Six grams of net carbs. Eighteen minutes start to finish. One very happy sweet tooth. This Low-Carb Easy Tiramisu delivers everything you love about the Italian classic—rich espresso, creamy mascarpone, a hint of rum, that signature cocoa dust—without the blood sugar crash. The secret? A toasted almond crumble base that soaks up coffee just like traditional ladyfingers, minus the carbs.
This dessert proves you don’t need refined sugar or carb-heavy cookies to create something truly special. It’s perfect for those cozy evenings when you want a sophisticated treat that won’t mess with your blood sugar.
⏱️ Quick Stats
🌿 Why This Tiramisu is Diabetic-Friendly
Almond Flour Power: Unlike traditional wheat-based ladyfingers, almond flour is naturally low in carbs and high in healthy fats and protein. This slows sugar absorption and keeps you satisfied longer—no blood sugar rollercoaster.
Greek Yogurt Benefits: Greek yogurt adds creaminess while providing 8g of protein per serving plus gut-healthy probiotics. The protein helps stabilize blood sugar levels compared to heavy cream-only versions.
Zero Glycemic Sweetener: Erythritol tastes remarkably like sugar but has zero glycemic impact—it doesn’t raise blood glucose or insulin levels at all. Perfect for diabetic-friendly desserts.
Blood Sugar Friendly Fats: The combination of mascarpone and almond flour provides healthy fats that slow digestion and help maintain steady blood sugar after eating. For more diabetic-friendly desserts, try our Sugar-Free Chocolate Mousse.
Built-In Portion Control: Individual serving glasses naturally control portions—an important aspect of diabetes management. No temptation to cut “just one more slice.
Low-Carb Easy Tiramisu | Keto & Diabetic-Friendly
Ingredients
Equipment
Method
- Heat a medium skillet over medium heat. Add the almond flour and toast for about 3 minutes, stirring constantly, until it turns golden and smells nutty. Watch carefully to prevent burning. Remove from heat immediately.
- In a small bowl, combine the toasted almond flour, 1½ tablespoons erythritol, ground cinnamon, and a pinch of salt. Mix well.
- Add the cooled espresso or strong coffee to the almond flour mixture. Stir until all the flour is evenly moistened and has a crumbly, wet sand texture.
- Divide the coffee-almond mixture evenly between 6 small serving glasses, using about 1 heaping tablespoon per glass. Gently press down with the back of a spoon to form a compact base layer.
- In a medium bowl, combine the Greek yogurt, mascarpone cheese, remaining ¼ cup erythritol, rum (or rum extract), orange zest, and vanilla extract. Whisk or stir until smooth and creamy with no lumps.
- Spoon about ⅓ cup of the yogurt-mascarpone mixture over the coffee-almond base in each serving glass, spreading it evenly to the edges.
- Cover the glasses with plastic wrap or lids and refrigerate for at least 2 hours, or up to 3 days, to allow the flavors to meld and the texture to set.
- Just before serving, remove the plastic wrap and lightly dust the top of each tiramisu with unsweetened cocoa powder using a fine-mesh sieve or small strainer. Serve chilled.
Nutrition
Notes
Tried this recipe?
Let us know how it was!👨🍳 Chef’s Pro Tips
Toast Don’t Burn: Watch that almond flour closely! It can go from golden to burnt in seconds. Stir constantly and remove from heat the moment it smells nutty and looks lightly golden—about 3 minutes.
Coffee Temperature Matters: Use cooled espresso or coffee, not hot. Hot liquid makes the almond mixture too wet and causes layers to blend together instead of staying distinct and beautiful.
Mascarpone at Room Temperature: Let mascarpone sit out for 20-30 minutes before mixing. Cold mascarpone creates lumps that won’t blend smoothly no matter how hard you whisk.
Layer Like a Pro: Use clear glasses to show off those gorgeous layers. Press the almond base gently but firmly to create a stable foundation that won’t float up when you add the cream.
Don’t Skip the Orange Zest: That orange zest isn’t optional—it brightens the entire dessert and adds complexity. Fresh zest makes all the difference over dried.
Cocoa Timing is Everything: Always dust with cocoa just before serving. Cocoa powder absorbs moisture and turns into a muddy layer if added too early.
Traditional Tiramisu vs. Low-Carb Tiramisu
| Nutrient | Traditional Tiramisu | Low-Carb Version | Difference |
|---|---|---|---|
| Total Carbs | 35g | 8g | -27g (77%) |
| Net Carbs | 34g | 6g | -28g (82%) |
| Sugar | 28g | 3g | -25g (89%) |
| Protein | 5g | 8g | +3g (60%) |
| Calories | 320 | 195 | -125 cal |
| Keto-Friendly? | ❌ No | ✅ Yes | — |
Storage and Serving Suggestions
📦 Storage & Serving Suggestions
Refrigerator Storage: Store tiramisu cups covered in the refrigerator for up to 3 days. The almond base will continue to soften over time, which many people prefer as it becomes more similar to traditional tiramisu texture.
Make-Ahead Strategy: Perfect for entertaining! Prepare these up to 24 hours in advance. Just remember to add the cocoa dusting at the last minute for the prettiest presentation.
Cocoa Powder Tip: Keep cocoa powder separate until serving. It absorbs moisture and turns muddy if dusted too early. Use a fine-mesh sieve for the prettiest, most even coverage.
Chill Time Flexibility: While you can serve immediately, chilling for at least 2 hours allows flavors to meld beautifully. The almond base softens slightly, mimicking traditional soaked ladyfingers.
Elegant Presentation: Serve in clear glasses to show off those beautiful layers. Add a coffee bean or chocolate curl on top for special occasions. Pairs beautifully with after-dinner espresso. For more elegant diabetic desserts, try our Diabetic-Friendly Boston Cream Pie.
Can I make this tiramisu dairy-free?
Yes! Swap mascarpone for full-fat coconut cream and use coconut yogurt instead of Greek yogurt. The texture will be slightly different but still delicious. Make sure your coconut cream is well-chilled and thick.
What can I use instead of erythritol?
Monk fruit sweetener (allulose) is an excellent alternative with zero glycemic impact. Stevia works but can have a slight aftertaste—use about half the amount. Avoid maltitol as it can spike blood sugar in some people.
Can I skip the rum?
Absolutely! Use rum extract for the flavor without alcohol, or skip it entirely. You can also substitute with a teaspoon of vanilla extract or a splash of coffee liqueur extract for variety.
Why is my almond base too wet?
The most common cause is using hot coffee instead of cooled coffee. Hot liquid makes the mixture too wet. Also, make sure you’re using the correct ratio—1 cup almond flour to 1 cup coffee. If it’s still too wet, toast a bit more almond flour and fold it in.
Customization Ideas
Make it dairy-free by swapping mascarpone for coconut cream and using coconut yogurt instead of Greek yogurt. Add a teaspoon of instant espresso powder to the cream layer for extra coffee punch. For a special occasion, garnish with sugar-free chocolate shavings or a few fresh raspberries.
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