Tiramisu lovers, you are going to love this one. Not only is this a keto tiramisu, but it is also a speedy version!
This keto tiramisu recipe is made using cream cheese and a whipped cinnamon cream instead of custard, a quick sugar-free microwaveable keto sponge and a two ingredient coffee brandy liquor. If you prefer not to use a microwave you can, of course, bake the sponge in the oven.
I’m thinking this keto-friendly tiramisu may have to appear on the Thanksgiving table this year. What do you guys think?
TOP TIPS TO MASTERING THIS KETO-FRIENDLY TIRAMISU
Melt the butter – Make sure the butter is melted then allow it to cool to room temperature before mixing.
Room temperature – Make sure the eggs and butter are at room temperature.
Mix all the dry ingredients together first – This will ensure that baking powder is evenly distributed through the mix and ensure an even sponge cake.
Rotate the dish in the microwave – If your dish doesn’t rotate in the microwave naturally because it’s too large, just rotate it once during cooking for an even sponge.
Don’t over soak the sponge cake – Dip each slice of sponge cake in the coffee brandy liquor when you are ready to use them. It is best to do this in small batches so the sponge doesn’t become overly soggy.
WANT MORE CAKE RECIPES FROM FAT FOR WEIGHT LOSS?
If you love this keto tiramisu recipe, I’d definitely recommend giving the following recipes a try:
Keto Cheats Tiramisu
- 1.5 cups heavy cream
- 1.5 cups mascarpone or cream cheese
- 3 tbsp Monkfruit/Erythritol Sweetener powdered
- 1 1/4 tsp ground cinnamon
- 1 pinch salt
Quick Keto Sponge
Coffee Brandy Liquor
- 1 cup strong black coffee
- 2-3 tbsp brandy or rum or 1 tsp sugar free rum extract
- Sweeten with 1-2 tbsp low carb monk fruit sweetener if desired, although there is sweetener in the cake base and cream. Optional
- 2 pieces dark chocolate at least 90%, grated
- 1/2 tbsp raw cacao
- For the cinnamon cream, add the whipping cream to a mixing bowl. Using an electric whisk, beat until stiff peaks form. Set aside.
- In a clean bowl, mix the cream cheese or mascarpone with the powdered Monkfruit/Erythritol sweetener, cinnamon and salt. Fold in the whipped cream.
- For the sponge cake, add the almond flour, Monkfruit/Erythritol Sweetener, coconut flour and baking powder to a mixing bowl and stir to combine. Add the eggs, egg whites, almond milk, butter and vanilla, and mix with an electric whisk until combined.
- Line a 10.5 x 7.5 x 2.5-inch (26.5 x 19 x 6 cm) heatproof ceramic or glass dish with greaseproof paper. Pour in the batter and level with a spatula. Microwave on high for about 13 minutes. Once it reaches 10 minutes, keep checking every minute until cooked through and you can insert and remove a toothpick without any crumbs sticking. TIP: If your dish doesn’t rotate in the microwave because it’s too large, just rotate it once during cooking.
- Allow the cake base to cool. Cut into ladyfinger slices. I cut the tops off mine so 3/4 and 1/4 and used the quarters to layer another row (roughly 4 x 3 slices as I had a large dish and didn’t want it too thick). You can do the same or use a smaller dish and make the tiramisu thicker.
- For the coffee brandy liquor, pour the strongly brewed coffee and brandy into a baking tray or dish and sweeten if desired.
- Dip each slice of sponge cake in the coffee brandy liquor. It’s best to do this in small batches so the sponge doesn’t become over soaked and soggy.
- Layer one layer of sponge in the bottom of your dish. Top with 1/2 of the cream mix and 3/4 of the grated chocolate. Add another layer of sponge, top with the remaining layer of cream filling and finish with a dusting of raw cacao and the rest of the grated dark chocolate.
- Chill in the fridge for at least 2 hours or overnight for a real cheats tiramisu!
- This will keep in the fridge for up to 2 days, but I wouldn't freeze this recipe.
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