I created a sugar-free Strawberry Tiramisu that layers mascarpone with vibrant strawberry compote and a clever coconut flour low-carb sponge.
I never thought tiramisu could look and taste this bright but my Keto Strawberry Tiramisu proved me wrong. I swapped the usual with a nutty almond flour base and a cloud of mascarpone cheese that somehow stays silky without collapsing.
It’s the kind of dessert that makes you pause and wonder, how did strawberries become this decadent. I’m a food blogger and I’ve tripped over dozens of recipes yet this one still surprises me, every time.
For lovers of Desserts Keto and anyone who thinks low carb is bland, this Strawberry Tiramisu might just change your mind.
Ingredients
- Almond flour: Low carb nut flour, adds fiber and healthy fats, gives moist, tender cake texture.
- Powdered erythritol: Zero calorie sweetener, no blood sugar spike, can leave a cooling aftertaste sometimes.
- Mascarpone cheese: Rich, creamy and high fat, adds silky mouthfeel and mild tang, very indulgent.
- Heavy whipping cream: Boosts fat and richness, helps whip airy layers, very low carbs when unsweetened.
- Strawberries: Fresh and slightly tart, full of vitamin C and fiber, bright sweet flavor.
- Eggs: Egg whites give lift and structure, yolks add richness and protein.
- Gelatin: Sets the filling, gives a stable yet soft texture, tasteless but important.
Ingredient Quantities
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol plus extra for dusting
- 2 large eggs, separated
- Pinch of salt
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered erythritol for the filling
- 1 teaspoon unflavored gelatin
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated erythritol or preferred keto granulated sweetener for strawberries
- 2 tablespoons fresh lemon juice
- 2 tablespoons sugar free strawberry jam or preserves optional
- 1 cup extra fresh strawberries for garnish
- 2 tablespoons freeze dried strawberry powder or extra powdered sweetener for dusting optional
How to Make this
1. Preheat oven to 350F and line a baking sheet with parchment; separate the 2 eggs into yolks and whites and set the whites in a clean bowl.
2. Whisk the egg yolks with 1/4 cup powdered erythritol until pale, then stir in the 2 tablespoons melted butter, 1 teaspoon vanilla extract, and a pinch of salt; fold in 1 1/2 cups almond flour until a thick batter forms.
3. Beat the egg whites to stiff peaks, then gently fold about a third into the yolk mixture to loosen it, followed by the rest, folding carefully so you keep the air. Spoon or pipe into ladyfinger shapes or small rounds on the sheet, dust lightly with extra powdered erythritol and bake 10 to 12 minutes until just golden; cool completely.
4. While those bake, macerate the strawberries: toss 2 cups sliced strawberries with 1/4 cup granulated erythritol and 2 tablespoons fresh lemon juice; let sit 15 to 20 minutes so juices develop, and stir in 2 tablespoons sugar free strawberry jam if you want a stronger jammy note.
5. Bloom 1 teaspoon unflavored gelatin by sprinkling it over 2 tablespoons cold water; let sit 5 minutes, then warm about 2 to 3 tablespoons of the heavy cream until steaming and whisk the bloomed gelatin into it until fully dissolved; let cool slightly but not set.
6. In a chilled bowl whip 1 cup heavy whipping cream to soft peaks. In another bowl beat 8 ounces mascarpone with 1/2 cup powdered erythritol until smooth, then fold the whipped cream into the mascarpone gently. Slowly drizzle in the warm gelatin-cream mixture while folding to stabilize the filling.
7. Assemble: arrange a layer of the cooled almond “cookies” in your dish, spoon some macerated strawberries and their juices over them (and brush with a little jam if using), spread a generous layer of the mascarpone cream, and repeat for a second layer finishing with cream on top.
8. Cover and chill at least 2 to 4 hours, or overnight for best texture so the gelatin sets and the flavors meld; if you skip gelatin the filling will be softer so remember that.
9. Just before serving garnish with the 1 cup extra fresh strawberries and dust with extra powdered erythritol or 2 tablespoons freeze dried strawberry powder for color; slice and serve cold.
Equipment Needed
1. Oven and baking sheet (line with parchment paper)
2. Parchment paper (or silicone mat)
3. Mixing bowls (at least 3 — one for whites, one for yolks, one chilled for whipping cream)
4. Electric hand mixer or stand mixer (or a good whisk if you don’t have one)
5. Rubber spatula and a large spoon
6. Measuring cups and spoons
7. Piping bag with plain tip or a spoon for shaping the almond cookies
8. Small saucepan or microwave-safe bowl plus a whisk (to warm cream and dissolve gelatin)
9. 8×8 baking/serving dish (or similar dish) and a wire rack for cooling
FAQ
Keto Strawberry Tiramisu Recipe Substitutions and Variations
- Almond flour → Hazelnut flour or sunflower seed flour, 1:1 swap; same texture for the cake layer, just a slightly different nutty flavor.
- Powdered erythritol → Powdered allulose or powdered monk fruit blend, 1:1; allulose browns more and tastes a bit more like sugar.
- Mascarpone cheese → Full‑fat cream cheese (8 oz) plus 2 tablespoons heavy cream, whipped smooth to match mascarpone’s texture; or cream cheese plus 1–2 tbsp sour cream for a tangier finish.
