Easy Keto Tiramisu ☕🍰✨

This Easy Keto Tiramisu has all the classic flavors—soft layers of almond flour cake soaked in espresso and rum, filled with a creamy mascarpone mixture, and dusted with cocoa powder. A perfect low-carb, indulgent dessert!

Serving Size: Makes 9 servings (1 square per serving).

Ingredients:

Cake Layers:

• 2 cups (200 g) almond flour

• 2/3 cup (121 g) Swerve Granular

• 1/3 cup (38 g) coconut flour

• 1/3 cup (36 g) unflavored whey protein powder (or egg white protein powder)

• 1 tablespoon baking powder

• 1/4 teaspoon salt

• 3 large eggs

• 2/3 cup (158 g) water

• 1/2 cup (114 g) butter, melted

• 1 teaspoon vanilla extract

  
  

Coffee Syrup:

• 1/2 cup (118 g) espresso or strong brewed coffee

• 2 tablespoons dark rum

  
  

Tiramisu Filling:

• 16 ounces (454 g) mascarpone, softened

• 3/4 cup (137 g) powdered Swerve Sweetener, divided

• 3/4 cup (179 g) heavy whipping cream

• 3/4 teaspoon vanilla extract

  
  

Garnish:

• 1 tablespoon cocoa powder

• 1/2 ounce (14 g) sugar-free dark chocolate

Instructions:

Cake Layers:

• Preheat the oven to 325°F (163°C). Grease a 15x11-inch rimmed sheet pan and line the bottom with parchment paper.

• In a large bowl, whisk together almond flour, sweetener, coconut flour, protein powder, baking powder, and salt.

• Stir in eggs, water, melted butter, and vanilla extract until smooth and well combined.

• Spread the batter evenly in the prepared pan. Bake for 18-22 minutes, until the edges are golden brown and the top is just firm to the touch.

• Let the cake cool completely in the pan.

  
  

Coffee Syrup:

• In a small bowl, whisk together the coffee and rum. Set aside.

  
  

Tiramisu Filling:

• In a large bowl, beat the mascarpone until smooth, then beat in 1/2 cup powdered sweetener.

• Add 3 tablespoons of the coffee/rum mixture and mix until well combined.

• In another bowl, beat the heavy cream, remaining sweetener, and vanilla extract until it holds medium-soft peaks.

• Gently fold the whipped cream into the mascarpone mixture until smooth.

  
  

To Assemble:

• Cut the cooled cake into pieces to fit into the bottom of a 9x9-inch pan.

• Brush the cake layer with half of the remaining coffee mixture.

• Spread half of the mascarpone filling evenly over the cake.

• Repeat with the remaining cake, coffee mixture, and mascarpone filling.

• Dust the top with cocoa powder and grated sugar-free dark chocolate.

• Refrigerate for at least 2 hours before slicing and serving.

  
  

Nutritional Information (per serving):

• Calories: 320

• Net Carbs: 4g

• Protein: 8g

• Fat: 29g

  
  

Tips & Variations:

• For a nut-free version, substitute sunflower seed flour for almond flour.

• If you don’t use rum, replace it with extra espresso or sugar-free vanilla extract.

• To make it even richer, add a tablespoon of sugar-free chocolate chips to the mascarpone mixture.

• Store leftovers in the fridge for up to 5 days—the flavors get even better over time!