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Keto Tiramisu Cake


Looking for a way to enjoy a classic dessert on your keto diet? Well, then this keto-friendly tiramisu cake is a must-try. No need to feel deprived while on a keto diet with a delicious recipe like this.

It’s the ultimate low-carb tiramisu cake recipe, the perfect make-ahead keto dessert.

Like most recipes I convert to be low-carb keto-friendly, they start with a craving. This keto tiramisu was no exception. In fact, I had been desiring a tiramisu dessert for a while now. Not willing to succumb to temptation, a healthy option needed to be birthed.

Tiramisu is by far one of Italy’s finest desserts. If you are wondering what is exactly is a tiramisu,  it’s a dessert that has layers of espresso-soaked biscuits that are sandwiched with a layer of creamy mascarpone filling and then topped with a generous dusting of cocoa powder.

Is it any wonder that this dessert was a favorite of mine prior to going keto? I knew it would only be a matter of time before I would create a keto tiramisu cake recipe.

This recipe follows the basic concepts of a traditional tiramisu, except this is a much healthier option. Why? because although tiramisu isn’t keto, it can be by replacing the ladyfingers with pound cake, and make our homemade sugar-free filling. 

I also have keto tiramisu cheesecake (no-bake) that is a delicious breeze to make that you should also try.

In fact, I have a complete list of Keto Cakes that as a fan of cakes I encourage you to also visit.



Keto Tiramisu Cake

Best keto Tiramisu Cake

Keto Tiramisu made with a low carb cake


Leave it to the amazing keto community to come up with several low-carb tiramisu recipes. I am quite certain that I would have thoroughly enjoyed any number of them.

However, this girl had to try her hand at converting this Italian favorite too and come up with a keto tiramisu recipe for you all to enjoy. I can’t wait for you to try my rendition of this recipe.

With that being said, my keto tiramisu will require a few more steps, but I assure you that it will be worth the little extra effort. This low-carb version has all the elements of making tiramisu, with a few of my hacks to keep things easier.

Trying to keep things simple I decided not to make low-carb ladyfingers. Although a true classic tiramisu dessert starts with either a very dry sponge cake or ladyfingers, this would require more work. 

keto tiramisu

Keto Tiramisu


I thought of using my keto cream cheese pound cake to take the place of the lady fingers. In order to create the classic-looking shape of tiramisu, I baked my pound cake in a flat jelly roll pan and then sliced the cake to look like ladyfingers. 

This proved to be the perfect solution. By using my trusty keto pound cake recipe as the base I was able to save lots of time and effort. 

I use almond flour for this recipe. However, if you need a coconut flour option you can use our keto coconut flour pound cake recipe instead.

How To Make Keto-Friendly Tiramisu 

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This recipe makes two 9×5 inch tiramisu cakes or one large 9×13 dessert, making it perfect for gatherings.

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following are the ingredients needed for this recipe. Note that the full printable recipe is at the bottom of the post.

Keto Cake Layers

Custard Filling

  • Egg yolks, room temperature
  • Granulated sugar substitute
  • Salt
  • Mascarpone cheese or a combination of 8 ounces of cream cheese and 1/2 cup sour cream to take the place of mascarpone cheese
  • Heavy cream
  • Espresso coffee or strong coffee
  • Dark rum or rum extract

Cocoa topping & bottom layer

This recipe makes two 9×5 inch tiramisu cakes or one large 9×13 dessert, making it perfect for the holidays.

The signature flavor in tiramisu is strong coffee. It’s why I like using espresso but if that’s not possible then using a strongly brewed coffee is the next best thing. 

This recipe calls for rum or rum extract to give the tiramisu an authentic flavor. The dusting of cocoa powder is key in creating as close of a recipe as to its high carb counterpart.


If you live in an area that you cannot source mascarpone cheese easily, I have added instructions for using cream cheese and sour cream that not only works well but is more economical.

