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Best Keto Tiramisu Cheesecake

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.

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... #easydessert #ketodessert #ketotiramisu #ketocheesecake #bestketocake #lazygirltips

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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Best Keto Tiramisu Cheesecake Recipe.

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:

Best Keto Tiramisu Cheesecake Recipe.

Best Keto Tiramisu Cheesecake

Yield: 10
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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:

For Cheesecake:

For Topping:

Instructions

For Base:

  1. Preheat the oven to 350°F.
  2. Beat the eggs and sugar substitute in a bowl until blended and light in color.
  3. Add the butter and mix until blended.
  4. Add the remaining ingredients and whisk until the mixture is smooth and is an even chocolate color.
  5. Place the mixture into a greased, parchment-lined springform cake tin (I use an 8-inch size tin).
  6. Bake for 20-25 minutes until firm.
  7. Remove from the oven and sprinkle the rum over the sponge.
  8. Set aside to cool.

For Cheesecake:

  1. In a bowl, beat the cream cheese and mascarpone together until the mixture is smooth.
  2. Add the sugar substitute, coffee, and rum, and mix until smooth.
  3. Spoon on top of the cake base then place in the fridge for at least 3 hours or overnight to set.

For Topping:

  1. Whip the cream until thick peaks.
  2. Pipe the cream on top of the cheesecake.
  3. Using a sieve, gentle cover the cream with the cocoa powder, shaking it over evenly.
Nutrition Information:
Yield: 10 Serving Size: 10 Servings
Amount Per Serving: Calories: 319Total Fat: 29.5gSaturated Fat: 17.3gCholesterol: 148mgSodium: 300mgCarbohydrates: 5.2gFiber: 1.7gSugar: 0.5gProtein: 9.9g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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!

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Carolyn

Thursday 26th of August 2021

Hello there! This looks really delicious. I'm sorry to bother you but may I know how much ingredients should I increase if I were to make this in a 9-inch cake tin and how can I get the recipe in the metric system, please? Thank you.

Antonio

Saturday 17th of July 2021

Any chance of getting metric measurements?

Linda

Monday 29th of March 2021

I made this recipe but with only two yolks and the rest egg whites. Omgoodness!!!!!!! This is the most amazing, delicious, addicting dessert I’ve made. I have no self control with this recipe. I can’t say how delicious this tiramisu is.

Lorraine R Easton

Saturday 19th of December 2020

I made this and my cream cheese mixture felt gritty like the sugar or coffee didn't melt in the mixture did anyone else have this problem

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!

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