Keto Tiramisu Cheesecake

If you love tiramisu but want something that fits your keto lifestyle, this keto tiramisu cheesecake is exactly what you need.

It brings together two classic desserts into one, so you get the coffee flavor of tiramisu with the rich and creamy texture of cheesecake.

The best part is that it is completely low carb and keto friendly, which means you can enjoy a slice without worrying about your daily carb count.

I use almond flour, a little cocoa, and some sweeteners that keep the sugar out but still taste great.

It does take a bit of chilling time, but trust me, the wait is worth it. Every bite is smooth, coffee flavored, and just sweet enough.

Why You’ll Love This Recipe

Rich Coffee Flavor – Real espresso in the crust and filling gives every bite that bold coffee taste you love.

Creamy and Smooth – Cream cheese and mascarpone blend into a silky filling that melts in your mouth.

Two Classics in One – It brings together creamy cheesecake and coffee tiramisu into one amazing treat.

Recipe Ingredients

For the Crust

• 1 1/4 cups Almond Flour
• 1/4 cup Cocoa Powder
• 1/4 cup Powdered Monk Fruit Sweetener
• 1 tbsp Instant Espresso Powder
• 5 tbsp Butter, Melted

For the Filling

• 16 oz Cream Cheese, Softened
• 8 oz Mascarpone Cheese, Softened
• 3/4 cup Powdered Allulose
• 3 Large Eggs
• 1/2 cup Sour Cream
• 2 tbsp Brewed Espresso, Cooled
• 1 tsp Vanilla Extract

For the Top

• 1/2 cup Heavy Cream
• 2 tbsp Powdered Allulose
• 1 tbsp Cocoa Powder

How To Make

Step 1

Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper.

Step 2

Stir almond flour, cocoa powder, powdered sweetener, espresso powder, and melted butter. Press into the pan and bake for 10 minutes.

Step 3

Beat cream cheese, mascarpone, and allulose until smooth and thick. Add eggs one at a time on low speed.

Step 4

Mix in sour cream, cooled espresso, and vanilla until the filling is creamy.

Step 5

Pour into the crust and bake for 45 to 55 minutes, until the edges are set. Cool slowly and chill for at least 6 hours.

Step 6

Whip heavy cream and allulose until soft peaks form.

Step 7

Spread the cream over the chilled cheesecake and dust with cocoa powder.

Tips

Bring Your Cheeses to Room Temperature

Before you start, take the cream cheese and mascarpone out of the fridge and let them sit on the counter for about an hour.

Cold cheese never blends smoothly and you’ll end up with little lumps all through your filling that won’t go away no matter how long you beat it.

From my experience, softened cheese mixes into that silky, thick texture in half the time and gives you a much creamier cheesecake.

Don’t Overbeat After Adding the Eggs

Once you start adding the eggs, keep your mixer on low speed and stop as soon as each egg is just blended in.

Beating too much after the eggs go in whips extra air into the filling, and that air is what causes the top to puff up and then crack as it cools.

My favorite trick here is to scrape the bowl with a spatula and give it one last gentle stir by hand so I know everything is combined without overdoing it.

Use a Water Bath for a Crack Free Top

Wrap the outside of your springform pan in two layers of foil, then set it inside a larger pan and pour hot water about an inch up the sides before baking.

The steam keeps the heat gentle and even, which stops the edges from drying out while the center is still setting.

You’ll get the best results this way, with a smooth surface that’s perfect for spreading the whipped cream on top later.

More Recipes

• Keto Cheesecake Swirl Espresso Brownies
• Keto Mocha Panna Cotta
• Keto Tiramisu Brownie Bars
• Keto Tiramisu Mug Cake
• Low Carb Tiramisu Cups

Frequently Asked Questions

Can I use something other than mascarpone cheese?

Mascarpone gives this cheesecake that rich, authentic tiramisu flavor, but you can replace it with an extra 8 oz of cream cheese if you cannot find it.

The taste will be a little tangier and less buttery, so if you want to get closer to the original, mix in 2 tablespoons of heavy cream to soften that sharpness.