- Heavy whipping cream → Canned full‑fat coconut cream (chilled), 1:1; whips up similarly but will add a touch of coconut, good if you need dairy free.
Pro Tips
1. Toast the almond flour in a dry skillet for 4 to 6 minutes until it smells nutty, then cool it completely before using so the batter doesnt get greasy; that little step makes the whole thing taste way richer.
2. For big, airy cookies make sure the egg whites are spotless and at room temp, start whipping slowly then speed up and stop at stiff peaks; when folding, fold a third in first to loosen the batter and then gently fold the rest so you dont knock out all the air.
3. Bloom the gelatin properly and mix it into warm but not boiling cream, let that mixture cool a bit before adding to the mascarpone so it doesnt scramble; also dont overbeat the mascarpone or it will split, if its too firm let it sit at room temp for 15 to 20 minutes.
4. Save some of the strawberry juices from macerating to brush between layers for extra moisture and flavor, chill the assembled dessert at least a few hours or overnight for clean slices, and dust with sifted powdered erythritol or freeze dried powder right before serving so the topping stays bright.
Keto Strawberry Tiramisu Recipe
I created a sugar-free Strawberry Tiramisu that layers mascarpone with vibrant strawberry compote and a clever coconut flour low-carb sponge.
8
servings
389
kcal
Equipment: 1. Oven and baking sheet (line with parchment paper)
2. Parchment paper (or silicone mat)
3. Mixing bowls (at least 3 — one for whites, one for yolks, one chilled for whipping cream)
4. Electric hand mixer or stand mixer (or a good whisk if you don’t have one)
5. Rubber spatula and a large spoon
6. Measuring cups and spoons
7. Piping bag with plain tip or a spoon for shaping the almond cookies
8. Small saucepan or microwave-safe bowl plus a whisk (to warm cream and dissolve gelatin)
9. 8×8 baking/serving dish (or similar dish) and a wire rack for cooling
Ingredients
1 1/2 cups almond flour
1/4 cup powdered erythritol plus extra for dusting
2 large eggs, separated
Pinch of salt
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
8 ounces mascarpone cheese
1 cup heavy whipping cream
1/2 cup powdered erythritol for the filling
1 teaspoon unflavored gelatin
2 cups fresh strawberries, sliced
1/4 cup granulated erythritol or preferred keto granulated sweetener for strawberries
2 tablespoons fresh lemon juice
2 tablespoons sugar free strawberry jam or preserves optional
1 cup extra fresh strawberries for garnish
2 tablespoons freeze dried strawberry powder or extra powdered sweetener for dusting optional
Directions
- Preheat oven to 350F and line a baking sheet with parchment; separate the 2 eggs into yolks and whites and set the whites in a clean bowl.
- Whisk the egg yolks with 1/4 cup powdered erythritol until pale, then stir in the 2 tablespoons melted butter, 1 teaspoon vanilla extract, and a pinch of salt; fold in 1 1/2 cups almond flour until a thick batter forms.
- Beat the egg whites to stiff peaks, then gently fold about a third into the yolk mixture to loosen it, followed by the rest, folding carefully so you keep the air. Spoon or pipe into ladyfinger shapes or small rounds on the sheet, dust lightly with extra powdered erythritol and bake 10 to 12 minutes until just golden; cool completely.
- While those bake, macerate the strawberries: toss 2 cups sliced strawberries with 1/4 cup granulated erythritol and 2 tablespoons fresh lemon juice; let sit 15 to 20 minutes so juices develop, and stir in 2 tablespoons sugar free strawberry jam if you want a stronger jammy note.
- Bloom 1 teaspoon unflavored gelatin by sprinkling it over 2 tablespoons cold water; let sit 5 minutes, then warm about 2 to 3 tablespoons of the heavy cream until steaming and whisk the bloomed gelatin into it until fully dissolved; let cool slightly but not set.
- In a chilled bowl whip 1 cup heavy whipping cream to soft peaks. In another bowl beat 8 ounces mascarpone with 1/2 cup powdered erythritol until smooth, then fold the whipped cream into the mascarpone gently. Slowly drizzle in the warm gelatin-cream mixture while folding to stabilize the filling.
- Assemble: arrange a layer of the cooled almond "cookies" in your dish, spoon some macerated strawberries and their juices over them (and brush with a little jam if using), spread a generous layer of the mascarpone cream, and repeat for a second layer finishing with cream on top.
- Cover and chill at least 2 to 4 hours, or overnight for best texture so the gelatin sets and the flavors meld; if you skip gelatin the filling will be softer so remember that.
- Just before serving garnish with the 1 cup extra fresh strawberries and dust with extra powdered erythritol or 2 tablespoons freeze dried strawberry powder for color; slice and serve cold.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 173g
- Total number of serves: 8
- Calories: 389kcal
- Fat: 36.5g
- Saturated Fat: 17.3g
- Trans Fat: 0.06g
- Polyunsaturated: 2.5g
- Monounsaturated: 6.3g
- Cholesterol: 112mg
- Sodium: 32mg
- Potassium: 317mg
- Carbohydrates: 9.5g
- Fiber: 3.3g
- Sugar: 3.5g
- Protein: 8g
- Vitamin A: 225IU
- Vitamin C: 34mg
- Calcium: 117mg
- Iron: 1.1mg