  • Use only room temperature eggs, butter, and cream cheese The number one thing to remember when making both the cake and the filling is to start with room temperature ingredients. This is important so that the cake batter beats evenly and when making the filling that the cold egg yolks do not cause temperature shock.
  • Make the filling in a double boiler Note that the custard filling will need to be made in a double boiler that is set to low heat so that the yolks do not overcook and curdle. You can make your own double boiler by placing a large bowl over simmering water. Just be sure not to allow the water to touch the bottom of the bowl since you are cooking with steam and not direct heat. 
  • Once the keto sabayon filling is made, you will need to beat cold heavy cream until medium peaks are formed and then fold into the filling. 

Best Sugar-Substitute For A Keto-Friendly Tiramisu Cake

Traditional tiramisu is NOT keto-friendly. But that does not mean we can’t enjoy a keto tiramisu that we have made low in carbs by replacing the ladyfingers with a low carb pound cake and by swapping regular sugar for keto-friendly sugar substitutes.

The following are my sweetener recommendations: 

My number one choice is Lakanto Monk Fruit and it’s what I used in this recipe. This is because the texture and flavor are what I have found to be the closest to real sugar.

Having said that, I’m also a fan of the Swerve brand of granulated sugar substitute, which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.

Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this recipe.

However, if you go this route, you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.

Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success.

Our Keto Transformation

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Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. 
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.  We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Tag Us

I sure hope you will give this keto tiramisu cake recipe a try. Once you do, make sure you remember to tag us on  Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Grab Our Books!

In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.


keto tiramisu cake

Keto-Friendly Tiramisu Cake

Yield: 16
Prep Time: 25 minutes
Cook Time: 45 minutes
Additional Time: 7 hours
Total Time: 8 hours 10 minutes

Enjoy a decadant Keto Friendly Tiramisu Cake recipe. It's a low carb version of the Italian classic. The recipe makes two 9X5 pans of Tiramisu.




  • 8 egg yolks , room temperature
  • 3/4 cup of sugar substitute I use Lakanto Monk fruit
  • 1/4 teaspoon of salt
  • 9 ounces of mascarpone cheese or a combination of 8 ounces of cream cheese and 1/2 cup sour cream to take the place of mascarpone cheese
  • 2 cups of heavy cream
  • 1/2 cup of espresso coffee or strong coffee
  • 4 tablespoons of dark rum or 1 teaspoon of rum extract

Cocoa topping & bottom layer


Cake Instructions

  1. Preheat oven to 350 degrees.
  2. Line a 12 x13 by one-inch jelly roll pan with parchment paper,
  3. Measure and sift the almond flour and add to a large bowl.
  4. To the sifted almond flour add the salt, baking powder and mix well. Set aside.
  5. In another large-size bowl, using an electric mixer beat on high the softened butter with the sugar substitute until light and fluffy, and well incorporated.
  6. Next, add the room temperature cream cheese and vanilla extract and continue to beat until mixed well.
  7. Add the eggs one at a time making sure to combine well after each addition.
  8. Next, add the dry ingredients a tablespoon at a time, being sure that all the ingredients are well incorporated.
  9. Spread the batter to the prepared jelly roll pan.
  10. Bake for 25 to 30 minutes until golden brown on top.
  11. Allow to cool fully for about 30 minutes and then slice into 1X3 inch pieces to mimic the ladyfingers.

Custard Sabayon

  1. In a small mixing bowl beat the egg yolks, sugar substitute, salt until thick and turns lemon colored.
  2. Place the small bowl with the egg mixture in a double boiler over water that is gently boiling.
  3. Reduce the heat to a low simmer.
  4. Cook the egg mixture for about 9-10 minutes making sure to whisk the custard constantly.
  5. Remove from heat.
  6. Next, add the mascarpone cheese or the cream cheese sour cream mixture to the egg mixture. Set aside.
  7. In a medium-size, bowl beat the heavy whipping cream until medium peaks form.
  8. Gently fold with a spatula the egg mixture into the whipped cream. Do not stir to avoid breaking the whipped cream.
  9. Set aside.


