Low Carb, Sugar-Free Tiramisu - The Ketology Kitchen

Tiramisu, the classic Italian dessert, is beloved for its layers of espresso-soaked sponge cake and creamy mascarpone, topped with a dusting of cocoa. But what if you could enjoy all that deliciousness without the sugar and excess carbs? Enter my Low Carb Tiramisu Mousse, a delightful dessert that captures the essence of this Italian classic while keeping your low-carb and sugar-free lifestyle intact. This recipe was featured in my 3rd cookbook, Small-Batch Keto Baking, and has been a fan favorite.

A Healthier Twist on a Timeless Classic

Preparing the Sponge Cake To kick off this Italian-inspired adventure, we start by baking a sponge cake that’s as light and fluffy as the traditional ladyfingers used in Tiramisu. But there’s a twist – our sponge cake is low in carbs and sugar-free, making it perfect for your low-carb diet. With a combination of almond flour, eggs, sweetener, and a dash of baking powder, you’ll create a cake that’s both tender and flavorful.

Creating the Creamy Bliss Next up is the luscious mascarpone cream. We’ve whipped up a rich, velvety mixture of heavy cream and mascarpone cheese, gently sweetened to perfection with your favorite powdered sweetener. This creamy goodness is the heart of our Tiramisu Mousse and adds that indulgent touch without all the sugar.

Assembling Your Tiramisu Mousse Now, let’s bring it all together. You’ll need some cooled espresso – or your favorite coffee if you prefer a milder flavor. Cut the sponge cake into small rectangles and dip them into the coffee, just like you would with traditional ladyfingers. Layer these coffee-soaked cake pieces with the mascarpone cream, creating a harmonious blend of textures and flavors. Finish each serving with a dusting of unsweetened cocoa powder for that classic Tiramisu look.

Chill and Savor Once your individual Tiramisu Mousse servings are assembled, it’s time to show some patience – pop them in the fridge for at least four hours, or, if you can resist, let them sit overnight. This allows the flavors to meld together, creating a dessert that’s both heavenly and healthy.

Low Carb, Sugar Free Tiramisu

Tiramisu – with layers of espresso-soaked sponge cake and creamy Mascarpone with a dusting of chocolate – is a must-have at the end of any Italian dinner. Despite being rich in flavor, the dessert is remarkably light and doesn’t make you feel weighed down after a full meal. This recipe can be made in individual ramekins or glass bowls, or can be layered in a small trifle serving bowl for an extra special presentation.

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 20

Servings

Calories 1028kcal

Ingredients

For the Sponge Cake

3 eggs room temperature and separated
1 cup powdered Allulose or your favorite powdered sweetener
6 tablespoons butter melted and cooled
1 teaspoon baking powder
1 cup almond flour

For the Cream

2 cups heavy cream
1 cup mascarpone
¼ cup powdered Allulose or your favorite powdered sweetener

Putting it All Together

1 cup espresso brewed and cooled
3 tablespoons unsweetened cocoa powder

Instructions

To Prepare the Sponge Cake

Preheat the oven to 350°F and spray your 8” square pan with nonstick spray or line with parchment paper.
In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form.
In a small bowl, cream the egg yolks and sweetener together until combined. Add melted butter and baking powder, beat until smooth.
Add almond flour and beat until well combined.
Fold the egg whites into the almond flour mixture using a spatula and gently combine.
Carefully spoon the mixture into your prepared pan and make for 10 – 12 minutes until golden brown.
Set on a wire baking rack until completely cooled before removing the cake from the pan.

To Prepare the Cream

In a large bowl, whip the cream using a hand mixer until peaks form.
In a small bowl, whip the mascarpone and sweetener until smooth.
Fold the mascarpone mixture into the whipped cream carefully until combined.

To Assemble the Tiramisu

Place your cooled espresso in a bowl.
Cut the sponge cake into 1”x2” rectangles or ovals (similar to ladies finger cookies).
Dip the individual cake pieces in the coffee, and arrange on the bottom of your ramekins – using about two per ramekin for the first layer.
Spread 1 tablespoon of the cream mixture on top of the cake pieces.
Repeat with another layer of coffee-soaked cake pieces and then a cream layer.
Dust cocoa powder on top of each ramekin and place in the fridge for at least 4 hours, preferably overnight.

Video

@lowcarblolita Low Carb, Sugar-Free Tiramisu recipe For the Sponge Cake 3 eggs, room temperature and separated 1 cup powdered Allulose, or your favorite powdered sweetener 6 tablespoons butter, melted and cooled 1 teaspoon baking powder 1 cup almond flour For the Cream 2 cups heavy cream 1 cup mascarpone ¼ cup powdered Allulose, or your favorite powdered sweetener 1 cup espresso, brewed and cooled 3 tablespoons unsweetened cocoa powder To Prepare the Sponge Cake Preheat the oven to 350°F and spray your 8” square pan with nonstick spray or line with parchment paper. In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form. In a small bowl, cream the egg yolks and sweetener together until combined. Add melted butter and baking powder, beat until smooth. Add almond flour and beat until well combined. Fold the egg whites into the almond flour mixture using a spatula and gently combine. Carefully spoon the mixture into your prepared pan and make for 10 – 12 minutes until golden brown. Set on a wire baking rack until completely cooled before removing the cake from the pan. To Prepare the Cream In a large bowl, whip the cream using a hand mixer until peaks form. In a small bowl, whip the mascarpone and sweetener until smooth. Fold the mascarpone mixture into the whipped cream carefully until combined. To Assemble the Tiramisu Place your cooled espresso in a bowl. Cut the sponge cake into 1”x2” rectangles or ovals (similar to ladies finger cookies). Dip the individual cake pieces in the coffee, and arrange on the bottom of your ramekins – using about two per ramekin for the first layer. Spread 1 tablespoon of the cream mixture on top of the cake pieces. Repeat with another layer of coffee-soaked cake pieces and then a cream layer. Dust cocoa powder on top of each ramekin and place in the fridge for at least 4 hours, preferably overnight. TIP: You can also assemble this in a loaf pan vs. individual ramekins and cut and serve. VARIATION TIP: If espresso is too strong, you can use regular coffee or even decaf. #lowcarbdessert #tiramisu #sugarfreedessert #ketodessert #fyp #desserttiktok #pastry #delicious ♬ original sound – Lolita

Notes

Variation Tip If you prefer a less intense coffee flavor, feel free to use regular coffee or even decaffeinated coffee in place of espresso.

VARIATION TIP: If you’re serving a crowd or simply want a different presentation, you can assemble this delightful dessert in a loaf pan, making it easy to slice and serve to your guests.

Nutrition

With our Low Carb Tiramisu Mousse, you can savor the taste of Italy without compromising your commitment to a low-carb and sugar-free lifestyle. Each spoonful is a testament to the fact that you can have your dessert and eat it too – guilt-free and utterly delicious. So, the next time you’re yearning for a sweet Italian treat, whip up a batch of our Tiramisu Mousse and indulge in a dessert that’s both kind to your body and your taste buds. Buon appetito!

The post Low Carb, Sugar-Free Tiramisu appeared first on Low Carb and Keto Recipes, Tips.