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Get It NowMy Keto Tiramisu Tastes Too Good To Be Sugar Free
Our wedding anniversary is the day before Valentine’s Day, and every year it’s the perfect excuse for me to make something new and a little elegant. My husband and I get to enjoy something special, and I get a recipe to share with all of you! A few years ago, this keto tiramisu fit the bill perfectly. It has all the classic flavors, but I made it cleaner, low carb, and easier to make at home. Here’s why I think you’ll love it:
- Classic Italian coffee flavors – Tiramisu is known for its coffee-soaked layers and creamy mascarpone filling. Mine keeps those same rich Italian flavors, just without the sugar.
- Soft, moist cake layers – Traditional tiramisu usually uses ladyfingers, but since they aren’t low carb, I made that layer based on my keto birthday cake instead. It has a fluffy texture that soaks up the coffee and holds up beautifully under the creamy filling.
- Real sabayon filling – Sabayon is a custard-like sauce made with egg yolks and sugar, and many keto versions skip it. I made my low carb tiramisu with a sugar-free sabayon, which turned out just as rich and creamy as the regular kind.
- Keto friendly – Of course, this is probably the main reason you’re making my keto tiramisu recipe and not a regular one! My version has just 5g net carbs and 1g sugar per slice, and yes, it’s gluten-free, too.
While I first made this sugar free tiramisu for our anniversary, now I love it for holidays, dinner parties, or anytime I want a keto dessert recipe that feels special. Make it with me!
“I literally licked the bowl! This keto version of my favorite Italian dessert turned out so well that I’m hoping there’s some left over to bring home!”
-Roz
Ingredients & Substitutions
Here I explain the best ingredients for my keto tiramisu recipe, what each one does, and substitution options. For measurements, see the recipe card.
Keto Tiramisu Cake:
- Wholesome Yum Blanched Almond Flour – I created this to be super fine, so it makes the cake soft and not gritty. If you need a nut-free option, coconut flour won’t work 1:1, but you can use my coconut flour cake recipe for the cake layers.
- Besti Monk Fruit Allulose Blend – I highly recommend using this sweetener because it makes the sugar free tiramisu super moist, with 0 calories and carbs. Other sugar substitutes will make it more dry. The only other one that works just as well is pure allulose, but you’ll need to increase the amount to 1/2 cup.
- Unsalted Butter – You can also use ghee or coconut oil.
- Eggs – For structure and lift.
- Heavy Cream – If you need a substitute, full-fat coconut milk is the closest match. You can also use other milk alternatives for the cake, such as almond milk, but I recommend a little less (2-3 tablespoons).
- Vanilla Extract, Baking Powder, and Sea Salt
Sabayon Filling:
- Egg Yolks – The base. Sorry, there’s no substitute here! I usually use the leftover egg whites to make my favorite keto bread.
- Powdered Besti Monk Fruit Allulose Blend – If I said using Besti is important for a moist cake, it’s even more important for the keto tiramisu filling. That’s because it dissolves easily and won’t crystallize, giving the filling a smooth, creamy finish without any grittiness. I used to make this recipe with powdered erythritol, and while it worked okay, it was prone to crystallizing.
- Mascarpone Cheese – This is like an Italian cream cheese, but it’s more buttery and not tangy. You can buy it, or use my homemade mascarpone recipe. Regular cream cheese is the closest substitute, but I don’t recommend it because the flavor is noticeably different.
- Heavy Cream – You’ll need to beat it to peaks for the filling, so coconut cream is the only swap that will work. Thinner milks won’t whip properly.
- Cocoa Powder – Optional, for dusting the top! I like Dutch processed cocoa powder like this because it’s less bitter than other types.
Espresso Drizzle:
- Espresso – I use freshly brewed espresso, but if you don’t have an espresso machine, strong coffee works fine.
- Brandy or Cognac – This is classic in tiramisu, but you can skip it if you prefer.
