📝 About This Recipe
Indulge in the ultimate Italian classic without the carb-heavy guilt. This Keto Tiramisu features light, airy almond flour ladyfingers soaked in robust espresso and layered with a velvety, rich mascarpone cream. It’s a sophisticated dessert that balances the bitterness of dark coffee with the delicate sweetness of vanilla and cocoa, proving that low-carb living can be incredibly decadent.
🥗 Ingredients
Keto Ladyfingers
- 1 1/2 cups Almond flour (super-fine and blanched)
- 1/2 cup Erythritol or Monk fruit sweetener (powdered preferred)
- 3 large Eggs (separated and at room temperature)
- 1/2 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Cream of tartar
Mascarpone Filling
- 16 ounces Mascarpone cheese (softened slightly)
- 1 cup Heavy whipping cream (cold)
- 1/2 cup Powdered Monk fruit sweetener (adjust to taste)
- 1 teaspoon Vanilla extract
Coffee Soak and Garnish
- 1 cup Strong brewed espresso (cooled to room temperature)
- 1 tablespoon Dark rum or Brandy (optional, for authentic flavor)
- 2 tablespoons Unsweetened cocoa powder (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C) and line two large baking sheets with parchment paper. Prepare a piping bag with a large round tip.
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2
In a clean glass or metal bowl, beat the 3 egg whites with the cream of tartar using a hand mixer until stiff peaks form. Set aside.
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3
In a separate medium bowl, whisk the 3 egg yolks with the sweetener and vanilla extract until the mixture becomes pale and slightly thickened.
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4
Gently fold the almond flour and baking powder into the egg yolk mixture until a thick paste forms.
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5
Add 1/3 of the whipped egg whites to the yolk mixture and stir to lighten it. Then, very gently fold in the remaining egg whites until no white streaks remain, being careful not to deflate the air.
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6
Transfer the batter to the piping bag. Pipe 3-inch long 'fingers' onto the parchment paper, leaving an inch of space between them. Bake for 12-15 minutes until firm and golden. Let them cool completely; they will crisp up as they cool.
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7
While the ladyfingers cool, prepare the filling. In a large bowl, beat the cold heavy cream until stiff peaks form.
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8
In another bowl, beat the mascarpone cheese, powdered sweetener, and vanilla until smooth and creamy.
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9
Gently fold the whipped cream into the mascarpone mixture until fully incorporated and fluffy.
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10
Mix the cooled espresso and rum (if using) in a shallow bowl. Quickly dip each ladyfinger into the coffee—do not soak them for more than 1-2 seconds or they will become mushy.
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11
Arrange a layer of dipped ladyfingers in the bottom of an 8x8 inch glass dish.
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12
Spread half of the mascarpone cream over the ladyfingers, smoothing it out with a spatula.
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13
Repeat with another layer of coffee-dipped ladyfingers and top with the remaining mascarpone cream.
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14
Cover and refrigerate for at least 4-6 hours, preferably overnight, to allow the flavors to meld and the ladyfingers to soften to the perfect cake-like consistency.
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15
Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve.
💡 Chef's Tips
Ensure your egg whites are beaten in a completely grease-free bowl to achieve maximum volume. When dipping the ladyfingers, a 'quick dunk' is all you need; almond flour is more absorbent than wheat flour. Use powdered sweetener rather than granulated to ensure the mascarpone cream is perfectly smooth and not gritty. If you have time, let the dessert chill for a full 24 hours—the texture becomes significantly more authentic. For a cleaner slice, wipe your knife with a warm damp cloth between every cut.
🍽️ Serving Suggestions
Serve with a hot cup of dark roast Italian espresso to complement the cocoa notes. Pair with a few fresh raspberries on the side for a bright, tart contrast to the creamy filling. Enjoy alongside a glass of dry sparkling wine or a keto-friendly Prosecco. Garnish with a few shavings of 90% dark chocolate for an extra touch of elegance.