KETO TIRAMISU' Low Carb recipe#keto#lowcarb#tiramisu#coffee#italian


Sugar free-Mascarpone-Espresso Dessert

*For the cake*
65 g coconut flour (1/2 CUP);
85 g erythritol (1/2 CUP);
1½ tsp baking powder;
½ tsp salt;
4 eggs;
75 g melted butter (1/3 CUP);
120 g whipping cream OR greek yoghurt (1/2 CUP).

*For the mascarpone cream*
3 eggs (separate the whites from the yolks);
60 g erythritol (1/3CUP);
250 g mascarpone cheese (1CUP+1TBSP) a pinch of salt.

I weigh out all my ingredients using a kitchen scale. I find this more precise for baking.

*Other ingredients*
Freshly brewed coffee. I used an Italian Moka which makes 3 espresso shots;
Unsweetened dark cocoa powder

First of all make the coffee. You can either use freshly brewed coffee or instant coffee.
I used a moka pot which makes a 3 shot expresso.Sweaten it to your liking and leave the
coffee aside to cool.Now put all the dry ingredients for the cake in a bowl and give a quick mix.
To this add all the wet ingredients and mix until everything is well combined.
Line a baking sheet with baking paper and flatten the cake mixture onto it.
Place in a preheated oven, and cook at 170°C for 15-18 minutes.
Once cooked, remove from the oven and allow to cool.
Now let’s make the keto low carb mascarpone cream.
Separate the egg yolks from the egg whites. Add a pinch of salt to the egg whites and
using a hand mixer, mix until you reach firm peaks. Set aside while you go on to the next stage.
To your egg yolks, add the erythritol and whip using a hand mixer until the mixture
is light yellow in colour and light and fluffy. The more air you encorporate the better
because this will make your cream full of air bubbles. At this point you can add the
mascarpone cheese. Combine well, but don’t over-mix.
Combine the egg whites and the egg yolk mixture. Combine a third of the mixture at a time.
Gently fold in the mixture.
Now you can start to assemble your Keto Tiramisu’.
In a dish ( mine was 22 cm x 22 cm ), start by putting a couple of spoonfuls of mascarpone cream.
Add a layer of keto cake and wet it with some coffee. The layer should all be wet but not soggy.
Now add half of the mascarpone cream and spread it evenly.
We now repeat by putting another layer of cake and by wetting it again with coffee.
Add the remaining mascarpone cheese. Cover your Keto Tiramisu’ with cling film and chill in the
fridge for a couple of hours or overnight. I like it best overnight because it sets better.
Sprinkle with unsweetened dark cocoa powder before putting it in the fridge
to chill or before serving.ENJOY!
Please leave a comment if you try it. I would love to know your thoughts.

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*Per la torta*
65 gr di farina di cocco;
85 gr di eritritolo;
1½ cucchiaino di lievito in polvere;
½ cucchiaino di sale;
4 uova;
75 gr di burro fuso;
120 gr di panna da montare o yogurt greco.

*per la crema al mascarpone*
3 uova,separate,
60g eritritolo
250g mascarpone
un pizzico di sale

*Altri ingredienti*

Caffè appena fatto. Ho usato una moka italiana che fa 3 colpi di caffè espresso;
Cacao amaro in polvere non zuccherato.





  1. I tried following the instructions in the video. I never baked. I followed step by step. My husband told me the eggs were fresh and not baked. I ate about two slices not realizing i was eating fresh eggs and I might get salmonella because of the wrong instructions. Your instruction was mix the egg whites and egg yolks, place in the dish and cover with cling film and put in the fridge. The result? I was eating tiramisu with fresh eggs which i might salmonella because it’s not baked nor cooked

  2. Just a hint, the abbreviation
    for gram is, “gm”not “gr.”
    There is something confusing
    here. You give a list of
    ingredients for the cake, dry
    and wet but no separate list
    for the cream. It looks like
    some go into both parts of
    the recipe but there is no
    instruction for this. ???