Looking for a way to enjoy a classic dessert on your keto diet? Well, then this keto Tiramisu cheesecake recipe is a MUST-TRY. No need to feel deprived while on a keto diet with a delicious recipe like this.
This delicious keto tiramisu cheesecake is a perfect combination of two classic desserts in one low-carb and gluten-free treat. It is very light and creamy.
You will find yourself wanting another piece as soon as the fork scrapes the final piece from your plate.
It’s low enough in carbs too! this is definitely the best keto tiramisu cheesecake that I`ve tried! I know it might sound hard to believe, but probably for good reason.
What kind of Tiramisu can be low-carb and taste good? I don’t blame you.
This Keto Tiramisu Cheesecake will make you forget about the old sugary stuff. Keto Tiramisu Cheesecake is very easy to make and could be made ahead. It keeps well in the fridge and it does not dry up.
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Some Keto Tiramisu Cheesecake FAQs:
How much alcohol do I put in my Tiramisu?
The one-shot is good, you don’t want to overdo it. My alcohol of choice here is Rum.
I made too much, Can Tiramisu be frozen?
Yup, it can keep for at least one month in your freezer.
Will Tiramisu keep me awake?
I doubt it, with all the fat you’re going to get from it, not to mention the fact that the entire dessert has one shot of espresso, you’re probably going to need to take a nap after this.
How long does my Tiramisu need to be set before I serve it?
For a minimum of about 2 hours in the fridge.
I hope you will enjoy this recipe as much as I did. This one is definitely a keeper recipe so don`t forget to share it with your friends.
More Keto Dessert Recipes
So what are the best keto chocolate desserts to have on keto? Here are some of our favorite low carb / no carb desserts you might like:
- Keto Chocolate Bundt Cake
- Best Keto Chocolate Cheesecake
- World’s Best Keto Brownies
- Low Carb Keto Sex In a Pan
- Best Healthy 1 Minute Keto Mug Brownie
Best Keto Tiramisu Cheesecake
This keto-friendly tiramisu cheesecake is a must-try. No need to feel deprived while on a keto diet with a delicious recipe like this. This delicious tiramisu cheesecake is a perfect combination of two classic desserts in one low carb and gluten-free treat...
Ingredients
For Base:
- 4 eggs
- [½ cup sugar substitute, I use this brand ]
- ½ cup unsalted butter, softened
- [1 cup almond flour, I use this brand ]
- ⅓ cup cocoa powder unsweetened, I use this brand
- 2 tbsp coffee
- ½ tsp baking powder
- ½ tsp salt
- 2 tbsp rum , optional
For Cheesecake:
- 8 oz mascarpone cheese
- 16 oz cream cheese
- ½ cup sugar substitute
- ⅓ cup coffee
- ¼ cup rum , optional
For Topping:
- ¾ cup heavy whipping cream
- [2 tbsp cocoa powder unsweetened, I use this brand ]
Instructions
For Base:
- Preheat the oven to 350°F.
- Beat the eggs and sugar substitute in a bowl until blended and light in color.
- Add the butter and mix until blended.
- Add the remaining ingredients and whisk until the mixture is smooth and is an even chocolate color.
- Place the mixture into a greased, parchment-lined springform cake tin (I use an 8-inch size tin).
- Bake for 20-25 minutes until firm.
- Remove from the oven and sprinkle the rum over the sponge.
- Set aside to cool.
For Cheesecake:
- In a bowl, beat the cream cheese and mascarpone together until the mixture is smooth.
- Add the sugar substitute, coffee, and rum, and mix until smooth.
- Spoon on top of the cake base then place in the fridge for at least 3 hours or overnight to set.
For Topping:
- Whip the cream until thick peaks.
- Pipe the cream on top of the cheesecake.
- Using a sieve, gentle cover the cream with the cocoa powder, shaking it over evenly.
Nutrition Information:
Yield: 10 Serving Size: 10 ServingsAmount Per Serving: Calories: 319Total Fat: 29.5gSaturated Fat: 17.3gCholesterol: 148mgSodium: 300mgCarbohydrates: 5.2gFiber: 1.7gSugar: 0.5gProtein: 9.9g
Did you make this Keto Tiramisu Cheesecake? Tag me on Instagram so I can see it! @lazy_girl_tips
Leave a comment, rate it, pin it, share it, and don’t forget to tag a photo #lazy_girl_tips on Instagram. I’d love to see what you come up with. Cheers, friends!
Kevin
Tuesday 26th of December 2023
So delicious. Had I not made it myself I wouldn't believe it was keto. I swapped Kaluh for the rum. A shoe stopper. Can this be frozen?
Rae Ann Woodrow
Tuesday 9th of June 2020
I made this cheesecake for dinner guests a few nights ago and it was well received, BUT, I had some struggles along the way. The first time I made the sponge cake crust, I used a spring form pan per the directions, lined it with parchment paper, and walked away while it was baking. BIG MISTAKE! I came back 20 minutes later to find the majority of the batter had leaked through the spring form seal at the bottom of the pan (not the fault of the pan, as it is reliable and I've used it many times), and was a gooey mess all over my oven floor. I tasted the batter that did bake in the pan and found the taste of butter to be overwhelming. Since I'd already prepped the filling, I had to start over. The second time I reduced the butter to 5 T and used an 8" cake pan--no seams for the batter to leak through and it turned out perfect. I subbed in Kahlua for the rum and found it delicious over the sponge bottom; I took a fork and poked small shallow holes all over the crust for the shot of Kahlua to really get down in the sponge. I also added a shot of Kahlua to the cheesecake filling. Finally, I altered the whipped cream frosting by starting with 1 cup of whipping cream, adding 1/3 cup cocoa and 1/2 cup powdered erythritol. It whipped up nice and thick, so I piped it along the rim of the cheesecake. It makes a mountain of dessert and everyone enjoyed it. Thanks for a great recipe!
Reesa Lewandowski
Thursday 7th of May 2020
This looks AH-MAZ-ING!!!!! Never would think it was KETO!
Meredith Morris
Friday 31st of January 2020
I have tried 3 times and cannot get past step 3! When I add the butter it Curdles. I have never had a baking problem like this. I’m determined to figure out why and get this recipe made.
Jezza
Wednesday 20th of May 2020
Hi! Im not a skilled baker at all, but I’m just wondering if the sweetener that you are using could be causing the curdle. Ive read that some alternative sweeteners interact differently with other ingredients.
I can wait to try this recipe! Tiramisu and cheesecake are two of my absolute favorite deserts!
Lazy Girl
Saturday 1st of February 2020
It is important to use butter at room temperature. You just follow instructions and add the butter and mix until blended. I make this cake very often and every time it turns out great :o
Kelly
Tuesday 22nd of October 2019
Very delicious! I made it for dinner party and everyone loved it. Thanks for this recipe! Will definitely make this again 👍❤️