Keto Tiramisu

Keto Tiramisu

Hands On Time: 20 minutes

Total Time: 30 minutes, plus chilling time

Serves 8 


Nutritional Information: 

Calories: 546kcal

Carbs: 7.1g

Protein: 13.2g

Fat: 49.8g


The word Tiramisu is translated in English as, “cheer me up” and is it any wonder when you think of rum spiked, creamy, chocolatey, coffee deliciousness?

This Tiramisu can be made as one large tray dish or in individual glasses for a perfect dinner party finale.



¼ of a Keto Pound Cake

¾ cup of espresso coffee, or very strong instant coffee

2 tablespoons of rum

3 egg yolks

1 ½ ounces of Sukrin Bake 

8 ounces of mascarpone cheese

1 cup of cream

Cocoa powder to garnish




Cut your pound cake into fingers, if you’re using one big dish, or to suit whatever dish you have chosen.

Pour the espresso into a shallow bowl and add 1 tablespoon of rum.

Quickly dip the cake into the coffee mixture and then place into the bottom of your dish(es)

Don’t overly soak the cake or it will just become a soggy mess when combined with your cream layer.

Place a glass bowl over a pot of simmering water, add the egg yolks and the Sukrin Bake to the bowl. Whisk constantly until the mixture starts to thicken and is lighter in color.

Remove from heat and let cool slightly while you prepare the cream and mascarpone.

Place the mascarpone and the remaining tablespoon of rum in the bowl of your stand mixer and beat until combined.

Don’t worry too much about perfectly combining them at this stage as you don’t want to overbeat the mascarpone and make it grainy.

Add the still warm egg mixture and beat on medium until combined.

In a separate bowl, whip your cream until it has firm peaks.

Gently fold half with the mascarpone mixture and then the second half.

Spoon a layer of your cream over the pound cake and then add a second layer of espresso dipped pound cake.

Finish off with a final layer of cream mixture.

Refrigerate for at least 6 hours, preferably overnight and dust with a generous amount of cocoa powder before serving.

This dessert can easily be made a day ahead.


Store covered, in the fridge, for up to 5 days.

This recipe was created by the talented Naomi Sherman, creator of


Click HERE for the PDF version of this recipe.