How To Make Keto Tiramisu
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Make The Cake:
- Beat the wet ingredients. In a large bowl, use a hand mixer to beat the butter and Besti until fluffy. Beat in the eggs, then the cream and vanilla, until smooth.
- Add the dry ingredients. Stir in the almond flour, baking powder, and salt, until the batter looks even and creamy.
- Bake. Spread the batter into a baking dish (my timing is based on this pan) and smooth the top. Bake until it’s golden brown and a toothpick comes out clean. Set aside to cool while you make the keto tiramisu filling.
Make The Sabayon Filling:
- Make the sabayon. In a small double boiler (I use a glass bowl over a saucepan as shown below), whisk together the egg yolks and powdered Besti over simmering water. Cook while stirring until the mixture lightens in color, gets a little frothy, and thickens slightly. This is called sabayon.
- Beat the yolk mixture. Take it off the heat and use your mixer to beat until it’s pale and creamy. Set aside to cool while you prep the rest.
- Whip the cream. In another bowl, beat the cold heavy cream, until stiff peaks form.
- Add the mascarpone. It goes in with the whipped yolks. The mixture should be uniform, but may be a little lumpy.
- Fold together. Gently fold the yolk and mascarpone mixture into the whipped cream. Now the texture should be light and creamy.
Assemble The Sugar Free Tiramisu:
- Prep the cake. Run a knife around the edges to loosen it, then lift it out of the pan and place it on a cutting board.
- Soak with coffee. Stir the espresso and brandy together in a small bowl, then pour evenly over the cake, so it soaks in.
- Layer it up. Slice the cake in half to make two layers. Place one layer on a platter, spread half of the filling mixture on top, then add the second layer and finish with the rest of the filling.
- Finish and chill. I like a dusting of cocoa powder over the keto tiramisu, but that part is up to you. Pop it in the fridge to help the layers set and the flavors come together.
My Tips For The Best Texture
- Use room temperature ingredients, with the exception of the cream for whipping. The whole eggs, egg yolks, heavy cream for the filling, and mascarpone all work best at room temp, to avoid temperature shock in the filling or a lumpy cake. For cream you’ll whip to stiff peaks, though, I recommend keeping it in the fridge until right before, because stiff peaks form more easily when it’s cold.
- Normally I recommend this double boiler, but for this particular filling it’s too big and the flat bottom won’t work. You’ll need a small saucepan and a tiny glass bowl (I use one from this set), so the yolks heat evenly without cooking too fast.
- When heating the yolks and Besti, whisk constantly and keep the heat very low. If you stop mixing or the heat is too high, the yolks will scramble and your filling won’t be smooth.
- When beating in the mascarpone, use low speed and don’t over-beat. Beating too fast or too long can make it curdle.
- Fold the mixture into the whipped cream, do not stir. Stirring will break down the whipped peaks.
- Let the cake cool before you add the espresso and brandy mixture. If it’s warm, it can soak up too much liquid and turn mushy.
- The best way to slice: I like to cut in half lengthwise and then 5 sections crosswise, for a total of 10 square-ish pieces (1.8 x 2.25 inches), as shown here. Alternatively, you can cut 10 thinner rectangular slices instead. It’s easiest to slice this keto tiramisu when it’s cold out of the fridge. If the cream sticks to your knife, wipe with a damp paper towel between slices.
For troubleshooting common issues, see my troubleshooting tips below.
Keto Tiramisu (Coffee Lover’s Dream)
My keto tiramisu has the rich, creamy layers of the classic Italian dessert, but it's low carb and sugar free. Elegant and easy to make!
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Ingredients
Tap underlined ingredients to see the ones I use.
Cake:
Drizzle:
Filling:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Cake:
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Preheat the oven to 350 degrees F (177 degrees C). Line a 9 in square pan with parchment paper, so that it hangs over the sides.
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In a large bowl, beat together the sweetener and butter, until fluffy.
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Beat in the eggs, then the heavy cream and vanilla extract.
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Beat in the almond flour, baking powder, and salt, until smooth.
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Transfer the dough to the lined pan and smooth the top with a spatula.
