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A delicious tiramisu cheesecake that is a perfect combination of two classic desserts in one low carb and gluten free treat.
This low carb dessert is very light and creamy. You will find yourself wanting another piece as soon at the fork scrapes the final piece from your plate. It’s low enough in carbs too!
The rum in this tiramisu cheesecake can be optional but I thoroughly recommend it. Tiramisu isn’t tiramisu without a hint of a kick! Well, in our house at least! You could use an other spirit of your choice instead, just check the carb content first.
I used a chocolate almond flour cake for the base as I often like a sponge or brownie base to my cheesecakes. In the absence of a crunchy biscuit base, op for a cake instead. Combined with a tiramisu recipe, the sponge cake seemed a great idea.
Tiramisu Tips
This tiramisu cheesecake is very easy to make and could be made ahead. I kept it in the fridge overnight,but it could be ready in a couple of hours as the cheesecake base does not take a long time to firm. I would recommend that once you pipe the cream topping that you put the tiramisu cheesecake back in the fridge for the cream to keep its shape. But that might be just the heat here. As I was taking photos, I was against the clock of the cream succumbing to the heat.
We enjoyed many slices of this tiramisu cheesecake over a couple of days. It keeps well in the fridge and it does not dry up. I think the rum helps!
Watch the Video
Tiramisu Cheesecake
Ingredients
BASE
- 4 eggs
- 1/2 cup erythritol low carb sweetener
- 1/2 cup butter unsalted & softened
- 1 cup almond flour
- 1/3 cup cocoa powder unsweetened
- 2 tablespoons coffee
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons rum optional
CHEESECAKE
- 8 oz mascarpone cheese
- 16 oz cream cheese
- 1/2 cup erythritol
- 1/3 cup coffee
- 1/4 cup rum optional
TOPPING
- 3/4 cup cream heavy/whipping
- 1 tablespoon cocoa powder unsweetened
Instructions
BASE
- Pre-heat the oven to 180C/350F degrees.
- Beat the eggs and erythritol in a medium bowl until blended and light in colour.
- Add the butter and continue to mix.
- Add the remaining ingredients (except for the rum) and whisk until the mixture is smooth and is an even chocolate colour.
- Place the mixture into a greased, parchment line spring form cake tin (I use an 8 inch size tin)
- Bake for 20-25 minutes until firm.
- Remove from the oven and sprinkle the rum over the sponge. (Optional)
- Set aside to cool
CHEESECAKE
- In a large bowl, beat the cream cheese and mascarpone together until the mixture is smooth.
- Add the erythritol, coffee and rum (if using rum) and mix until smooth
- Spoon on top of the cake base then place in the fridge for at least 3 hours or overnight to set.
TOPPING
- Whip the cream until thick peaks
- Pipe the cream on top of the cheesecake.
- Using a sieve, gentle cover the cream with the cocoa powder, shaking it over evenly.
Notes
Nutrition
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I'm thinking to try coconut cream ( not the milk which has a lot of water in it) instead of Mascarpone as they don't have Mascarpone up here in the North. Is not Vodka pretty flavorless - that, with coffee crystals might make a substitute for the coffee liqueur which, I think, is the original Tiramisu flavoring ....
ooooh! sounds a great alternative! I'd eat it!
Thank you for the recipe! I’ve been on Keto for a few months and have been looking for a dessert worth eating. Many of the ones I’ve made taste terrible. Last night I made a test version of this in prep for Thanksgiving. It’s very good, if not very boozy As is. Everyone’s tastes are different so it could just be me. The texture is perfect and it tastes very indulgent. I opted to split the cake in half and layer the filling and whipped cream between each. I made a ring of large whipped cream stars on top- looked amazing. I’m going to make a second cake tomorrow to take for Thanksgiving at my brothers. I’m going to halve the rum and heat the eggs over a Bain Marie like I usually do with a Genoese sponge. I whip them until very light in color and fluffy before adding butter and flour. That should give the cake a bit more volume. I replaced the almond flour with hazelnut (Sifted out the large bits) because I’m frankly tired of almond flour and wanted to see how hazelnut would taste. It didn’t disappoint, adding a little bit of nuttiness that went well with the chocolate. Thanks again for sharing this wonderful dessert recipe. My faith in baking Keto is restored 😉
Awwh! Thank you! I actually LOVE hazelnut flour and would use it more often if I could get my hands on it. When you combine it with chocolate it's devine and it bakes wonderfully too! The rum is purely a personal taste. Always keep in mind that I live in the Caribbean where rum is life...ahem! I'm delighted you like the recipe and hope you have a fabulous Thanksgiving with it!
Can cream cheese be used instead of marscapone?
You could, but I'd make sure it was softened and whipped before using it.
This is the BEST! I’ve tried other Keto desserts and this is by far the best yet! I took it to a dinner party and everyone loved it! I was the only person there that is following Keto! Nobody realized it wasn’t a “regular “ dessert!
I'm delighted to hear that Cheryl!
How do you remove the parchment paper from the cake without ruining the cake?
When the sponge cools you should be able to peel the parchment paper off. If all fails, serve it as it is and just make sure that no one gets a piece of parchment paper!
I made this for friend's party. Everybody loved it and they were asking me to make it again. Since I just started following the keto recipes, i have been looking for really good keto dessert recipes. But for this recipe, can I use chocolate liqueur instead of the rum? Will it still be keto? And how much can i put?
It's one our friend's favourites too! The chocolate liqueur may have sugar so that would change the nutritional value. If you use it you can use the same amount.
Do you need to put the parchment paper all over even arround ? Also do we grease the top of the parchment?
I first lightly grease the tin, then put a circle of parchment paper on the base of the in. Happy baking!
Could I use regular sugar if I simply wanted this gluten free?
Of course you can! Keep the volume the same.
I didn’t know to brew the coffee :-(. I used grounds in base and top. It actually, didn’t come out tasting to bad.
The more you know!
Darn it... I used coffee grounds rather than brewed coffee! ) :
You could still use it, just adjust the quantity so it's not too over-powering
in the cheesecake mixture do you use coffee in liquid ?
Yes I do.
Do you not sweeten the whipping cream nor the cocoa powder that you put on top.
I don't but I do not have a very sweet tooth. Feel free to sweeten it to your own taste.
Can you freeze the this cheesecake?
Yes you could.
for the cake base, not the cheesecake
do you use 2 T of brewed coffee or coffee grounds?
Brewed coffee