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Gluten Free Sugar Free Tiramisu

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Gluten Free Tiramisu is a delicious Italian dessert that combines espresso-dipped ladyfingers and a creamy lightly sweetened custard filling that is to die for! This recipe is also made to be sugar free and keto friendly.

piece of Gluten Free Sugar Free Tiramisu on a white plate
Gluten Free Sugar Free Tiramisu

The first time I had Tiramisu I was in love to say the least. I knew right then and there that I had to make my own gluten free and sugar free version that would be just as delicious. I tried a few different variations because I wanted to get it just right and I have done just that! I can’t get enough of this Tiramisu! If you need more amazing crowd pleasing desserts you will also love these keto nanaimo bars and keto basque cheesecake, but this Tiramisu has my heart.

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INGREDIENTS YOU NEED TO MAKE SUGAR FREE TIRAMISU

Ladyfingers:
  • 1 1/4 cups almond flour
  • 1 tsp baking powder
  • 3/4 cups monk fruit or granulated sweetener of choice
  • 1/4 tsp salt
  • 4 large eggs room temperature
  • 4 oz cream cheese room temperature
  • 1/4 cup unsalted butter room temperature
  • 1 1/2 tsp vanilla extract
Custard:
  • 4 egg yolks room temperature
  • 6 tbsp monk fruit or granulated sweetener of choice
  • 4 oz cream cheese room temperature
  • 1/4 cup sour cream room temperature
  • 1 cup whipping cream
  • 1/4 cup espresso prepared
  • 2 tbsp rum
Topping and bottom:
  • 1/2 to 1 cup cocoa powder for sprinkling

piece of Gluten Free Sugar Free Tiramisu on a white plate with a forkful taken out
Gluten Free Sugar Free Tiramisu

Instructions To Make Gluten Free Tiramisu

Ladyfingers:
  1. Preheat your oven to 350 degrees F, line a small about 6 or 7 inch baking sheet with parchment paper, set aside
  2. In a large bowl whisk together your almond flour, salt, and baking powder. Set aside
  3. In a second large bowl, using a hand or stand mixer on high, beat the butter and monk fruit until fluffy and smooth. Add in your cream cheese and vanilla and beat until well combined
  4. Add your eggs to the butter cream cheese mixture, one at a time. Making sure it is fully incorporated before adding the next egg
  5. Slowly add your almond flour mix. Mix until well incorporated. Spread in your prepared pan and bake for 25 to 30 minutes or until golden brown
  6. Allow to cool for 30 minutes and then cut into pieces approximately 1X3 inches. Set aside
Custard Filling:
  1. In a mixing bowl, beat your egg yolks and monk fruit until thick
  2. Place the bowl with the egg yolks in a double boiler over water that is at a gentle boil. Reduce the heat to low and simmer for 9-10 minutes whisking constantly. Remove from the heat
  3. Whisk together your cream cheese and sour cream until nice and smooth, fold that into your egg yolk mixture. Set aside
  4. In a medium bowl using a stand or hand mixer, beat your whipping cream until peaks form
  5. Fold the egg yolk mixture into the whipped cream using a spatula, do not stir it – this could cause your whipped cream to break. Set aside
Assemble Your Tiramisu:
  1. Combine your espresso and rum, set aside
  2. Sprinkle a layer of cocoa powder using a sifter on the bottom on a 8×8 inch casserole type pan
  3. Dip your cake pieces in your espresso mix and then place a layer of your espresso dipped cake on the bottom (overtop of the cocoa powder).
  4. Spread 1/4 of your custard over the cake. Repeat the layers of espresso dipped cake and custard, ending with custard
  5. Top with another coat of cocoa powder, using your sifter. Cover and refrigerate for 8 hours or overnight. Slice and enjoy!
overhead photo of Gluten Free Sugar Free Tiramisu on a white plate
Gluten Free Sugar Free Tiramisu

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Gluten Free Sugar Free Tiramisu