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Bake for 20 to 25 minutes, until firm, golden, and an inserted toothpick comes out clean.
Filling:
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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.
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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.
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In a separate bowl, whip the heavy cream at high speed until stiff peaks form.
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Add the mascarpone to the whipped yolks. Beat at low speed until combined smoothly.
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Gently fold the mascarpone yolk mixture into the whipped cream.
Assembly:
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Run a knife along the edges of the cake to make sure it didn’t stick to the sides. Transfer to a cutting board.
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In a small bowl, stir together the espresso and brandy. Pour evenly over the cake.
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Cut the cake in half, forming 2 rectangles. Carefully slide one half onto a platter.
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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.
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Sift cocoa powder through a fine-mesh sieve over the tiramisu (optional).
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Refrigerate for 4 hours, or preferably overnight, to set.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1/10 of the entire cake
- Tips & troubleshooting: Check out my recipe tips and troubleshooting tips to help you get that perfect texture, avoid soggy or runny layers, and answer common questions I get.
- Storage: Keep it covered in the fridge and enjoy within 1-2 days for the best texture. After that, the cake can start to soften a bit.
- Freeze: You can freeze individual slices or the entire cake. Wrap tightly to prevent freezer burn, but be careful not to crush the delicate layers and filling. It should be good in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Tiramisu
Troubleshooting Tips
- Why is my tiramisu grainy? This is common in tiramisu recipes that fold the egg whites into the heated yolks, and the whites can seize if the yolks are too hot. My keto tiramisu recipe doesn’t have egg whites, so it shouldn’t be an issue. However, the same can happen if you overcook the yolks when making the sabayon (see above).
- Why is my tiramisu cream runny or watery? A watery filling usually means the whipped cream broke down from overmixing (when combining with the mascarpone mixture), or you substituted ingredients you shouldn’t have.
- Why is my tiramisu soggy? Low carb tiramisu will always be softer than one made with real ladyfingers, but it shouldn’t be soggy. I’ve found that baking the cake until it’s pretty dark golden brown is helpful, because the crispy exterior prevents too much liquid from soaking in. Finally, note that keto 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.
More Elegant Keto Desserts
If you love this recipe, try one of my other elegant low carb desserts that feel fancy but are easy enough to make anytime:
92 Comments
Estee
1Made this recently and it was delicious! I am so glad I discovered your site, I have several of your keto recipes and all were easy to make, and delicious. Thanks you. I do keto to feel better and to starve any lurking cancer cells I may have left. Going on 8 years no cancer since starting keto.
Roz Slavik
0I literally licked the bowl! This keto version of my favorite Italian dessert turned out so well that I’m hoping there’s some left over to bring home!
Maya | Wholesome Yum
0Haha, I’m glad to hear that, Roz! Hope you had some left over, or make more soon if not.
Lorrie
0Hello Maya. I’m excited to try this cake for my daughter’s birthday since Tiramisu is her favorite!
Is it possible to use coconut milk in place of heavy cream? Also, could I use a powdered monk fruit or stevia sweetener, or a liquid sweetener containing agave, monk fruit and stevia? I can’t have allulose due to an allergy.
Wholesome Yum D
0Hi Lorrie, Yes, you can use coconut cream to replace the heavy cream. I don’t recommend using a liquid sweetener, you will have to use my Sugar Substitute Guide to find the best replacement.
Amna
0I have made it but the size of the cake was too small only serving two people
I was wonder if doubling the cake ingredients I would be able to have a good size cake.
The mascarpone mix was enough and I have more left over of it. I guess I would have to make additional cake to use the rest of the mascarpone
Iram
0Hi! So I used stevia in the raw and spoiled the whole desert. It tasted really off. Is there a ratio to which I can replace the sweetener suggested by you with stevia in the raw?
