Low-Carb Strawberry Tiramisu Cake

This Low-Carb Strawberry Tiramisu Cake is a refreshing, creamy, and keto-friendly dessert featuring layers of sugar-free ladyfingers, velvety mascarpone cream, and vibrant strawberries. Inspired by classic Italian tiramisu but brightened with fruity flavors, this dessert is perfect for low-carb eaters who still crave indulgence. The cake looks stunning—just like in the image—making it ideal for parties, birthdays, or special gatherings while keeping carbs in check.

What is Low-Carb Strawberry Tiramisu Cake?

It is a low-carb reinterpretation of the famous tiramisu, made with keto ladyfingers, lightly soaked layers, smooth mascarpone cream, and fresh strawberries arranged in a charlotte-style cake.

Why This Recipe Is Special:

This dessert stands out for its gorgeous presentation and light, cloud-like texture.
It blends the elegance of a charlotte cake with the classic Italian flavors of tiramisu.
The recipe is keto-friendly, low-carb, and made without refined sugar.
A perfect show-stopping dessert that feels luxurious but fits a healthy lifestyle.

Perfect For:

Celebrations, birthdays, summer gatherings, Mother’s Day, or any event needing a stunning, guilt-free dessert.
Ideal for keto dieters, low-carb eaters, or anyone who enjoys creamy, fruity desserts.

Why You’ll Love This Recipe:

• Low Carb & Keto-Friendly – Perfect for guilt-free indulgence.
• Creamy & Light – Mascarpone cream gives a luxurious melt-in-your-mouth feel.
• Beautiful Presentation – Always impresses guests.
• Fresh & Fruity – Strawberries bring natural sweetness and color.

Common Mistakes to Avoid

1. Over-soaking ladyfingers – They will fall apart; do a quick dip only.
2. Using warm mascarpone – It must be chilled to avoid runny cream.
3. Skipping chill time – Cake won’t set properly.
4. Layering wet strawberries – Pat them dry to avoid excess moisture.

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Required Equipment

• Springform Pan (6–8 inch) – Creates the perfect tall cake shape.
• Hand Mixer or Stand Mixer – For whipping cream and mascarpone.
• Mixing Bowls – Needed for cream and dipping mixture.
• Spatula – For smooth, even spreading.

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Low-Carb Strawberry Tiramisu Cake

Author: Caleb Rowan Cooking Method: Baking Cuisine: Italian Course: Keto Desserts

Difficulty: Intermediate Prep Time 25 mins Rest Time 3 hrs Total Time 3 hrs 25 mins

Servings: 8

Best Season: Spring, Summer

Description

This Low-Carb Strawberry Tiramisu Cake is a refreshing, creamy, and keto-friendly dessert featuring layers of sugar-free ladyfingers, velvety mascarpone cream, and vibrant strawberries.

Ingredients

Scale

1/2x 1x 2x 3x

For the Keto Ladyfingers:

• 1 cup almond flour
• ¼ cup coconut flour
• 3 large eggs, separated
• ⅓ cup powdered erythritol
• ½ tsp vanilla extract
• ½ tsp baking powder
• (If using store-bought keto ladyfingers, you’ll need about 20–22 pieces.)

For the Mascarpone Cream:

• 1 ½ cups mascarpone cheese (cold)
• 1 cup heavy whipping cream
• ⅓ cup powdered erythritol
• 1 tsp vanilla extract

For the Strawberry Layer:

• 1 ½ cups fresh strawberries, hulled
• 1 tbsp lemon juice
• 1 tbsp powdered erythritol

For Dipping Syrup (light and low-carb):

• ½ cup unsweetened almond milk
• ½ tsp vanilla extract

Instructions

1. Prepare the Strawberries

   a. Wash, hull, and slice the strawberries.
   b. Mix with lemon juice and erythritol.
   c. Set aside to release natural juices.

1. Prepare the Mascarpone Cream

   a. In a bowl, whip heavy cream until stiff peaks form.
   b. In another bowl, beat mascarpone, erythritol, and vanilla until smooth.
   c. Fold the whipped cream into the mascarpone until silky and fluffy.

1. Prepare the Ladyfingers (Skip if using store-bought keto ones)

   a. Preheat oven to 350°F (175°C).
   b. Beat egg whites until stiff peaks; add half the sweetener.
   c. Beat yolks with remaining sweetener and vanilla.
   d. Combine dry ingredients, fold in gently, and pipe into finger shapes.
   e. Bake for 12 minutes and cool completely.

1. Assemble the Cake

   • Line the sides of a springform pan with ladyfingers (flat side inward).
   • Dip each ladyfinger briefly into the vanilla almond milk mixture—don’t oversoak.
   • Create a bottom layer inside the mold.
   • Spread a thick layer of mascarpone cream.
   • Add a layer of sliced strawberries.
   • Repeat layers (ladyfingers → cream → strawberries).
   • Top with piped mascarpone cream and whole strawberries (as visible in your image).

1. Chill and Serve

   • Refrigerate for 3–4 hours so the cake sets beautifully.
   • Remove ring, slice, and enjoy.

Nutrition Facts

Servings: 8 ServingCalories:280kcalTotal Fat:24gCholesterol:55mgSodium:70mgPotassium:120mgTotal Carbohydrate:12gSugars: 2gProtein:7g

Note

Ensure all ingredients are cold for the creamiest texture.

Suitable for keto, gluten-free, and low-carb diets.

Always double-check sweeteners if avoiding sugar alcohols.