Sugar Free Low Carb KETO Tiramisu. Forget the rest, this is THE BEST! 3g carbs per portion.
I present what I believe is the best sugar-free, low-carb keto tiramisu. This recipe yields 9 generous servings and captures the classic flavours of the original—without the sugar or excess carbs.
Why this tiramisu stands out
I know how skeptical people can be when a recipe claims to be “the best.” Taste is personal, but this version is genuine: it uses sponge fingers, mascarpone, eggs, cream, coffee, cocoa and a touch of rum—prepared in the traditional layered way. The difference is that the sponge and sweeteners are keto-friendly, so you get the authentic tiramisu experience with just 3 g net carbs per portion.
A bit of history
Tiramisu has been a favourite since my childhood. My Italian mother made it for special occasions, and I grew up helping her. When I started keto I missed it dearly, so I adapted a faithful recipe to be sugar free and low carb while keeping the texture and flavours true to the original. After many attempts, this version is the one that consistently earns praise from friends and family.
What this recipe is — and what it isn’t
This is not a loose flavour imitation or a mushy pudding with cocoa and coffee dumped in. It’s structured like a classic tiramisu: crisp sponge fingers made from a sugar-free low-carb sponge cake, layered with a silky mascarpone mixture and finished with unsweetened cocoa. The result is rich, balanced and true to the original tiramisu you remember.
Who will love it
Even people who usually avoid coffee-flavoured desserts have loved this tiramisu. If you’ve tried inferior store-bought or restaurant versions that were watery, too boozy, or overly sweet, give this a try—you may change your mind. The balance of coffee, mascarpone and cocoa is crafted to shine without overpowering.
How to make this sugar-free low-carb keto tiramisu
The process mirrors classic tiramisu preparation. The most important steps are making a stable keto sponge, preparing a creamy mascarpone filling, dipping the sponge fingers briefly in coffee, building even layers, and allowing adequate chilling time for the flavours to meld.
Start by baking a sugar-free low-carb simple sponge cake (see ingredients below). I recommend baking it the day before so it cools and firms up, making it easier to slice into fingers. For this tiramisu use two smaller baking tins and reduce baking time to about 20–25 minutes; do not sprinkle with icing sugar.
When the sponge is ready and cooled, cut into 1.5 cm wide finger-shaped strips. Prepare the filling by whisking egg yolk with powdered erythritol and a little stevia into a smooth paste, then fold in mascarpone. Whip the cream to firm peaks and gently fold it in, followed by softly beaten egg white to create a light, airy filling.
Make about 220 ml of strong coffee or espresso, add 20 ml dark rum and a pinch of sweetener, and let it cool slightly. Quickly dip each sponge finger into the coffee mixture—just a brief in-and-out dunk—and lay them side by side to form an even base layer. Spread a generous portion of the mascarpone mixture over the fingers, dust with unsweetened cocoa through a fine sieve, and repeat to form two or three layers depending on your dish size.
Refrigerate for at least 4 hours, but preferably 24 hours. Proper chilling gives the flavours time to marry and the sponge fingers the right moist texture without becoming soggy. Trust the wait—home-made tiramisu improves with time.
Enjoy!
Sugar Free Low Carb Keto Tiramisu
Ingredients
For the sponge fingers:
- 1 sugar free low carb simple sponge cake (baked in two smaller tins for 20–25 minutes; do not sprinkle with icing sugar)
For the filling and topping:
- 250 g mascarpone
- 200 g whipping cream
- 1 medium egg (use yolk and white separately)
- 1/2 tsp pure stevia powder
- 50 g powdered erythritol
- 220 ml espresso or strong coffee
- 20 ml dark rum
- Unsweetened 100% cocoa powder for dusting
Instructions
- Make the sponge cake and let it cool and firm—ideally refrigerate overnight. Cut into finger-size strips (about 1.5 cm wide).
- Whisk the egg yolk with powdered erythritol and 1/2 tsp stevia until smooth. Fold in mascarpone until combined.
- Whip the cream to very firm peaks and gently fold into the mascarpone mixture.
- Whisk the egg white to stiff, powdery peaks and carefully fold it into the mascarpone/cream mixture for a light texture.
- Prepare about 220 ml of strong coffee or espresso, add the rum and a pinch of stevia, and allow it to cool slightly.
- Quickly dip each sponge finger in and out of the coffee mixture (do not soak) and arrange them in a single layer in your serving dish.
- Spoon half or a third of the mascarpone mixture over the coffee-soaked layer, then dust with cocoa using a fine strainer.
- Repeat to build 2–3 layers depending on your dish size. Finish with a generous dusting of cocoa.
- Refrigerate for at least 4 hours, preferably 24 hours, before serving to allow flavours to meld and the texture to set.
Notes
Before assembling, do a dry layout of the sponge fingers in your dish to determine whether you need to divide the mascarpone mix into halves or thirds for even layering.
Dip each finger briefly to avoid excess coffee absorption. If you run out of coffee before completing the layers, your fingers absorbed too much.
Weigh ingredients where possible for consistent results.
Nutrition
This recipe may reference tools or ingredients for convenience; adapt to what you have. Enjoy making a classic dessert the keto way.