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Slice of sugar free tiramisu on a plate
Print Recipe
4 from 1 vote

Sugar Free Tiramisu - Low Carb & Delicious!

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: Italian
Keyword: blood sugar balance, keto friendly, pcos food, sugar free tiramisu, Tiramisu
Servings: 9

Equipment

  • 2 Bowls
  • Double boiler (a pot filled with 1/2 inch of water + Heat Proof Bowl on top)
  • Whisk
  • Rubber Spatula
  • Piping Bag
  • Round Piping Tip (Wilton #1A)
  • Sheet Pan
  • Parchment Paper

Ingredients

Lady Fingers

  • 1/4 Cup Almond Flour (25g)
  • 1/4 Cup Coconut Flour (25g)
  • 1/3 Cup Whey Protein Isolate *Unsweetened (25g)
  • 1/2 Cup Lakanto Baking Sweetener (80g)
  • 1/2 tsp Cinnamon
  • 1/4 tsp Baking Powder
  • 1/8 tsp Kosher Salt
  • 3 ea. Egg Whites
  • 1 ea. Egg Yolk
  • 1 tsp Vanilla extract

Mascarpone Cream

  • 1 Cup Heavy Cream
  • 16oz Mascarpone
  • 5 ea. Egg Yolks
  • Powdered Monk Fruit Sweetener (125g)
  • 1/2 Tbsp Water
  • 2 tsp Vanilla Extract

Coffee Soak

  • 3/4 Cup Strong Coffee
  • 1 Tbsp Dark Rum
  • 1 Tbsp Heavy Cream
  • 1/2 Tbsp Granulated Sweetener (8g)
  • Cinnamon

Assemble Tiramisu

  • 3/4 Cup Strong Coffee / Espresso (Chilled)
  • 1 Tbsp Dark Rum
  • 2 Tbsp Cocoa Powder (14g)
  • 1/4 tsp Espresso Powder
  • 16-20 ea. Lady Fingers

Instructions

Lady Fingers

  • Sift dry ingredients into a small bowl. Set aside
  • Separate the eggs. Add whites to a heatproof bowl and set yolks aside
  • Add baking sweetener to the egg whites and place bowl over a double boiler. Whisk constantly until sweetener dissolves
  • Once dissolved, remove bowl from heat and whisk with an electric mixer until egg whites reach stiff peaks
  • Add one egg yolk, vanilla, and salt. Whisk quickly until just combined
  • Gently fold half the dry ingredients into the whipped egg whites.
  • Fold in remaining dry ingredients
  • Pour batter into a piping bag fitted with a round tip
  • Pipe lady fingers onto a parchment lined baking sheet
  • Bake 330℉ For 10-12 minutes
    Or until edges are golden and ladyfingers feel dry to the touch
  • Cool completely before removing from parchment paper
  • I like to make my ladyfingers the night before and assemble the tiramisu the next day

Mascarpone Cream

  • Whisk heavy cream to stiff peaks. Put in the fridge.
  • Add mascarpone to a large bowl and set aside to come to room temp
  • Add egg yolks, water, and powdered monk fruit to a heat proof bowl.
  • Place over a double boiler and whisk constantly. Make sure the water stays at a light simmer NOT a boil
  • When egg yolks feel very warm (almost hot) to the touch remove from heat. Keep whisking until they become thick and pale in color.
  • Add vanilla and whisk until thick again.
  • Add egg yolk mixture to mascarpone in 3 additions
    (be careful not to scrape any overcooked egg off the side of the bowl into mascarpone mixture)
  • Gently fold whipped cream into mascarpone

Assembling The Tiramisu

  • 8x8 Baking Dish
  • Add chilled coffee soak to a wide bowl
  • Dip each lady finger in coffee (for 20-30 seconds)
  • Place lady fingers on the bottom of baking dish
  • Pour half the mascarpone cream over the first layer of lady fingers
  • Dust the mascarpone with cocoa powder
  • Repeat with second half of lady fingers and mascarpone
  • After dusting with cocoa, cover tiramisu with a tight fitting lid or plastic wrap
  • Chill 4 hours before serving (overnight is best)

Notes

Net Carbs: 4g | Protein: 8g | Cals: 389