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Jenna’s Keto Tiramisu


3/4 cup Super fine almond flour

1/4 Tsp fine Himalayan pink Salt

3 eggs + 1 white

3 Tbsp Swerve confectioners or Erythritol powdered

1/2 Tsp Bourbon Vanilla

1/2 Tsp  Rodelle Pure Almond extract

1/4 Tsp Cream of Tartar

1/2 Tsp Baking powder


7 egg yolks

3 Tbsp Swerve confectioners or Erythritol powdered

8 1/2 oz Mascarpone cheese

2 cups Heavy cream

1/4 cup + 1 Tbsp Strong Espresso

2 Tbsp Rum or Brandy



Preheat oven 350 degrees

Grease 11x7 ” pan with butter then line with parchment and grease again.

Mix almond flour, salt and baking powder. Separate eggs and with mixer beat yolks and sweetener till thick and bright yellow. Then beat in extracts and cream of tartar. Then fold in almond flour.

Rinse beaters and using a clean bowl beat eg whites till they form stiff peaks. With clean spoon or spatula fold in almond flour a little at a time until completely combined. Spread into prepared pan. Bake for 17-20 minutes until it springs back when touched. Remove and let cool on wire rack.


Beat egg yolks and erythritol till bright yellow. Put mixture in top of double boiler over boiling water. Reduce heat to low and cook for 9-10 minutes stirring constantly. Remove from heat and add Mascarpone cheese beating well. In separate bowl beat cream until stiff peaks are achieved. Fold into egg yolk mixture.


Cut cake into 18 fingers. Combine Rum or brandy with Espresso. Sprinkle the bottom of the 9x5 loaf pan with cocoa then place half of cake fingers in bottom of pan. Lightly brush fingers with Espresso mix but dont over wet them.Spread 1/2 the mascarpone mixture on and then dust the top with cocoa. Repeat the layers ending with another sprinkling of cocoa. Cover and refridgerate overnight for best results. Makes 8 servings.

macros vary by brand. Mine came out to about 3 net carbs per serving

If you need a new loaf pan, look no further! Click on this picture to check it out!