Keto Tiramisu Cups (No-Bake)

Why This Is Strictly Keto

A quick almond-flour “sponge,” layered with mascarpone whipped with cream and sweetened only with a keto sweetener, replaces the ladyfingers and sugar in a classic tiramisu — no wheat flour, no cane sugar, nothing processed.

Ingredients

Almond Sponge Crumble

• 1 1/2 cups almond flour
• 3 tablespoons butter, melted
• 3 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract
• Pinch of salt

Mascarpone Layer

• 8 oz mascarpone cheese, softened
• 1/2 cup heavy cream
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract

Coffee Soak & Topping

• 1/2 cup strong brewed espresso or coffee, cooled
• 1 tablespoon unsweetened cocoa powder, for dusting

Instructions

1. Make the sponge crumble: Preheat oven to 325°F. Stir together almond flour, melted butter, erythritol, vanilla and salt until crumbly. Spread on a parchment-lined baking sheet and bake 10–12 minutes, stirring once, until golden. Let cool completely.

2. Whip the mascarpone: In a bowl, beat mascarpone, heavy cream, erythritol and vanilla together until thick and smooth, forming soft peaks.

3. Soak the crumble: Drizzle the cooled espresso over the toasted almond crumble and toss gently to moisten.

4. Layer: Spoon a layer of the coffee-soaked crumble into the bottom of small serving glasses, top with a layer of mascarpone cream, then repeat once more.

5. Chill: Cover and refrigerate at least 2 hours to let the layers set.

6. Serve: Just before serving, dust the tops with unsweetened cocoa powder.

Nutritional Info (per serving, approximate)

Tips

• Toast the almond flour crumble watchfully — it goes from golden to burnt quickly.
• Use a good espresso or strong coffee for the most authentic tiramisu flavor.
• These taste even better the next day once the layers have fully chilled and set.