Keto Mocha Coconut Tiramisu: No Sugar, All Flavor

Let’s talk about dessert. More specifically, tiramisu. That creamy, coffee-soaked, slightly sweet slice of heaven. Now imagine it’s low-carb, keto-friendly, packed with coconut flavor, and doesn’t taste like cardboard. That’s what this recipe is all about.

You don’t need to be some fancy chef to pull this off. If you’ve got a spoon, a bowl, and a bit of patience, you’re set.

Why This Keto Mocha Coconut Tiramisu Works

Before we jump into the mixing and layering, here’s the thing: Tiramisu is one of those desserts that feels complicated but really isn’t. And if you’re trying to keep carbs down, it’s easy to miss the old-school ones full of sugar and cake.

But you don’t have to miss out.

This version swaps the sugar for something that won’t mess with your blood sugar, ditches the regular ladyfingers, and brings in coconut cream, cocoa, and coffee to keep all the good stuff. You still get that soft, creamy, chocolatey hit, without the carb crash.

What You’ll Need For This Coconut Tiramisu

Here’s a breakdown of the ingredients. Simple stuff, nothing fancy.

For the “Ladyfingers” (Keto Sponge)

• 4 large eggs
• 1/3 cup almond flour
• 2 tbsp coconut flour
• 1/3 cup granulated erythritol (or monk fruit blend)
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

For the Coffee Soak

• 1 cup strong brewed coffee (cooled)
• 1 tbsp cocoa powder
• 1 tbsp instant espresso powder (if you want it strong)
• 1 tsp vanilla
• Optional: 1-2 tbsp rum or coffee liqueur (sugar-free if you’re strict keto)

For the Coconut Mascarpone Cream

• 1 cup mascarpone cheese (room temp)
• 1 cup coconut cream (chilled overnight)
• 1/3 cup powdered erythritol
• 1 tsp vanilla extract

For Topping

• Unsweetened cocoa powder for dusting
• Shaved dark chocolate (90% or higher if you’re keto)
• Toasted shredded coconut (totally optional)

Let’s Make This Mocha Coconut Tiramisu

This recipe has three steps: bake the sponge, whip the cream, then layer it all up. That’s it.

STEP 1: Bake the Keto Sponge

This will take the place of ladyfingers. Don’t skip the step. No sponge = no tiramisu. Period.

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• Separate your egg whites and yolks into two bowls.
• Beat the whites with a pinch of salt until stiff peaks form. This takes about 3-5 minutes with a hand mixer.
• In the other bowl, whisk the yolks, erythritol, and vanilla until creamy and pale.
• Fold the whites gently into the yolk mix. Don’t stir too hard or you’ll lose the fluff.
• Add almond flour, coconut flour, and baking powder. Gently fold it in.
• Spread the batter onto the parchment paper. You want a thin layer—around 1/2 inch thick.
• Bake for 15 minutes or until golden and springy.
• Let it cool completely, then slice into strips or squares.

Pro tip: You can make these ahead of time and keep them in the fridge for a couple days.

STEP 2: Make the Coffee Soak

This is what gives tiramisu that bold, espresso flavor. It’s strong. It’s moody. It’s not playing around.

Just mix everything in a bowl:

• Coffee
• Cocoa
• Espresso powder
• Vanilla
• Rum or liqueur (if using)

Set it aside. Let it cool if it’s still warm. You don’t want to melt the cream layer.

STEP 3: Coconut Mascarpone Cream

This is where the magic happens.

• Scoop out the thick part of the chilled coconut cream (skip the watery stuff).
• In a bowl, beat the coconut cream until fluffy.
• Add mascarpone, powdered erythritol, and vanilla.
• Keep beating until smooth and creamy.

Don’t overdo it or it can get grainy. Just enough to mix everything.

Time To Layer

Here’s where it all comes together.

• Grab a dish, a square glass one works great, but use what you have.
• Start with a layer of sponge at the bottom.
• Spoon coffee soak over the sponge. Be generous but don’t drown it.
• Add a thick layer of the coconut mascarpone cream.
• Repeat: sponge, soak, cream.

End with cream on top.

Dust with cocoa powder and toss on some chocolate shavings or toasted coconut if you’re feeling extra.

Chill Time

Pop it in the fridge for at least 4 hours. Overnight is even better. The flavors settle in, and the texture gets perfect.

Yes, it’s hard to wait. Yes, it’s worth it.

A Few Tips For Keto Mocha Coconut Tiramisu

• Use full-fat stuff. Low-fat anything doesn’t hold up well here.
• Don’t skip the chill time. You can technically eat it right away, but it’s way better after a few hours in the fridge.
• Adjust sweetness. If you like things sweeter, bump up the erythritol. Taste as you go.
• Make it boozy or not. The rum is optional but fun.

Got Leftovers?

Ha, good one. But if somehow you do, this keeps in the fridge for 3-4 days. Just cover it tight. You can freeze it too, but the texture won’t be quite the same after thawing.

Variations

Let’s say you want to mess with the recipe. Go for it. Here are some swaps that work:

• Use heavy cream instead of coconut cream if you’re not into coconut.
• Make it nut-free with sunflower seed flour instead of almond flour.
• Try flavored coffee like hazelnut or vanilla for a twist.
• Add a layer of crushed toasted pecans for crunch.

Make it yours. No rules.

People Who Tried This

“I made this for a dinner party and nobody believed it was keto. Even the one guy who hates coconut asked for seconds.”

– Jess, who’s been keto for 3 years but still eats like a queen

“I’ve made this three weekends in a row. My blood sugar doesn’t spike, and I don’t feel like I’m missing anything.”

– Mark, type 2 diabetic, dessert lover

If You’re Wondering…

Can I skip the mascarpone?

You could, but the texture won’t be the same. You’d have to swap it with cream cheese or a thick Greek yogurt (just watch the carbs). Not the same flavor, but it can work in a pinch.

What kind of sweetener is best?

Go for something powdered and zero-carb. Erythritol, monk fruit blends, or allulose. Avoid liquid sweeteners in the cream, it messes with the texture.

Can I make it dairy-free?

Yep. Use coconut cream and skip the mascarpone. It won’t taste exactly like tiramisu, but it’ll still be creamy and good.

How to Serve It

• Straight from the dish with a spoon? No judgment.
• Slice it like a lasagna for neat squares.
• Layer it in jars for a mini version—great for parties or meal prep.

Pair it with black coffee or unsweetened almond milk. If you’re wild, top it with a sugar-free whipped cream cloud.

Conclusion

So that’s the Keto Mocha Coconut Tiramisu. It’s simple, it’s rich, it doesn’t taste like diet food, and it’ll get people asking for the recipe. Which you may or may not want to share.

Got 15 minutes to prep and a fridge to chill it in? You’re good.

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