This keto version of pumpkin tiramisu is a light and creamy dessert. Whipped pumpkin cream is layered in between coffee soaked coconut flour sponge fingers. A great low carb and gluten free dessert for Fall.
We found this dessert to be utterly delicious and lighter than expected. The flavour combination of pumpkin and coffee is just divine and I finally understood the fuss about pumpkin latte season!
I should add that we don't have Starbucks or any large coffee chains on our island so pumpkin flavoured coffee is not common to our tastebuds. We are missing out it seems!
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My best keto tiramisu
I will confess that once I had a serving I thoroughly regretted telling the Chief Taster what I was making that day and sending him photos of the finished dish. I wanted it to myself and could have kept it hidden in the fridge for a few days whilst I devoured it when he was at work. He’d never know and it would have been the perfect dessert crime!
This pumpkin dessert has immediately become a keeper and is firmly on the list of must make again. I loved it.
Is mascarpone keto friendly?
Mascarpone cheese is a great keto ingredient as it is low in carbs at 1g net carbs per 1oz (28g) serving and is slightly lower in carbs than cream cheese. It has a high fat content and is one of the highest fat content cheeses.
The texture of mascarpone is very thick and creamy. It's traditionally used in tiramisu but makes a great sauce too.
How to make keto pumpkin tiramisu
We used pumpkin pie puree but plain pumpkin puree can be used. If you are using plain pumpkin puree you may want to increase the pumpkin spice.
The keto tiramisu sponge fingers are made from a coconut flour sponge. Traditionally, a tiramisu is made with lady fingers but we have to use a low carb sponge instead.
My trick to keeping the coconut flour sponge light, is to separate the eggs and whisk the egg whites. These are folded into the sponge mixture.
Making a tiramisu is an easy dessert. Layers of cream and sponge with a spiced pumpkin flavour is a great Fall dessert. What's not to love!
The low carb sweetener
For the sweetener we used monk fruit but other low carb sweetener such as allulose can be used. For a deeper fall flavor try brown low carb sweetener in the pumpkin cream mix.
Can I make this with almond flour?
An almond flour sponge can be used in place of the coconut flour sponge. Adapt our sponge cake from our strawberry and cream cake.
Can I substitute the mascarpone cheese with cream cheese?
Cream cheese such as Philadelphia is not as thick and creamy as mascarpone. If you are substituting cream cheese for mascarpone, try whisking it with cream first being adding it to the rest of the ingredients. This should give it a creamier texture.
How to store pumpkin tiramisu
This keto pumpkin tiramisu is best made ahead and kept in the fridge overnight. This allows the flavours to develop and for the tiramisu layers to set. Store it in the fridge with clingfilm over the top, taking care not to get too much of the creamy top on the clingfilm.
Store any leftovers in an air tighter container or wrap the dish well with cling film. It should last up to 4 days. If it makes it that long. Not in our house though!
More low carb tiramisu recipes
Recipe Tips
In place of a dusting on cocoa on top of the tiramisu, try a light dusting of cinnamon.
Make individual tiramisu desserts by placing the sponge fingers and pumpkin cream layer in smaller glass jars or glasses.
Try our new keto lady fingers recipe for the sponge layer.
Keto Pumpkin Tiramisu
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Ingredients
Sponge
- ½ cup butter softened
- ½ cup monkfruit sweetener or other low carb sweetener
- 4 medium eggs separated
- 1 tablespoon vanilla extract
- ½ cup coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup water
Pumpkin Layer
- 1 cup pumpkin puree
- 1 teaspoon pumpkin spice
- ½ teaspoon vanilla extract
- 1 ½ cup cream whipping/heavy
- 16 oz mascarpone cheese
- ½ cup monkfruit sweetener
Sponge Fingers Dip
- 1 cup coffee (instant dissolved in hot water)
Instructions
Make the Sponge
- Pre-heat oven to 180C/350F degrees
- Line a 8-inch square baking tin with parchment paper.
- Whisk the butter with the monkfruit sweetener 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 set aside to cool.
Pumpkin Layer
- In a medium bowl whisk the heavy/whipping cream into soft peaks.
- In another medium bowl whisk the monk fruit sweetener and mascarpone together until smooth.
- Add the pumpkin puree, pumpkin spice and vanilla extract. Whisk until blended.
- Gently fold the whipped cream into the pumpkin mascarpone mixture.
Assemble
- Cut the sponge into fingers, about ½ inch thick.
- Pour the coffee into a shallow dish.
- Dip the sponge fingers into the coffee.
- Place half of the fingers on the bottom of an 8 inch square baking dish.
- Spoon the pumpkin cream layer over the sponges and try to make it the same height as the sponges.
- Place the remaining sponges on top of the pumpkin layer.
- Spoon another layer of pumpkin cream on top of the sponges.
- Place the remaining pumpkin cream into an icing bag and pipe it on top.
- Chill in the fridge for at least 4 hours. Ideally overnight.
- Sprinkle the top with unsweetened cocoa powder to serve.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
