If you love tiramisu but you’re trying to keep your carbs low, this recipe is going to make you very happy. These low carb tiramisu cups have all the layers and flavors of the classic Italian dessert, without the sugar and regular flour that usually come with it.
The base is a soft almond flour cake soaked in espresso, topped with a rich and creamy mascarpone filling. It tastes just like the real thing, honestly.
This recipe is fully keto friendly, so it fits perfectly into a low carb lifestyle without feeling like a compromise. You get a proper dessert, not just something that pretends to be one.
It is also a great option when you want to make something impressive without a lot of complicated steps. You bake a simple cake, make the cream, layer everything in cups, and let the fridge do the rest of the work.
The cups need at least a few hours to chill before serving, so they are perfect to make the night before. A dusting of cocoa powder right before serving is the finishing touch that brings everything together.
Why You’ll Love This Recipe
Real Tiramisu Flavor Without the Carbs – This recipe nails the classic tiramisu taste you love, with rich espresso-soaked cake and creamy mascarpone, but without all the sugar and carbs that would normally kick you out of ketosis.
The Almond and Coconut Flour Combo Works Perfectly – Using both almond flour and coconut flour together gives the cake layer a texture that is surprisingly close to the real thing, so you won’t feel like you are eating a sad substitute.
Mascarpone and Heavy Cream Make It Extra Indulgent – Both mascarpone and heavy whipping cream are high fat, low carb ingredients that are perfect for keto, and together they create a filling that is incredibly rich and satisfying.
Ingredients
For the Cake Layer
- 3/4 cup Almond Flour
- 2 tbsp Coconut Flour
- 1/4 cup Powdered Erythritol
- 1 tsp Baking Powder
- 2 large Eggs
- 2 tbsp Unsalted Butter, melted
- 1 tsp Vanilla Extract
For the Espresso Soak
- 1/2 cup Strong Brewed Espresso, cooled
- 1 tbsp Powdered Erythritol
For the Cream Filling
- 8 oz Mascarpone Cheese, softened
- 1 cup Heavy Whipping Cream
- 1/4 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- Unsweetened Cocoa Powder (for dusting)
How to Make
Step 1
Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper. Whisk together the almond flour, coconut flour, powdered erythritol, and baking powder. Add the eggs, melted butter, and vanilla extract, then stir until smooth. Spread the batter evenly in the pan and bake for 14 to 16 minutes until golden and springy. Let cool completely.
Step 2
Stir the powdered erythritol into the cooled espresso until dissolved. Set aside.
Step 3
In a large bowl, beat the mascarpone cheese until smooth. In a separate chilled bowl, whip the heavy cream with the powdered erythritol and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone in two additions until light and fluffy.
Step 4
Cut the cooled cake into small cubes. Divide half of the cake cubes among 6 glasses or cups. Drizzle each with a generous spoonful of the espresso soak. Spoon half of the mascarpone cream on top and spread evenly.
Step 5
Repeat with another layer of cake cubes, more espresso soak, and the remaining cream. Cover each cup and refrigerate for at least 4 hours, or overnight for the best flavor.
Step 6
Just before serving, dust the tops generously with unsweetened cocoa powder through a fine mesh strainer.
Helpful Tips
Let the Cake Cool Completely
Before you do anything else with the cake layer, make sure it is fully cooled to room temperature. If it is even slightly warm when you soak it with espresso, it will fall apart and turn mushy instead of holding its shape in the cups.
Give it at least 30 minutes on the counter after it comes out of the oven. If you are short on time, place it in the fridge for 15 minutes to speed things up.
Don’t Skip Chilling the Bowl for Whipped Cream
Before you whip the heavy cream, place your mixing bowl and beaters in the freezer for about 10 minutes. Cold tools make the cream whip up faster and hold its shape much better.
This matters a lot for this recipe because the cream needs to stay firm through the layering process and hours in the fridge. A warm bowl will make the cream loose and the layers won’t look clean.
Whip the Cream to Stiff Peaks, Not Soft
When whipping the heavy cream, keep going until the peaks stand up straight and don’t flop over. Soft peaks will make the cream layer too loose and it won’t layer nicely in the cups.
Once you hit stiff peaks, stop right away. Overwhipping turns it grainy and buttery, which is not what you want in a creamy mascarpone filling.
Frequently Asked Questions
Can I make these tiramisu cups the night before?
Yes, and honestly you should. The recipe even recommends chilling them overnight because the flavors get so much better after a long rest in the fridge. The espresso soaks deeper into the cake and everything comes together into one rich, creamy bite.
Just keep the cups covered in the fridge and wait to dust the cocoa powder on top until right before you serve them. That way the cocoa stays dry and looks fresh instead of getting absorbed into the cream.
Low Carb Tiramisu Cups
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper. Whisk together the almond flour, coconut flour, powdered erythritol, and baking powder. Add the eggs, melted butter, and vanilla extract, then stir until smooth. Spread the batter evenly in the pan and bake for 14 to 16 minutes until golden and springy. Let cool completely.
- Stir the powdered erythritol into the cooled espresso until dissolved. Set aside.
- In a large bowl, beat the mascarpone cheese until smooth. In a separate chilled bowl, whip the heavy cream with the powdered erythritol and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone in two additions until light and fluffy.
- Cut the cooled cake into small cubes. Divide half of the cake cubes among 6 glasses or cups. Drizzle each with a generous spoonful of the espresso soak. Spoon half of the mascarpone cream on top and spread evenly.
- Repeat with another layer of cake cubes, more espresso soak, and the remaining cream. Cover each cup and refrigerate for at least 4 hours, or overnight for the best flavor.
- Just before serving, dust the tops generously with unsweetened cocoa powder through a fine mesh strainer.