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pumpkin tiramisu

Keto Pumpkin Tiramisu

Course: Dessert
Cuisine: Low Carb
Keyword: keto tiramisu, pumpkin desserts
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 8 servings
Calories: 591kcal
Author: Angela Coleby
Layers of pumpkin cream with coffee soaked coconut flour sponge fingers make a great low carb dessert for Fall.
Print Recipe



  • 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)


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.


  • 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.


Makes 8 servings
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 http://nutritiondata.self.com 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: 591kcal | Carbohydrates: 10g | Protein: 9g | Fat: 57g | Fiber: 4g