TIRAMISU – Keto, Low Carb, Gluten Free
Because I was a vegan for nine years before I started this way of eating two years ago and was not a big fan of coffee, tiramisu was not my favourite dessert. Probably I didn’t eat tiramisu for like 15 years? But the other day I suddenly felt like tiramisu, so I decided to make an easy version. No custard is involved, but it’s still so good!
Because I used an 8 inch (20 cm) square baking dish, I cut parchment paper into a two 8 inch squares (plus some margins), spread the dough within the big rectangle, cut into pieces and baked.
This is totally optional, but reserve some of the filling before building up the layers if you want to decorate the top 🙂
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Tiramisu / Keto / Low Carb / Gluten Free
- 2 cups Almond Flour (200 g)
- 2 tbsp Coconut Flour
- 2 tsp Stevia Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 4 oz Melted Unsalted Butter (112 g)
- 1 tsp Vanilla Extract
- 1 cup Heavy Cream (240 cc)
- 2 tbsp Stevia Powder
- 8 oz Cream Cheese (Room Temp)
- 10 oz Mascarpone Cheese (Room Temp)
- 2 tsp Vanilla Extract
- 1/2 cup Strong Coffee (Room Temp) (120 cc)
- 2 tbsp Rum (Omit if you want to go completely sugar free)
- 1 tsp Liquid Stevia
- 1 - 2 tbsp Unsweetened Cocoa Powder
Cut parchment paper into a rectangle a little bigger than 16 x 8 inch (40 x 20 cm). Fold it to make two 8 inch (20 cm) squares. (This is because I built up tiramisu in an 8 inch square baking dish. Change the size according to your dish.)
Preheat the oven to 180 C / 350 F.
Combine all the ingredients in a bowl. Mix well until a soft dough forms. (I used this Stevia Powder.)
Place the dough onto the parchment paper. Evenly press within the rectangle (the two 8 inch squares).
Cut the dough into half along the folding line of parchment paper. Then cut each square into 12 pieces.
Bake for 15 - 20 minutes. (* See the Recipe Notes below.)
Let cool completely. (They are a bit brittle and hard to handle when warm.)
In a large bowl, beat the heavy cream and stevia until stiff peaks form. Transfer to the fridge.
In a separate bowl, cream the cream cheese. Add the mascarpone and stir well to combine. Add the vanilla and stir well.
Fold in the whipped heavy cream into the cream cheese mixture in 2 - 3 parts.
In a small bowl, mix well the coffee, rum and liquid stevia.
Arrange half (12 pieces) of the cookies into the bottom of an 8 inch (20 cm) square dish. Spoon half of the coffee syrup all over them. Then, spread half of the filling over the cookies into an even layer. (* Optional: If you want to decorate the top later, reserve some of the filling mixture before spreading it.)
Arrange the remaining cookies over the filling and spoon the remaining coffee syrup over them. Spread the remaining filling over the cookies into an even layer.
(Optional: Place the reserved filling mixture into a piping bag and pipe over the tiramisu as you like.)
Generously dust with cocoa powder.
Cover with plastic wrap and chill for 6 hours (or preferably overnight).
Per Slice (1/16):
Calories 336 kcal, Protein 5.9 g, Total Fat 32.3 g, Total Carbohydrate 5.0 g, Dietary Fiber 1.9 g, Sugar 1.9 g
Per Slice (1/12):
Calories 448 kcal, Protein 7.9 g, Total Fat 43.0 g, Total Carbohydrate 6.7 g, Dietary Fiber 2.6 g, Sugar 2.6 g
* Bake the cookies for about 20 minutes for a harder texture (easier to handle). In that case, let the tiramisu sit overnight for the cookies to get completely moist. If the baking time is 15 minutes (although ovens vary), the cookies might be brittle, which requires less time in the fridge to get moist. Either way, let the cookies cool completely before building up.
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