Description
A luxurious twist on the classic tiramisu — this keto tiramisu cheesecake layers rich chocolate, bold espresso, and creamy mascarpone-like filling for a low-carb dessert that’s perfect for coffee lovers!
Ingredients
For the Crust:
1 cup almond flour
¼ cup unsweetened cocoa powder
¼ cup powdered erythritol or monk fruit sweetener
2 tbsp melted coconut oil or butter
Pinch of salt
For the Cheesecake Filling:
16 oz cream cheese, softened
¾ cup heavy cream or full-fat coconut cream
½ cup powdered sweetener (erythritol or allulose)
¼ cup strong brewed coffee or espresso , cooled
1 tsp vanilla extract
½ tsp cocoa powder or instant espresso powder (for depth of flavor)
Pinch of salt
Optional Topping:
Whipped cream
Dark chocolate shavings (70%+ cocoa)
Extra espresso dusting or crushed coffee beans
Fresh mint leaves
FOR KETO VERSION:
Use full-fat dairy , sugar-free sweeteners , and ensure your espresso is unsweetened. For vegan version, use cashew-based cream cheese and coconut cream .
Instructions
Make the Crust:
In a bowl, mix almond flour , cocoa powder , powdered sweetener , melted oil , and salt until crumbly.
Press firmly into the bottom of a lined 7-inch springform pan or small loaf pan. Chill while preparing the filling.
Make the Cheesecake Layer:
In a large bowl, beat cream cheese until smooth and fluffy.
Add heavy cream , powdered sweetener , cooled espresso or coffee , vanilla , and salt .
Mix well until thick and silky.
Spoon mixture over the crust and smooth the top with a spatula.
Chill & Set:
Cover and refrigerate for at least 4 hours or overnight to firm up.
Before serving, dust with cocoa powder or espresso powder and drizzle with a bit more cooled espresso if desired.
Optionally top with whipped cream , dark chocolate shavings , or fresh mint .
- Prep Time: 10 mins
- Cook Time: 4 hrs
Nutrition
- Serving Size: 8 slices
- Calories: 200
- Fat: 16h
- Carbohydrates: 4h
- Protein: 6h