This amazing Keto Tiramisu Cheesecake is a game-changer for anyone following a low-carb diet. If you’ve been missing your favorite Italian dessert, this recipe will make your day.
It combines the rich flavors of tiramisu with the creamy texture of cheesecake, all while keeping it keto-friendly.
You might think that creating a keto version of such a classic dessert would be difficult, but it’s actually quite simple. With a few smart substitutions, you can enjoy all the taste without the guilt.
The almond flour crust provides a perfect base, while the cream cheese filling captures that signature tiramisu flavor.
One of the best things about this recipe is how versatile it is. You can make it in individual mason jars for easy portion control, or create one large cheesecake for a family gathering.
Either way, it’s sure to impress both keto and non-keto eaters alike. Let’s get started with this amazing recipe!
👍 Why You’ll Love This Recipe
Low-Carb Indulgence: This recipe lets you enjoy a classic Italian dessert without breaking your keto diet. It’s made with almond flour and sugar-free sweetener, so you can satisfy your sweet tooth without worrying about carbs.
No Baking Required: This is a no-bake recipe. That’s great for hot summer days when you don’t want to heat up your kitchen. It’s also perfect if you’re not confident with baking or if you’re short on time.
Gluten-Free: Because this recipe uses almond flour instead of wheat flour, it’s naturally gluten-free. This makes it a great option for people who are avoiding gluten.
Impressive Presentation: The layered look of this dessert in mason jars is really eye-catching. It looks like something you’d get at a fancy restaurant, but you made it yourself!
✨ Recipe Ingredients
For The Mousse Filling
- 1 1/2 cups Heavy Whipping Cream
- 16oz of Cream Cheese (softened)
- 1 cup Sour Cream
- 1 cup Granulated Sugar Free Sweetener (I recommend this one – amazon)
- 3/4 teaspoon Pure Vanilla Extract
- 1 teaspoon Rum Extract
- 1/4 teaspoon Salt
For The Almond Crust
- 2 1/4 cups of Almond Flour (I recommend this one – amazon)
- 1/4 cup Espresso
- 2 1/2 tablespoons Granulated Sugar Free Sweetener
- 1/4 teaspoon Salt
- 1 teaspoon Rum Extract
For The Cocoa Layer
- 1/4 cup Cocoa Powder (unsweetened)
👨🍳 How To Make
Follow this easy recipe:
Step 1
We will start by making the cookie crust. In a bowl, mix the almond flour, sweetener, and salt.
Step 2
Then, add the melted butter and mix until well combined. Add the espresso and rum extract. Reserve about 1 cup of the mixture (we will use it as a middle layer).
Step 3
Press the crust into the bottom of mason jars (I recommend using 4 oz ones. This time I used regular mugs, which is an option too). Then, place them in the fridge.
Step 4
Now let’s make the delicious cheesecake filling. In a large bowl, beat the cream cheese, sweetener, sour cream, vanilla, salt, and rum extract with a mixer.
Step 5
Slowly start adding the cold heavy whipping cream into the cheesecake batter. Whip for 4-5 more minutes until airy and well combined.
Step 6
Add the cheesecake filling to a piping bag. Pipe and fill the jars with the crust halfway.
Step 7
Spoon one tablespoon of cookie crust (from the 1 cup we reserved in step 2) into each mason jar and then top with the remaining cheesecake filling.
Step 8
Dust with cocoa powder and place in the fridge for 45 minutes to set. Enjoy!
💡Tips
1. Adjust the Sweetness
Before you assemble the cheesecake, taste your filling and adjust the sweetener if needed. Remember, it’s easier to add more sweetener than to take it away.
Start with a little less than the recipe calls for, then add more bit by bit until it tastes just right to you.
2. Get Creative with Toppings
While I just dusted cocoa powder on top, you can get creative here. Try using finely chopped sugar-free dark chocolate, a sprinkle of cinnamon, or even a few fresh berries if they fit your macros. You could also make some whipped cream to dollop on top just before serving.
3. Don’t Skip the Chilling Time
It might be tempting to dig in right away, but letting the cheesecake chill in the fridge for at least 45 minutes (or even overnight) is super important.
This chilling time allows the flavors to meld together and the texture to set properly. If you eat it too soon, it might be a bit runny. The wait is worth it, trust me!
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FAQ
1. What size mason jars should I use?
I recommend using 4 oz mason jars, which are perfect for individual servings. These are the small, squat jars that are often used for jams or jellies. However, you can use different sizes if you prefer.
2. Can I make this in one large dish instead of individual jars?
Absolutely! If you prefer, you can make this in one large dish instead of individual jars. A 9-inch pie dish or an 8×8 inch square baking dish would work well. Layer the ingredients just like you would in the jars.
When it’s time to serve, you can cut it into slices or squares. Keep in mind that it might take a bit longer to set in the fridge when made in a larger dish, so give it extra chilling time.
3. How can I make sure my cheesecake filling is smooth and not lumpy?
The key to a smooth cheesecake filling is making sure your cream cheese is fully softened before you start mixing. Take it out of the fridge at least an hour before you plan to use it.
When you’re mixing, start with just the cream cheese and sweetener and mix until it’s completely smooth before adding other ingredients.
Keto Tiramisu Cheesecake
For The Mousse Filling
- 1 1/2 cups Heavy Whipping Cream
- 16 oz of Cream Cheese softened
- 1 cup Sour Cream
- 1 cup Granulated Sugar Free Sweetener (I recommend this one – amazon)
- 3/4 teaspoon Pure Vanilla Extract
- 1 teaspoon Rum Extract
- 1/4 teaspoon Salt
For The Almond Crust
- 2 1/4 cups of Almond Flour (I recommend this one – amazon)
- 1/4 cup Espresso
- 2 1/2 tablespoons Granulated Sugar Free Sweetener
- 1/4 teaspoon Salt
- 1 teaspoon Rum Extract
For The Cocoa Layer
- 1/4 cup Cocoa Powder (unsweetened)
- We will start by making the cookie crust. In a bowl, mix the almond flour, sweetener, and salt.
- Then, add the melted butter and mix until well combined. Add the espresso and rum extract. Reserve about 1 cup of the mixture (we will use it as a middle layer).
- Press the crust into the bottom of mason jars (I recommend using 4 oz ones. This time I used regular mugs, which is an option too). Then, place them in the fridge.
- Now let’s make the delicious cheesecake filling. In a large bowl, beat the cream cheese, sweetener, sour cream, vanilla, salt, and rum extract with a mixer.
- Slowly start adding the cold heavy whipping cream into the cheesecake batter. Whip for 4-5 more minutes until airy and well combined.
- Add the cheesecake filling to a piping bag. Pipe and fill the jars with the crust halfway.
- Spoon one tablespoon of cookie crust (from the 1 cup we reserved in step 2) into each mason jar and then top with the remaining cheesecake filling.
- Dust with cocoa powder and place in the fridge for 45 minutes to set. Enjoy!