Tiramisù (Keto and Traditional)
Gluten free, peanut free, soy free, keto, low carb, vegetarian.
Prep time: 30 min for keto tiramisù, 15 for traditional tiramisù
Cook time: 20 min for keto tiramisù
Rest time: 2 hours
Total time: 2 h 50 min for keto tiramisu, 2 h 35 min for traditional tiramisù
Servings: about 3 (one 7 inch x 5 inch x 2 inch tiramisù)
If you’ve tried either my keto mascarpone cream or keto savoiardi recipe, you’ll realize that this recipe is really a combination of the two. To speed the process up, here I bake the savoiardi cookie cream in a sheet instead of actual cookies.
The difference between keto and traditional tiramisù lies in:
the cream - for traditional tiramisù you’d use regular sugar instead of erythritol
the cookie layer - for traditional tiramisù you’d use savoiardi instead of the homemade version I share here
Below I give you instructions for both, since the procedure is pretty much the same.
For extra taste and crunchiness, you can add chocolate chips or crushed chocolate to the cream. My go-to is either Hu's chocolate bar or Lily’s chocolate chips (less allergen friendly but lower in carbs).
Note, here I’m using a 7 inch x 5 inch x 2 inch container, which serves about 3, but feel free to play with the shape! For instance, you could create single portions in small glasses, like you see in the pictures.
For the best consistency, I recommend preparing the tiramisù several hours before serving it. Ideally, the night before.
Ingredients
Click on the ingredients in the list for buying options (you might find alternative brands in the section Spesa/Grocery of this website)
For the keto savoiardi layer - skip if using regular savoiardi
Super fine almond flour, 33 g (¼ cup)
Gluten free baking powder, 1.2 g (¼ tsp)
Salt, one pinch
Eggs, 2 separated
Erythritol, 12 g (1 tbsp)
Cream of tartar, 0.5 g (⅛ tsp)
Vanilla extract, 0.6 g (⅛ tsp)
For the mascarpone cream
Mascarpone cheese (I normally use belgioioso), 200 g (7 oz)
Erythritol, 2 heaping tbsp (40 g). For traditional tiramisù use 2 tbsp (30 g) of sugar
Eggs, 2 separated
Espresso diluted with ice cubes, ½ cup
Optional: Hu's chocolate bar (for severe allergies, read the allergy statement). If your only restriction is carbs, then Lily’s chocolate chips are a great option, 40 g (¼ cup)
Tools you might be missing:
Instructions
1. Take the mascarpone out of the fridge.
For the savoiardi layer - SKIP IF USING SAVOIARDI COOKIES
2. Preheat the oven to 180 C (350 F) and line a baking dish with parchment paper.
3. Separate the egg whites from yolks.
4. Add the erythritol to the yolks and beat with an electric mixer until thick and pale yellow. Add the vanilla extract and mix for another 30 seconds.
5. In a separate bowl, add the cream of tartar to the egg whites and beat with the electric mixer to firm peaks.
6. Fold the egg whites into the yolks mixture.
7. Mix the almond flour, baking powder, and salt. Sift into the egg mixture, and gently fold in.
8. Move the mixture onto the parchment paper and distribute onto a sheet of the desired size. For a 7 inch x 5 inch tiramisù, I created a layer doubled in size, about ⅓ of an inch thick. This way you can cut it in half for 2 cookie layers.
9. Cook for about 15-20 minutes or until golden/brown. If necessary, rotate in the oven half the way through to guarantee uniform cooking. Let cool completely.
10. Carefully remove the cookie sheet from the parchment paper.
For the mascarpone cream.
11. Separate the egg whites from yolks. Add the erythritol to the yolks and beat with an electric mixer until thick and pale yellow.
12. Add the mascarpone to the yolks+erythritol mixture and fold it in, mixing gently from bottom to top.
13. In a separate bowl beat the egg whites to firm peaks.
14. Fold the egg whites into the yolks and mascarpone mixture.
15. If you are using chocolate, crush it up and mix it in.
16. If using real savoiardi, dip each cookie in coffee and create a layer at the base of the container you’ll be assembling the tiramisù in. Otherwise, cut in ½ the savoiardi layer, place ½ in the container, and pour coffee on it with a tablespoon until soaked.
Cover with a layer of mascarpone cream.
17. Repeat the step above with the other ½ of the savoiardi layer (or savoiardi cookies), coffee, and cream.
18. Refrigerate for a few hours. Sift dark chocolate powder on it before serving.
Notes
For extra taste and crunchiness, you can add chocolate chips or crushed chocolate to the cream. My go-to is either Hu's chocolate bar or Lily’s chocolate chips (less allergen friendly but lower in carbs).
Here I’m using a 7 inch x 5 inch x 2 inch container, which serves about 3, but feel free to play with the shape! For instance, you could create single portions in small glasses, like you see in the pictures.
Storing
You can store the tiramisù in an air tight container in the fridge for 2 days. Alternatively, you can freeze it. You can then defrost it overnight by moving it from the freezer to the fridge.
Nutrition
Nutrition facts are provided as a courtesy, using the ingredient in the list and the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee. The numbers do not consider the chocolate.
Serving size: 1 serving| Calories: 435 | Total fat: 39.6 g | Total carbohydrates: 2.6 g | Total fiber: 1 g | Total sugars: 0.6 g | Protein: 12.8 g | Net Carbohydrates: 1.6 g