Keto Tiramisu Cake

Ingredients (8–10 servings)

For the Cake Layer (Almond Flour Sponge)

• 1½ cups almond flour

• ½ cup erythritol or other keto-friendly sweetener

• 4 large eggs, separated

• ¼ cup unsalted butter, melted

• 1 tsp vanilla extract

• ½ tsp baking powder

• Pinch of salt

For the Coffee Soak

• ½ cup strong brewed coffee, cooled

• 2 tbsp coffee liqueur (optional; can skip for keto-friendly version)

• 1 tsp vanilla extract

For the Mascarpone Cream

• 8 oz cream cheese, softened

• 8 oz mascarpone cheese, softened

• ½ cup heavy cream

• ½ cup erythritol (or sweetener of choice)

• 1 tsp vanilla extract

For Topping

• Unsweetened cocoa powder, for dusting

• Optional: shaved dark chocolate (sugar-free)

Instructions

1. Make the Almond Flour Cake

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment.

2. In a bowl, mix almond flour, sweetener, baking powder, and salt.

3. In a separate bowl, beat egg yolks with melted butter and vanilla.

4. In another bowl, beat egg whites until stiff peaks form.

5. Fold egg yolk mixture into almond flour mixture. Then gently fold in egg whites until incorporated.

6. Pour batter into prepared pan and bake 20–25 minutes, until a toothpick comes out clean.

7. Let cake cool completely.

2. Prepare Coffee Soak

1. Mix brewed coffee, coffee liqueur (if using), and vanilla in a shallow bowl.

2. Once cake has cooled, slice horizontally if desired to make layers, or leave whole.

3. Lightly brush coffee mixture over cake to soak.

3. Make Mascarpone Cream

1. In a large bowl, beat cream cheese, mascarpone, sweetener, and vanilla until smooth.

2. In a separate bowl, whip heavy cream until soft peaks form.

3. Fold whipped cream into the mascarpone mixture gently.

4. Assemble the Cake

1. Spread half the mascarpone cream over the soaked cake layer.

2. If using multiple layers, repeat with another cake layer and cream.

3. Smooth the top and dust generously with unsweetened cocoa powder.

4. Optional: add shaved dark chocolate on top.

5. Chill

• Refrigerate for at least 4 hours, ideally overnight.

• This allows the flavors to meld and the texture to firm up.

Tips & Variations

• Keto-friendly: Use sugar-free sweeteners and skip the liqueur.

• Make it lighter: Use all mascarpone or all cream cheese for simplicity.

• Extra coffee flavor: Add ½ tsp espresso powder to the cream.

• Mini tiramisus: Make in small ramekins for single servings.

• Flavor twist: Add a teaspoon of cocoa nibs or a few drops of rum extract.

Approximate Macros (per serving, 10 servings)

• Calories: 350–370

• Fat: 32g

• Protein: 8g

• Net carbs: 3–4g