If you are looking for a diabetes-friendly dessert that does not compromise on flavor, this Low-Carb Easy Tiramisu is the perfect solution. Instead of using traditional, carbohydrate-heavy ladyfingers, this clever recipe utilizes a toasted almond flour crumble soaked in rich espresso to create that signature coffee-infused base.
The creamy topping is beautifully lightened up by swapping heavy creams for protein-packed plain nonfat Greek yogurt, mixed with just a hint of traditional mascarpone cheese to retain that authentic, luxurious mouthfeel. Enhanced with dark rum, orange zest, and vanilla, this quick and easy dessert delivers all the incredible taste of a classic Italian sweet treat but fits perfectly into a low-carb lifestyle.
Also Read : Keto Pancakes for Diabetes
Low-Carb Easy Tiramisu Recipe For Diabetic patients
Course: DessertCuisine: Italian-InspiredDifficulty: Easy6
servings15
minutes3
minutes140
kcalIngredients
1/2 cup almond flour
1/4 cup plus 1 1/2 tbsp erythritol or other sugar substitute (divided use)
1 tsp ground cinnamon
1/4 tsp salt
1 tbsp espresso or strong coffee
2 cups plain nonfat Greek yogurt
3 tbsp mascarpone cheese
1 tbsp dark rum
2 tsp orange zest (from about 1 orange)
1 tsp vanilla extract
1 tsp cocoa powder
Directions
- Toast the Almond Flour: In a medium skillet over medium heat, toast the almond flour for 3 minutes or until golden. Stir it often to avoid burning.
- Make the Base: In a small bowl, mix the toasted almond flour, 1 1/2 tablespoons of the erythritol, the cinnamon, and the salt. Add the espresso and stir. Divide this mixture evenly between 6 serving glasses (you will use about 1 heaping tablespoon for each glass).
- Mix the Cream: In a medium bowl, mix the Greek yogurt with the mascarpone cheese, the remaining 1/4 cup of erythritol, dark rum, orange zest, and vanilla extract.
- Assemble and Serve: Spoon about 1/3 cup of the yogurt mixture on top of the coffee-almond base in each of the serving glasses. Dust each tiramisu lightly with cocoa powder just before serving.
Notes
- Sugar Substitutes: This recipe uses erythritol, but you can swap it for your preferred granulated, low-carb sugar substitute (like monk fruit sweetener or stevia blends). Adjust the measurement according to the brand’s specific conversion ratio.
- Toasting Tip: Keep a very close eye on the almond flour while it is in the skillet. Because of its high fat content and fine texture, it can go from perfectly golden to burnt very quickly.
- Alcohol-Free Option: If you prefer not to use dark rum, you can simply substitute it with a few drops of rum extract, or omit it entirely and add a tiny splash of extra espresso or vanilla extract for moisture and flavor.
- Make-Ahead: You can easily assemble these dessert glasses ahead of time and keep them chilled in the refrigerator. Wait to dust the tops with cocoa powder until right before you serve them so it doesn’t get soggy.
