How to Make Healthy Tiramisu in less than 10 Minutes (Low-Carb, Vegan & Paleo)

Luscious creamy layers filled with rich espresso without ANY gluten, dairy or sugar! Learn the shortcut method to making indulgent (but healthy) tiramisu. No cooking involved! Healthy Easy Tiramisu (Low-Carb, Vegan, Paleo) from PrettyPies.com

My First Bite

I’ll never forget that night. I was 14 years old. My family went out to dinner at Macaroni Grill. It was then and there I got my first taste of tiramisu. And from the very first bite, I was in LOVE.

The fluffy, light layers of custard layered in between espresso-soaked ladyfingers.. the hints of brandy, cocoa and chocolate shavings. Utterly divine.

I’m so EXCITED I was able to recreate this classic dessert to be LOW-CARB *and* fit my dietary restrictions. It was shockingly EASY. (So much easier than conventional tiramisu!)

Healthy Easy Tiramisu (Low-Carb, Vegan, Paleo) from PrettyPies.com

Raid Your Pantry

Have you made traditional tiramisu? It’s not exactly a piece of cake, ha. Some of the ingredients are rather obscure.

But you can emulate the textures and flavors (in a healthy way)– with ingredients you already have in your pantry:

  • Almond Flour
  • Cashew Butter
  • Stevia Drops
  • Cocoa Powder
  • Dark Chocolate
  • Instant Espresso

Healthy Easy Tiramisu (Low-Carb, Vegan, Paleo) from PrettyPies.com

This recipe is MUCH easier, and much less time-consuming, since there’s no cooking involved. You won’t believe how simple it is. Use these shortcuts:

Shortcut #1

Say hello to no-cook “custard”! Instead of cooking cheese and eggs into a smooth custard, you simply mix cashew butter with cashew milk! It’s incredibly creamy and light.

This dairy-free, egg-free “custard” is sweetened with a little vanilla stevia. And gets its mascarpone-esque flavor from a splash of lemon juice. Remarkably similar!

Healthy Easy Tiramisu (Low-Carb, Vegan, Paleo) from PrettyPies.com

Shortcut #2

To make the espresso-soaked ladyfinger layers, use Instant Espresso Powder.

If you have an espresso maker at home, by all means use that. But this makes a quick and flavorful alternative. (It’s actually freeze-dried espresso. How cool!)

Shortcut #3

Almond flour + cashew butter takes the place of conventional ladyfinger cookies. Same soft cookie texture, but without the gluten and sugar! Score.

Want to Adultify?

This recipe is alcohol-free, but if you want to have an even more authentic tiramisu, you can swap the cashew milk for a shot of BRANDY. Heck yes.

Healthy Easy Tiramisu (Low-Carb, Vegan, Paleo) from PrettyPies.com

Get Ready to Share

I was secretly hoping they would hate this tiramisu so I could have it allllll to myself, haha. But my husband and kids (who don’t even LIKE coffee) absolutely loved this recipe.

So watch out. Whoever’s around when you’re eating this tiramisu is gonna want some. And you’re gonna have to share.

 

This recipe makes a small batch.. about 3-4 small servings. So you may want to go ahead and DOUBLE IT.

ps. Want more low-carb espresso filled desserts? Check out my Cappuccino Cream Tart and Mocha Mousse.

I wanna hear from YOU. Don’t forget to tag me on Instagram or Facebook if you make this recipe – #prettypies – or leave a comment below! 

[email protected] Pies

How to Make Healthy Tiramisu in less than 10 Minutes (Low-Carb, Vegan & Paleo)

So indulgent tasting, you'd never guess it's healthy!
Prep Time10 mins
Total Time10 mins
Servings: 4 servings
Calories: 329kcal

Ingredients

Espresso-Soaked "Ladyfingers"

  • 1 cup almond flour
  • 1 1/2 Tbs cashew butter or natural almond butter
  • 3 Tbs unsweetened cashew milk
  • 1 1/2 Tbs instant espresso powder
  • 20 drops Sweet Leaf vanilla stevia or 10 Lakanto Monkfruit Drops, to taste *see notes for sub
  • 1 tsp vanilla
  • Pinch of salt

Vanilla "Custard"

  • 1/3 cup cashew butter or natural almond butter
  • 3 1/2 Tbs unsweetened cashew milk
  • 1 tsp vanilla
  • 1/4 tsp lemon juice
  • 20 drops Sweet Leaf vanilla stevia or 10 Lakanto Monkfruit Drops, to taste *see notes for sub

Garnish

  • 1 Tbs cocoa powder sifted
  • 1 Tbs dark chocolate shavings

Instructions

To make the "ladyfingers"

  • Combine almond flour and salt in a medium mixing bowl.
  • Whisk together remaining "wet" ingredients in a small mixing bowl.
  • Pour wet over dry and mix well.
  • Loosely press half of the mixture into a 2-cup size Pyrex bowl. (try not to compact it too hard)
  • Set aside while you prepare the "custard"

To make the 'custard":

  • Mix together all ingredients in a small mixing bowl.
  • Spread half the custard evenly over the first layer.

