Espresso shortbread cookies topped with a creamy mascarpone frosting and finished with a dusting of cocoa powder. These keto tiramisu cookies truly taste just like classic tiramisu, but they’re super low in carbs with only 2 net carbs per cookie. Rich without being heavy, perfectly balanced, gluten-free and sugar-free. If you love tiramisu but don’t want to deal with all the layers and steps, this easy cookie version is for you.
Why These Keto Tiramisu Cookies Are the Best
They actually look and taste like tiramisu
Real espresso powder in the cookies combined with a mascarpone-based frosting gives these cookies true tiramisu flavor and texture.
Easy to make
No complicated layers, no soaking in espresso. Just simple espresso cookies topped with a generous layer of mascarpone filling.
Slice n’ bake cookie dough
The slice-and-bake method for the cookie dough keeps prep super simple, creating perfect circular cookies with no rolling pins or cookie cutter required.
Ingredients Breakdown
See recipe card at the end of the post for full ingredient measurements and units.
Unsalted Butter
Butter gives these cookies their rich flavor and soft, shortbread-like texture.
Powdered Sugar-Free Sweetener
Using a powdered sweetener keeps both the dough and frosting smooth with no graininess. I like to use a powdered erythritol/monk fruit blend. If you don’t need them to be strictly sugar-free, you can replace some or all of the sweetener with regular powdered sugar.
Egg Yolk
The egg yolk adds richness and helps bind the dough while keeping a shortbread texture.
Vanilla Extract
Vanilla rounds out the espresso flavor and enhances both the cookies and frosting.
Blanched Almond Flour
Almond flour provides structure while keeping the cookies keto-friendly. Blanched almond flour has the brown skins removed, which results in a more uniform appearance.
Coconut Flour
A small amount of coconut flour absorbs excess moisture and helps prevent spreading, lending to the shortbread texture.
Powdered Espresso
Espresso powder gives deep coffee flavor without bitterness and is essential for the classic tiramisu flavor.
Mascarpone Cheese
Mascarpone is key for authentic tiramisu flavor. It’s richer and less tangy than cream cheese.
Heavy Cream
Heavy cream lightens the mascarpone and creates a fluffy, pipeable frosting.
Unsweetened Cocoa Powder
A light dusting of unsweetened cocoa powder finishes the cookies with that classic tiramisu look.
How to Make Keto Tiramisu Cookies
Make the cookie dough
In a mixing bowl, beat the butter and powdered sweetener together until smooth and creamy. Add the egg yolk, salt, and vanilla extract and beat until fully combined.
Add the dry ingredients
Add the almond flour, coconut flour, and espresso powder. Mix until a soft dough forms. The dough will be slightly sticky.
Shape and chill
Place the dough onto a sheet of plastic wrap and shape into a log about 6 inches long and 2 inches in diameter. Wrap tightly and refrigerate until firm, at least 2 hours or overnight.
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Slice and bake
Preheat the oven to 350°F and line a baking sheet with parchment paper. Slice the chilled dough into 16 equal cookies, about 3/8 inch thick each. Arrange on the baking sheet and bake for 9–11 minutes. Let cool completely.
Make the mascarpone frosting
Beat the mascarpone by itself until smooth. Add the powdered sweetener and vanilla extract and beat again. Slowly add the heavy cream 1/4 cup at a time, beating between each, until thick and fluffy.
Assemble and finish
Pipe or spread frosting onto the cooled cookies. Before serving, dust lightly with cocoa powder using a fine mesh strainer.
Tips for Success
Chill the dough fully
Chilling helps the cookies hold their shape and makes slicing much easier.
Beat mascarpone first
Beating mascarpone alone prevents lumps and ensures a smooth frosting.
Dust cocoa to refresh cookies
Cocoa absorbs moisture, so dusting right before serving if possible keeps the cookies looking fresh. You can also dust again to freshen them up with a fresh layer of cocoa before serving.
FAQs
No. Almond flour and coconut flour work together in this recipe, and substituting other flours will change the texture and structure.
They have a slight espresso flavor, but it’s smooth and balanced, similar to traditional tiramisu.
Store frosted cookies in an airtight container in the refrigerator for up to 3 days.
Try These Keto Tiramisu Cookies!
If you love tiramisu and coffee desserts while keeping it low carb, this is the perfect keto tiramisu recipe for you. They’re rich, elegant, and surprisingly easy. Leave a rating below and tag me on Instagram if you make them!
XO,
Sarah
Keto Tiramisu Cookies
Want to save this recipe? 💌
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Cookies:
- 6 tablespoons unsalted butter room temperature
- ½ cup powdered sugar-free sweetener
- 1 large egg yolk
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup blanched almond flour
- 3 tablespoons coconut flour
- 2 teaspoons powdered espresso
Toppings:
- 1 cup mascarpone cheese room temperature
- ⅓ cup powdered sugar-free sweetener
- ½ teaspoon vanilla extract
- ½ cup heavy cream
- 1 tablespoon cocoa powder for dusting
Instructions
- Cream the butter and sweetener: Beat the butter and powdered sweetener together until smooth and creamy.
- Add wet ingredients: Beat in the egg yolk, salt, and vanilla extract until fully combined.
- Mix in dry ingredients: Add the almond flour, coconut flour, and espresso powder and beat until a soft, slightly sticky dough forms.
- Shape the dough: Place the dough onto plastic wrap and shape into a log about 6 inches long and 2 inches in diameter. Wrap tightly.
- Chill: Refrigerate the dough until firm, at least 2 hours or overnight.
- Slice and bake: Preheat the oven to 350°F and line a baking sheet with parchment paper. Slice the dough into 16 rounds, about 3/8 inch thick. Bake for 9–11 minutes, until the edges are set. Cool completely.
- Beat mascarpone: Add mascarpone to a mixing bowl and beat by itself until smooth and creamy.
- Sweeten the frosting: Add powdered sweetener and vanilla extract and beat again until combined.
- Add cream: Add the heavy cream 1/4 cup at a time, beating between additions, until thick and fluffy.
- Assemble: Pipe or spread frosting onto cooled cookies. Dust lightly with cocoa powder just before serving.
Tastes just like tiramisu but so easy to make!!
That looks delicious
Easy and fun to make!
The flavor was amazing!