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Keto Tiramisu

Keto Tiramisu with Bakening Keto Almond Bread

Keto Tiramisu. Enough said, go try it :P Beautifully executed by @serendipitykhan and adapted from @headbangerskitchen, a recipe that EVERYONE is DM-ing us about.

Prep time: 20 minutes prep, 4 hours to chill


(A) Soaking Liquid
  • 60ml of espresso
  • 45ml of rum or whisky
  • 30ml of whipping cream
  • 4tsp of monk-fruit sweetener

(B) Cheese Filling

  • 200g of mascarpone cheese
  • 1 small egg (separated)
  • 2tsp of monk-fruit sweetener

(C) 2-3 slices of Bakening Keto Almond Bread (1cm thick and cut half to 1.5 inches) 

(D) Garnishing

  • Unsweetened cocoa powder for dusting before serving
  • Pecans (optional)


  1. Mix ingredients for Soaking Liquid A 
  2. Set aside 50ml
  3. Whisk egg white until stiff peak and set aside
  4. Whisk egg yolk and sweetener until it turns pale yellow
  5. Add mascarpone cheese and 50ml of soaking liquid to the egg yolk mixture and whisk until combined
  6. Fold in egg white in 2 batches with step 5's mixture and mix gently - cheese filling completed
  7. Soak Bakening keto almond bread in soaking liquid thoroughly and place at base of container ( I use 5 inches x 5 inches container)
  8. Pour cheese filling on top of almond bread - spread evenly
  9. Chill in fridge for at least 4 hours or overnight
  10. Cut out a quarter of the tiramisu and dust unsweetened cocoa powder and top with pecans just before serving
  11. Serve immediately
1. This recipe is adapted from Headbanger‘s kitchen

2. Always use pasteurised egg for food safety as this is non-baked recipe


For more inspiration and ideas, check out other recipes at our Bakening Studio Blog!  Tag #bakeningstudio and for a chance to be featured next and receive $5 discount promo code for your creativity! 

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