Extra luscious and easy-peasy, this gluten free and keto tiramisu for one (with its instant ‘cookie’ layer!) is bound to become a favorite low carb treat!
Gluten Free & Keto Tiramisu-For-1
Easy Peasy & Fairly Instant
Tiramisu is perhaps Italy’s most famous dessert export, and with reason! Think layer after layer of coffee-soaked savoiardi biscuits, followed by the creamiest of mascarpone fillings, all topped off with a dusting of cocoa powder.
And so, with a few tips and tricks, you can make this famous dessert keto (and in a jiffy!). So e xpect a featherlight zabaglione and mascarpone custard, with an instant and killer coffee-infused biscuit base.
Fun fact: Tiramisu, which literally translates as pick-me-up, is thought to have originated in a casa chiusa (i.e. a house of ill-repute) as a ‘pick-me-up’ for the girls.
The Booze
Tiramisu is traditionally a boozy dessert. From the Tia Maria (or coffee liqueur) soaked savoiardi (i.e. lady fingers), to the marsala-infused mascarpone.
Coffee liqueur, in all it’s sugary glory, is out of the question if keto. But some brandy would be a nice substitute if you’re keen. Otherwise leaving it out (or even adding some extract) would work the charm.
Same goes for the marsala wine. Either substitute it for another dry wine, or simply substitute in with a tablespoon of almond milk. Different results, but nonetheless delicious.
Tip: I generally keep a small (and cheap) bottle of sauvignon blanc in the fridge. Even after weeks of hanging out, it still delivers (and spruces up even the most boring of chicken breasts).
The Sweetener
You can pretty much use whatever sweetener floats your boat. But it must be powdered for smooth blending. Think sugar alcohols (erythritol and xylitol) and allulose.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Powdered Lakanto or Powdered Swerve (i.e. confectioner’s).
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
The Method
Traditional Italian tiramisu involves you making zabaglione; otherwise known as sabayon or zabaione. Which is nothing more than an egg yolk, sugar and white wine custard.
So for this simplified keto tiramisu version, we’re giving you two options. Number one involves skipping the zabaglione, giving you fairly instant yet still delicious results (think more tiramisu cheesecake). While number two is more akin to tradition, as you’d be whipping up a quick custard.
They’re both super delicious. Oh, and we’re not that much into folding in the whipped egg whites at the end. Not very traditional of us, but it’s just not our jam.
And to substitute the coffee-soaked savoiardi, we did a layer of toasted almonds, sweetener, melted butter and a touch of espresso (or strong-brewed coffee). If you taste it after just made it’ll be a soggy mess, but once set in the fridge it’s absolutely delicious. So don’t skip it!
1. Make zabaglione
2. Fold in mascarpone cheese until completely incorporated
3. Fold in whipped heavy cream until creamy smooth
Gluten Free, Low Carb & Keto Tiramisu-For-1
Ingredients
For the coffee soaked biscuit base
- 25 g almond flour
- 1-3 teaspoons powdered erythritol or allulose and xylitol*
- pinch cinnamon
- pinch kosher salt
- 2 teaspoons melted unsalted grass-fed butter
- 1 teaspoon espresso or strong-brewed coffee
For the keto tiramisu
- 1 large egg yolk skip for quick version
- 1 tablespoon dry Marsala wine or dry white wine**
- 2-3 tablespoons powdered erythritol or xylitol, to taste (we use 2)*
- 70 g mascarpone cheese at room temperature
- 40 g heavy cream whipped
- cocoa powder for dusting
Instructions
For the coffee soaked biscuit base
- Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in Swerve, cinnamon and salt. Add in butter and coffee, mix until thoroughly combined, and sprinkle into serving glass or dish. Refrigerate while you make the tiramisu (and don't worry if it tastes soggy right now!).
For the keto tiramisu (the easy version)
- Add heavy cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
- Fold in mascarpone, marsala (optional), and powdered sweetener to taste.
- Transfer to prepared serving glass and freeze for 30-40 minutes or refrigerate for a couple hours (or overnight). Serve with a generous dusting of cocoa powder.
For the keto tiramisu (the zabaglione version)
- Add heavy cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
- Beat egg yolk, marsala (or white wine) and powdered sweetener in a heat-proof bowl set over a simmering water bath. Making sure the bottom doesn't touch the water. Whisk rapidly and constantly (much easier with an electric mixer or handheld whisk), until tripled in volume, 4-6 minutes.
- Remove from heat and fold in mascarpone until thoroughly combined.
- Fold in whipped cream gently until creamy smooth, transfer to prepared serving glass and freeze for 30-40 minutes or refrigerate for a couple hours (or overnight). Serve with a generous dusting of cocoa powder.
I don’t eat dairy or grain. Is it possible to make this with non dairy substitutes? I can see substituting milk cream with coconut cream. But, will it work to substitute the butter with coconut oil? Is there a good substitute for the cheese? Thank you for any ideas.
Devorah, I’m not sure about how successful the zabaglione would be dairy free… but the easy version would definitely work using a cream cheese sub (my favorite subs here that I’ve tried are from a brand called Plant Perks. Ingredients are super ‘clean’ and taste delicious!). I follow the owner on Instagram and it looks like they’re coming out with a butter too this year (!!). Look them up, literally the only vegan cheeses I’ve tried that I love! They also work great for making pasta sauces etc 🤌🏼
Based on all the great reviews, I made the zabaglione version last night for company coming for lunch today. Fortunately I had a little filling left over and decided to enjoy it for breakfast. It was a horrible texture! Very grainy and left a heavy greasy taste on my tongue! Needless to say, I couldn’t serve it to guests and had to rush around figuring out another dessert to serve.
L
I don’t know what went wrong, but look at the texture of the custard in the picture showing the directions to fold in the whipped cream. Even that custard looks grainy.
My recommendation is to try the dessert before planning to serve it to company.
Hi Karen, ahem… my zabaglione and final tiramisu was silky smooth and you can actually see that from the pictures. When you begin to mix in the mascarpone and cream it looked a bit ‘lumpy’, but you’re just projecting your experience here.
Now, I’m sorry that this happened to you but I urge you to read my instructions on the sweetener and why it went grainy: did you use erythritol? If you reread, I explain that it can re-crystalize (fun fact: this is why I suggest it for crisp cookies, because it crystalizes once set). Now, you can try with a powdered version or just use allulose and xylitol to ensure a silky smooth texture. xo!
I love this! Also the “cookie” base is so versatile. I have used it to make keto parfaits and cheesecakes!!! 10/10
Great recipe, definitely worth making again.
Will make this
I don’t think I’ve ever commented on a recipe… mostly because I don’t have anything nice to say. This recipe was easy (as advertised) and quick. And most of all it was delicious. I’m pretty surprised.
I’m eager to try some more recipes!!