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Low-Carb Tiramisu Cups

Layered cups of espresso-soaked almond flour sponge and a mascarpone-and-whipped-cream mousse, dusted with cocoa and chilled until set.
Print Recipe
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 10 cups
Course: Dessert
Cuisine: Italian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the sponge
  • 2 large eggs
  • 3 tbsp erythritol-monk fruit blend
  • 3 tbsp butter melted
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 cup fine almond flour
  • 1 tbsp coconut flour
For the espresso soak
  • 1/2 cup strong espresso cooled
  • 1 tsp sweetener
  • 1/4 tsp rum extract or 1 tsp dark rum
For the cream
  • 1 cup cold heavy cream
  • 8 oz mascarpone
  • 1/4 cup erythritol-monk fruit blend divided
  • 1 tsp vanilla extract
  • unsweetened cocoa powder for dusting

Equipment

  • Oven
  • 9x9 pan
  • Hand mixer
  • Small cups or jars
  • Fine sieve

Method
 

  1. Heat the oven to 350°F (175°C). Whisk the eggs and sweetener frothy, stir in the melted butter, vanilla, and salt, then fold in the almond and coconut flours. Spread thin in a parchment-lined 9x9 pan and bake 10 to 12 minutes. Cool completely.
  2. Stir the espresso, sweetener, and rum extract together.
  3. Beat the cold cream with 2 tbsp sweetener to soft peaks. Separately whisk the mascarpone with 2 tbsp sweetener and the vanilla, then fold the cream in gently in three additions.
  4. Cut sponge to fit 10 small cups. Brush each with 1 to 2 tsp espresso, pipe a layer of cream, dust with cocoa, and repeat if the cup is tall.
  5. Chill uncovered 30 minutes, then cover and refrigerate at least 4 hours, ideally overnight.

Notes

Soft peaks, not stiff: overwhipped cream turns grainy when folded.
Moist, not soggy: brush the espresso on rather than dunking.
Overnight is best — the layers meld and the cocoa softens into the cream.