Desserts/ Gluten Free/ Low Carb/ Vegetarian

Keto Strawberry Tiramisu

strawberry tiramisu dessert

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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.

strawberry tiramisu low carb

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.

low carb strawberry tiramisu


  • 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


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!


strawberry tiramisu

Keto Strawberry Tiramisu

A low carb strawberry dessert for summer.
4.29 from 14 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: easy dessert, gluten free low carb recipes
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8 servings
Calories: 365kcal
Author: Angela Coleby



  • 1 cup strawberries chopped
  • 1 teaspoon lemon juice
  • 1 tablespoon erythritol
  • 1/2 cup water


  • 1/2 cup butter, unsalted softened
  • 1/2 cup erythritol
  • 4 eggs separated
  • 1 tablespoon vanilla extract
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup water


  • 1 cup mascarpone cheese
  • 1 cup cream, whipping
  • 2 tablespoons erythritol, ground
  • 1 tablespoon vanilla extract
  • 2 cups strawberries, sliced



  • 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.


  • 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.


  • Beat the mascarpone and cream together.
  • Add the erythritol and vanilla. Continue to beat until smooth.


  • 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.


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 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.


Serving: 1serving | Calories: 365kcal | Carbohydrates: 10.6g | Protein: 7g | Fat: 33g | Fiber: 4.6g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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    August 5, 2019 at 11:54 am

    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
      August 5, 2019 at 5:28 pm

      The cup is of sliced strawberries. I slice/chop then measure them first.

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    July 14, 2019 at 6:55 pm

    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
      July 16, 2019 at 7:55 am

      Yes as coconut flour only needs a smaller amount.

  • Reply
    July 12, 2019 at 1:11 pm

    Oh My YES!! I can’t wait to try this, perfect for strawberry season! Thank you for this recipe 🙂

    • Reply
      Angela Coleby
      July 14, 2019 at 7:43 am

      Hope you enjoy it!

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