For all tiramisu lovers, me at the top of the list, I’m so excited to share with you this keto tiramisu recipe.
Tiramisu is my all-time favorite dessert. The combination of mascarpone cheese and Italian coffee in this light and refreshing dessert, honestly leaves me speechless.
As you know, the original tiramisu recipe is far to be low carb or keto friendly. And yet, you can certainly create a healthier version by changing a few ingredients. And once you get used to it, you’ll realize you would even prefer to use homemade ladyfingers and control the amount of carbs you’d consume than use the store-bought ones.
And I think that this tiramisu recipe is also well-matched for any special occasion!
All tiramisu recipes need patience, but you don’t have to worry if you follow the steps carefully. It’s definitely worth making and you’ll never regret it
Here are the ingredients that you need:
For the homemade keto ladyfinger biscuits
- ¾ cup room temperature butter 90g (salted or unsalted)
- 3 large eggs (yolk and white separated)
- 1 cup of almond flour 150g
- 2 tbsps of Erythritol or monk fruit sweetener (or any other keto sweetener). You can also put 1 tbsp of raw coconut sugar instead
- 1 tsp of vanilla extract
- 1 tsp of baking powder
- ½ tsp of baking soda
- Psyllium husk (optional): it has a laxative effect
For the dip:
- 2 tbsps of instant coffee
- 50 ml of warm water
For the filling
- Mascarpone cheese at room temperature 300 g
- 1 cup of cold heavy cream 200 ml
- 2 eggs (white and yolk separated)
- 3 tbsp of sweetener
- A pinch of salt
- 1 tsp of vanilla extract (optional)
- Dark chocolate
- Cocoa powder for the dusting
Now it’s time to prepare!
First, you have to make the ladyfingers:
- Preheat the oven to 350 F/ 180 C
- Add the softened butter and sweetener to a large mixing bowl. Mix it well until you obtain a fluffy texture
- Crack the eggs and separate the whites from the yolks in a smaller bowl, whip in the whites using an electric mixer to have a stiff peak. To check if it’s stiff enough, lift up some of it: and if it drips that means that it’s still soft and you have to keep whisking. Leave it aside
- Add the yolks to the large bowl and beat the mixture, then add the heavy cream and vanilla extract and mix well
- Put the dry ingredients in a separate bowl (almond flour, baking powder, and baking soda) and mix them until well combined
- Add the dry ingredients to the wet ingredients and give the mixture a good whisk.
- Finally, mix in the stiff peak. Whisk to loosen up the mixture delicately using a spatula. But don’t whisk it too fast.
- In the end, you should have a thick and creamy texture.
- Form oblong equal shapes on a baking tray lined with parchment paper
- Bake them for 12 to 15 min. You should keep an eye on them after 10 min until they are golden and the edges start to brown
- Take the biscuits out of the oven. Allow them to cool and dry up.
To prepare the filling:
You’ll need 3 bowls:
- Mix the mascarpone and the sweetener in the 1st bowl (the largest one). Add in the egg yolks and combine well
- In the 2nd bowl, whip the heavy cream with an electric mixer at high speed until it is consistent
- Use the 3rd bowl to whip the egg whites, the salt and the vanilla extract to make another stiff peak
- Pour the cream in the 1st bowl
- Add in the whipped whites, and mix well but slowly using a spatula.
Note: you need to be patient while whipping the cream and the egg whites until you get the desired texture.
Assemble the preparations:
In a small bowl, add the coffee granules to the warm water and mix using a spoon until the granules have melted.
Dip the biscuits into the coffee. Make sure they are not oversoaked.
In a platter/dish, put one layer of your soaked ladyfingers at the bottom. Top with the cream mix and top it after with the grated dark chocolate. Repeat the same order for another layer, and finish by dusting cocoa powder using a fine-mesh sieve (you can also use the rest of the grated dark chocolate if you prefer.
Refrigerate for at least 4 hours and preferably overnight for a real tiramisu.
Cuisine: gluten-free, low carb/ keto
Preparation time: 30 min
Total time: 2h 10 min
Refrigeration time: 4 to 12 hours
Calories: 186 kcal
Per 60 g serving
Total fat: 18 g
Saturated fat: 9 g
Sodium: 20 mg
Potassium: 35 mg
Total carbohydrates: 6 g
Fiber: 3 g
Sugar: 2 g