Sugar Free Low Carb KETO Tiramisu. Forget the rest, this is THE BEST! 3g carbs per portion. Jamie Oliver would be impressed!
No humble pie for me today, ladies and gents!!! I present you THE. BEST. TIRAMISU. EVER! And you’ll have 9 servings in total!!!!
I am usually sceptical of recipes claiming to be the best when I come across them on magazines or internet. The best is, after all, a very subjective adjective. Everyone has different tastes, what is good to you may be rubbish to me, what is great to you might taste mediocre to me, what someone might refer to as the best, may be a bit bland, or too sweet, or too salty, or too spicy for someone else. Even MasterChef presenters and food critics sometimes have opposing views about some of the contestants’ dishes, so how can I make this outrageous claim about my sugar free low carb keto Tiramisu?
You have every right to be doubtful. I know I would be. Believe me, I have followed countless best recipes with great anticipation and excitement, only to be disappointed with the end result. So I forgive you for thinking that this is probably just another recipe that isn’t worth such a prestigious appellation.
My Tiramisu history.
I had been missing Tiramisu since going keto. Badly. It had been my favourite dessert for as long as I can remember. My 100% Italian mum used to make it on special occasions. I remember the excitement in the house whenever she pulled sponge fingers – aka lady fingers out of the cupboard and the mascarpone out of the fridge. We all knew instantly…Yeeey! Tiramisu time! And I remember the first time she let me get involved like it was yesterday. I could only have been 7 or 8 years old, but I still have vivid memories of that cooking session. Thereafter, I always helped her and never got tired of it. I can honestly say, hand on heart, that the food I missed the most when I first moved to London in the 70s was Tiramisu.
You see, those days shops and supermarkets didn’t stock ‘foreign’ foods as much as they do today, and mascarpone was nowhere to be found. Occasionally I would go to an Italian shop in the City and get mascarpone from there, but the cost was so prohibitive that it was a very rare shopping trip indeed. Then supermarkets ‘evolved’ and aisles of specialist foods sprung up everywhere. Suddenly, mascarpone was on the scene, in an accessible way, and my original, Italian Tiramisu dessert was back with a vengeance. Since then, I must have made it hundreds of times and shared the recipe hundreds of times. Absolutely everyone always loved it and was keen for me to hand over my mama recipe. It was a winner. Every. Single. Time. Without undergoing any modification through the years.
Then came keto and I had to say goodbye to my beloved dessert. Until now…
Because my favourite dessert in the whole wide world has returned and this time it is a sugar free low carb KETO Tiramisu.
Not a substitute for Tiramisu. Definitely not a look-a-like. Absolutely not a taste-a-like.
Before you ask, the answer is no. It’s not just something that vaguely resembles Tiramisu. Not some pudding with the flavours of cocoa, mascarpone and coffee. There are plenty of rubbish recipes for Tiramisú on the web. My sugar free low carb KETO Tiramisu is the real deal. Made as it should be made. With sponge fingers, mascarpone, raw eggs, cream, coffee, cocoa, rum and icing ‘sugar’. You prepare it like a normal Tiramisu. It has the ingredients of a normal Tiramisu. You layer it like a normal Tiramisu. Best of all, it TASTES like a normal Tiramisu. Actually, no. Scrap that. I wouldn’t want anyone to compare my creation to an inferior quality, factory packaged Tiramisu labelled as ‘classic’ or ‘traditional’ or even ‘luxury’. It tastes a-ma-zing and exactly like my mum’s ORIGINAL and BEST Tiramisu.
I am so absolutely, totally, super confident about this, that I am ready to challenge Jamie Oliver to taste it and tell me if he could make a better Tiramisu than this. Plus of course this is a healthy version!
Never had Tiramisu because you don’t like coffee? Trust me, you WILL like this king of desserts. All my tasters, who had never tried Tiramisu because of their dislike of coffee cakes, had a go and were astounded that they didn’t just like it, they thought it was the most amazing cake they’d ever had.
