Sugar Free Keto Strawberry Tiramisù is a refreshing, lighter version of classic Tiramisù, WITHOUT COFFEE and WITHOUT RAW EGGS.

It’s perfect for the warmer weather, and even easier than classic Tiramisù.

You’ll get 6 generous servings from the recipe (5g carbs), or 9 (3.3g carbs) if you’re a little conservative when it comes to portion sizes. I’m not usually a cake monster, but this cake is so good, so fluffy, and so light, that only a large slice will do for me.

How to Make Sugar Free Keto Strawberry Tiramisù

Bake the sponges and let them cool. Mix Ricotta, cream and sweeteners. Chop or slice your strawberries. Assemble the layers and you’re done. As with traditional Tiramisù, this fruity version is best left to chill overnight.

Sugar Free Keto Strawberry Tiramisù

To bake the sponges, I use two same-size silicone moulds. You could bake just one sponge, but then it will be more difficult to slice it horizontally to obtain the two layers you need. 

Chocolate and strawberries is a match made in heaven, so I mix a little cocoa powder to some of the batter, which I then swirl into the vanilla batter. This delivers a random cocoa hit as you enjoy the cake, which I find delightful. However, it’s not obligatory, so you could just omit these steps and bake a plain vanilla sponge.

Forget Mascarpone. Ricotta creates a delicious cream that’s much more delicate and lower in calories. Whip the double cream to a a very firm consistency, before adding the Ricotta and whipping again to obtain a silky-smooth consistency.

Assembly is easier than when making traditional Tiramisù. No need to dip biscuit fingers in coffee and arrange them. Instead, you lay one of the sponges upside down onto your serving dish, spread half the Ricotta cream over it, scatter half of the strawberry pieces, and repeat.

Sugar Free Keto Strawberry Tiramisù

Quick, easy, lower in calories compared to classic Tiramisù, but just as scrumptious.


Sugar Free Keto Strawberry Tiramisù

A refreshing alternative to classic tiramisù that's light, fluffy and not sickly sweet.
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Course: Desserts
Diet: Coconut Free, Gluten Free, Italian, Keto, Low Calorie, Low Carb, No Oil, Nut Free, Sugar Free
Keywords: cake, cream cake, italian cake, layered cake, sponge, spring, summer, tiramisu
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 6 large portions


Sponge Cake

Ricotta Cream


Sponge Cake

  • separate eggs: put yolks into a medium glass mixing bowl and whites into a large one with the salt.
    3 large eggs, 1 pinch fine himalayan pink salt
  • weigh and place remaining dry ingredients (EXCEPT sweeteners) into another medium mixing bowl - make sure to sift the lupin flour and baking powder; mix well using a fork or small wire whisk.
    15 g whey protein isolate, 15 g lupin flour, 15 g bamboo fibre
  • whip egg whites to soft meringue stage.
  • put the milk and butter into a small Pyrex beaker or similar, and heat in the microwave until butter has melted.
    120 g whole dairy milk, 25 g unsalted butter
  • pre-heat oven to static oven160 °C static.
  • add sweeteners, vanilla and ACV to egg yolks and whip with the the electric whisk to a creamy consistency.
    70 g erythritol, ¼ tsp pure stevia powder, ½ tsp vanilla extract, ½ tsp apple cider vinegar
  • drizzle in the hot milk/butter whilst whipping for 5-10 seconds.
  • tip dry ingredients into the mixture and combine.
  • pour the yolks mixture over the whipped egg whites, detach the balloon whisk and combine manually while retaining air: tilt the bowl away from you, then - starting at the farthest point, use the balloon whisk to swipe down > across towards you > up above the mixture > over the far end and down again; this circular motion retains and injects air.
  • transfer 1/4 of the batter to the empty yolks bowl and stir in cocoa.
    10 g Callebaut 100% cocoa powder
  • with the help of a flexible spatula, scoop the light batter into your cake moulds, dividing it equally and spread ing it evenly.
  • add blobs of the dark batter then swirl with a spoon handle or wooden stick.
  • position the moulds side by side on an oven rack and slide them into your oven at mid height.
  • bake for 25 minutes.
  • remove from oven, let them cool for 5 minutes, then flip them onto a rack to cool completely.

Ricotta Cream

  • whip cream with sweeteners until firm.
    150 g double cream
  • add vanilla and ricotta, and whip again on full speed until you obtain a smooth, homogeneous cream.
  • cover the bowl with cling film and refrigerate.


  • lay one sponge flat-side down over your serving plate.
  • spread 1/2 Ricotta Cream all over and top with 1/2 of the strawberries.
  • place second sponge on top, again flat-side down and repeat last step.
  • cover loosely with baking paper and chill, preferably overnight.


The sponges can be baked 1-2 days in advance, but it’s best to make the Ricotta Cream when you’re ready to assemble the cake.
For the sponges, best use erythritol, which has a drying effect.
For the Ricotta Cream, you can replace allulose with powdered erythritol (U.S. option HERE), although the mouth-feel will be affected.
To make 6 servings, cut across the middle horizontally, then make two equally-spaced cuts vertically (5g carbs).
To make 9 servings, make two cuts across and two down (3.3g carbs).
Use Scales to ensure accurate measurements:
Metric Kitchen Scales (UK)
Metric Kitchen Scales (U.S.)


Serving: 1large portion | Calories: 265kcal | Carbohydrates: 5g | Protein: 10.5g | Fat: 22g
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