Keto Tiramisu
Tiramisu is my favourite dessert in the whole wide world. My wonderful wife decided to make a keto tiramisu for me on New Year’s Eve in 2015, and it was spectacular. I’ve been wanting to do this for a long time, but I put it off because I also wanted to show you how to make mascarpone cheese from scratch. Once that was off my bucket list, this recipe was inevitable. So please enjoy it and share it around.
Ingredients
- Mascarpone Cheese: Mascarpone creates the rich and creamy base of the tiramisu. Allow it to soften slightly before mixing so it combines smoothly with the egg yolk and soaking liquid.
- Egg: The yolk adds richness to the mascarpone cream, while the whipped egg white gives it a lighter texture. Because the egg is used without being cooked, use a pasteurized egg.
- Unsweetened Cocoa Powder: Cocoa powder adds the slightly bitter chocolate flavor traditionally used to finish tiramisu. Dust it over the dessert shortly before serving for the best appearance.
- Stevia: Use enough stevia to provide the same sweetness as 4 tablespoons of sugar. The exact amount will depend on whether you are using liquid, powdered, or concentrated stevia, so follow the conversion instructions on the packaging.
- Espresso: Strong espresso gives the sponge its characteristic coffee flavor. Allow it to cool before combining it with the whiskey and cream.
- Whiskey: Whiskey adds warmth and depth to the soaking liquid.
- Heavy Cream: The heavy cream softens the espresso and whiskey mixture and adds extra richness. Use heavy cream or another cream with a fat content of at least 30 percent.
- Almond Flour: Use finely ground blanched almond flour for a soft and even sponge. Coarse almond meal will produce a heavier and grainier texture.
- Salted Butter: Butter adds moisture and richness to the keto sponge. Melt it before mixing it with the remaining sponge ingredients.
- Baking Powder: Baking powder helps the sponge rise and gives it a lighter texture.
Expert Tips
Whisk the Egg White to Stiff Peaks
Whisk the egg white until it holds a firm peak when the whisk is lifted. Properly whipped egg white gives the mascarpone cream a lighter and airier texture.
Fold the Egg White Gently
Use a spatula to fold the whipped egg white into the mascarpone mixture. Fold only until evenly combined to avoid knocking out the air that gives the cream its light texture.
Do Not Oversoak the Sponge
Dip the sponge briefly into the espresso mixture rather than leaving it submerged. Almond flour sponge absorbs liquid quickly and may fall apart if it becomes too wet.
Chill the Tiramisu Thoroughly
Refrigerate the tiramisu for at least 4 hours before serving. Chilling allows the mascarpone cream to firm up and gives the espresso, whiskey, cocoa, and mascarpone flavors time to combine.
Storage and Leftovers
Cover the tiramisu and store it in the refrigerator for up to 2 days. Keep it chilled until shortly before serving because the mascarpone cream contains raw egg.
The recipe can be prepared in individual glasses or assembled in a larger dish for meal preparation. For the best texture, add the cocoa powder shortly before serving rather than before storage.
Freezing is not recommended because the mascarpone cream may separate and become grainy once thawed.
More Keto Recipes You May Like
Keto Tiramisu
Ingredients
Tiramisu
- 8.8 oz mascarpone cheese about 1 cup
- 1 egg separated
- 0.7 oz unsweetened cocoa powder about 4 tbsp
- Stevia equivalent to 4 tbsp sugar
- 1.35 fl oz espresso about 2 tbsp + 2 tsp
- 0.7 fl oz whiskey about 1 tbsp + 1 tsp
- 0.7 fl oz heavy cream about 1 tbsp + 1 tsp
Keto Sponge
- 1.1 oz almond flour about ¼ cup
- 0.35 oz salted butter about/ 2 tsp
- ½ tsp baking powder
- 1 egg
Instructions
Keto Sponge
- Add the almond flour, melted butter, baking powder, and egg to a mixing bowl. Mix until smooth, then transfer the batter to a mug. Microwave for 90 seconds, until set. Remove from the mug, slice, and set aside.
Tiramisu
- In a small bowl, mix together the espresso, whiskey, and heavy cream to make the soaking liquid. Set aside. In a separate bowl whisk the egg white until stiff peaks form and set aside.
- In a separate bowl, whisk the egg yolk with the stevia until pale and slightly thickened. Add the mascarpone cheese and about two-thirds of the soaking liquid, then whisk until smooth and creamy.
- Fold the whipped egg white into the mascarpone mixture.
- Briefly soak the sliced keto sponge in the remaining soaking liquid, then layer the soaked sponge into individual glasses.
- Spoon the mascarpone cream over the sponge layers, smoothing the top.
- Dust generously with unsweetened cocoa powder.
- Cover and refrigerate for at least 4 hours to set.
Hey, have you ever tried the simple paleo pancakes with green plantain? I’ve always thought that they would make an excellent wholefood gf sub for lady fingers but I just haven’t had the time or the confidence to try yet. I’d love to know what you think if you try!
Plantains are not Keto, hence I avoid it.
It’s my favorite dessert too 🙂
Can you recommend a substitute for the whisky? I don’t do alcohol (other than extracts). Thanks!
Just skip it completely.
Whiskey essence
Just use a vanilla extract or a little bit of almond essence
A real winner. I used a bit of Brandy which worked well (but has some sugar so was very light with it). So delicious, thank you for this!
Can we use store bought mascarpone
Absolutely!!
Sahil, can I use Vodka instead of Whiskey?
Yes you can. I use whiskey normally for the flavour aspect. Alternatively you can use a dark rum. You can even skip it completely.
Absolutely amazing! I made it in a glass dish and layered it. Changes the macros, I know, but it legit tastes like traditional tiramisu!!! Thank you for the recipe!
This was absolutely fantastic, thanks for the recipe!
You may want to reconsider where you place your ads on your website. Totally missed the mascarpone part and now I have to reschedule doing this on another day. :/
oh dear! sorry about that, I will definitely look into this and have them moved.
Hi Sahil! I wonder if you could give a ballpark amount of sweetener. I know you say “to taste” but what would be a good starting amount?
Depends which sweetener you are using. Normally stevia it’s a few drops. With Swerve or something it’s about a tablespoon mayb and then go from there.
I’ve done this recipe 4 times now (in less than 3 months) and all I can say is thank you! I LOOOOOOVE tiramisu and this one pleases keto and non-keto. I use about 3 tablespoons of lakanto for mine and up the whisky a bit 🙂 and it’s a total hit. thanks!
Can you use anything else than whisky- not allowed alcohol
Just skip it then
Can the egg be skipped? I am not comfortable with having a raw egg in the dessert.
I mean you can try but it’s not the same dessert then, you can possible use whipped cream instead of the eggs to try and mimic the texture. It should work to make a tasty dessert.
Hi, I just made this recipe today – we have not tried it yet. After I took the 60ml of soaking liquid to put in with mascarpone etc it left very little and the keto bread was so thirsty that it soaked it all up in the first 3 pieces I threw in there. Is it a ‘soak’ or a quick dip? I made extra (I know that changes everything up) because there was none left for the rest of the bread. Can’t wait to try!
Quick dip is fine but you can always make a little more soaking liquid if need be.
Hi, Can the egg yolk and sugar mixture be heated (in order to cook the egg)?
No but you can google how to pasturize eggs and that can be done before doing this.
How long can we store this dessert in the refrigerator??
a week easily
Hi, I love tiramisu. Can I use your microwave coconut flour mug bread instead? I seem to have a sensitivity to almond flour.
Yes absolutely!!