Keto Tiramisu
A creamy no-bake keto tiramisu with espresso-soaked almond sponge and a cloud of mascarpone cream, dusted in dark cocoa. Each silky serving has just 4.2g net carbs and comes together in about 40 minutes plus chilling. Classic Italian indulgence, fully sugar-free and grain-free.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
This no-bake keto tiramisu layers a tender almond-flour sponge soaked in real espresso with a pillowy sugar-free mascarpone cream, finished with a snowfall of dark cocoa. It tastes like the trattoria classic, with just 4.2g net carbs per slice.
Ingredients
- 1.5 cups almond flour
- 1/3 cup powdered erythritol (divided)
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 16 oz mascarpone cheese, room temperature
- 1.5 cups heavy whipping cream, cold
- 3/4 cup strong brewed espresso, cooled
- 2 tbsp unsweetened dark cocoa powder, for dusting
- 1 tbsp sugar-free coffee liqueur or 1 tsp rum extract (optional)
- Pinch of fine sea salt
Instructions
- 1
Make the sponge: preheat oven to 350F and line an 8x8-inch pan with parchment. Beat the egg whites with a pinch of salt to stiff peaks. In another bowl, whisk the egg yolks with 2 tbsp erythritol, vanilla, almond flour, and baking powder. Gently fold the whites into the yolk mixture, spread into the pan, and bake 12-15 minutes until golden and set. Cool completely, then slice into thin fingers or cubes.
- 2
Whip the cream: beat the cold heavy cream with 2 tbsp powdered erythritol to firm peaks, then refrigerate.
- 3
Make the mascarpone layer: beat the mascarpone with the remaining erythritol until smooth, then fold in the whipped cream until light and fluffy. Do not overmix or it will loosen.
- 4
Soak: stir the optional liqueur or rum extract into the cooled espresso. Quickly dip each sponge piece in the espresso (a brief dunk; do not soak through) and arrange a layer in a serving dish or individual glasses.
- 5
Layer: spread half the mascarpone cream over the sponge, add a second layer of espresso-dipped sponge, then top with the remaining cream and smooth the surface.
- 6
Chill the tiramisu uncovered for at least 4 hours, ideally overnight, so the layers set and the flavors meld.
- 7
Just before serving, dust the top generously with the unsweetened cocoa powder through a fine sieve. Slice into 8 portions.
Tips & notes
- The sponge can be baked a day ahead and stored airtight at room temperature; it actually holds up to the espresso dip better when slightly dry.
- Use full-fat mascarpone at true room temperature for a lump-free cream. If it splits, beat in a tablespoon of cold cream to bring it back together.
- Store covered in the fridge for up to 4 days. Add the cocoa dusting only when serving so it stays dry and velvety.
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Frequently asked questions
- How many carbs are in keto tiramisu?
- Each serving has 4.2g net carbs (6.5g total carbs minus 2.3g fiber), 372 calories, 9g protein, and 35g fat. This recipe makes 8 servings.
- Can I make keto tiramisu without alcohol?
- Yes. The coffee liqueur is fully optional. Skip it entirely, or use 1 tsp of rum extract stirred into the espresso for that classic tiramisu aroma without any alcohol or added carbs.
- Why is my mascarpone cream runny?
- Runny cream usually means the mascarpone was overbeaten or too warm, or the whipped cream wasn't firm enough. Whip the cream to firm peaks first, fold gently, and chill the assembled dessert at least 4 hours to let it set.
