Indulge in the luscious decadence of this Keto-Friendly Tiramisu Cake, a low-carb rendition of the beloved Italian classic. With a meticulously crafted recipe that yields two 9×5-inch pans of heavenly goodness, this dessert is sure to be a showstopper at any gathering. The journey begins with a moist and flavorful almond flour cake, where the amalgamation of baking powder, sugar substitute, eggs, cream cheese, butter, and vanilla extract creates a delightful base. Sliced into ladyfinger-like pieces, this cake sets the stage for the layers of rich custard sabayon and a dusting of cocoa that defines the essence of Tiramisu.

The custard sabayon, a crucial element in this recipe, is an exquisite blend of egg yolks, sugar substitute, salt, mascarpone cheese (or a combination of cream cheese and sour cream), and whipped cream. The meticulous preparation involves double boiling the egg mixture until it thickens and attains a luscious lemon hue. Folding it into whipped cream results in a velvety custard that elevates the overall texture and flavor profile of the Tiramisu.

The assembly process is an art in itself, involving layers of cake brushed with a decadent combination of espresso and rum. Whether crafted in two loaf pans or a larger 9×13-inch pan, each layer of cake is interspersed with a generous spread of the custard, culminating in a tantalizing finish topped with a cocoa powder flourish. After a patient wait of at least 8 hours or overnight in the refrigerator, this Keto Tiramisu Cake emerges as a masterpiece ready to be savored. With a nutritional profile that adheres to the principles of the keto diet, each serving is a guilt-free indulgence, boasting 435 calories, 43g of total fat, and a mere 6.5g of net carbohydrates. Treat yourself to the luxurious experience of this Tiramisu Cake, a testament to the artistry of keto-friendly baking.

Keto-Friendly Tiramisu Cake

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Enjoy a decadant Keto Friendly Tiramisu Cake recipe. It’s a low carb version of the Italian classic. The recipe makes two 9X5 pans of Tiramisu.

PREP TIME25 minutes

COOK TIME45 minutes

ADDITIONAL TIME7 hours

TOTAL TIME8 hours 10 minutes

Ingredients

Cake

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  • 2 ½ cups finely milled almond flour measured and sifted
  • 2 teaspoon of baking powder
  • 1 ½ cups of granulated sugar-substitute
  • ½ teaspoon of salt
  • 8 eggs , room temperature
  • 8 oz full-fat cream cheese , room temperature
  • 1/2 cup of room temperature softened butter
  • 2 teaspoon of vanilla extract

Custard

  • 8 egg yolks , room temperature
  • 3/4 cup of granulated sugar substitute
  • 1/4 teaspoon of salt
  • 9 ounces of mascarpone cheese or a combination of 8 ounces of cream cheese and 1/2 cup sour cream to take the place of mascarpone cheese
  • 2 cups of heavy cream
  • 1/2 cup of espresso coffee or strong coffee
  • 4 tablespoons of dark rum or 1 teaspoon of rum extract

Cocoa topping & bottom layer

  • 1/2 cup of cocoa powder to sprinkle on the bottom and top layers of the tiramisu

Instructions

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Cake Instructions

  1. Preheat oven to 350 degrees.
  2. Line a 12 x13 by one-inch jelly roll pan with parchment paper,
  3. Measure and sift the almond flour and add to a large bowl.
  4. To the sifted almond flour add the salt, baking powder and mix well. Set aside.
  5. In another large-size bowl, using an electric mixer beat on high the softened butter with the sugar substitute until light and fluffy, and well incorporated.
  6. Next, add the room temperature cream cheese and vanilla extract and continue to beat until mixed well.
  7. Add the eggs one at a time making sure to combine well after each addition.
  8. Next, add the dry ingredients a tablespoon at a time, being sure that all the ingredients are well incorporated.
  9. Spread the batter to the prepared jelly roll pan.
  10. Bake for 25 to 30 minutes until golden brown on top.
  11. Allow to cool fully for about 30 minutes and then slice into 1X3 inch pieces to mimic the ladyfingers.

Custard Sabayon

  1. In a small mixing bowl beat the egg yolks, sugar substitute, salt until thick and turns lemon colored.
  2. Place the small bowl with the egg mixture in a double boiler over water that is gently boiling.
  3. Reduce the heat to a low simmer.
  4. Cook the egg mixture for about 9-10 minutes making sure to whisk the custard constantly.
  5. Remove from heat.
  6. Next, add the mascarpone cheese or the cream cheese sour cream mixture to the egg mixture. Set aside.
  7. In a medium-size, bowl beat the heavy whipping cream until medium peaks form.
  8. Gently fold with a spatula the egg mixture into the whipped cream. Do not stir to avoid breaking the whipped cream.
  9. Set aside.

Assembly

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  1. *This makes two 9×5 inch loaf pans or one 9 x 13-inch tiramisu cake.
  2. Divide the sliced cake in half in order to make the two tiramisu cake. This is about 15 pieces per loaf. Otherwise use the entire recipe to make one large tiramisu cake.
  3. Combine the espresso and rum and set aside
  4. Sprinkle a layer of cocoa powder using a strainer/sifter to the bottom of both 9 X5 inch loaf pans or the one 9 x13-inch pan.
  5. Place a layer of the cake to the bottom of the 9 x5-inch loaves or the 9×13 inch pan.
  6. Using a pastry brush, coat the first layer of cake with the coffee and rum mixture.
  7. Next spread if making in loaf pans, spread 1/4 of the custard over both layers of cake. If making in a 9 x 13-inch pan, spread 1/2 the custard over the cake.
  8. On top of the custard layer, add another layer of cake.
  9. Repeat the layers of cake and custard ending with the custard.
  10. Top with a generous coating of cocoa powder using a strainer/sifter.
  11. Cover and refrigerate for at least 8 hours or overnight before eating,
  12. Store leftovers for up to 48 hours in the refrigerator.

Notes

The recipe makes two 9X5 or one large 9 x 13 tiramisu cake.

Nutrition Information:

YIELD:

 16 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 435TOTAL FAT: 43gSATURATED FAT: 23gCHOLESTEROL: 329mgSODIUM: 6.5mgCARBOHYDRATES: 6.5gNET CARBOHYDRATES: 5.5gFIBER: 1gSUGAR: 4gPROTEIN: 14.5g

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