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Keto Tiramisu Jars
5 from 39 votes

Keto Tiramisu Jars

Keto Tiramisu Jars layer a low-carb almond and coconut flour sponge base with a coffee rum drizzle and a creamy mascarpone and whipped cream topping. The dessert is portioned into jars for individual servings, combining the flavors and textures of traditional tiramisu while adhering to ketogenic dietary restrictions.

Prep Time
10 mins
Cook Time
15 mins
Servings: 6
Calories: 460 kcal
Course: Dessert
Cuisine: Italian, British

Ingredients

Sponge Base
  • ½ cup / 50g almond flour Reduce by 1 tablespoon if using super-fine almond flour
  • 3 tbsp / 30g coconut flour
  • 2-3 tablespoon allulose or sweetener of your choice
  • ¼ teaspoon baking soda
  • ⅓ teaspoon cream of tartar (baking soda and cream of tartar can be replaced with ½ teaspoon baking powder)
  • 1 ¼ tablespoon whey protein powder
  • 3 egg room temperature, large
  • 2 tablespoon coconut oil melted, or melted butter
  • 3 tablespoon almond milk unsweetened, or coconut milk
Coffee Rum Drizzle
  • ¾ cup coffee cooled, freshly brewed filtered
  • ¼ cup dark rum or 1 teaspoon rum extract
  • 3 tablespoon allulose
Mascarpone Cream
  • ¾ cup mascarpone 200g
  • 1 ¾ cup heavy cream 440g, or double cream
Topping
  • 2 quares / 20g dark chocolate grated, at least 85% cocoa solids
  • ⅓ teaspoon cacao powder

Instructions

    Cup of Yum
  1. Preheat the oven to 375F / 190C.
Base
  1. Separate the egg whites from the yolks. Cream the yolks in a mixing bowl with allulose until light and pale in colour.
  2. In a clean bowl, whisk the egg whites using an electric whisk until soft peaks form. Gently fold the egg whites into the yolks. Be careful not to over-mix so they don’t deflate.
  3. Place the dry ingredients in a mixing bowl. (Almond and coconut flours, whey protein, cream of tartar, baking soda.) Stir until combined. Add the melted coconut oil or butter, almond milk and egg mix and fold until combined.
  4. Line a small baking tray (9 x 6 inch) with parchment paper. Pour the cake batter into the baking tray and smooth the top with a spatula. Bake in the oven for about 15 mins until golden and you can insert and remove a skewer without crumbs sticking. When done, allow to cool before slicing into small squares (roughly 40.)
Coffee Rum Drizzle
  1. Mix all the ingredients together in a bowl until dissolved. Add the sponge to the coffee rum drizzle and toss to coat. Don’t leave them in the mix too long as you want them infused but not soaking so they go soggy!
Mascarpone Cream
  1. In a clean bowl, whip the mascarpone and cream together using an electric whisk until firm. Option to add a sweetener if you prefer it sweet.
  2. Layer the soaked sponge, mascarpone mix, grated chocolate and repeat. You should have two layers. Top with grated chocolate and/or a dusting of cacao.

Notes

  • This recipe yields six servings and contains about 4g net carbs per portion.
  • The coffee rum drizzle quantity is more than needed; about one-quarter is used per serving.
  • Chilling the assembled jars for a couple of hours improves flavor melding.
  • Store the jars in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition Information

Calories 460kcal (23%) Total Carbohydrates 6.3g (2%) Protein 8.1g (16%) Fat 45g (69%) Saturated Fat 25.3g (127%) Fiber 1.9g (8%) Sugar 4.6g (9%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 460

% Daily Value*

Calories 460kcal 23%
Total Carbohydrates 6.3g 2%
Protein 8.1g 16%
Fat 45g 69%
Saturated Fat 25.3g 127%
Fiber 1.9g 8%
Sugar 4.6g 9%

* Percent Daily Values are based on a 2,000 calorie diet.