Low-Carb Tiramisu
If you love tiramisu but want to skip the sponge fingers, this recipe is for you. The base is made from ground almonds and eggs, comes together quickly and gives you exactly the right foundation for the creamy mascarpone layer. A splash of lemon juice keeps the cream pleasantly fresh, and if you fancy it, add a dash of Amaretto too. The result is a light, aromatic dessert that tastes even better after a spell in the fridge.
Ingredients
- 4 eggs
- 1 pinch salt
- 50 g erythritol sweetener, for the base; Xucker or any granulated erythritol works
- 100 g ground almonds
- 0.5 tsp baking powder
- 1 cup espresso
- 2 cl Amaretto, optional
- 500 g mascarpone
- 50 g erythritol sweetener, for the cream
- 125 ml milk
- 1 lemon, juiced, freshly squeezed
- unsweetened cocoa powder, for dusting
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 6 Servings |
|---|---|---|
| Calories | 390 kcal | 2,340 kcal |
| Carbohydrates | 8 g | 48 g |
| Protein | 11 g | 66 g |
| Fat | 34 g | 204 g |
| Fibre | 2 g | 12 g |
| of which sugar | 3 g | 18 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 180C (fan 160C).
- Separate the eggs. Whisk the egg whites with a pinch of salt until stiff.
- Beat the egg yolks with the sweetener until creamy, then gently fold into the beaten egg whites with a whisk.
- Fold in the ground almonds and baking powder until you have an even batter.
- Spread the batter into an ovenproof dish and bake at 180C (fan 160C) for about 20 minutes. Leave to cool completely.
- Mix the espresso with the Amaretto, if using. Brush the mixture evenly over the cooled tiramisu base.
- For the cream, whisk together the mascarpone, sweetener, milk and lemon juice until smooth and even.
- Spread the cream over the base and sift the cocoa powder evenly over the top.
- Chill the low-carb tiramisu for at least 1-2 hours before serving.
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Nutrition facts per serving (estimate)
| Calories | 390 kcal |
|---|---|
| Carbohydrates | 8 g |
| Protein | 11 g |
| Fat | 34 g |
| Fibre | 2 g |
| of which sugar | 3 g |
Frequently asked questions
Can I swap the erythritol for another sugar alternative?
Yes, other erythritol products or xylitol work well here too. The level of sweetness may vary slightly depending on the product.
Is this tiramisu really gluten-free?
Since the base is made only from almonds, eggs and baking powder with no wheat flour, the recipe is gluten-free. Just make sure you use a gluten-free baking powder.
How long does the low-carb tiramisu keep in the fridge?
Well covered, it keeps in the fridge for about 2-3 days. It tastes best the next day, once the cream has had time to set fully.
Can I leave out the Amaretto?
Yes, the Amaretto is optional. The tiramisu is still lovely and aromatic without any alcohol.
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