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Gluten FreeLow CarbVegetarian
This keto strawberry tiramisu is a simple dessert that is perfect for summer. Layers of low carb sponge cake, strawberries and mascarpone makes a creamy dessert you will love.
If you are looking for an easy strawberry low carb dessert, then give this a try. We love tiramisu and what’s not to love about it? Layers of cream and sponge with great strong flavours. I’ve made tiramisu versions of cupcake and cheesecake, but this time have created a summer version with strawberries.
I feel that I am a bit fast and loose with calling this a strawberry tiramisu as there’s no alcohol or coffee in it. I did ponder upon called this a trifle as it’s layers of strawberries, sponge and cream. I prefer a tiramisu over a trifle, so tiramisu it is!
This strawberry tiramisu is better the next day. The cream and layers set, and the flavours develop. I made the fatal error of going out for “shenigans” with my friends and leaving the half eaten strawberry tiramisu with the Chief Taster for the night. I never saw it again. He says he gave it a good home.
TIRAMISU TIPS
- I used coconut flour for the sponge layer, but you could use almond flour instead. Use 2 cups of almond flour for the sponge recipe in place of the coconut flour.
- The tin for the sponge was an 8inch square brownie baking tin. Any shaped cake tin will do as you are going to cut it after it is baked.
- Rather than assemble the tiramisu in a serving dish, how about individual glasses?
- Adding alcohol is up to you. I haven’t in this strawberry tiramisu recipe, but a sprinkle of white rum would not be a bad choice.
- Try this with a low carb chocolate cake for a delicious twist
HOW TO MAKE A STRAWBERRY TIRAMISU
I do have a confession about this recipe. When I first made it, I accidentally used ricotta instead of mascarpone. There was a tub of each in the same drawer in the fridge. I was probably talking to one of the cats or dogs as I reached in for the tub and never checked it. It tasted okay, I never told the Chief Taster and he scoffed it happily. I found it better the next day though. Feel free to give it a try!
TRY THESE OTHER STRAWBERRY RECIPES:
Keto Strawberry Tiramisu
Angela Coleby
A low carb strawberry dessert for summer.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Chilling time 1 hour hr
Total Time 1 hour hr 45 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 365 kcal
Ingredients
STRAWBERRY SAUCE
- 1 cup strawberries chopped
- 1 teaspoon lemon juice
- 1 tablespoon erythritol
- ½ cup water
VANILLA SPONGE
- ½ cup butter, unsalted softened
- ½ cup erythritol
- 4 eggs separated
- 1 tablespoon vanilla extract
- ½ cup coconut flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup water
CREAM MIXTURE
- 1 cup mascarpone cheese
- 1 cup cream, whipping
- 2 tablespoons erythritol, ground
- 1 tablespoon vanilla extract
- 2 cups strawberries, sliced
Instructions
STRAWBERRY SAUCE
Chop the strawberries into small pieces and place in a saucepan.
Add the lemon juice, erythritol and water and cook for 5 minutes on a medium heat until the strawberries are slightly soft. Add more water if the mixture becomes too dry.
Remove from the heat and set aside to cool.
VANILLA SPONGE
Pre-heat oven to 180C/350F degrees
Line a 8-inch square baking tin with parchment paper
Whisk the butter with the erythritol until creamy
Add the egg yolks and vanilla and continue to whisk.
Add the coconut flour, salt and baking powder and mix well.
Add the water if the mixture is too stiff.
In a separate bowl whisk the egg whites to stiff peaks.
Gently fold in the egg whites and mix until combined
Spoon into the tin, evenly smooth out the cake mixture.
Bake for 25 minutes until the sponge is golden and firm.
Remove from the oven and cool.
CREAM LAYER
Beat the mascarpone and cream together.
Add the erythritol and vanilla. Continue to beat until smooth.
TO ASSEMBLE
Layer the strawberry sauce on the bottom of a baking dish
Cut the sponge into fingers
Lay the sponge fingers on top of the strawberry sauce
Cover with a layer of the cream
Place the sliced strawberries on top of the cream
Repeat until the dish is filled.
End with a layer of cream topped with strawberries.
Chill in the fridge for at least an hour.
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1servingCalories: 365kcalCarbohydrates: 10.6gProtein: 7gFat: 33gFiber: 4.6g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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More Desserts
- Keto Turtles
- Strawberry Yogurt Clusters
- Keto Raspberry Muffins
- Keto Cranberry Cheesecake
Reader Interactions
Comments
Rosemarie
I absent mindedly put egg whites with the butter by mistake and ended up just mixing everything together. While the cake wasn’t super light and airy, it all came together and tasted great. I did cut down on Swerve in jam and cream mixture and it was just right. Everyone couldn’t believe it was sugar free and low carb. Would definitely make this again. Thank you for a terrific recipe!