Wholesome Yum D
0Hi Iram, I recommend using my sweetener conversion chart. However, Stevia In The Raw tends to have an aftertaste and doesn’t dissolve well, so you may not like the result even if you use the right amount. Hope you get the chance to try it with Besti as written. 🙂
Jenny
0Is it possible to use coconut sugar to replace the monkfruit allulose blend in both the cake and filling portions?
Wholesome Yum D
0Hi Jenny, I have not tested this recipe with coconut sugar because of the high carb count.
Ildiko
0Wow, this is a very serious masterpiece! Very yummy and looks awesome. Loved using up some egg yolks from the burger bun recipe.
Danielle
0This is one of my favorite recipes and I make it all the time! My husband devours this every time I make it and my kids say it’s one of their favorites. Thank you so much for this delish dessert and showing that we can enjoy yummy treats on a Keto diet! I was wondering if you could turn these into cupcakes?
Doctor Far
0Perfect recipe!!
I have had this recipe saved for a while now but never tried it, it seems so overwhelming. Finally, I decided to make it and it was super quick without any drama. The end result was phenomenal. I highly recommend Wholesome yum to all friends who want to go on a low carb diet/ lifestyle. Maya, you have absolute no-fail recipes. Cheers!!
Wholesome Yum M
0Hi Danielle, I have not personally tried this, but it should work fine. Enjoy!
Dani
0It was very good for my 1st round using your recipe. I used only pure stevia due to dietary restrictions and will add more next time, as it wasn’t quite sweet enough. I’m a coffee freak ?, so more of that next time too. The filling was very light, fluffy and plentiful. Overall a success and I will definitely recommend this recipe to my friends and make it again.
Teresa Heckel
0OMG! This was amazing and such a hit for Valentine’s dinner last night! Made the broiled lobster recipe too, which also turned out perfectly! Followed both of your recipes completely and got constant ooohs and yummies over dinner and dessert. So wish I could send you a pic! Thank you for all your great recipes- I use them ALL the time. ❤️
Wholesome Yum M
0Hi Teresa, I’m so pleased you enjoyed the recipes! I would love to see your pictures over at the Facebook group!
Kim ong
0May i leave out the sweetener/sugar completely?
Wholesome Yum M
0Hi Kim, The cake needs the bulk from the sweetener to turn out correctly, otherwise you can omit the sweetener from the filling without any issue.
Diane
0Can the sweetener be replaced with applesauce?
Wholesome Yum M
0Hi Diane, I’m sorry that won’t work in this recipe.
Angela
0I’ve just made this recipe and can’t wait to try it! I think I only used about 60% of the cream filling so I was wondering if you had any nutrition facts for the cake and filling separately so that I could alter my macros for what I prepared?
Wholesome Yum M
0Hi Angela, I am sorry, but I don’t have the nutrition facts separated. Feel free to enter the recipe into an online recipe calculator with the amounts you did end up using for an accurate idea of the updated nutrition.
Dianna
0Hi, i’d love to try this. Im just wondering if i can freeze them? Thank you
Wholesome Yum M
0Hi Dianna, Yes, you can freeze this tiramisu recipe.
Charlemagne Wong
0If I’m using a 12 inch round pan, is it possible the ingredients could be the same?
Wholesome Yum M
0Hi Charlemagne, These pans are very different in volume. A 9″ square pan is 8 cups and a 12″ cake round is 15 cups. You would need to double the recipe in order to fill your 12 cake round.
Rita
0Great recipe! Came out delicious and got lots of compliments 🙂
Laima D
0Are sabayon and mascarpone the same thing? I have read the recipe through several times and still cannot differentiate one from the other, they seem to be interchangeable, so I find it confusing. Help, please??
Wholesome Yum M
0Hi Laima, Sabayon is the result of the first two ingredients in the filling: Egg yolks and sweetener beat together into a creamy custard. This recipe takes traditional sabayon and adds whipped cream and mascarpone cheese to it making a light frosting-like filling for your keto tiramisu. I hope this explanation helps to clarify the difference.
