Best Low Carb Tiramisu (Sugar-Free, Keto & Gluten-Free)
This low carb tiramisu is rich, creamy, sugar-free, and keto-friendly. Made with homemade keto ladyfingers and mascarpone custard.
Ingredients
- For the Keto Lady Fingers
1 cup almond flour
¼ teaspoon baking powder
¼ teaspoon salt
6 large eggs, separated
3 tablespoons monk fruit/erythritol sweetener blend
½ teaspoon sugar-free vanilla extract
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
- For the Mascarpone Custard
6 egg yolks
5 tablespoons powdered sweetener
8 ounces mascarpone cheese
1 cup heavy whipping cream
1 teaspoon vanilla extract
- For Assembly
¼ cup strong espresso or coffee
2 tablespoons rum or brandy (optional)
Unsweetened cocoa powder for dusting
Instructions
Preheat your oven to 350°F (175°C) and line a quarter sheet pan or baking tray with parchment paper. In a mixing bowl, combine almond flour, baking powder, and salt, then set aside. Separate the eggs carefully. In a large bowl, beat the egg yolks with sweetener until thick and pale yellow. Add vanilla extracts and mix well. Fold the almond flour mixture into the yolk mixture gently.
In another clean bowl, beat the egg whites with cream of tartar until stiff peaks form. Carefully fold the whipped egg whites into the almond mixture in batches to maintain a light texture. Spread the batter evenly onto the prepared baking pan and bake for about 25 minutes or until lightly golden. Allow it to cool completely before slicing into rectangles or ladyfinger-style pieces.
To prepare the mascarpone custard, beat the egg yolks with powdered sweetener until pale and creamy. Place the bowl over a double boiler with simmering water and whisk constantly for 8–10 minutes until slightly thickened. Remove from heat, cool completely, then whisk in mascarpone cheese until smooth.
In another bowl, whip heavy cream, vanilla extract, and remaining sweetener until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
Combine espresso and rum in a small bowl. Arrange a layer of keto ladyfingers in your serving dish and lightly spoon espresso mixture over them. Spread a layer of mascarpone custard on top. Repeat the layers until all ingredients are used. Finish with a generous dusting of unsweetened cocoa powder. Refrigerate for at least 6 hours or overnight before serving for the best flavor and texture.
Notes
Do not oversoak the ladyfingers or they may become soggy
Chilling overnight creates deeper flavor and firmer texture
Use strong espresso for authentic tiramisu taste
Fold whipped cream gently to keep custard light and airy
Best served cold directly from the refrigerator