Reply
Angela Coleby
Delighted it worked out for you!
Reply
NikNola
I have a question. Are the 365 kcals per serving or the entire recipe combined? I’m making this now so haven’t tasted it but thinking it will be really good for not having sugar!! Thanks!!
Reply
Angela Coleby
It's per serving.
Reply
Karen
What is the total carbs, not net. I do not track my carbs by net rather by total. This looks delicious and would love to try and share!
Reply
Angela Coleby
The total carbs are 10g.
Reply
Marie Bruce
Beautiful yummy made it for my diabetic daughter- in law who is pregnant and its Easter
Reply
Angela Coleby
Thank you!
Reply
Karen
Oh my goodness, made this on the weekend sooooo yummy.
Thank you for this wonderful recipe.
Have a Happy and Safe Christmas and New Year.
Cheers from,
AustraliaReply
Angela Coleby
Thank you! Wishing you a wonderful Christmas and Happy New Year!
Reply
Lisa Scifres-Farmer
Mind blowing AMAZING!!!
Reply
Angela Coleby
Thank you!
Reply
Lisa Scifres-Farmer
NOOOOoooooo for real THANK YOU!!!! I have made this twice in less than 3 weeks it's that good!!! I took it to a church gathering and they loved it (didn't tell em till later it was low-carb!lol) I WILL MAKE THIS SO MUCH!!!
Reply
Angela Coleby
You have made my day brighter with your lovely review! Thank you and happy you enjoyed it. Am flattered it's a regular item in your kitchen!
Reply
pcjae
Thank you so much for this recipe. This tastes excellent, and everyone who ate it really liked it even though it wasn’t made with processed ingredients which they are all used to eating. I was worried I was making it wrong because I was confused by the layering directions. If you feel like editing you could say place 1/2 of the sauce in the bottom of the serving dish, then layer 1/2 of the sponge fingers on top. Cover with half the cream layer etc. Or maybe it’s supposed to be layered three times. I don’t know. Two layers worked for me. Also, I didn’t see the rum suggestion until it was too late. That sounds great, and I’ll add it next time. Maybe you could put it in the ingredient list with the sauce and put (optional) by it. Thanks again! And I’m jealous that you live in St. Lucia. Sounds amazing.
Reply
Angela Coleby
Thank you for your suggestions. I'll put the rum up top as it's the best bit! Glad you enjoyed it!
Reply
MoodyMoody
Can the sponge be made with a low-carb sweetener other than erythritol? My husband is intolerant; even tiny amounts cause digestive distress. I'm sure I can work around the sauce, but I'm not confident in my ability to substitute on the cake.
Reply
Angela Coleby
Yes it can. Any low carb sweetener will be fine.
Reply
Katie
You use heavy whipping cream correct?
Reply
Angela Coleby
Correct!
Reply
Sara yael Ruiz Cortes
can i build this as a birthay cake instead. Will it fall apart int he fridge for the next day?
Reply
Angela Coleby
You might need some careful layering. Perhaps assemble it in a springform tin and leave overnight?
Reply
Annette
Delicious!!
Reply
Janel
Hi I’m in the process of making this recipe, I’ve followed all instructions carefully for the vanilla sponge and I just wanted to know if my cake batter is suppose to appear slightly grainy in texture? I added water to the mixture as it was stiff.
Many Thanks
Reply
rachel gorton
I am new with the Keto diet and I can't get use to the taste of almond flour what can I do???
Reply
Angela Coleby
How about coconut flour?
Reply
Pam
This looks delicious. Just curious about the amount of strawberries. It says 1 cup strawberries, chopped. By that, do you mean measure whole strawberries to a cup and then chop that amount? Or do you mean 1 cup of chopped strawberries. Same for the sliced? It seems that the amounts would be quite a bit different depending on how you read and process it. Just want to make sure I get the carbs correct. Thank you for a wonderful recipe that I can't wait to try!
Reply
Angela Coleby
The cup is of sliced strawberries. I slice/chop then measure them first.
Reply
Margo
Hi there,
You mention to use 2 cups of almond flour for the sponge recipe in place of 1/2 cup coconut flour. Is this a correct amount?Reply
Angela Coleby
Yes as coconut flour only needs a smaller amount.
Reply
Becki
Oh My YES!! I can't wait to try this, perfect for strawberry season! Thank you for this recipe 🙂
Reply
Angela Coleby
Hope you enjoy it!
Reply
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