Radina
0Awesome ! I love it
Christine Brown
0The video would have been lovely to help and thank you for making them. BUT it plays how to make butter chicken. Twice. Is there somewhre else I could look for this? TIA
Wholesome Yum M
0Hi Christine, There is a video in the recipe card for tiramisu. It’s located just above the recipe. I hope this helps!
Sarah
0Hi! I only have regular erythritol and was wondering if the monk fruit version was mandatory. Also, do I use granulated or powdered erythritol? Thanks in advance.
Wholesome Yum M
0Hi Sarah, This recipe calls for both granular and powdered sweetener. You can use erythritol in place of the monk fruit, but it will be less sweet. I suggest increasing the amount in the cake to 1/2 c and the sweetner in the filling (powdered) to 5 tablespoons.
Chey
0I wanted to make this for valentines and was really nervous about making the filling, your instruction as so clear! And spot on! It’s bloody lovely and we’ve had a wonderful Italian themed meal – thanks.
Jo Kauffmann
0This is HEAVEN!!!!!
Julie
0Can I double the recipe and make this cake in a loaf pan? If so what will the cooking time be?
Wholesome Yum M
0Hi Julie, If you double the recipe it won’t fit into a loaf pan. I would suggest using a 9×13″ pan if you are doubling. Bake at 350 degrees and start checking for doneness around the 20 minute mark.
Dianne
0While I really like the lusciousness of this recipe, I have to say I don’t get a lot of flavor. I did use espresso hoping for a strong coffee flavor, and did everything else to the letter. The cake is good on its own, and with the coffee, but something is lacking. I just don’t known what.
Jessy
0Can I replace brandy with rum or kahlua?
Wholesome Yum M
0Hi Jessy, Yes. Keep in mind Kahlua isn’t sugar-free.
Sarah
0Hey! I wanted to ask whether i could use cream cheese instead of mascarpone?
Wholesome Yum
0I think you could, Sarah, you might just get a slightly different flavor in the final cake.
Mary
0Hi! 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
0Hi Mary, the pan size can definitely make a difference. It’s also possible your baking powder was not fresh enough.
Mariana
0Thank you!
Avani Malhotra
0This tiramisu was INCREDIBLE. 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.
0Esta receta es fabulosa. Thank you so much for this delicious Tiramisu.
Vicki
0Really 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
0This tiramisu is out of this world. Thanks for the recipe!!
Jenny w
0This 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
0I 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
0Thank 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
0Great ideas, thank you.
Jenny
0Has 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
0Hi 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
0I 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
0That should work here, Ruth. Check my sweetener conversion calculator to get an exact measurement.
Dana
0Absolute gem! By far my favorite keto dessert so far. I added hazelnut stevia drops to the coffee mixture instead of the brandy. It was perfect. Thanks for sharing!
Katrina
0This 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
0Thank 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.
Annick
0Hi maya ! Il it possible to change the heavy cream please?
Wholesome Yum M
0Hi Annick, This recipe should still work with coconut cream.
Sandi
0I love this healthier version and that it is gluten free too!
Iliana Ramirez
0Well, 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
0Hi 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
0So excited to make this low carb tiramisu again! It was so delicious the first time!
Estelle
0How do I make drizzle without brandy. Do I put water in the coffee. I have instant coffee.
Maya | Wholesome Yum
0Hi Estelle, Don’t add water. You can simply skip the brandy and do coffee only.
Cheryl
0I 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
0Hi 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
0This was THE best dessert I’ve ever made! So tasty! This will be my new go to for any occasion! Thank you!
Kristina
0we 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
0Wow, that was pretty tasty! I love that you made this healthier and low carb, it looks pretty too 🙂
Cassidy
0I’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
0Hi, 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
0Hi 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
0Low 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
0I love tiramisu! So great that there is a low carb/keto option!
Gloria
0I love tiramisu. Such a great dessert for a dinner party. This was easy to make and was a hit.
Nellie Tracy
0I could easily eat two servings of this! Plus I don’t have to feel bad about it right??
Natalie
0My 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
0We love tiramisu and this one was so good! Can’t wait to make it again!