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Ingredients

For the  Coffee Soak

  • 1 cup brewed  coffee, cooled (use decaf if preferred)
  • 2 tbsp coffee liqueur or almond extract (optional for flavor)

For the Mascarpone Cream

  • 1 cup mascarpone cheese (room temperature)
  • 1 cup heavy cream
  • 1/4 cup powdered erythritol or another keto-friendly sweetener
  • 1 tsp vanilla extract

For the Layering

  • 20-24 keto-friendly ladyfingers or sponge cake (store-bought or homemade; see below for a simple recipe)
  • Unsweetened cocoa powder for dusting

Instructions

1. Prepare the Ladyfingers (if making from scratch)

Ingredients:

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup powdered erythritol
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/4 cup melted butter
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
  3. In a separate bowl, whisk eggs, melted butter, and vanilla extract until combined.
  4. Combine the wet and dry ingredients until smooth.
  5. Pipe or spoon the batter onto the baking sheet to form ladyfinger shapes.
  6. Bake for 10-12 minutes or until golden and firm.
  7. Allow to cool completely before using.

2. Make the Mascarpone Cream

  1. In a large bowl, beat the heavy cream until stiff peaks form.
  2. In another bowl, combine mascarpone cheese, powdered erythritol, and vanilla extract until smooth.
    Gently fold the mascarpone mixture into the whipped cream until well combined.
  3. 3. Assemble the Tiramisu
  4. Mix the cooled coffee with coffee liqueur or almond extract (if using).
  5. Briefly dip each ladyfinger into the coffee mixture (do not soak them too long).
  6. Arrange a layer of dipped ladyfingers in the bottom of a serving dish or individual glasses.
  7. Spread half of the mascarpone cream over the ladyfingers.
  8. Add another layer of dipped ladyfingers, and then top with the remaining mascarpone cream.
  9. Smooth the top with a spatula.
  10. 4. Chill and Serve
  11. Refrigerate the tiramisu for at least 4 hours, preferably overnight, to let the flavors meld and the dessert to firm up.
  12. Before serving, dust the top with unsweetened cocoa powder.