September 4, 2026
Medium
$$

Keto Tiramisu

Whenever I think of tiramisu – or better still, when I’m eating it – I picture myself as a child sitting on the sofa in my parents’ house. It’s the day after Christmas; I’m watching Christmas films and holding a large plate of tiramisu in my hands, which, for once, I’m allowed to tuck into for breakfast. Tiramisu was a much-loved dessert in our family, which my mum used to make for most of our family gatherings, which is why I still associate this Italian recipe with a warm, loving feeling in my tummy.

The great thing about it is that you can easily make this delicacy without sugar. For the base, I used the recipe for my hazelnut keto cookies, which I personally really enjoyed (let’s be honest, the star of the show is the mascarpone cream anyway).

Ingredients

For a medium-sized tin

  • Approx. 18 keto biscuits (see recipe here)
  • 1 cup of coffee
  • 4 egg whites (pasteurised)
  • 750 g mascarpone
  • A pinch of salt
  • 60 g erythritol

Instructions

  1. Make 1 cup of coffee (e.g. espresso, strong filter coffee or lupin coffee) and leave to cool completely.
  2. Whisk the egg whites: Whisk 4 egg whites (sterilised/pasteurised) together with a pinch of salt in a clean, grease-free bowl until stiff, glossy peaks form.
  3. Make the mascarpone cream: stir 750 grams of mascarpone with 60 grams of erythritol until the mixture is smooth and free of lumps.
  4. Fold in the egg whites: carefully fold the beaten egg whites into the mascarpone mixture in several batches. Fold gently from the bottom upwards to retain the lightness.
  5. Soak the cookies: Dip half the keto cookies into the cooled coffee – long enough for them to soak up the liquid, but not too long, otherwise they’ll become too soft and fall apart – and line the base of the tin with them.
  6. First layer of cream: Spread about half the mascarpone cream evenly over the biscuit layer.
  7. Repeat for the second layer: Place another layer of soaked biscuits on top of the cream (if there is any coffee left over, you can pour it over the biscuits at this stage) and finish with the remaining mascarpone cream.
  8. Sprinkle unsweetened cocoa powder over the top to decorate.
  9. Chill: Cover the tin and leave it in the fridge to allow the flavours to blend and the tiramisu to set.