Keto Tiramisu – A Low-Carb Italian Classic with a Sweet Story

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Tiramisu is one of Italy’s most beloved desserts. The name itself means “pick me up”—and for good reason. Between the bold kick of espresso, the delicate creaminess of mascarpone, and the luxurious dusting of cocoa, tiramisu feels like a gentle embrace in dessert form.

But for those of us who live a keto or low-carb lifestyle, the traditional version is off-limits. Ladyfingers are sugar-laden sponges, and the creamy filling is typically sweetened with heaps of sugar.

That’s where our keto twist comes in. Using Keystone Pantry Allulose as our natural sugar replacement and swapping in almond flour for traditional wheat flour, we can enjoy every luxurious layer of tiramisu—without the sugar crash.

This recipe is rich, decadent, and authentic in flavor, while still being low-carb and keto-friendly.

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Why These Ingredients Work

When creating keto recipes, every ingredient has a purpose. Here’s why we use each one:

For the Ladyfingers (Base)

• Almond Flour (1 cup): Almond flour is the backbone of many keto baked goods. It mimics the structure of traditional flour while keeping carbs low and healthy fats high.

• Coconut Flour (¼ cup): Used in small amounts, coconut flour adds dryness and structure to balance almond flour’s moisture. Together, they mimic the texture of a sponge cake.

• Keystone Pantry Allulose (¼ cup): Allulose caramelizes and browns just like sugar, without spiking blood sugar. It gives our ladyfingers the light sweetness they need to complement the bold espresso.

• Baking Powder (½ tsp): Helps the batter rise and keeps the ladyfingers fluffy rather than dense.

• Salt (¼ tsp): Enhances flavor and balances the sweetness.

• Eggs (3 large): Eggs provide structure, richness, and stability. They also help the ladyfingers stay soft yet firm enough to soak up espresso.

• Butter (¼ cup, melted): Adds richness and moisture while keeping the ladyfingers tender.

• Vanilla Extract (1 tsp): Rounds out flavors and adds warmth.

For the Cream Layer

• Mascarpone Cheese (8 oz): The star of tiramisu! This Italian cream cheese is rich, smooth, and slightly sweet. Unlike American cream cheese, mascarpone is silkier and gives that authentic texture.

• Heavy Cream (1 cup): Whipped cream lightens up the mascarpone, creating the airy mousse-like texture tiramisu is known for.

• Keystone Pantry Allulose (¼ cup, powdered): Powdered allulose dissolves beautifully, keeping the cream smooth and free of graininess. It sweetens without adding carbs.

• Egg Yolks (2, pasteurized): Traditional tiramisu uses egg yolks for richness and structure. They also give the cream layer a luxurious mouthfeel.

• Vanilla Extract (1 tsp): Adds depth and warmth, balancing the richness of the mascarpone.

For the Coffee Soak

• Espresso (1 cup, cooled): Authentic tiramisu requires strong coffee. Espresso adds the signature bold flavor that contrasts beautifully with the creamy layers.

• Dark Rum or Coffee Liqueur (1 tbsp, optional): Adds a sophisticated depth. If you prefer alcohol-free, just use espresso.

For Dusting

• Unsweetened Cocoa Powder: Provides the classic bitter-sweet contrast on top. A light dusting of cocoa balances the sweetness of the cream and ties everything together.

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Keto Tiramisu Recipe

Servings: 8
Net Carbs per Serving: ~4g

Step 1 – Make the Ladyfingers

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

2. Whisk together almond flour, coconut flour, baking powder, salt, and allulose.

3. In another bowl, whisk eggs, melted butter, and vanilla. Fold wet ingredients into dry until smooth.

4. Pipe into ladyfinger shapes or spread into a rectangle to slice later.

5. Bake for 12–15 minutes, until golden and firm. Let cool completely.

Step 2 – Prepare the Cream Layer

1. Beat egg yolks with powdered allulose until thick and pale.

2. Add mascarpone and vanilla, mixing until creamy.

3. Whip heavy cream to stiff peaks, then gently fold into mascarpone mixture.

Step 3 – Assemble the Tiramisu

1. Briefly dip each ladyfinger into espresso mixture (don’t soak too long).

2. Layer in a dish: dipped ladyfingers → mascarpone cream → cocoa powder.

3. Repeat layers, finishing with a thick layer of mascarpone cream topped with cocoa.

Step 4 – Chill and Serve

• Refrigerate at least 4 hours, preferably overnight, for best flavor.

• Slice, dust with cocoa, and enjoy your elegant keto indulgence!

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FAQ – Keto Tiramisu Edition

Q: Can I make this without coffee?
A: Yes! Brewed chicory root tea or decaf espresso gives a similar flavor.

Q: How long does keto tiramisu last in the fridge?
A: Up to 4–5 days in an airtight container.

Q: Is mascarpone necessary, or can I use cream cheese?
A: Mascarpone is traditional and gives the authentic flavor. Cream cheese can work but will be tangier—add a tablespoon of heavy cream to soften it.

Q: Can this be made ahead of time?
A: Definitely! In fact, it tastes better after resting overnight.

Q: Can I freeze keto tiramisu?
A: Yes! Freeze in slices, then thaw in the fridge before serving.