To assemble:

  • Press the other half of "ladyfingers" into a disc identical to the first layer. Lay it on top of the "custard."
  • Spread the remaining "custard" on top.
  • Sift on cocoa and garnish with chocolate shavings.
  • Cover and refrigerate for about 30-45 minutes to set.
  • Enjoy!

Notes

What I used:

Sweetener Swap: You can sub stevia for Lakanto powdered monkfruit. 1 Tbs in the ladyfingers (+ a splash of water) and 1/2 Tbs in the custard. Taste and adjust as needed.
Storage: Keep refrigerated for up to 7 days, or freeze tightly wrapped for 1 month.
Macros: 329 cal, 27 fat, 13.7 total carb, 3.8 fiber, 9.7 net carb, 10.8 protein (sub almond butter to lower carb count)

16 comments

  1. Ashley says:

    I love your recipes lately. I can see that your branching out yet they are still very “Emily” =) I don’t use stevia a lot, but you have inspired me to try swapping it more often. I just posted a paleo plan with stevia a couple weeks ago – it turned out beyond delicious!

    • Emily says:

      Thank you so much Ashley! I am definitely branching out 🙂 Happy to be an inspiration. Isn’t it great to be able to make desserts without any added sugar? I love it!

      • Rita Thomas says:

        Years ago, I still used Splenda, but really wanted to get off of all the artificial stuff. The first time I tried swapping for Stevia, I just didn’t like it at all. I tried again…slowly lessening the amount of Splenda or sugar & increasing the Stevia. It was a process, but it worked & now I prefer the taste of the Stevia! Thanks for all the encouragement & fantastic recipes!

    • Emily says:

      Technically yes, but it’s not as sweet and cream-like. The flavor would be different, but it might still be great! If you try it, please report how it goes

  2. Isabelle says:

    Hello,
    I always love your recipes ! I tried some of them and I’m never disappointed ^^ !
    (sorry if my english is not good…).

    I would like to try your healthy tiramisu for my birthday cake this week end but I don’t have stevia at home. Do you think I could substitute it for maple sirup (or perhaps with honey) ? If it’s ok, do you know how many gram or tbs I have to use ?

    Thank you in advance for your answer.
    Keep it up !

    • Emily says:

      Hi Isabelle! So happy to hear you’ve enjoyed my recipes so far 🙂

      I have not yet made this without stevia, but I would suggest a granulated sweetener like coconut sugar (blended into powder for smoother consistency). Liquid sweeteners like maple syrup cause nut butters to “seize” / harden.

      I would try 2 Tbs powdered coconut sugar for each portion. Mix and then taste to see if it’s sweet enough. You can always taste & adjust raw desserts as you go (the best part! 🙂 Add a little splash of milk if it’s too thick.

      Hope you have a wonderful birthday and enjoy some delicious & healthy cake

      • Isabelle says:

        Thank you very much for your answer !

        I had no idea that maple sirup could harden nut butters. That’s interesting, I’m glad you told me that.
        So I will try with coconut sugar (blended). Yummy !

        Thank you again and have a good week !

  3. Isabelle says:

    Hi Emily,

    I’m late to comment my test about your ealthy tiramisu (cooked for my birthday).
    The taste was excellent and my family liked it.
    But I think the tiramisu could be more spongy than mine : indeed, I tried to make my own cashew butter but it didn’t work well, it was too compact. So, next time, I will cook it with cashew butter buy in a shop ! No problem with this 🙂

    Thank you for this recipe and all the others you share !
    Keep it up !

    • Emily says:

      I’m glad you and your family liked it!
      Yes, store bought cashew butter is more silky smooth than homemade.

      One tip to make it not so compact that I discovered when making it again is to simply not overwork the dough (almond flour mixture) and not pack the layers in too hard. Keeps it lighter.

      Thank you for taking the time to comment and your kind words ☺️☺️

  4. Laura Bailey says:

    I was looking for an egg-free tiramisu as I am currently pregnant and came across this one. It’s so good! I made a few modifications. I used a traditional tiramisu ‘crust’ — soaked lady fingers in decaf espresso — for the bottom and one of the middle layers. Then I used this recipe for the other middle layer and top. I definitely recommend cashew butter over almond as it gives this amazingly delicious taste when combined with vanilla and a little lemon. I left out the stevia as I didn’t have it on hand (and plus, the lady fingers added a little sweetness). It’s a great hybrid if you aren’t 100% ready to give up the traditional tiramisu recipe 🙂 Thank you for the inspiration!!

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