Keto Tiramisu in a Jar
Classic tiramisu lands at roughly 35 to 40 g of carbohydrates per serving thanks to ladyfingers, sugar and liqueur. This keto version bakes a flat almond flour sponge as the base, swaps sugar for powdered erythritol and still relies on real mascarpone and espresso. Layered in a jar, the result is a classic Italian dessert with only about 6 g net carbs and 55 g fat per serving, an indulgent weekend treat that was still missing from the keto recipe lineup.
The key facts at a glance
- Prep time: approx. 25 minutes plus 4 hours chilling, a true make-ahead dessert.
- Only about 6 g net carbs and 55 g fat per serving.
- Ingredients: mascarpone, eggs, almond flour, golden flaxseed meal, powdered erythritol, espresso, vanilla, cocoa.
- Ideal for anyone who wants a classic Italian dessert without sugar and without ladyfingers.
Ingredients
One jar is a full dessert portion and works well after a light main course; after a hearty schnitzel, half a jar per person is plenty.
| Amount | Ingredient | Note | ||
|---|---|---|---|---|
| mascarpone | room temperature | |||
| room temperature | ||||
| eggs | for the cream: 3 egg yolks + 2 egg whites (1 egg white left over) | |||
| for the cream: 3 egg yolks + 2 egg whites (1 egg white left over) | ||||
| eggs | for the sponge | |||
| for the sponge | ||||
| powdered erythritol | for the mascarpone cream | |||
| for the mascarpone cream | ||||
| powdered erythritol | for the sponge | |||
| for the sponge | ||||
| vanilla extract | approx. 2 tsp | |||
| approx. 2 tsp | ||||
| almond flour | blanched, fine | |||
| blanched, fine | ||||
| golden flaxseed meal | - | |||
| baking powder | - | |||
| butter | melted, for the sponge | |||
| melted, for the sponge | ||||
| salt | - | |||
| strong espresso | unsweetened, cold; strong brewed coffee works as an alternative | |||
| unsweetened, cold; strong brewed coffee works as an alternative | ||||
| unsweetened cocoa | for dusting | |||
| for dusting | ||||
Preparation
-
Bake the sponge
approx. 17 minutes3 pcs eggs for the cream: 3 egg yolks + 2 egg whites (1 egg white left over) 2 pcs eggs for the sponge 60 g powdered erythritol for the mascarpone cream 30 g powdered erythritol for the sponge 10 ml vanilla extract approx. 2 tsp 60 g almond flour blanched, fine 30 g golden flaxseed meal 1 tsp baking powder 30 g butter melted, for the sponge 1 pinch salt Preheat the oven to 175 C fan. Combine almond flour (60 g), golden flaxseed meal (30 g), baking powder (1 tsp), powdered erythritol (30 g) and salt (1 pinch). Whisk 2 eggs with the melted butter (30 g) and vanilla (5 ml), then work the mixture into the dry ingredients. Spread the batter 1 cm thick on a baking tray and bake for 12 minutes.
-
Chill the espresso and cool the sponge
approx. 30 minutes150 ml strong espresso unsweetened, cold; strong brewed coffee works as an alternative Brew the espresso (150 ml) and chill it. Let the baked sponge cool completely.
-
Whip the mascarpone cream
approx. 8 minutes400 g mascarpone room temperature Whip 3 egg yolks with powdered erythritol (60 g) and vanilla (5 ml) until pale and foamy, then stir in the mascarpone (400 g). Beat 2 egg whites to very stiff peaks and gently fold them into the mixture.
-
Layer the jars
approx. 10 minutesCut the sponge into 2 cm pieces. Spoon mascarpone cream into each jar, briefly dip the sponge pieces in cold espresso and place them on top; finish with mascarpone cream.
-
Chill and serve
at least 4 hours5 g unsweetened cocoa for dusting Cover the jars with cling film and chill for at least 4 hours. Dust with cocoa (5 g) just before serving.
You did it! Enjoy every delicious bite.
Which tips help with keto tiramisu?
- Let the mascarpone sit at room temperature for 30 minutes before using it, otherwise you cannot stir it in without lumps.
- Beat the egg whites to very stiff peaks in a completely fat-free bowl, even a single trace of fat will stop them from whipping up.
- Let the espresso cool fully before dipping, hot espresso dissolves the almond flour base.
- Chill for at least 4 hours, ideally overnight, the tiramisu tastes markedly more balanced the next day.
- Dust the cocoa powder over the jars only just before serving, otherwise it absorbs moisture and turns clumpy.
Why this tiramisu works on keto
Three components make classic tiramisu tricky for keto: ladyfingers (about 70 g of carbs per 100 g), table sugar in the mascarpone cream (around 80 g per standard recipe) and the optional liqueur with residual sugar. This version uses an almond flour and golden flaxseed sponge (together approx. 4 g net carbs per 100 g of sponge), powdered erythritol as the sugar substitute (0 usable carbs) and plain espresso without any liqueur. Mascarpone naturally contains about 4 g of carbs per 100 g, which is the single biggest carb contributor here, but it cannot be swapped without a noticeable loss of flavor. Overall, the dessert lands at approx. 6 g net carbs and 55 g fat per serving. That fits comfortably into a ketogenic day with 20 to 50 g of carbs and delivers the signature creamy tiramisu flavor without the typical sugar-insulin spike.
