Almost Zero‑Carb Carnivore Tiramisu is light, elegant and tastes just like the classic — only 1.5g carbs per serving.
No need to fuss over biscuits or heavy cakes. Bake a simple zero‑carb sponge, whip the eggs and cream, prepare strong coffee, assemble and chill. The only challenge is waiting for it to firm up in the fridge.
This version uses sweetener, so it suits relaxed carnivores/ketovores, keto and low‑carb eaters rather than strict carnivores. If you follow one of those approaches, be ready to fall in love with this tiramisu.
How to Make Almost Zero‑Carb Carnivore Tiramisu
Begin by baking a Keto‑Carnivore Zero‑Carb Sponge. It’s quick to make so you don’t need to prepare it in advance.
Choose a suitable container — a square Pyrex dish about 25cm (10″) square and at least 5cm (2″) deep works best. Cut the sponge in half and check that each half sits flat and snug in the dish; trim pieces if needed so both layers use all the sponge.
Set out three medium bowls (a 500ml jug works well for the egg white). Whisk the egg white to stiff peaks in one bowl. In a second bowl, put the egg yolk, powdered sweetener (icing sweetener) and vanilla, then whisk until smooth and add the mascarpone.
Whip the cream in the third bowl to firm peaks, fold it into the mascarpone and yolk mixture, then gently fold in the whipped egg white. Your creamy filling is ready.
Brew strong fresh coffee — about 75ml is ideal. If you use an espresso machine, three single espressos usually provide this; if the flavour is too strong for you, make two and top up with hot water. Stir in 25ml dark rum and sweeten to taste.
To assemble, place one sponge half into the dish. Using a teaspoon, drizzle the coffee mixture evenly over the sponge, working slowly so the liquid soaks into the surface and edges rather than pooling. Spoon half the cream mixture over the soaked sponge and spread evenly. Dust with unsweetened cocoa powder and repeat with the second sponge layer, coffee, cream and a final generous dusting of cocoa.
Chill the tiramisu for at least two hours — overnight yields the best texture and flavour. The recipe serves six: a single portion contains about 240 kcal, 1.5g carbohydrates, 9g protein and 21g fat. If you cut the dessert into four larger portions, each slice will be just over 2g carbs.
Enjoy!
Almost Zero‑Carb Carnivore Tiramisu
Ingredients
- 1 Keto‑Carnivore Zero‑Carb Sponge (see sponge recipe)
- 1 large egg
- 200 g mascarpone
- 100 g whipping cream
- 40 g powdered sweetener (icing sweetener)
- ¼ tsp vanilla extract
- 75 ml strong fresh coffee, sweetened to taste
- 25 ml dark rum
- Unsweetened cocoa powder for dusting
Instructions
- Prepare three bowls (or a jug for egg white). Choose a glass dish about 25cm square and 5cm deep. Cut the sponge in half and trim so both halves fit snugly in the dish.
- Separate the egg. Put the yolk in a bowl, add the powdered sweetener and vanilla, whisk well, then add the mascarpone and whisk to combine. Place the white in a separate bowl or jug.
- Whip the egg white to stiff peaks. Using a clean whisk, whip the yolk/mascarpone mixture until smooth.
- Whip the cream to firm peaks and fold it into the mascarpone mixture, then fold in the whipped egg white gently to keep the filling airy.
- Brew strong coffee (espresso is best). Measure about 75ml, stir in the rum and sweeten to taste. Avoid instant coffee for best flavour.
- Assemble: lay the first sponge half in the dish and drizzle half the coffee mixture over it with a teaspoon so it soaks evenly. Spread half the cream mixture over the soaked sponge and dust with cocoa powder.
- Repeat with the second sponge, coffee, remaining cream and a final dusting of cocoa.
- Chill for at least 2 hours, preferably overnight, before serving.
Notes
Nutrition for the whole recipe: 1442 kcal; net carbs 8.5g; protein 53.5g; fat 126g. Adjust portion sizes as desired and weigh ingredients for accuracy using kitchen scales.
Nutrition (per serving)
Calories: 240 kcal |
Carbohydrates: 1.5 g |
Protein: 9 g |
Fat: 21 g