Shop
My
Custom
Free Printable: Low Carb & Keto Food List
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!
Remove Ads
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:
-
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.
-
In a large bowl, beat together the sweetener 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.
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
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
Colleen
0I 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
0I could totally dive into this dessert…it is no guilt, right?
Rebecca
0Thank you for all the helpful tips! I’ll definitely use them next time I make a sabayon!
Renee
0This 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
0Fabulous dessert! This is one I will make again and again!
Valentina
0I 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
0No one should have to give up tiramisu! This low carb version sounds delicious!
Jessica Formicola
0I made this for my family and it was gone almost as fast as I could slice it! Great recipe!