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Keto and Low-Carb Tiramisù


Vanilla Cake:

  • ¾ cup salted butter I used Kerrygold
  • 1/3 cup Monk fruit – Golden powdered (see notes)
  • 2/3 cup Powdered Swerve
  • 6 Eggs see notes
  • 2 tablespoons sour cream see notes
  • 1 tablespoon unflavored gelatin see notes
  • 3 tablespoons boiling water see notes
  • 1 tablespoon vanilla extract
  • ½ cup unsweetened almond milk
  • 3 cups blanched almond flour
  • ½ cup coconut flour
  • 1 ½ tablespoon baking powder or Gluten-Free Baking powder

Mascarpone Custard:

  • 8 large egg yolks
  • ¼ cup Monk fruit – Golden Powdered see notes
  • 16 oz. Mascarpone Cheese
  • ½ cup plus 2 tablespoons Swerve – Powdered divided (see instructions)
  • 2 cups heavy whipping cream

Espresso Mixture:

  • 1 ½ cup espresso or strong coffee
  • 3 teaspoons Rum Extract

Cacao Topping:

  • 2 tablespoons Cacao Powder
  • 1 tablespoon Swerve Powdered


For the Cake:

  • Gather all ingredients and have them at room temperature and ready to go. Separate your egg yolks for the custard. (Save the egg whites for another recipe.) Sift all dry ingredients together and set aside.
  • Preheat oven to 350 degrees.
  • Using a stand or hand mixer cream the sweeteners and butter together until light and fluffy. Be sure to scrape the bowl down at least once to ensure all the butter is incorporated. Don’t forget to scrape the bottom of your mixing bowl.
  • While the butter and sweeteners are coming together, prepare your gelatin mixture. Mix the gelatin with 3 tablespoons boiling water then mix vigorously to melt the gelatin into the water. Keep stirring until the liquid is clear, clump-free, and is a bit frothy (bubbles formed). Allow mixture to cool for a few minutes while the eggs get mixed in.
  • Once the butter mixture is light and fluffy, add in each egg one at a time. Then add in the gelatin, yogurt, almond milk, and vanilla. Scrape down the bowl including the bottom and mix again until well incorporated.
  • Turn down the mixer to a lower speed then spoon in the dry ingredients. You may turn up the speed of the mixer slightly for a few turns of the paddle to ensure all ingredients ate well incorporated. Don’t over mix.
  • Bake in a half sheet pan for 22-25 min until toothpick comes out clean and cake is just starting to brown. Allow the cake to cool completely in the pan then place in the refrigerator to chill.
  • Once fully chilled, pull out of the refrigerator and slice the cake into ladyfingers.

For the Espresso Mixture:

  • Brew the coffee or espresso and add in the rum extract and set aside to cool. This step should be done right before you make the custard.

For the Custard:

  • Prepare a double boiler. Fill the lower pan with water until it nearly touches the bottom of the upper pan. Place both pans (inner pan on top of outer pan) on the burner.
  • Bring the water in the lower pan to a gentle boil. Heat your double boiler over medium-low to medium heat.
  • Once the water in the lower pan is boiling gently remove the top pan from the double boiler and add in the egg yolks and sweeteners.
  • Place top pan back on top and begin whisking the egg mixture fairly rapidly. Try to avoid splashing the mixture up the sided of the pan. Cook the egg mixture (whisking constantly) for about 10 min or until the mixture is thick and pale yellow.
  • Once the egg mixture is ready, add in the mascarpone cheese and whisk it in. Set aside to cool.
  • In a separate chilled bowl add in the heavy whipping cream and 2 tablespoons of Swerve. Whisk with a hand mixer until soft yet firm peaks are formed. Be careful here… overbeating the cream will produce butter.
  • Fold in the cooled mascarpone custard into the whipped cream. Be gentle while folding so you don’t lose all that volume you just whipped into the cream.

For the Cacao Topping:

  • Mix together the cacao powder and powdered Swerve and place mixture into t fine mesh sieve or sifter. Set aside.


  • Whew! That was a lot of instructions! But I promise it comes together relatively quick and easy when you consider the totally delicious outcome. Ok, let’s assemble this!
  • Make an assembly line as follows: Ladyfingers, espresso, serving platter.
  • This is a layered dessert. The layers are cacao powder, ladyfingers dipped in espresso, mascarpone custard. Repeat, ending with cacao powder. (Don’t go higher than 3 layers or it may fall. I did 2 layers and actually served it on a half sheet cake pan lined with parchment. I began forming a rectangle with each ladyfinger about 2 inches from each side of the pan. A 9×13 pan will work.)
  • Start by sprinkling some of the Cacao mixture on the bottom of the serving platter.
  • The cake/ladyfingers are delicate so be sure to handle with care. (I was able to hold 4 in my hand at once then dip each one into the espresso mixture one at a time. Still, some of them broke in half but I still used them.)
  • Dip each ladyfinger into the espresso mixture. Be careful here. This cake is surprisingly absorbent, so, barely dip each piece of cake into the mixture on the cut side where it’s most absorbent and layer them on top of the cacao.
  • Spoon dollops of the custard onto the ladyfingers and gently spread out over top being careful not to move the ladyfingers or drag up a bunch of crumbs. Using an offset spatula works well, here.
  • Sprinkle more cacao powder and repeat the next two layers as above. End with the cacao powder mixture. Place in the refrigerator to chill at least 8-9 hours. Overnight is best.