Our recipe, Keto Tiramisu, was first published on Grumpy’s Honeybunch, where we are contributors to her keto Fridays series!
This keto tiramisu is the perfect dessert for two. If you are looking for the ultimate end to a special dinner, this easy tiramisu recipe is sure to satisfy. Our keto tiramisu recipe uses a delicious microwaveable coffee sponge topped with a creamy mascarpone filling. This tiramisu for two is so simple to make and can be easily be made ahead. The best thing about this dessert is that it is low carb and which means you can indulge on date night without blowing all that hard work.
Easy Tiramisu recipe
The best thing about this keto tiramisu is how easy it is to make. The coffee cake is cooked in the microwave in 1 minute using the mug cake method that is so popular in the keto world. The mascarpone filling will only take about 10 minutes to prepare. 15 minutes and you have an amazing dessert to wow your valentine.
Tiramisu means pick me up in Italian and originates from Treviso, Italy in the 1960’s. A traditional tiramisu would usually consist of ladyfingers dipped in coffee, layered with a mascarpone filling and dusted in cocoa. As ladyfingers are not keto-friendly, the microwaveable coffee cake is an excellent substitute.
Tips/recipe FAQ
Cake
- Choosing the mug that you make the cake in is key to making the assembly part easy. You want to make sure that the diameter of the mug is similar to the diameter of the glass you are going to serve it in.
- We would also recommend choosing a mug that has the same diameter at the top and the bottom. Almost all of our mugs are smaller at the bottom and bigger at the top. This would make the cake an uneven shape and wouldn’t create 2 even discs when you cut it in half.
- When making the cake, you will want to be aware that each microwave is slightly different in power. Check the cake after minute, if it doesn’t seemed cooked, you will need to cook it in the microwave for a little longer.
- The best way to check that the cake is cooked through is to insert a skewer in the centre of the cake. If it comes out clean, it’s cooked. If it comes out with cake batter on it, it needs to go back in.
- Make sure you pre grease the mug with butter or coconut oil. This will make taking it out of the mug much easier. If the cake doesn’t just tip out, run a butter knife around the edge to loosen and it will then tip out.
Other tips
- When choosing the glass you would like to use to serve your keto tiramisu in, we would recommend a small glass, as this is a rich dessert you won’t need to fill a big glass. We just used some small drinking glasses we had in the cupboard and they worked perfectly.
- This recipe calls for the use of hazelnut flour/meal. We love hazelnut flavours and they worked well in this keto tiramisu. It can be purchased at Amazon easily. Don’t panic, if you can’t find hazelnut flour as almond meal or flour will work just as well.
- Choosing the type of coffee you use for this recipe is where you can get a little creative. Again, we have gone with a hazelnut flavour instant coffee, but any instant coffee will work.
- When beating the egg white you want to get them to a point where they form stiff peaks. For a quicker process, trying using electric beaters.
Use a tea strainer to lightly dust cocoa powder to serve. This will make it easier to get it in the glass, avoid any lumps and is less messy.
Equipment
You may need –
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- Electric beaters for beating the egg white.
- Glasses to serve in. We like this style.
Keto Baking
This keto tiramisu recipe takes the traditional tiramisu and adapts it to make it keto friendly. One of the biggest difficulties when baking with keto ingredients, is getting a crunch. We knew we were going to struggle to replicate ladyfingers, so wanted to try created a coffee flavoured sponge cake that we could use instead. Mug cakes are a very popular dessert in the keto world, so we decided to develop a keto coffee mug cake to substitute the ladyfingers with.
One of the best things about keto baking is it’s quite easy to substitute the sugar with sweeteners. We love to use an erythritol and stevia blend. Some of the best options are Swerve and Sukrin. We love Sukrin as it’s the best option we can buy in Australia. Swerve is an excellent sweetener if you live in North America as it is accessible at most grocery stores.
Keto Tiramisu
Keto tiramisu is an excellent dessert to serve for your special Valentine’s day or date night dinner. The silky smooth mascarpone filling paired with the soft and moist coffee cake is the perfect end to your special evening. Not only will you get to have a delicious dessert, but with it being a keto tiramisu, you don’t need to worry about over-indulging whilst on your ketogenic diet.
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If you like this recipe you may also like…
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Ingredients
Cake
- 4 tsp Instant coffee (Hazelnut flavoured)
- 1 tsp Boiling Water
- 1 tbsp Butter, melted
- 2 tbsp Powdered Sweetener
- 1 tbsp Coconut Flour
- 1 tbsp Hazelnut flour
- 1 tsp Baking Powder
- 1 Egg
- A pinch of Salt
- 1 tsp Brandy
Mascarpone Filling
- 0.5 cup Mascarpone
- 1 Egg
- 2 tbsp Powdered Sweetener
- 1 tsp Vanilla Extract
- A pinch of Salt
To Serve
- Cocoa Powder
Instructions
Cake
- In a small bowl, combine the instant coffee, boiling water and melted butter and stir until coffee has dissolved.
- In another bowl combine the sweetener, coconut flour, baking powder salt, and hazelnut flour.
- Add the coffee mixture to the dry ingredients, then add egg and stir until mixture is completely combined.
- Grease a coffee mug with butter or coconut oil. Add the cake batter into the coffee mug. (You will want to make sure the coffee mug is a similar size to your serving glass)
- Place the coffee mug in the microwave and cook on high for 1 minute.
- Let the cake sit for 1-2 minutes and remove cake from mug by tipping the mug upside down onto a plate.
- Set cake aside to cool completely.
MASCARPONE FILLING
- Seperate the egg white from the yolk and place into 2 seperate bowls.
- Whisk the egg white until it form stiff peaks.
- In the other bowl, combine egg yolk, vanilla, sweetener and salt and whisk until pale in colour and thick in texture.
- Add mascarpone to the egg yolk mixture and whisk to combine.
- Add the whipped egg whites to the mixture and fold to combine. Be careful to not knock all the air out of the egg whites.
Assembly
- Cut the cake in half. You should end up with 2 evenly sized discs.
- In your 2 serving glasses, place one quarter of the mascarpone mixture into each glass
- Place the cake discs into each glass on top of the mascarpone layer
- Pour half a teaspoon of brandy evenly onto each cake.
- Divide the remaining mascarpone filling evenly on top of each cake disc.
- Using a tea strainer, lightly dust some cocoa powder on top of each tiramisu to serve.
Video
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition Per Serve
Any ideas how I can modify this recipe so that it doesn’t contain raw egg? I can’t bring myself to use raw eggs in Hong Kong.
Erika’s Advice is to use whipped cream instead.
This is a recipe for tiramasu that I can easily make without much bother or searching for ingredients. I love its simplicity. Thanks for revealing that tiramasu is originated in Treviso, a place we love.
Thanks Mary. Glad you enjoy it.