Easy Keto Sugar Free Chocolate Tiramisu – 4.6g carbs per serving.
I love this lush version of Tiramisú! A heavenly mascarpone mix layered over sponge biscuits soaked in chocolate-y liquid. A delightfully indulgent, no coffee and no alcohol option.
I know a few people who love drinking coffee but dislike coffee in desserts (…it’s an alien concept to me!). If you’re one of those people, or you prefer to avoid alcohol, you must try this recipe.
If you want to check out my classic keto Tiramisu, click here. But let’s talk about THIS version. The creamy mascarpone mix is pretty much unchanged. What’s different is that instead of soaking sponge slices in coffee and rum, I soaked keto Savoiardi biscuits in chocolate milk.
The downside is that, compared to my original Tiramisu recipe, which delivered 3g carbs for each portion, this one has 50% more carbs per serving. And it’s all because of the biscuits. But. Savoiardi biscuits – aka sponge fingers, aka lady fingers, aka boudoir biscuits, give this Easy Keto Sugar Free Chocolate Tiramisu its lightness, so it is much more similar to a traditional Tiramisu.
How to Make Keto Sugar Free Chocolate Tiramisu.
Tiramisu involves no cooking or baking, as long as you have keto savoiardi biscuits. If you haven’t, that’s your first job. You will need 4 biscuits in total – 2 for each serving. So head over to the recipe and crack on.
You’ll also need 5 bowls, one for each of the following: egg white, egg yolk, cream, coconut milk, cocoa. The photos below show how I prepare my “Tiramisu work station”. THAT’s the hard part. The rest is a breeze.
Cut your biscuits in halves or quarters (as I did) to best fit your serving dishes. The round dishes I used have a diameter of 10cm and are 4cm high. Don’t worry about small gaps here and there. You can only use 2 biscuits per serving, one for each layer. No cheating.
I make my own coconut milk, so that’s what I used, but feel free to use whatever low carb milk you prefer – except cow’s milk, and adjust macros accordingly. If you make your own it will definitely contain fewer carbs than any industrially produced ones. To minimise lumps, add 1 tbsp of hot milk to the cocoa, stir to a paste, then keep adding milk 1 tbsp at a time and stirring well until you have a smooth-ish hot chocolate. If it’s cold but the time you’re done, re-heat your chocolate milk in the microwave – the biscuits will absorb it more easily if it’s warm.
As for cocoa powder, my choice is Perugina or S. Martino because they contain the lowest carbs of all brands I’ve scrutinised. Neither is organic, certified, or fair trade – which is a departure from my usual choice of ingredients. But what wins it for me is the 8.6g carbs per 100g of product. Nothing else comes close to that. If you can’t find those Italian brands, or you prefer to use something else, not a problem, just remember to adjust macros.
Once you’ve weighed your ingredients, whisked egg white and cream, mixed egg yolk with icing sugar and mascarpone, and made the hot chocolate, you’re 90% done.
All that’s left to do after that is to layer your Easy Keto Sugar Free Chocolate Tiramisu, put it in the fridge and patiently wait for a few hours.
Right. I hope you’ll enjoy it. I’m off to have a go at a Tiramisu idea #3… a berry coulis instead of coffee and a lighter alternative to mascarpone…What do you think?
- Yield: 2
- Serving: 1
- Calories: 390
- Fat: 36g
- Net Carbs: 4.6g
- Protein: 9g
- cut biscuits to fit your 2 serving bowls and divide the pieces equally: you'll need 1 biscuit for each layer.
- separate egg.
- add icing sugar to the egg yolk and stir to a paste, then incorporate mascarpone and continue to stir until nice and smooth.
- whisk cream and fold it into egg/mascarpone mix, then whisk egg white and fold it in very gently - you should end up with a light and airy mixture.
- warm up milk, then add to the cocoa 1 tbsp at a time, stirring well to prevent lumps; re-heat for a few seconds in the microwave.
- to assemble the Tiramisu, dip biscuit pieces into warm chocolate milk and place them at the bottom of your dishes.
- spoon ¼ of the mascarpone cream over the biscuits in each dish.
- build up one more layer of biscuits topped by cream, and finish with a sprinkle of cocoa.
- refrigerate for several hours (best overnight) before serving.
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.
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