Keto Tiramisu Cups

When I was pregnant, dessert cravings had a way of turning “I’m fine” into “I need something sweet right now.” That’s when I learned to love recipes that feel a little fancy but don’t ask my brain to do gymnastics. These Keto Tiramisu Cups are exactly that: a quick almond-flour cake bite soaked with espresso, topped with a fluffy mascarpone whipped cream, and finished with a cocoa dusting that looks straight-up café worthy. They’re chill-and-serve, portioned in cute little cups (or liners), and perfect for the nights you want tiramisu flavor without a complicated project.

Why you’ll love these Keto Tiramisu Cups

These are the “easy but impressive” kind of dessert—simple enough for a weeknight, pretty enough for guests. I like making them a few hours before dinner so they set while everything else happens. If you’re building a low-effort dessert spread, pair them with my ultra-cute Bento Cake for a celebration vibe, or add a light crunchy bite like Meringue Kisses to balance the creamy coffee-chocolate layers.

Ingredients you’ll need

Grain-free cake base

• 1 cup almond flour
• 1/4 cup Swerve Confectioners (or another powdered keto sweetener)
• 1/4 tsp baking soda
• 1 egg
• 1/4 cup + 1 Tbsp cream or half-and-half
• 1 Tbsp olive oil
• 1/2 Tbsp vanilla extract
• 1/2 Tbsp apple cider vinegar

Coffee soak

• 1/3 cup espresso or strong coffee, cooled (decaf is fine)

Mascarpone whipped topping

• 1 1/4 cups heavy cream
• 1/4 cup mascarpone
• 1 tsp vanilla extract
• 3 Tbsp Swerve Confectioners

Finish

• Cocoa powder for dusting (Droste is gorgeous here)

If you’re in a “coffee dessert” mood, you’ll probably also love the flavor vibe of my Ninja Creami Coffee Ice Cream alongside these. And for another make-ahead party dessert with a bright twist, my Limoncello Tiramisu is a fun cousin to this recipe.

How to make Keto Tiramisu Cups

1) Bake the mini cake layer

1. Heat oven to 350°F. Line a muffin tin with cupcake liners.
2. Whisk almond flour, sweetener, and baking soda.
3. Add egg, cream/half-and-half, olive oil, vanilla, and apple cider vinegar. Mix until smooth (a hand mixer works great).
4. Fill each liner about 1 inch with batter.
5. Bake 15–17 minutes. Cool completely (a quick 15 minutes in the freezer is a lifesaver).

2) Cool the coffee

Brew espresso (or strong coffee) and let it cool so it doesn’t melt your topping.

3) Make the mascarpone cream

Whip heavy cream, mascarpone, and vanilla on high until stiff peaks form (about 2–2.5 minutes). Sift in sweetener and whip briefly to combine. Spoon into a piping bag or zip-top bag and chill it while you set up.

4) Assemble and chill

1. Poke a few holes in each cooled cake (toothpick works).
2. Spoon a little cooled espresso over each one.
3. Pipe a generous dollop of mascarpone cream on top, smooth if you want, then dust with cocoa.
4. Chill 30 minutes to set (a few hours is even better for that tiramisu feel).

For a “full dessert board” moment, these look amazing next to something fruity and chocolatey like Dubai Chocolate Covered Strawberries—or if you want a cozy treat option for non-coffee lovers, add a pan-style dessert like Lemon Cream Cheese Dump Cake.

Storage, freezing, and tips

• Make-ahead: Best made the same day, a few hours before serving.
• Fridge: Store covered and chilled.
• Freezer: Freeze the finished cups; thaw on the counter about 15 minutes before serving.

Tips for the best texture

• Don’t over-soak the cake—just enough espresso to flavor it without turning it soggy.
• For the prettiest cocoa top, sift right before serving.
• Want extra texture? Add a few chopped chocolate bits or keto chips on top (I always think about cookie texture when I make desserts—like the little contrast you get in my Cottage Cheese Chocolate Chip Cookies).

Keto Tiramisu Cups Recipe

Oven: 350°F
Bake: 15–17 minutes
Chill: 30 minutes (or a few hours for best set)

1. Mix cake batter and bake in lined muffin tin (fill liners about 1 inch). Cool completely.
2. Make and cool espresso/coffee.
3. Whip mascarpone cream to stiff peaks; sweeten and pipe.
4. Poke cakes, spoon on espresso, pipe cream, dust with cocoa.
5. Chill, serve, and watch them disappear.

If you want, tell me how many cups you usually get from your batter (it can vary by liner size), and I’ll adjust the yield line to match your exact setup.

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