Source: USDA FoodData Central - Cheese, mascarpone , PubMed - Erythritol and Type 2 Diabetes (Mazi et al., 2023)
No ladyfingers, an almond flour base instead
A standard ladyfinger is 70 percent flour and sugar. Here, almond flour and golden flaxseed meal take over the base role: almond flour provides the baking structure, and golden flaxseed meal absorbs the espresso liquid much better than almond flour on its own. Without the golden flaxseed meal the base would fall apart in the espresso, and a 2:1 ratio of almond flour to golden flaxseed meal has worked best in practice.
Powdered erythritol instead of sugar
Only powdered erythritol fully dissolves into the cold mascarpone mixture; crystalline erythritol leaves a slight grittiness on the tongue. For an even smoother sweetness, a blend of erythritol with monk fruit or with allulose (where available) works well too. 60 g of powdered erythritol roughly matches 60 g of table sugar in sweetness, but the calories are effectively gone because erythritol is excreted undigested.
How do I serve and vary this keto tiramisu?
From experience, the tiramisu tastes noticeably better on day two than right after layering. The almond flour sponge pieces fully absorb the espresso and the mascarpone cream marries with the base. A minimum of 4 hours of chilling is a must; 12 hours is ideal. Served in a jar, the dessert feels especially elegant: simple 200 ml drinking glasses or mason jars work just as well as dedicated dessert glasses. If you want to play it safe with mascarpone (some brands have higher lactose levels), you can replace 50 percent of the mascarpone with full-fat cream cheese, the flavor shifts slightly but the fat content stays the same.
Prepping ahead for guests or the week
Tiramisu is the perfect make-ahead dessert: it keeps for up to 3 days in the fridge and tastes better every day. If you are making a larger batch for guests, layer the jars the day before and cover them with cling film. Dust the cocoa on only just before serving, otherwise it pulls moisture out of the cream and turns mushy. Freezing is possible but costs you the airy texture of the egg white, thawed tiramisu becomes denser and less fluffy. If you freeze individual portions, thaw them overnight in the fridge.
Version without raw egg whites
Classic tiramisu contains raw eggs. If you want to avoid that for hygiene reasons (during pregnancy, for example), use pasteurized eggs from the supermarket or replace the raw egg whites with 150 g of heavy whipping cream, whipped stiff and folded in. The texture changes slightly (a little denser, less airy) but it stays very close to the original. The carb count is virtually identical with either variation.
Nutrition values
| Nutrient | Per 100 g | Per serving | Keto context |
|---|---|---|---|
| Calories | approx. 380 kcal | approx. 580 kcal | A very rich dessert, easily replaces a sweet snack or a small main meal. |
| A very rich dessert, easily replaces a sweet snack or a small main meal. | |||
| Fat | approx. 36 g | approx. 55 g | Very high, almost entirely from mascarpone, butter and almond flour. |
| Very high, almost entirely from mascarpone, butter and almond flour. | |||
| Net carbs | approx. 4 g | approx. 6 g | In the moderate range, the main source is mascarpone at about 4 g per 100 g. |
| In the moderate range, the main source is mascarpone at about 4 g per 100 g. | |||
| Sugar | approx. 3 g | approx. 4 g | Natural milk sugar from mascarpone, no added sugar; erythritol is not counted. |
| Natural milk sugar from mascarpone, no added sugar; erythritol is not counted. | |||
| Protein | approx. 8 g | approx. 12 g | Moderate, from mascarpone and egg; works as a dessert after a lower-protein meal. |
| Moderate, from mascarpone and egg; works as a dessert after a lower-protein meal. | |||
| Salt | approx. 0.1 g | approx. 0.2 g | Very low, tiramisu is a classic sweet dish, not a savory one. |
| Very low, tiramisu is a classic sweet dish, not a savory one. | |||
Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.
FAQ
Does this keto tiramisu really taste like the original?
Very close. The biggest difference is the base: an almond flour sponge has a slightly grainier structure than ladyfingers, but in the mouth it does the same job, soaking up the espresso and forming the moist layer under the cream. The mascarpone cream tastes practically identical because powdered erythritol mimics sugar very accurately. A blind taster usually would not pinpoint a difference right away.
Which erythritol works best?
Powdered erythritol (sometimes labeled erythritol confectioners' sugar) dissolves completely in the cold cream. Crystalline erythritol feels gritty on the tongue and should be milled finely in a blender first if no powdered version is available. Allulose powder or monk fruit-erythritol blends also work well; liquid stevia does not fit flavor-wise and is best avoided.
Can I make the tiramisu without raw eggs?
Yes. Replace the 2 fresh egg whites with 150 g of stiffly whipped heavy whipping cream and fold it into the mascarpone the same way you would the egg whites. The texture becomes slightly denser, the carb count stays practically the same. Alternatively, use pasteurized eggs from the carton, they behave identically to fresh eggs when whipped.
How long does keto tiramisu keep?
In the fridge, the tiramisu keeps for 3 days, and flavor-wise it peaks after 12 to 24 hours. Important: cover the jar with cling film so the cream does not pick up other fridge odors. Dust the cocoa on only when serving, otherwise it turns damp and mushy.
Does this tiramisu fit into keto for weight loss?
With caution. At about 580 kcal per serving, the dessert is very calorie-dense, it fits into a ketogenic day but should not be eaten on top of a full main meal. If you are losing weight, plan it as the single sweet treat of the week or halve the portion and serve it in smaller shot glasses.