Easy-Peasy & Speedy Tiramisu-For-1 🥄 gluten free & keto

24 comments

  1. Betsy says:

    Are the nutrition facts for one serving or the whole recipe? Having a title that says “for one” and servings = 2 is a little confusing. Thanks!

    • Paola says:

      Hi Betsy, the total recipe yields a VERY generous helping of tiramisu (think old-school Italo-American), so I portioned it into two (it’s so rich!). And sorry for the confusion! xo!

      • Monica S says:

        You portioned it did the same for the cheesecake-for-1, delicious btw. It really is a big portion (cheesecake factory big portion!). The first time I made it I ate half and it was SO rich, so lately I’ve been making it into fat bombs. I think it’s funny how we get used to indulging with smaller portions.

        Anyways! I’ll definitely be trying this one soon thanks!

  2. Emily Buchanan says:

    SO easy and SO delicious! I’m a big tiramisu fan and was a bit nervous about making the zabagione. But I must say that you literally just beat everything over the water bath and it came out perfect! Very simple.

    I was also very hesitant about the almond coffee mix because it tasted terribly soggy, but I just went for it and after it came out of the fridge WOW!! It actually tasted like the cookies dipped in coffee!! HOW ON EARTH did you think of that?! Pure magic Paola! Thank you for another keeper!

    • Paola says:

      HI Emily! That’s so awesome so happy you enjoyed it! And YUP, making zabaglione is super easy (also great to dress up some berries!). xo!

  3. Andra Harris says:

    YAY!!! Another yummy dessert to try. I so enjoyed baking and making desserts the “traditional” way before we went KETO and your site has given me so many opportunities to perfect my “new” baking skills. LOVE your site – it is my favorite of all the Keto sites I follow.

  4. Jennifer McKinnis says:

    Paola, This recipe is incredible. I didn’t think I would ever get to eat tiramisu again! Thank you!

  5. Rayan says:

    Hi, just wondering if you have heard from any of your subscribers about being kicked out of Keto due to artificial sweeteners?

    • Paola says:

      Hi Rayan, I haven’t heard anything of the sort with readers. May I ask why you ask? Erythritol is generally assumed to be fine, also xylitol (though it does have a slightly higher GI) also fine in moderation.

      • Rayan says:

        Hi Paola, I have been using honey instead of artificial sweeteners. I just wanted to check in before trying artificial sweeteners. Thanks so much for the response!

  6. Rayan says:

    Wow! I made the zabaglione version today. It is absolutely delicious! The flavors are unique, but they work so well together. I used chardonnay and Pyure. I want to try it with marsala wine next time. Thanks so much for your amazing recipes!

    • Paola says:

      Hi Christine! It does make about a cup, but it’s very rich. Maybe just double it in case you guys do want to indulge though, and you can always make fat bombs out of the leftovers 😉 xo!

  7. Coda says:

    Why do you specify “Grass-fed butter”? Isn’t butter just butter from a recipe standpoint, or is there a taste or texture difference?

    • Paola says:

      From a baking standpoint you can use whatever butter you desire. But since this is a blog with an emphasis on paleo and keto grass-fed is a must, as nutritional profile is anything but the same xo!

  8. Tina says:

    Hi Paola, Just want to tell you, your taste buds are like mine! You’re amazing!!!!!I just want to try everyone of your recipes; its everything I like, have to try the ice cream and tiramisu!! A M A Z I N G! ! !

  9. Katie says:

    I don’t see where the substitute for the whine is at, I’m in recovery and love tiramisu, but I won’t risk sobriety can you please address the substitute?

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