Low-Carb Tiramisu by Keto Beginner
Low-Carb Tiramisu by Keto Beginner
Low-Carb Tiramisu by Keto Beginner
Low-Carb Tiramisu by Keto Beginner
Low-Carb Tiramisu by Keto Beginner
Low-Carb Tiramisu by Keto Beginner


200 g almond flour
4 eggs, room temperature
30 g butter, room temperature
100 g sweetener, powdered
60 ml almond milk
almond extract
20 g protein, vanilla flavored
1 tsp baking powder
a pinch of sea salt
1 kg mascarpone cheese
100 g sweetener, powdered
vanilla extract
cocoa powder, for dusting
2 espresso shots, long, for soaking
This easy tiramisu is indulgent, yet light, a perfect dessert for coffee lovers! Instead of the usual ladyfingers, make your own savoiardi-like biscuit!


1.Preheat the oven to 350°F / 175°C.
2.All the ingredients should be at room temperature.
3.Separate the eggs and whip the egg whites to stiff peaks. You’ll know they have reached stiff peaks when you pull the beater out of the mixture and a little peak sticks straight up. At the same time, be careful not to overwhip them.
4.Mix the egg yolks, sweetener (powdered), almond milk and extract with a mixer in one bowl and the dry ingredients in another.
5.Lightly mix the egg yolks with the whites with a wooden spatula and then add the dry ingredients and repeat. Try not to deflate the eggs too much.
6.Place the mixture in a pan and bake for 35-45 minutes, depending on the size of the pan and the oven that you have. When you pull it out of the oven it should have a nice brown color and you can do the toothpick test - you want a clean tooth pick out.
7.When it cools down completely, cut it into 3 pieces (or 2), just make sure to cut them into equal pieces.
8.Make two strong espressos and soak the crusts with it, but be careful not to burn yourself, wait for it to cool a bit.
9.Mix mascarpone with the sweetener and vanilla extract and to layer the tiramisu first place one of the crusts, layer the filling on top and dust with cocoa powder (generously), and repeat until you use all the ingredients.
10.Tiramisu is best served after spending 24 hours in the fridge. If you do not have that much time, let it rest and unite for at least 4 hours.

The best tiramisu I have ever had was in Venice, on a family trip to Italy. It was the perfect combination of creamy, fresh and delicious ingredients and since then I have been in search of the recipe that will come close to that original Italian, but stay keto. And I think I’ve found it.

What makes an incredible tiramisu are fresh ingredients of high quality, brought together from scratch. The key components in this recipe are mascarpone cheese which tastes like a cream but is much thicker, and coffee. I always recommend to try and spend a bit more if you can and if you know you’re getting your money’s worth because it does make a difference. Even the recipes consisting of a few things can taste amazing if you have great produce.

Tiramisu is a great dessert to make ahead because it can stay in the fridge for a few days. But after that, the eggs will start to deflate, so it’s best to eat it within three days. Also, you can serve and assemble tiramisu in variety of ways. Fancy individual glasses, round cakes, loaves, cake rolls – the list goes on. Me – I like to stick to the original, so I use the round shape spring pan.

Be generous with espresso and cocoa – that’s what gives your tiramisu the flavor. Of course, keep in mind that coffee should not be pouring from the piece of cake. So be generous but within limits.

Oh, and one other thing – dust with cocoa just before serving. It gets soaked right up into the cream pretty quickly. If you do want to serve up a pretty tiramisu with chocolate already on it, use shaved no-sugar chocolate instead of cocoa.

If you are on a budget, cut the amount of mascarpone in half, and replace the other half with any cream cheese or whipping cream. Mascarpone is definitely the game-changer, but it is one expensive cheese indeed!

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