Yes, you can have Tiramisu while on a diet! Although the cream layers are rich, luxurious and sweet, it has no sugar and it’s very low on carbs.

It was my first week on Keto when I started to feel a bit down and had bad headaches, not that a headache can be of any good.. My cravings were at the highest and was longing for something sweet to comfort my misery. I think that’s what people call the ‘Keto flu.’ Oh well, I had it and it wasn’t nice, I wasn’t a nice person anymore.. and I started to try baking my favourite desserts in a Keto style. On a side note, I started with pancakes as I thought it’s going to be quick and simple, well I binned the first batch gloriously! Anyway, with lots of trials and practice, I created this recipe for tiramisu that I am the most proud. Tiramisu is one of my family’s favourite cakes, so I couldn’t give up on it.

This recipe uses tempered eggs (yolks whisked over a bath of simmering water) and raw egg whites. You can replace the egg whites with extra double cream (50 ml) if you have concerns eating raw eggs.

This recipe also uses 50 ml of Brandy. you can use any of your favourite coffee liqueurs or dark rum. I prefer to use brandy for this recipe. The amount of brandy can be increased. With 50 ml of brandy, you still get a boozy cake but the taste of it will be very delicate.

The sponge cake can be done well in advance. You can make it in the evening and then let it cool over night. The longer you keep this cake in the fridge, the tastier it gets. My advice is to try to keep it in the fridge for at least 8 hours to allow the the syrup and the cream to set.

Ingredients for the Cake Sponge – Step I

Servings 16 by cutting the cake in half and then each half in eight slices.

Servings 16 — Calories per one cake slice 357
215 (sponge) + 142 (Mascarpone cream)
4 g Net Carbs & 21 g Fat

• 250 g Unsalted Butter
• 6 large Egg
• 150 ml Unsweetened Almond Milk
• 1/2 cup Erythritol or Stevia granulated powder (75 g)
• 1 cup Ground Almond Flour ( 100 g)
• 1/2 cup Organic Coconut Flour ♡ (50 g)
• 1/4 cup Golden Milled Linseed aka Flaxseeds (30 g)
• 1/8 cup Maca Powder  – optional (15 g)
• 1 tbsp MCT Oil or Coconut Oil
• 15 ml Apple Cider Vinegar
• 15 g Baking Powder
• 1 teaspoon Moroccan Almond Extract
• 2 teaspoons Pure Vanilla Extract
• pinch of salt
• dark chocolate chips

Instructions – Step I

1. Separate the eggs in two mixing bowls.
2. Using electric beaters, cream together the soft butter, yolks, almond milk and your preferred sweetener (I used Erythritol) until the mixture becomes light and fluffy. 
3. In another mixing bowl, whisk the egg whites with a pinch of salt until it holds stiff peaks.

4. In another mixing bowl, mix well all the dry ingredients: almond and coconut flours, baking powder and Maca Powder (optional) until they are all well combined.

5. Add in the apple cider vinegar, MCT Oil (or coconut oil) and then gently pour into the butter and yolk mixture. 

6. Mix until all the dry ingredients are incorporated into the butter mixture and then add in the vanilla or/and almond extract.

7. Add in the egg whites into the batter and gently fold them in.  It’s best to use a spatula to fold them in and not the electric mixer.

8. Line two cake tin with non stick round paper cake tin liners and preheat the oven to 150 C.

9. Place the batter into your non-stick paper-lined baking cake tins. Use a spatula to smooth the top of the cake.

10. Place the cake tins in your preheated oven for 35 minutes until golden.

11. Take the cake tins out from the oven and leave them to cool down completely.

Recipe in Pictures

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Ingredients for Coffee Syrup – Step 2

• 350 ml fresh espresso or coffee
• 1 tbsp Rum essence/extract
• 25 ml Brandy
• 2 tbsp Stevia powder (sweetener)

The nutrition facts are not calculated for this as the only ingredient that will count is the Brandy that will be used. For the one I used, it only has 56 calories per 25 ml and no carbs. I used one called Three Barrels.

Recommended Keto Flours

Instructions – Step 2

1. Combine espresso or fresh warm coffee, rum extract, brandy and the sweetener in a bowl until it dissolves. Let it cool down.

2. With a large tablespoon, pour the coffee syrup on top the sponge cakes until both sponges are wet.

When the sponge is pressed with the finger it, the coffee syrup should be noticeable as in the picture below:

3. Place one of the sponges on a large cake plate. I keep the paper liner for the first later so it will keep the coffee syrup in.

Ingredients for the Marcarpone Cream – Step 3

Servings 18 — Calories per serving 126 (Mascarpone cream only)

• 2 large eggs at room temperature (separated)

• 25 ml Brandy
• 3 tablespoons sweetener
• 250 grams Mascarpone (check label for carbs)
• 1 cup double cream / heavy cream (250 ml)
• 1 teaspoon vanilla extract
• 50 g No added Sugar Black Chocolate – grated or sugar free dark chocolate chips

Instructions – Step 3

1. To prepare the filing, separate the eggs in two bowls and add the brandy and sweetener on top of the egg yolks.

2. Whisk 2 egg yolks, 25 ml brandy and 3 tablespoons sweetener in a bowl set over a saucepan of barely boiling water. Mix the eggs until they triple their volume and become pale in colour. Leave them to cool down and reach room temperature.

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3. In another mixing bowl, whisk the egg whites with a pinch of salt until firm peaks form.

4. In another bowl, mix the Mascarpone cheese and one cup of double cream.

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5. Once the yolk mixture has cooled down pour it into the Mascarpone cream and mix to combine with the yolks cream.

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6. Add in the egg whites into the Mascarpone mixture and gently fold them in.

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Creatig Your Cake

1. Spoon almost half of the Mascarpone cream on top of the first sponge and spread the cream evenly with a knife or a spatula.

2. Add the second half sponge on top and spoon the remaining Mascarpone cream on top. Spread the mixture on sides too. All parts should be covered.

3. Drizzle with the grated dark chocolate or dark chocolate chips.

Servings 16 by cutting the cake in half and then each half in eight slices.
Servings 18 — Calories per one cake slice 357
215 (sponge) + 142 (Mascarpone cream)
4 g Net Carbs & 21 g Fat