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–+ servings

Keto Tiramisu Brownie Bars

These keto tiramisu brownie bars deliver rich espresso and chocolate flavor in every bite. A low carb and keto friendly treat that's absolutely worth making.
Keto Tiramisu Brownie Bars
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Course Dessert
Cuisine Italian
Servings 12 bars
Calories 322 kcal
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Ingredients
  

For the Brownie Base

  • 1/2 cup Butter
  • 3 oz Sugar-Free Dark Chocolate, chopped
  • 3/4 cup Granulated Erythritol
  • 3 large Eggs
  • 1 1/2 cups Almond Flour
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 tbsp Strong Brewed Espresso, cooled

For the Mascarpone Layer

  • 8 oz Mascarpone Cheese, softened
  • 1/3 cup Powdered Erythritol
  • 1 cup Heavy Whipping Cream
  • 1 tsp Vanilla Extract

For the Coffee Soak

  • 1/4 cup Strong Brewed Espresso, cooled
  • 1 tbsp Powdered Erythritol

For the Topping

  • Unsweetened Cocoa Powder for dusting

Equipment

  • 9x9-inch baking pan
  • pastry brush
  • fine mesh sieve
  • offset spatula

Instructions
 

  • Preheat your oven to 350F and line a 9x9-inch baking pan with parchment paper. Melt the butter and sugar-free dark chocolate together in a microwave-safe bowl in 20-second intervals until smooth. Whisk in the granulated erythritol, then beat in the eggs one at a time. Stir in the 2 tbsp cooled espresso.
  • Fold in the almond flour, cocoa powder, baking powder, and salt until a thick batter forms. Spread evenly into the prepared pan. Bake for 20 to 22 minutes until set but still fudgy. Let the brownie base cool completely in the pan.
  • Mix the cooled espresso with 1 tbsp powdered erythritol for the coffee soak. Once the brownies are completely cool, brush the coffee soak evenly over the entire surface using a pastry brush. Let it absorb for 5 minutes.
  • Beat the mascarpone cheese and powdered erythritol together until smooth. In a separate chilled bowl, whip the heavy cream and vanilla extract to stiff peaks.
    Gently fold the whipped cream into the mascarpone mixture in two additions until smooth and fluffy.
  • Spread the mascarpone cream layer evenly over the coffee-soaked brownie base. Smooth the top with an offset spatula.
  • Refrigerate for at least 4 hours or overnight until the cream layer is firm and the flavors meld together.
  • Before serving, dust the top generously with unsweetened cocoa powder through a fine mesh sieve. Slice into 12 bars and serve cold.

Nutrition

Serving: 1servingCalories: 322kcalCarbohydrates: 5gProtein: 7gFat: 30g
Keyword keto brownies, keto tiramisu, low carb, sugar free dessert
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