Keto Tiramisu | Low-Carb Tiramisu Recipe | Sugar-Free Mascarpone Espresso Dessert

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Keto Low Carb Tiramisu is made of creamy mascarpone mousse layered with sponge cake dipped in espresso. This recipe uses keto sponge cake, and erythritol to sweeten the mascarpone filling (plus a little bit of rum).


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Well, how did today’s recipe sit with you? I enjoyed sharing it. I’d definitely like to make it myself!

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Yield: 8 servings / one 8x8x2″ container

Serving size: 2/3 cup (150ml)

1 batch of keto sponge cake OR 4-5 keto vanilla mug cakes

8 tablespoons (84g) powdered erythritol OR xylitol

4 large egg white (~120g)

4 large egg yolk (~80g)

1 cup (124ml) espresso

2 Tb. (30ml) rum OR other keto-friendly alcohol

1.5 cups (12oz / 340g) mascarpone OR cream cheese

(optional) 1 tsp. vanilla

(optional) 1/2 ts salt

1. Bake the keto sponge cake according to the directions but leave out the butter, OR cook your mug cakes according to the directions, cutting the butter in half but not fully omitting it. Once baked, dehydrate in the oven at 100F/38C or lower until the sponge cake is mostly or fully dried out. (this is so they will better absorb the espresso later)

2. In a bowl, beat the egg whites until foamy, then add half of the erythritol (2 tbs.) and continue whipping until it turns into a shiny meringue and reaches soft peaks.

3. Without cleaning the whisk/beaters, in a separate bowl beat together the egg yolks, salt and remaining erythritol until creamy and pale yellow.

4. Add the mascarpone to the egg yolk mixture and mix well to combine, then add the vanilla and half of the rum. Once this mixture is smooth, gently fold in the meringue to combine.

5. Mix the remaining rum into the espresso, then dip thin slices/pieces of your dried sponge cake briefly in the espresso mixture so that only half of the sponge cake is soaked, then place it in your glass or container of choice. Continue doing this until you have made a layer over the bottom of your container.

6. Next, spoon over a similarly thick layer of mascarpone cream, tapping the container to even out the surface of the cream.

7. Continue layering espresso-soaked sponge cake and mascarpone cream until you have used up the sponge cakes, making sure that the top layer is mascarpone cream. Cover the container(s) with cling film or some similar cover and refrigerate the dessert for a minimum of 4 hours, ideally overnight.

8. Once the tiramisu has chilled, dust it with a VERY light cover of cocoa powder for decoration (optional) before serving.


Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

Full-carb Tiramisu (1 serving): kcal 306 / net Carbs 21g / Sugars 17g / Fat 22g / Protein 6g

Keto Tiramisu (1 serving): kcal 351 / net Carbs 3g / Sugars 0g / Fat 34g / Protein 19g

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