Go Back
+ servings
A three layered coffee-flavored Italian tiramisu slice served on a plate.
Print Pin
5 from 2 votes

Easy Classic Keto Tiramisu Cake (without Lady Fingers)

Soft, pillowy and creamy, this keto tiramisu is made with a gluten free sponge and a sugar free zabaglione. Choose to make one whole cake or individual cups.
Course Dessert
Cuisine Italian
Keyword easy tiramisu, keto tiramisu, low carb tiramisu, tiramisu recipe
Prep Time 40 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 5 hours 5 minutes
Servings 9 servings
Calories 480kcal
Author Mira



Coffee Sponge

  • 6 egg whites
  • ½ tsp cream of tartar or 1 tsp lemon juice/white vinegar
  • 6 egg yolks
  • ¼ cup + 1 tbsp erythritol See Note 1 for substitutions
  • ½ tsp stevia powder See Note 1 for substitutions
  • 2 tbsp psyllium husk powder
  • 1 tbsp instant coffee or ¼ cup brewed coffee or espresso
  • ½ cup boiling water
  • ½ cup almond flour


  • 2 egg yolks
  • ¼ cup erythritol See Note 1 for substitutions
  • 1 tsp stevia See Note 1 for substitutions
  • 1 cup mascarpone room temp
  • 2.5 cups heavy whipping cream COLD
  • 2 egg whites

Rum Coffee

  • 1 cup espresso or instant coffee, brewed coffee
  • 1 tbsp rum or marsala, Kahlua, Bailey's - or none at all


Coffee Sponge

  • Preheat the oven to 180C/350F. Line some parchment paper on two baking trays. Do NOT use wax paper. It's not the same as parchment paper.
  • Separate the egg whites and egg yolks into two different bowls. I put the egg whites in my stand mixer bowl, but if you don't have one just use a large regular bowl with a hand mixer.
  • Add the erythritol and stevia to the egg yolk bowl and whisk with a hand mixer until light creamy and yellow. Add the psyllium husk powder and mix again. Add the coffee and almond flour and mix once more. Set aside while we make the meringue.
  • Add the cream of tartar to the egg whites and whisk until stiff peaks.
  • Add the ⅓ of the meringue into the egg yolks bowl and mix with the hand mixer. This will help loosen the batter. Now add half of the remaining meringue and carefully fold in the egg yolks. Repeat with the remaining meringue and you should have a thick and fluffy batter.
  • Spread the batter evenly with a silicone spatula onto your cookie sheet. I used two baking sheets that measured about 10x14"/25x35cm.
  • Place in the oven and bake 18-20 minutes. The top and bottom should be perfectly baked and not sticky when touched.
  • Take out of the oven, remove the sponge from the tray, flip over onto a new piece of parchment paper and peel the parchment paper off the sponge. Let it cool and set aside to use later.

The Filling

  • Separate the egg yolks and egg whites into two different bowls. The egg yolk bowl should be a heat proof one.
    Place the mascarpone into the bowl of a stand mixer.
  • Add the erythritol and stevia to the yolks and mix well. Place on top of a double boiler set to medium heat and whisk continuously for 5-7 minutes until the yolks thicken up. Do not stop whisking of the yolks can cook and scramble. At first the mixture will be grainy because of the erythritol, then the erythritol will melt and the mixture will be pretty liquid. Finally it'll start to thicken up and should coat the back of a spoon no problem.
  • Transfer the cooked yolks into the mascarpone and stir on low speed about 30 seconds.
  • In a large bowl or stand mixer bowl, whip the heavy cream until stiff peaks, thick and creamy. Make sure it's THICK and not runny or else your filling will be very runny.
  • Whisk the egg whites until stiff peaks using a hand mixer.
  • Add the whipped cream into the mascarpone and fold in 3-4 steps. Add the meringue at once and mix in.

Assembling the Cake

  • Add the rum to the coffee and mix well.
  • Cut the sponge with a pizza cutter or a knife so that it fits your deep baking dish. I managed to cut it into three layers.
  • Place the first sponge at the bottom of the dish and cover with as much coffee as you want ( the more you add, the more it'll be wet). Add ⅓ of the cream and spread even. Sprinkle a generous amount of cocoa powder on top of the cream. Repeat the same steps with the two more layers. You should now have a 3 layer tiramisu cake.
  • Transfer to the fridge and chill 4+ hours before slicing and serving.



Note 1:
For the sponge cake you can use a ¼ cup of your favorite keto sweetener blend instead of the erythritol + stevia.
For the sabayon you can use 6 tbsp of your favorite keto sweetener blend instead of the erythritol + stevia.


Serving: 1serving | Calories: 480kcal | Carbohydrates: 21.28g | Protein: 11.74g | Fat: 47.42g | Saturated Fat: 27.54g | Polyunsaturated Fat: 1.55g | Monounsaturated Fat: 9.18g | Trans Fat: 0g | Cholesterol: 320mg | Sodium: 100mg | Potassium: 423mg | Fiber: 4.5g | Sugar: 0.77g | NET CARBS: 4.56g | SUGAR ALCOHOLS: 12.22g