Keto Tiramisu

by hungryelephant

Tiramisu.. a delectable dessert thats enjoyed around the world. It’s usually made up 4 layers, including lady fingers dipped in espresso and a light, fluffy, whipped topped dusted with cocoa. It’s pretty darn amazing. So of course we had to make a keto tiramisu.

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Now this version is a little bit different and a little different than ‘traditional’ tiramisu. I figured with the almond flour, it might be a bit TOO heavy with more than one layer, so I only did 2 layers. I still loved it, it had that espresso/coffee taste with a SUPER fluffy cream topping.

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Its important to let this chill for a while otherwise the first layer will crumble when you try to pick it up – best if you let it sit overnight (but a minimum of 4 hours)

If you like this recipe, make sure to check out my keto tiramisu cake or my keto Mississippi mud pie!


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Yield: 15

Keto Tiramisu

An easy and delicious Tiramisu. It may not be 'traditional' but it has all the tastes of coffee, cream and a soft crumbly crust.


Layer 1

Layer 2


  1. Over a double broiler - melt your butter. Stir in your sugar substitute. Pour in your coffee/espresso and whisk until the sugar sub has dissolved.
  2. Take off the heat and stir in the beaten egg. Pour in the almond flour cup by cup, stirring until all the almond flour has been mixed together.
  3. Spread on the bottom of a cake (or casserole) dish.. Stick it in the fridge while you make the second layer.
  4. In a clean bowl, pour in your heavy cream, vanilla and sugar substitute. Using a hand or stand mixer, whip the heavy cream until it is stiff peaks. Then spoon in your mascarpone and mix.
  5. Layer the cream mixture on top of the almond flour and use a spatula to flatten.
  6. Dust the top with cocoa and let it sit for 4 hours! (or overnight)
  7. Enjoy!


This makes 15, but you can make them smaller to cut down the CALS etc.


  • CALS: 287
  • FAT: 27.5
  • CARBS: 6.6
  • FIBRE: 2.4
  • PROTEIN: 6.7

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mark armstrong February 10, 2018 - 9:49 am

Excuse me – doesn’t this recipe feature uncooked egg? Isn’t that a food safety concern? We are very interested in the recipe from a keto point of view, sounds fantastic, but we were brought up short when we realized there was a food safety problem.

Can you address this? Is there something you left out of the recipe? Thank you.

hungryelephant February 10, 2018 - 9:51 am

Hi – there is no problem. Because you add the egg into the hot coffee and butter mix, it does get cooked.. but not enough to scramble. However if you feel uneasy with it, you can bake it at 350 for roughly 15 minutes!

Giulia February 13, 2018 - 6:10 pm

You could buy pasteurized eggs (called Safe Eggs). In Italy the recipe calls for uncooked eggs.

Debbie April 2, 2018 - 10:37 pm

What size of pan did you use? 9×13 or 7×11? I love your recipes but please specify the size of pan required

hungryelephant April 2, 2018 - 10:38 pm

9×13! I will be more specific next time ,?

hungryelephant May 16, 2018 - 1:13 pm


Sunhee June 26, 2019 - 2:56 pm

What can I use for a substitution for almond flour?

hungryelephant June 27, 2019 - 12:46 pm

You could try coconut flour but you’d need a lot less!

L September 27, 2020 - 2:18 pm

Hi there! Can this tiramisu be frozen for later use?

hungryelephant October 1, 2020 - 11:23 am

should be fine 🙂


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