Samantha
Gluten Free Tiramisu is a delicious Italian dessert that combines espresso-dipped ladyfingers and a creamy lightly sweetened custard filling that is to die for! This recipe can also be made sugar free and keto friendly.
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 8 hrs 45 mins
Course Dessert, Snack
Cuisine American, Italian
Servings 16 pieces
Calories 198 kcal

Ingredients
  

Ladyfingers:

  • 1 1/4 cups almond flour
  • 1 tsp baking powder
  • 3/4 cups monk fruit or granulated sweetener of choice
  • 1/4 tsp salt
  • 4 large eggs room temperature
  • 4 oz cream cheese room temperature
  • 1/4 cup unsalted butter room temperature
  • 1 1/2 tsp vanilla extract

Custard:

  • 4 egg yolks room temperature
  • 6 tbsp monk fruit or granulated sweetener of choice
  • 4 oz cream cheese room temperature
  • 1/4 cup sour cream room temperature
  • 1 cup whipping cream
  • 1/4 cup espresso prepared
  • 2 tbsp rum

Topping and bottom:

  • 1/2 to 1 cup cocoa powder for sprinkling

Instructions
 

Ladyfingers:

  • Preheat your oven to 350 degrees F, line a small about 6 or 7 inch baking sheet with parchment paper, set aside
  • In a large bowl whisk together your almond flour, salt, and baking powder. Set aside
  • In a second large bowl, using a hand or stand mixer on high, beat the butter and monk fruit until fluffy and smooth. Add in your cream cheese and vanilla and beat until well combined
  • Add your eggs to the butter cream cheese mixture, one at a time. Making sure it is fully incorporated before adding the next egg
  • Slowly add your almond flour mix. Mix until well incorporated. Spread in your prepared pan and bake for 25 to 30 minutes or until golden brown
  • Allow to cool for 30 minutes and then cut into pieces approximately 1X3 inches. Set aside

Custard Filling:

  • In a mixing bowl, beat your egg yolks and monk fruit until thick
  • Place the bowl with the egg yolks in a double boiler over water that is at a gentle boil. Reduce the heat to low and simmer for 9-10 minutes whisking constantly. Remove from the heat
  • Whisk together your cream cheese and sour cream until nice and smooth, fold that into your egg yolk mixture. Set aside
  • In a medium bowl using a stand or hand mixer, beat your whipping cream until peaks form
  • Fold the egg yolk mixture into the whipped cream using a spatula, do not stir it – this could cause your whipped cream to break. Set aside

Assemble Your Tiramisu:

  • Combine your espresso and rum, set aside
  • Sprinkle a layer of cocoa powder using a sifter on the bottom on a 8×8 inch casserole type pan
  • Dip your cake pieces in your espresso mix and then place a layer of your espresso dipped cake on the bottom (overtop of the cocoa powder).
  • Spread 1/4 of your custard over the cake. Repeat the layers of espresso dipped cake and custard, ending with custard
  • Top with another coat of cocoa powder, using your sifter. Cover and refrigerate for 8 hours or overnight. Slice and enjoy!

Notes

*For the custard filling you can use 4.5 oz of marscapone instead if 4 oz of cream cheese and ¼ sour cream.
*NET carbs: 3g

Nutrition

Serving: 1pieceCalories: 198kcalCarbohydrates: 6gProtein: 7gFat: 18gFiber: 3gSugar: 0.5g
Keyword almond flour, espresso, fall dessert, gluten free, keto, low carb, no bake, sugar free, tiramisu
Tried this recipe?Let us know how it was!

Frequently Asked Questions About Gluten Free Tiramisu

What is Tiramisu made out of?

Tiramisu is an elegant layered Italian dessert made with ladyfinger cookies, espresso or instant espresso, custard, rum and cocoa powder.

What is Tiramisu supposed to taste like?

Each bite will be slightly sweet yet light and airy custard with a subtle espresso flavor.

Is Tiramisu supposed to be soggy?

Your Tiramisu should not be soggy.

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By on October 2nd, 2022

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