Gluten Free, Low Carb & Keto Tiramisu-For-1

Extra luscious and easy-peasy, this gluten free and keto tiramisu for one (with its instant 'cookie' layer!) is bound to become a favorite low carb treat! Expect a featherlight zabaglione and mascarpone custard, with an instant and killer coffee-infused biscuit base.

Course Dessert

Cuisine American, Gluten Free, Ketogenic

Keyword gluten free tiramisu, keto tiramisu, tiramisu for one

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 305kcal

Ingredients

For the coffee soaked biscuit base

25 g almond flour
1-3 teaspoons powdered erythritol or allulose and xylitol*
pinch cinnamon
pinch kosher salt
2 teaspoons melted unsalted grass-fed butter
1 teaspoon espresso or strong-brewed coffee

For the keto tiramisu

1 large egg yolk skip for quick version
1 tablespoon dry Marsala wine or dry white wine**
2-3 tablespoons powdered erythritol or xylitol, to taste (we use 2)*
70 g mascarpone cheese at room temperature
40 g heavy cream whipped
cocoa powder for dusting

Metric - US Cups

Instructions

For the coffee soaked biscuit base

Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in Swerve, cinnamon and salt. Add in butter and coffee, mix until thoroughly combined, and sprinkle into serving glass or dish. Refrigerate while you make the tiramisu (and don't worry if it tastes soggy right now!).

For the keto tiramisu (the easy version)

Add heavy cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
Fold in mascarpone, marsala (optional), and powdered sweetener to taste.
Transfer to prepared serving glass and freeze for 30-40 minutes or refrigerate for a couple hours (or overnight). Serve with a generous dusting of cocoa powder.

For the keto tiramisu (the zabaglione version)

Add heavy cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
Beat egg yolk, marsala (or white wine) and powdered sweetener in a heat-proof bowl set over a simmering water bath. Making sure the bottom doesn't touch the water. Whisk rapidly and constantly (much easier with an electric mixer or handheld whisk), until tripled in volume, 4-6 minutes.
Remove from heat and fold in mascarpone until thoroughly combined.
Fold in whipped cream gently until creamy smooth, transfer to prepared serving glass and freeze for 30-40 minutes or refrigerate for a couple hours (or overnight). Serve with a generous dusting of cocoa powder.

Notes

*Please see section on Sweeteners for more deets on powdering and sweetening options.

Though if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

**See section on booze for deets and possible subs.

Each batch of our keto tiramisu-for-1 yields a full-sized (very large!) serving. So I prefer to portion it into two servings, rather than indulge all at once (2.5g net carbs rather than 5g net). But feel free to portion it even smaller (think tiramisu fat bombs!) in small muffin pans or moulds. Keep in the fridge for up to 4 days, and in the freezer afterwards.

Nutrition