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.
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.
Quick, easy, lower in calories compared to classic Tiramisù, but just as scrumptious.
Enjoy!
Sugar Free Keto Strawberry Tiramisù
Ingredients
Sponge Cake
- 3 large eggs - 180g net weight, room temperature
- 120 g whole dairy milk -Arla Lactose-Free or similar
- 25 g unsalted butter
- 70 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 15 g whey protein isolate (U.S. option HERE)
- 15 g lupin flour (U.S. option HERE)
- 15 g bamboo fibre (U.S. option HERE)
- ¾ tsp fine psyllium husk powder (U.S. option HERE)
- 1 TBSP baking powder
- ¾ tsp xanthan gum (U.S. option HERE)
- ½ tsp vanilla extract (U.S. option HERE)
- ½ tsp apple cider vinegar (U.S. option HERE)
- 1 pinch fine himalayan pink salt (U.S. option HERE)
- 10 g Callebaut 100% cocoa powder (U.S. option HERE) or similar
Ricotta Cream
- 150 g double cream
- 150 g ricotta
- 50 g allulose (U.S. option HERE)
- ⅛ tsp pure stevia powder
- ½ tsp vanilla extract
- Strawberry Layers
- 300 g strawberries - net weight, chopped or sliced
Instructions
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
160 °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.
Assembly
- 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.
Notes
Nutrition
QueenKETO is a participant in Amazon’s affiliate advertising program. Clicking on a product or ad will re-direct you to the Amazon site. For your purchases, I may receive a small fee, which helps buffer the cost of maintaining and improving this site, at no extra cost to you.
