This keto version of tiramisu is a low-carb take that retains all the flavors of the traditional tiramisu.
It's an easy and quick recipe to prepare, served in jars and only requires 10 minutes of preparation time. If you're a fan of mascarpone cream, our sugar-free cupcakes soaked in coffee, and the final touch of cocoa, you'll love this keto version of tiramisu.
Moreover, it's as creamy and tasty as the original but with a layer of our quick sugar-free cupcakes instead of the savoiardi biscuits.
Ingredients for Keto Tiramisu
For the Coffee and Rum:
- ¾ cup of freshly brewed and cooled filtered coffee
- ¼ cup of dark rum or 1 teaspoon of rum extract
For the Mascarpone Cream:
- ¾ cup / 200g of mascarpone
- 1 ¾ cups / 440g of whipping cream or heavy cream
For the Topping:
- 2 squares / 20g of dark chocolate, with at least 85% cocoa solids, grated
- ⅓ teaspoon of cocoa powder
Why this recipe works?
It's easy and quick: Even though we bake the sugar-free cupcakes, the recipe only requires 10 minutes of preparation and 15 minutes in the oven.
It's practical: Most tiramisu recipes are for many people. This recipe serves 6, but you can adjust it according to your needs.
Preparation
Step 1
Sugar-free cupcakes cut into small squares.
Step 2
Mix of cold coffee, rum, and powdered sweetener. Add the cupcake squares to the mixture and stir so that they are moistened but not too soaked.
Discard the rest of the coffee and rum mixture.
Step 3
In a clean bowl, whip the mascarpone and cream with an electric mixer until firm. Add 2 to 4 tablespoons of powdered sweetener if a sweeter taste is preferred.
Step 4
Assemble alternating layers of soaked cupcakes, mascarpone mixture, grated chocolate, and repeat until having two layers.
Expert Tips
Just like regular tiramisu, this recipe tastes better after an hour in the fridge or even the next day. If you can, let the flavors blend and mature.
On the other hand, there are variations aimed at offering slight flavor differences.
Cream cheese can replace mascarpone. In this case, whip the cream until soft peaks form and then mix in the cream cheese.
Storage
As mentioned earlier, tiramisu always improves after cooling for a couple of hours.
This recipe was provided to us by our client Amanda B. Amanda B.
"I like to prepare mine a day in advance, covering the jars with cling film to make them airtight and storing them in the refrigerator."
You can keep this tiramisu recipe in the fridge for up to 5 days.
Simply fill it in freezer-safe containers and store individual portions in the freezer for up to 3 months.
Thaw overnight and enjoy.
