Keto Tiramisu
Mascarpone, eggs, and almond flour provide plenty of fats, protein, and good satiety, so the dessert feels rich even in a small portion. Coffee, cocoa, and amaretto create the familiar tiramisu profile without sugar or wheat-based ladyfingers.
Keto tiramisu keeps the recognizable flavor of the classic dessert, but uses almond flour, allulose, eggs, and mascarpone instead of sugary savoiardi and a conventional sweet cream. The result stays rich, coffee-forward, and creamy while fitting a lower-carb approach more comfortably.
For the base, whip eggs (400 g) and egg yolk (72 g) with allulose (225 g), then gently fold in almond flour (80 g) and pipe the mixture into finger-shaped strips on parchment. Bake until lightly golden and cool completely so the pieces stay intact during assembly.
For the soaking mixture, combine espresso (18 g), water (120 g), orange juice (25 g), and amaretto (10 g). For the cream, beat mascarpone (250 g) with part of the egg mixture and allulose until smooth, then gently fold in the remaining airy portion so the cream stays light and stable.
Lightly soak the baked fingers in the coffee mixture, arrange the first layer in a dish, spread part of the cream, then repeat the layers and chill for at least 3 hours. Before serving, dust the top with cocoa powder (20 g).
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