  1. *This makes two 9x5 inch loaf pans or one 9 x 13-inch tiramisu cake.
  2. Divide the sliced cake in half in order to make the two tiramisu cake. This is about 15 pieces per loaf. Otherwise use the entire recipe to make one large tiramisu cake.
  3. Combine the espresso and rum and set aside
  4. Sprinkle a layer of cocoa powder using a strainer/sifter to the bottom of both 9 X5 inch loaf pans or the one 9 x13-inch pan.
  5. Place a layer of the cake to the bottom of the 9 x5-inch loaves or the 9x13 inch pan.
  6. Using a pastry brush, coat the first layer of cake with the coffee and rum mixture.
  7. Next spread if making in loaf pans, spread 1/4 of the custard over both layers of cake. If making in a 9 x 13-inch pan, spread 1/2 the custard over the cake.
  8. On top of the custard layer, add another layer of cake.
  9. Repeat the layers of cake and custard ending with the custard.
  10. Top with a generous coating of cocoa powder using a strainer/sifter.
  11. Cover and refrigerate for at least 8 hours or overnight before eating,
  12. Store leftovers for up to 48 hours in the refrigerator.


The recipe makes two 9X5 or one large 9 x 13 tiramisu cake.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 435Total Fat: 43gSaturated Fat: 23gCholesterol: 329mgSodium: 6.5mgCarbohydrates: 6.5gNet Carbohydrates: 5.5gFiber: 1gSugar: 4gProtein: 14.5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram



Saturday 25th of September 2021

I have just finished making this, I had made your pound cake previously so I just used slices of it and hope that it will work out anyway. It's currently in the fridge resting for this evening. It's one of my favourite desserts for sure!

Hilda Solares

Monday 27th of September 2021

Awesomeness Maria! Glad you are enjoying our recipes, Darling.


Tuesday 24th of November 2020

Hello! How long does this keep in the fridge? Will it separate or get soggy? Thank you! 💓💓

Hilda Solares

Saturday 28th of November 2020

Hi Jade, It's one that may get soggy after the second day, so I would not keep that long. Hope that helps. Enjoy in good health!


Saturday 20th of June 2020

I just made this recipe and it’s chilling in the refrigerator for tomorrow. My sister LOVES tiramisu but is currently following the keto diet and I was so excited when I found this recipe! I actually made it into one 9x13 Pyrex dish (followed the recipe exactly) and it fits perfectly! Can’t wait to try it tomorrow!! Thanks for sharing!!

Hilda Solares

Saturday 20th of June 2020

Hi Bri, How thoughtful of you to make a keto dessert for your sister. I can't wait till you surprise her tomorrow. Please stop by afterward and rate the recipe.


Tuesday 14th of April 2020

Truly delighted by this recipe! I would never have known this was keto! My husband loves Tiramisu and he was impressed. I looked up multiple keto Tiramisu's and thought yours looked the most authentic. It did not disappoint and we love that it made two. I kept one non-alcoholic. Perfect ?!

Stacey McCord

Sunday 6th of December 2020

I made this recipe yesterday for my birthday. The flavors are fantastic. My one issue is that the cake has a slightly gritty or crystalized texture to it once soaked with the espresso/rum mix and after setting overnight. The cake was completely smooth when sampled plain before adding into the tiramisu. Have you experienced anything similar? I used granulated Swerve in the cake and wondered if using powdered Swerve may help or if you have any other suggestions. Thank you!

Hilda Solares

Thursday 16th of April 2020

Yay Tara! I am thrilled you gave it a try and that it didn't disappoint.

Myra Jenkins

Monday 7th of October 2019

I am finally making this and excited to do so, but your instructions for the custard do not say what to do with the sea salt. Can you help with this? Thanks!

Hilda Solares

Tuesday 8th of October 2019

Hi Myra, sorry about this. You should add the salt with the flour.

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