Amazing Tiramisu



Sponge Cake Layer

  • 2/3 cup almond flour
  • 3 tsp coconut flour
  • 3 tbsp powdered erythritol (I use Swerve confectionary)
  • 3/4 cup coconut flour
  • 4 tbsp butter (melted)
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • pinch of salt

Cream Layer

  • 1/2 cup cream cheese, softened and whipped
  • 1 cup whipping cream
  • 3 tbsp powdered erythritol (or more to taste)

For soaking cake and dusting :

  • 1 cup dark cold coffee
  • 2 tbsp cocoa powder


Yield: 8 servings

  • Preheat oven to 325 F.
  • Set out 8 parfait glasses.
  • Making the coffee: Make 1 cup of strong dark coffee of your choice. I use instant coffee.
  • Allow to completely cool.
  • Make the sponge cake: Mix all the dry cake ingredients in a large bowl.
  • Add the melted butter, eggs and vanilla. Mix with a wooden spoon.
  • Line a bread pan with parchment paper and spread the cake batter into the pan.
  • Bake for 15 – 20 minutes until light golden and slightly giggly in the middle.
  • Remove from oven and let cool completely. I make mine the day before and refrigerate it over night.
  • Once cool, slice into small cubes for layering in the parfait glasses.
  • Making the creamy layer: In 2 separate bowls whip the cream cheese and the whipping cream with electric beaters.
  • Fold in the whipped cream cheese to the whipping cream to combine.
  • Gently fold in the erythritol.
  • Assembly:
  • Dunk the cake cubes into the cold coffee and allow to soak up the liquid. You will need to do this in batches.
  • Place a couple coffee soaked cake cubes in the bottom of each parfait glass.
  • Add a couple spoonful’s of the cream filling to each parfait glass, layering it on top of the cake layer.
  • Add a few more coffee soaked cake cubes to each glass and again top with the cream filling. Repeat until all the cake and cream are distributed.
  • Dust the tops of each dessert with powdered cocoa.
  • Chill for a couple hours before serving


Float your taste buds on a cloud

This keto version of the traditional tiramisu recipe uses cream cheese instead of mascarpone cheese. You can use whichever one you like, I conveniently had cream cheese in the fridge so I used that. The coffee soaked cake is delicious, the trick is to use really strong dark coffee. I am not a coffee drinker so I have instant coffee in the cupboard just for baking, it makes a great cup of joe to dunk the cake in.

Nutrition Facts

Amount Per Serving

Fat14.0 g
Carbohydrates2.6 g
Fiber2.0 g
Protein5.2 g
Cake out of the oven
One strong cup of joe
Soaking the cake in coffee
Folding the whipped cream into the whipped cream cheese
Ready for assembly

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