Keto Gluten-Free Easy Traditional Tiramisu With Mascarpone Cream

The ULTIMATE and only gluten-free Keto recipe for a traditional tiramisu you’ll ever need!

A light and fluffy sponge is lightly soaked with a coffee and dark rum mixture, then layered with a thick and silky smooth cream made the traditional way with mascarpone and raw eggs (that are not cooked or tempered). All finished off with a heavy dusting of cocoa powder. The sponge in this recipe is enough to make 2-3 layers depending on the size of your serving dish. Keto-friendly gluten-free recipes do exist and this low carb tiramisu is an indulgent sweet treat that can be served at any dinner party. Your guests will never guess it’s Keto and gluten-free!

What alcohol can I use?

It is not uncommon for tiramisu to contain alcohol. Marsala wine is the traditional tipple of choice, however, if you don’t have that to hand, white or dark rum, brandy, vodka and coffee-flavored liqueurs are great Keto alternatives. You can make this dessert a little more punchy by adding in another 2-3 tablespoons of your alcohol of choice, or omit it entirely to make it child friendly. It will still taste divine!

Can I use regular granulated erythritol?

Granulated erythritol does not dissolve in the cream easily. Powdered erythritol is recommended for the cream and can be easily shop-bought. But if you don’t have this to hand, you can use granulated erythritol and simply add it to a blender and whizz to a powder form. Let the powder settle before opening the lid.

What is mascarpone?

Mascarpone is an Italian cream cheese. Its texture is very thick and not pourable. It looks like regular full fat cream cheese but without the tanginess. Mascarpone is subtly sweeter and tastes like a rich cream. Avoid cheap brands as the consistency may not be as thick and your cream will not set.

Is it safe to eat raw eggs?

The traditional way of making tiramisu cream is by whisking the raw egg yolks with the granulated erythritol, vanilla and mascarpone and then whisking the egg whites with powdered erythritol to form stiff peaks. The 2 mixtures are then gently folded together to make the cream. When using raw eggs, always source organic and free-range to guarantee quality and freshness.

However, if you would rather avoid using raw eggs, you can whisk the eggs, erythritol and vanilla extract together over a double boiler until pale and doubled in volume. In a separate bowl, whisk the mascarpone to loosen then whisk the two together.

While tiramisu is traditionally made with raw egg, we must warn you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have increased susceptibility (i.e., elderly, children, pregnant women, immunocompromised individuals).