Keto Tiramisu Torta. With my chefy background I went into the kitchen one Sunday with the express intent of making this Keto Tiramisu Torta. It has been on my mind for a while but until I got the crepes posted I couldn’t try the recipe. Tiramisu (the high carby version) had long been a favorite dessert of mine and I have not eaten it in years. There are times in our lives that call for a punt and this keto tiramisu torta dessert is one of them. We don’t eat lady fingers and we don’t eat sugar but we can still love tiramisu so…we are punting. Since tiramisu calls for ladyfingers dipped into coffee we are going to put the coffee into the Flaxseed Meal Crêpes and you will need one recipe (12) of these. If you are interested in a higher protein Keto Tiramisu Torta then it can be made with Keto Pork Rind Wraps without changing the carb counts. This is so spot on and I guarantee you will love it.
The picture is not mine but this is exactly what it looks like. Many thanks to Chef Francisco Migoya, professor at the Culinary Institute of America in Hyde Park, NY. When cut, you will see 12 delicately darkened crêpes between beautiful layers of espresso Zabaglione. I’m saying it again here folks, you can do most anything with the basic crêpe recipe. If you don’t want to go to the trouble of making the torta (and it is very easily assembled) then just stuff and roll your crepes and call it good to go. Not as pretty but just as tasty. This low carb tiramisu torta is one of the lowest carb desserts on the site.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 1 Recipe Flaxseed Meal Crepes
- 8 Drops Liquid Sucralose
- 2 t Espresso Powder
- 5 Egg Yolks
- ½ C Allulose
- ¼ C Sweet Marsala
- 8 Oz Softened Cream Cheese
- ½ C Heavy Cream Whipped
- 4 Drops Liquid Sucralose
- 1½ t Espresso Powder
- 1 t Vanilla Extract
- 1 t Sifted Cocoa Powder
- To your basic Flaxseed Meal Crêpes you are going to add 8 drops of liquid Sucralose and 2 t espresso powder then proceed to make the crêpes.
- Beat egg yolks, allulose, & Marsala in medium metal bowl and put over very low heat beating constantly until thickened and nearly double in volume. This is basically a zabaglione. Remove from heat, keep beating until cooled a bit, and add to whipped & softened cream cheese. I use my mixer on low.
- Whip heavy cream. Add vanilla, sucralose, and espresso powder and whip a bit more.
- Blend whipped cream & cream cheese mixture making sure it is thoroughly combined.
- Place first crêpe on a 7"-8” plate. Spread thin layer of mixture to cover crêpe.
- Put another crêpe on top & repeat until finished.
- If you have enough filling put it around the sides to encase it.
- Gently sift cocoa powder over top.
- Cover with a large mixing bowl and refrigerate at least 6 hours and overnight is even better as all flavors will mellow.
- Nutritionals include crêpes.
- 10 Servings
- 230 Calories, 6.4g Protein 20.8g Fat, 4.4g Carbs, 2.6g Fiber, 1.8g Net Carbs
- 8 Servings
- 288 Calories, 8.0g Protein, 26.0g Fat, 5.5g Carbs, 3.2g Fiber, 2.3g Net Carbs
- Though this is an extremely low carb dessert I think you will also find it very rich. I suggest you cut this into 10 servings and if you seriously can eat more of it then do so...or...cut it in half and cut half into 5 pieces to see if you think it's enough and if not cut the other half into 4 portions.
Hi Deborah! If you were out of the sweet Marsala, what would you use?
Whoa, that’s a toughie as nothing is really a “good” sub for sweet marsala. If I were out of it, I would buy more. As the connoisseur of tiramisu that you are, I’m pretty sure you would notice the flavor difference. The other thing you might try is buying a smaller ½ size bottle although it would be expensive and…you could always sip it from time to time.
Oh I see, I’m actually quite a rookie with tiramisu’s as well as with keto recipes. Having that said, I like to follow a recipe to the T at least the very first time I attempt it, prior to start personalizing it. I think I will love this one because I absolutely love the texture and flavor of these crepes… something about the flax and the subtle coconut flavor there, makes them just perfect.
What brand of sweet Marsala do you like? Thanks!
I would like to send you a pic with both my marsalas if it’s OK with you. One is a half-liter and the other is a full liter. I tasted both of them. Both are so good and obviously one is sweeter than the other though they taste the same. I’ve never done this but you would possibly use the dry more than the sweet. If I only had the dry, I would add 1 drop of liquid sucralose to the ¼ C called for in the recipe and I do have several recipes calling for dry marsala.
My brands are Sweet-Colombo and Dry-Melillo.
Sorry but I have no way to post a pic in a reply to you.
Thank you so much! Yes, please. Do you see my email from the comments I submit, or should I leave it here?
I want to try so many of your recipes, so I’m glad to buy if I can use on more recipes.