Keto Tiramisu Cups (Italy’s Coffee Dessert with a Low-Carb Twist)

If you’ve ever sat at a tiny café in Italy, or even just dreamed about it while dunking a boring biscuit in coffee at home… you probably know tiramisu.

Soft, creamy, a little bit messy — and kind of perfect.

But if you’re doing keto or cutting down sugar… the original tiramisu is pretty much off-limits.

The good news? You don’t have to miss out. Not even a little.

These Keto Tiramisu Cups taste like the real thing — creamy mascarpone, strong coffee, that rich, deep cocoa on top. But every spoonful stays low-carb and friendly to your jeans.

Why I Started Making Keto Tiramisu Cups (And Kept Making Them Again and Again)

Let me tell you, it started badly.

I tried making a keto tiramisu once that was so dry and weird, I almost gave up on keto desserts forever. Sponge cake like cardboard. Cream like butter gone wrong. It wasn’t pretty.

But I couldn’t stop thinking about that cold, soft dessert I ate once in Rome, right in the middle of summer, with a tiny spoon and zero regrets.

So I went back to the kitchen. Tried again. Fixed the sponge. Got the cream just right. Found a way to soak it in coffee without it falling apart.

Now? These cups don’t last more than 10 minutes at my house.

Even friends who hate “keto stuff” ask me for the recipe.

What You’ll Need To Make Keto Tiramisu Cups

For the Cake (Low-Carb Sponge)

• 4 large eggs

• ½ cup almond flour

• 2 tbsp coconut flour

• ¼ cup powdered erythritol (or your favourite keto sweetener)

• 1 tsp baking powder

• 1 tsp vanilla extract

• Pinch of salt

For the Coffee Soak

• ¾ cup very strong brewed coffee (cooled)

• 1 tbsp rum (optional — very Italian, but skip if you like)

• 1 tbsp erythritol

For the Cream Layer

• 1 cup heavy whipping cream

• 8 oz mascarpone cheese (room temp)

• ¼ cup powdered erythritol

• 1 tsp vanilla extract

For Dusting

• Unsweetened cocoa powder

Tools You’ll Need

• Electric mixer (hand or stand — unless you love a workout)

• Mixing bowls

• Baking dish (small) or sheet pan

• Small glasses or cups for serving

• Sifter or small strainer (for that pretty cocoa top)

Step-By-Step: How To Make Keto Tiramisu Cups

Step 1: Make the Low-Carb Sponge Cake

This is your base. It replaces the ladyfingers in classic tiramisu.

• Preheat your oven to 350°F (175°C).

• Separate the eggs — whites in one bowl, yolks in another.

• Beat egg whites until stiff peaks form. Set aside.

• In another bowl, mix egg yolks, vanilla, erythritol. Add almond flour, coconut flour, baking powder, and salt.

• Gently fold in the egg whites. Be kind. This keeps it fluffy.

• Spread on a greased baking dish or lined pan — about ½ inch thick.

• Bake for 12-15 minutes or until golden. Let it cool fully.

Tip: Don’t overbake — dry cake is the enemy of tiramisu.

Step 2: Make The Coffee Soak

Mix coffee, erythritol, and rum if using. Let it cool. The colder, the better.

Step 3: Make The Cream Layer

• Whip heavy cream until soft peaks form.

• In another bowl, mix mascarpone, erythritol, and vanilla until smooth.

• Gently fold the whipped cream into the mascarpone. Go slow. Fluffy is life.

Step 4: Build Your Keto Tiramisu Cups

This is the fun part.

• Cut your cooled sponge cake into small pieces or rounds that fit your cups.

• Place a layer of sponge in the bottom of each cup.

• Spoon or brush over some coffee soak — not too much or it gets soggy.

• Add a thick layer of cream.

• Repeat with another cake layer, more coffee, and more cream.

• Smooth the top with a spoon.

Step 5: Cocoa On Top

Sift unsweetened cocoa powder over the top.

Like it extra fancy? Add a few chocolate shavings (sugar-free).

Step 6: Chill Time

Pop the cups in the fridge for at least 2-3 hours. Overnight is magic.

Cold tiramisu tastes way better. It lets the flavours settle and the cake gets that melt-in-your-mouth feel.

What’s It Like Eating These?

Honestly? It’s a little dangerous.

You get the soft cake that soaks up coffee like a dream. Then that creamy, sweet mascarpone filling that’s thick but not heavy.

A spoon cuts right through. No fighting with crusts or dry layers. Just soft, smooth bites that taste like Italy decided to go keto for the weekend.

And if you’re the type who likes an after-dinner coffee? This is dessert and coffee in one.

Easy Tips From My Kitchen

• Use espresso if you want bold flavour — instant coffee works but tastes lighter.

• Mascarpone makes a difference. Cream cheese is not the same.

• Be patient when folding whipped cream. Fast = flat.

• Don’t drown the sponge in coffee. Moist is good. Mush is not.

• Individual cups keep it looking fancy without effort.

Storage

These keep in the fridge for 3-4 days. But honestly…they never last that long.

Freeze? Not really. The cream can go weird after thawing.

How To Serve Keto Tiramisu Cups (Ideas That Impress Without Stress)

• Serve with a few raspberries or strawberries on the side.

• Dust extra cocoa just before serving for drama.

• Glass cups make it look store-bought (but taste homemade).

• Tiny spoons make it last longer (kinda).

Why People Get Obsessed With These

• No sugar crash later.

• Tastes like you cheated — but you didn’t.

• Feels fancy but easy to make.

• Perfect for parties, date night, or eating alone in pyjamas.

Conclusion From Someone Who Messed It Up Before

If you’re missing real tiramisu, or you’re just tired of keto desserts that taste like lies — make these cups.

They taste like effort but take way less work than you’d guess.

And when you pull one of these out of the fridge after dinner… it feels like winning.

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