A very delicious Tiramisu, for keto and lchf dietsPrep Time15 minsCook Time12 minsCool rest12 hrsCourse: Desserts, SnackCuisine: Italian Servings: 6


For the sponge fingers

  • 3 eggs
  • 50 g of almond powder (1.75 oz)
  • 1/4 tsp baking soda
  • 1 tsp liquid sweetener equivalent to 50g of sugar
  • 150 ml of strong coffee

For the cream

  • 260 g of mascarpone (9.17 oz)
  • 100 g of cream cheese (3.5 oz)
  • 1 tsp liquid sweetener equivalent to 50g of sugar

For the topping

  • 1 tsp 100% cocoa powder
  • 1 tsp almonds in small pieces


  • Preheat the oven to 210 °.
  • Separate egg whites from egg yolks.
  • Beat the egg whites. Set aside.
  • Add the sweetener to the egg yolks and whip until the mixture become pale yellow.
  • Add the baking soda, mix, then add the almond powder and mix well.
  • Gradually add the whipped egg whites to the yolks.
  • Pour the mixture into a pastry bag and spread the dough with shapes of fingers on baking paper.
  • Bake 10 to 12 minutes.
  • Then take them out and let them cool down.
  • Then, whisk the Mascarpone, the Cream Cheese and the sweetener (1tsp in my case).
  • On a plate, first spread a very small portion of the Mascarpone mixture, then place biscuits dipped in coffee and add over a layer of mascarpone mixture. Continue until you have no biscuits left. Keep enough mascarpone mixture to put on the sides of the cake.
  • Sprinkle the cake with a some cocoa powder and some almonds pieces.
  • refrigerate for at least 6 hours.
  • Then taste and enjoy!