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.
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.
More low carb desserts
Sponge Fingers Dipping Mixture
- ¼ cup espresso 1 shot
- 4 tablespoons rum optional
- 1 cup mascarpone cheese
- ½ cup cream heavy/whipping
- 2 tablespoons allulose or other low carb sweeteber
- 1 teaspoon vanilla extract
- ½ cup cocoa unsweetened
- 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.
- 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.
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