Table of Contents
Description
This Keto Tiramisu Cake is creamy, coffee-infused, sugar-free, and low-carb — the perfect guilt-free twist on a classic Italian favorite.
Introduction
If you’ve ever loved the bold espresso flavor and creamy layers of classic tiramisu but thought it was off-limits on keto, this recipe is about to change everything. This Keto Tiramisu Cake brings all the rich, indulgent vibes of the traditional dessert while keeping things low-carb, sugar-free, and completely keto-friendly. ☕🍰
This is the kind of dessert that feels special enough for holidays and dinner parties but simple enough for a weekend baking project. Moist almond-flour cake layers soak up fragrant coffee syrup, then get stacked with fluffy mascarpone-style cream filling and finished with a generous dusting of cocoa powder. Every forkful is silky, lightly sweet, and deeply satisfying.
Just like with popular easy healthy recipes or low-carb breakfast swaps, the magic here is smart ingredient choices. You still get that luxurious taste — just without refined sugar or white flour. Whether you’re new to keto desserts or already obsessed with low-carb baking, this cake will quickly earn a spot in your favorites rotation.
Let’s dive into the ultimate guilt-free version of a timeless treat.
Ingredients
For the Keto Cake Layers
- 2 cups almond flour
- ⅓ cup coconut flour
- ¾ cup powdered erythritol or monk fruit sweetener
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 5 large eggs, room temperature
- ½ cup melted butter or coconut oil
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
For the Coffee Soak
- ¾ cup strong brewed espresso or coffee, cooled
- 2 tbsp keto powdered sweetener
For the Creamy Filling & Frosting
- 8 oz mascarpone cheese or full-fat cream cheese
- 8 oz heavy whipping cream
- ½ cup powdered keto sweetener
- 1 tsp vanilla extract
For Topping
- 2 tbsp unsweetened cocoa powder
Why these ingredients work:
Almond and coconut flours keep the cake tender while staying low-carb, and powdered sweetener dissolves smoothly into creamy fillings. Coffee intensifies flavor without adding sugar.
Recipe Equipment
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Cooling rack
- Offset spatula
- Sifter (for cocoa topping)
Step-by-Step Instructions
1. Bake the Cake Layers
Preheat your oven to 350°F. Line pans with parchment and lightly grease. Whisk dry ingredients in one bowl. In another, beat eggs, melted butter, almond milk, and vanilla until glossy. Combine into a thick, smooth batter. Divide evenly and bake 22–25 minutes until golden and set. Cool completely.
2. Prepare the Coffee Syrup
Stir powdered sweetener into cooled espresso until dissolved. This fragrant soak is what gives tiramisu its signature flavor.
3. Make the Cream Filling
Beat mascarpone, heavy cream, sweetener, and vanilla until fluffy and cloud-like. The texture should be silky but sturdy enough to spread.
4. Assemble the Cake
Place one cake layer on a plate and brush generously with coffee syrup. Spread a thick layer of cream filling over the top. Add the second cake, soak again, and frost the entire cake.
5. Finish with Cocoa
Dust cocoa powder over the top using a sifter for that classic tiramisu look. Chill at least 1 hour before slicing for clean layers.
Ingredient Notes
- Mascarpone: Adds authentic flavor, but cream cheese works beautifully too.
- Sweetener: Powdered form prevents graininess.
- Coffee: Use espresso for the boldest taste.
- Cocoa: Unsweetened keeps it keto-friendly.
Pro Tips & Variations
Add a splash of sugar-free coffee syrup to the soak for extra depth. Want chocolate vibes? Layer sugar-free chocolate chips between the cream layers. For individual servings, assemble the cake in jars or ramekins like mini tiramisus. This dessert tastes even better after chilling overnight, so don’t rush it. Store leftovers tightly wrapped to preserve moisture and flavor. You can also freeze slices and thaw in the fridge for a make-ahead keto treat.
Serving Suggestions
- Serve chilled with fresh whipped cream
- Pair with espresso or cold brew
- Garnish with dark chocolate curls
- Add fresh raspberries for contrast
Storage Information
- Refrigerator: Store covered for up to 5 days
- Freezer: Freeze slices for up to 1 month
- Thaw: Overnight in the fridge before serving
Nutrition Facts (Per Serving – Estimated)
- Calories: 340
- Net Carbs: 4–5g
- Fat: 29g
- Protein: 8g
Recipe Stat Sheet (Quick View)
| Category | Details |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Chill Time | 1 hour |
| Total Time | ~1 hr 50 min |
| Servings | 10 |
| Difficulty | Medium |
| Diet | Keto, Low-Carb, Sugar-Free |
This Keto Tiramisu Cake proves that you can still enjoy elegant desserts while sticking to your low-carb goals. It’s creamy, coffee-soaked, and downright irresistible — perfect for celebrations or a luxurious weeknight treat.
Give it a try and tell us how it turned out in the comments! Don’t forget to share it with friends who love keto baking and Italian-inspired desserts. 😊🍰