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    Keto Tiramisu

    Gluten FreeLow CarbVegetarianKeto

    This keto tiramisu is very easy to make and a great sugar free version of the traditional Italian dessert. Coconut flour sponge fingers make this low carb and gluten free

    A few tweaks and substitutes made on the original recipe give you a delicious low carb and sugar free dessert. This easy keto dessert is quick to make and a great dessert to make ahead.

    keto tiramisu

    Making a keto tiramisu

    A traditional tiramisu has 4 layers but this low carb version has only 2 layers as the coconut sponge finger layer may have been a bit too heavy for more layers. If you want your dessert to look more elegant (see my photos..ahem!) then slice the coconut sponge fingers thinner and increase the layers.

    I prefer to use allulose in the cream mixture as it dissolves well and there is no crunchy aftertaste when the dessert cools, which some other low carb sweeteners have.

    The most important part of this dessert is allowing it to chill. It needs at least 4 hours to chill but ideally overnight to really develop the flavours and firm. If you have a portion for breakfast, there is no judgement!

    Recipe Tips & Suggestions

    You can freeze this tiramisu dessert if you have any leftovers! It should keep for a month in the freezer.

    Almond flour could be used in place of the coconut flour. The quantities of the almond flour would need to be increased to 1 ½ cups.

    To make this keto tiramisu without alcohol you could use a rum extract. Or just leave the rum element out.

    Try a low carb lady finger recipe for the sponge layer.

    Try a low carb tiramisu ice cream recipe for a summer dish.

    keto tiramus made with coconut flour

    More low carb desserts

    Tiramisu Cheesecake

    White Yule Log

    Pumpkin Halwa

    Coconut Raspberry Cheesecake

    Star Fruit Upside Down Cake

    Cranberry Walnut Tarts

    keto tiramisu

    Keto Tiramisu

    A creamy low carb tiramisu dessert
    5 from 2 votes
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Chilling time 4 hours hrs
    Course Dessert
    Cuisine Low carb
    Servings 8 servings
    Calories 372 kcal

    Ingredients
     
     

    Sponge Fingers

    • ½ cup butter softened
    • ½ cup erythritol any low carb sweetener
    • 4 medium eggs separated
    • ½ cup coconut flour
    • 1 tablespoon vanilla extract
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • ¼ cup water

    Sponge Fingers Dipping Mixture

    • ¼ cup espresso 1 shot
    • 4 tablespoons rum optional

    Cream Filling

    • 1 cup mascarpone cheese
    • ½ cup cream heavy/whipping
    • 2 tablespoons allulose or other low carb sweeteber
    • 1 teaspoon vanilla extract

    To Decorate

    • ½ cup cocoa unsweetened

    Instructions
     

    Sponge Fingers

    • Pre-heat oven to 180C/350F degrees
    • Linea 8-inch square baking tin with parchment paper.
    • Whisk the butter with the erythritol until creamy
    • Add the egg yolks and vanilla and continue to whisk.
    • Add the coconut flour, salt and baking powder and mix well.
    • Add the water if the mixture is too stiff.
    • In a separate bowl whisk the egg whites to stiff peaks.
    • Gently fold in the egg whites and mix until combined
    • Spoon into the tin, evenly smooth out the cake mixture.
    • Bake for 25 minutes until the sponge is golden and firm.
    • Remove from the oven and cool.

    Make the Cream Layer

    • In a medium bowl beat the mascarpone and cream together until you have a firm mixture.
    • Add the allulose and vanilla. Continue to beat until smooth.

    To Assemble

    • Cut the sponge into fingers
    • In a shallow bowl mix the coffee and rum.
    • Dip the sponge fingers into the coffee mixture.
    • Lay half of the fingers in the bottom of an 8 inch square baking dish. (I use a glass one)
    • Cover with half of the cream mixture.
    • Layer the other half of the sponge fingers over the cream.
    • Spoon the remaining cream over the fingers.
    • Lightly dust with cocoa.
    • Place in the fridge for at least 4 hours for the flavours to develop and the tiramisu to firm. Ideally, leave over night.

    Notes

    This will serve 8 portions.  It's very rich and creamy so 8 portions reflect this.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1servingCalories: 372kcalCarbohydrates: 9gProtein: 9gFat: 34gFiber: 4g
    The information shown is an estimate provided by an online nutrition calculator.
    Keyword low carb desserts
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

    This post may contain affiliate links. Please read my disclosure policy for more information.

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