Tried Tiramisu in the past and didn’t like it? It must have been an inferior Tiramisu. All shop bought, or even restaurant versions I have ever tasted were a complete let down. Every single one of them. They were either too watery, too coffee-y, too boozy, or too sickly. If you think you don’t like Tiramisu because of one you’ve tasted in the past, you WILL change your mind when you’ve tasted this one.
Still having doubts about my ostentatious claim? Make it and see for yourself.
How to make my Sugar Free Low Carb KETO Tiramisu.
Ok. So now I’ve hyped it so much, it’s time to get in the kitchen and start making my luscious Italian dessert, so you too can boast!
First of all, you need to make a simple sponge cake that you will later cut into fingers. You can follow my sugar free low carb simple sponge cake recipe here. Just use 2 smaller baking tins instead of 1 and reduce the baking time by about 10 minutes, and don’t sprinkle icing sugar on top. I advise you to make the sponge the day before, so it has plenty of time to cool and compact well.
Please contain your excitement! I know you want to make my Tiramisu, like, now. But they say the best things come to those who wait and this is no exception. If you don’t wait, your sponge fingers will soak up too much coffee and you’ll end up with a watery mess instead of a delectable Tiramisu.
Once your sponge cake is a day old, cut it into finger-size slices. No further cooking required – unless you count making coffee as ‘cooking’. Mix egg yolk with stevia and powdered erythritol. Add mascarpone. Add whisked cream to mascarpone mix. Incorporate whisked egg white. Make strong coffee and add rum + pinch of stevia. Dip fingers into coffee and place at the bottom of your serving dish. Spoon a generous layer of mascarpone/cream mix. Sprinkle with cocoa. Repeat for 1 or 2 layers depending on the size of your serving dish. Refrigerate and wait.
Yes. WAIT! Again!!!!!
Home made Tiramisu is ALWAYS better after being refrigerated for 24 hours and my sugar free low carb keto Tiramisu is no different. DO NOT LISTEN to anyone who says you don’t need to wait that long. They don’t have a clue. A real chef knows that for Tiramisú to taste amazing, all the flavours need time to blend and infuse the sponge fingers. So be patient. Trust me, it will be worth it, I promise.
- Servings: 9
- Serving size: 1/9
- Calories: 380
- Fat: 36g
- Net Carbs: 3g
- Protein: 9.3g
- make my sugar free low carb simple sponge cake, but baked for 20-25 mins in two 18cm x 18cm square baking tins; don't sprinkle icing sugar on top.
- once the sponge cake has cooled and compacted (I recommend baking it the day before) cut it into finger-size strips (about 1.5cm width) and set aside.
- use a spoon to beat egg yolk with powdered erythritol and ½ tsp stevia in a large bowl until you obtain a smooth paste.
- spoon in mascarpone and blend well.
- whisk cream until very firm and add to mascarpone mix.
- whisk egg white until very stiff and add to mascarpone mix.
- make 3 espresso coffees, letting the machine run for longer to add more water, or if using a mocha machine just add hot water separately; you should end up with about 210ml total.
- add rum and pinch of stevia (use 1 measure of the supplied scoop) to the coffee; stir and allow to cool a little (if too hot the sponge fingers will absorb too much and you'll have a soggy tiramisu).
- dip each finger very quickly in and out of the warm coffee mix and place it at the bottom of a serving dish (I used a 19cm x 25cm Pyrex dish); repeat until you have your first layer of coffee infused sponge fingers.
- top with ½ or ⅓ mascarpone mix (see notes) and sprinkle cocoa all over the top (use a small sieve).
- repeat until you have 2-3 layers in total (see notes).
- refrigerate for at least 4 hours, but preferably 24 hours before serving.
Make sure you dip each finger just enough to absorb some coffee on both sides. If you've run out of coffee before your layers are complete, you've let the fingers absorb too much!
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.