Can I make keto tiramisu ahead of time?

Yes, and you should! This keto tiramisu tastes even better after it chills for a few hours or overnight. The flavors soak into the sponge, and the texture sets perfectly. Make it the night before a party or prep it on Sunday for the week ahead.

What sweetener is best for keto tiramisu?

Powdered erythritol or monk fruit sweetener works best. Stick to powdered, not granulated, it blends smoother into the cream. Avoid liquid sweeteners because they can make the cream runny.

Can I use heavy cream instead of coconut cream?

Yes, if you’re not dairy-free. Just whip cold heavy cream until thick, then mix it with the mascarpone and sweetener. You’ll get the same rich texture without the coconut flavor.

Easy Keto Mocha Coconut Tiramisu - No Sugar, All Flavor

Keto Mocha Coconut Tiramisu Recipe

Print Recipe

This Keto Mocha Coconut Tiramisu is a sugar-free, low-carb twist on a classic dessert. Layers of almond flour sponge cake, creamy coconut mascarpone filling, and bold coffee flavor make this a rich, satisfying treat that fits your keto diet. Easy to prep, no complicated steps, and perfect for weekends, meal prep, or parties.

Author: Jane Summerfield
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baked & chilled
Cuisine: Italian-inspired, Keto, Low-Carb
Diet: Gluten Free

Ingredients

Scale

For the sponge cake (ladyfinger base):

4 eggs, separated
1/3 cup almond flour
2 tbsp coconut flour
1/3 cup granulated erythritol
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
1 tsp vanilla extract
1–2 tbsp sugar-free rum or coffee liqueur (optional)

For the coconut mascarpone cream:

1 cup mascarpone cheese (room temp)
1 cup chilled coconut cream (just the thick part)
1/3 cup powdered erythritol
1 tsp vanilla extract

Toppings (optional):

Unsweetened cocoa powder
Shaved dark chocolate (90%+)
Toasted shredded coconut

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Separate egg whites and yolks into two bowls.
Beat whites with salt until stiff peaks form.
Mix yolks, erythritol, and vanilla until pale and creamy.
Gently fold in egg whites.
Add almond flour, coconut flour, and baking powder. Fold gently.
Spread onto baking sheet in a 1/2-inch thick layer.
Bake for 15 minutes. Cool and cut into strips.
Mix coffee soak ingredients in a bowl. Let cool.
Make cream: Beat coconut cream until fluffy. Add mascarpone, powdered erythritol, and vanilla. Mix until smooth.
Layer in dish: Start with sponge, brush with coffee soak, then a layer of cream. Repeat.
End with cream layer on top.
Dust cocoa powder on top. Add toppings if using.
Chill for 4+ hours, or overnight for best texture.

Notes

You can prep this the day before. It tastes better after chilling.
Add more or less sweetener to match your taste.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Can swap mascarpone with cream cheese in a pinch (but not exact same taste).
Store in fridge up to 4 days.
Best served cold.

Nutrition

Serving Size: 1 serving
Calories: 290 Sugar: 1g Sodium: 90mg Fat: 27g Saturated Fat: 15g Unsaturated Fat: 11g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Net Carbs: 3g Protein: 6g Cholesterol: 105mg

Find it online: https://www.wellnesswarrior.org/keto-mocha-coconut-tiramisu/