World's Best Tiramisu Recipe - low carb, high fat, (ketogenic) sugar-free gluten-free
Recipe type: Dessert
Cuisine: Crazy Health Lady Modern Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8 serves
This ketogenic recipe adaptation of a classic tiramisu is high fat and low carb. It's sugar and gluten free and tastes delicious.
  • Biscuit Base:
  • 1½ cups almond meal
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup softened butter
  • ¼ cup xylitol (natural fructose-free sweetener made from birch. Get this from your health store. Can use Stevia also)
  • ⅔ cup milk (I used Coco Quench)
  • ½ tsp baking powder
  • ½ tsp bicarb/baking soda
  • 1 drop of doTERRA cinnamon essential oil* (Optional but yum!)
  • Cream Filling/topping:
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3 large free-range eggs
  • ¼ cup xylitol* (see above for alternative and info)
  • 750 g mascarpone cheese
  • 2 drops doTERRA Wild Orange essential oil* or you can use the rind of one orange(optional but delicious!)
  • +250ml good hot coffee (sweeten with 1 tsp xylitol if you like. I didn't bother)
  • For garnish:
  • 90% chocolate for garnish
  • *A few fresh coffee beans , bashed up finely if you like
  1. Beat softened butter and xylitol together until fluffy with an electric mixer, add egg and beat well.
  2. Add remaining ingredients and beat until combined
  3. Spread into a lined loaf pan or round cake tin. Should be around 1 inch thick.
  4. Bake at 160C (320F) for 25mins or so, until fluffy and bounces back when pressed.
  5. Two options here: Remove the cake, slice into sponge finger biscuit sizes and soak in the sweetened coffee. Carefully construct your tiramisu back in the cake tin or after the coffee has soaked in, line the bottom of a serving dish.
  6. In the meantime, separate your eggs, putting the whites into one bowl and the yolks into another. Add the xylitol to the yolks and vanilla and whisk with an electric whisk or electric beater on the highest setting for about 5 minutes, or by hand, until all the xylitol has dissolved and the yolks are pale and fluffy. Mix in the mascarpone and add the wild essential oil or orange rind.
  7. Clean and dry your whisk, and whisk the whites with a pinch of salt until they form stiff peaks – they should be a similar consistency to the yolk and mascarpone mixture, and should hold their shape when you lift the beaters from the bowl.
  8. Using a large metal spoon, add a spoonful of your whites to the yolk mixture and gently fold them in, then fold through the rest of the whites.
  9. Spoon and smooth this creamy mixture on top of your 'sponge' layer.
  10. Layer again if you choose and repeat.
  11. Scatter the finely bashed-up coffee beans over the top. Using a sharp knife or a peeler, carefully shave over your remaining chocolate. Pop the tiramisù into the fridge for 2 hours to set.
  12. Serve!
Recipe by The Whole Daily at