tiramasu cake, a cake that has been my favorite, now in keto language! Is this recipe gluten free? I think it is, but I need to make sure. Also, my hubby wants to make the mascarpone; do you home made mascarpone is OK with this recipe?
Maya | Wholesome Yum
Hi Florence, Yes, it’s gluten-free (all recipes on this site are). I used store bought mascarpone but you can definitely use homemade if you want to make it.
Jillian
Low carb but high is deliciousness!! I don’t think this will last a day or two in my fridge as it will be gone asap!
Erin Dee
I love tiramisu! So great that there is a low carb/keto option!
Gloria
I love tiramisu. Such a great dessert for a dinner party. This was easy to make and was a hit.
Nellie Tracy
I could easily eat two servings of this! Plus I don’t have to feel bad about it right??
Natalie
My hubby loves tiramisu. I’m a huge fan also but since I’m we are on healthier diet I stop making tiramisu desserts long ago. Now that I found this low-carb recipe I’m so happy. I must make this for weekend and surprise my hubby. Thanks!
Shadi Hasanzadenemati
We love tiramisu and this one was so good! Can’t wait to make it again!
Colleen
I love tiramisu, but I can no longer eat wheat, so this recipe is perfect. It was every bit as yummy as one made with flour! Thanks for sharing.
Sandi
I could totally dive into this dessert…it is no guilt, right?
Rebecca
Thank you for all the helpful tips! I’ll definitely use them next time I make a sabayon!
Renee
This was delicious! Thanks so much for all the thorough directions here. You know, as long as I’ve been cooking (and it’s been a very long time), I’ve never considered the shape of my double-boiler – that’s a good piece of advice!
Milisa
Fabulous dessert! This is one I will make again and again!
Valentina
I love Tiramisu and so does my son, who is gluten-free. Perfect. We made your GF bagels a couple of times and loved them! 🙂
Pina Bresciani
No one should have to give up tiramisu! This low carb version sounds delicious!
Jessica Formicola
I made this for my family and it was gone almost as fast as I could slice it! Great recipe!