Keto Tiramisu Tart Recipe
Ingredients
For the crust:
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1 1/2 cups almond flour
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3 tbsp erythritol (or preferred keto sweetener)
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1/4 cup melted butter
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1/2 tsp vanilla extract
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Pinch of salt
For the mascarpone filling:
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8 oz mascarpone cheese, softened
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1/2 cup heavy cream
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3 tbsp erythritol (or keto sweetener)
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1 tsp vanilla extract
For the coffee soak:
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1/2 cup strong brewed coffee, cooled
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1 tbsp rum or coffee liqueur (optional)
For topping:
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Unsweetened cocoa powder, for dusting
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Dark chocolate shavings (optional, keto-friendly)
Instructions
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Make the crust:
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Preheat oven to 350°F (175°C).
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Mix almond flour, sweetener, salt, butter, and vanilla until crumbly.
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Press into a tart pan (about 8–9 inches).
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Bake 10–12 minutes until golden. Let cool.
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Prepare the filling:
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Whip heavy cream until soft peaks form.
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In a separate bowl, beat mascarpone with sweetener and vanilla until smooth.
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Gently fold whipped cream into mascarpone mixture.
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Assemble the tart:
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Brush the cooled crust lightly with coffee (and rum if using).
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Spread half of the mascarpone mixture over the crust.
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Optional: another thin layer of coffee-soaked crust or ladyfinger alternative.
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Spread remaining mascarpone mixture on top.
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Chill:
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Refrigerate for at least 2–3 hours (overnight is best) to let it set.
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Finish:
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Dust with cocoa powder and add chocolate shavings just before serving.
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✅ Tips:
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For a “ladyfinger” layer, you can use thin almond flour biscuits or keto sponge fingers soaked in coffee.
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Keep it chilled until serving; keto creams are softer than traditional desserts.
If you want, I can also give you a no-bake, ultra-simple 10-minute version that’s still keto-friendly and tastes just like tiramisu. It’s perfect if you don’t want to fuss with baking. Do you want me to do that?