Quick Low Carb Gluten Free Keto Lemon Tiramisu

5 from 1 vote

It’s an ideal make‑ahead low‑carb tiramisu, perfect for entertaining or enjoying a slice throughout the week.

Brenda Bennett, creator of the Midlife Macro Method

Prep Time 10

Cook Time 40

Total Time 1 5

Servings pieces

Calories 180kcal

Author Brenda Bennett | Sugar-Free Mom

Preheat oven at 325 degrees F and place a silicone hamburger mold on top of a 9 by 13 baking sheet pan.
Place your egg whites in a stand mixer with vinegar and whip until stiff peaks. This should take about 10-15 minutes. Set aside.
Place the egg yolks in a large bowl with yogurt, lemon juice and then remaining ingredients and blend until incorporated and a smooth batter forms.
Fold the stiff egg whites into the egg yolk mixture in 3 batches until it's all incorporated.
Pour the batter into the 9 by 13 baking pan.
Bake on the middle-lower rack for 40–45 minutes, rotating the pan once at about the 25-minute mark.
The cake is done when the center is set, springs back lightly when touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
Remove from the oven and allow the cake to cool completely in the pan before lifting out or slicing. This step is essential for structure.
Once fully cooled, slice the cake into strips resembling ladyfingers and set aside. I was able to make 30.

Place the cream cheese, Greek yogurt, powdered sweetener, lemon juice, zest and salt into a stand mixer with the paddle attachment or into a large bowl and using a hand electric mixer to blend until smooth.
Taste mixture and decide if it's lemony enough. If not add the lemon extract. Also decide if you need any additional sweetener like the lemon stevia. Place in the fridge until ready to assemble.

In a small bowl or measuring cup, combine the water, lemon juice, and low-carb powdered sweetener.
Whisk well until the sweetener is fully dissolved. (No heating needed—the powdered sweetener dissolves easily in the liquid.)
Set aside and use to lightly brush or spoon over the lemon soufflé cake layers during assembly.
Tip:
This syrup is meant to gently moisten the cake, not soak it. A light hand keeps the layers soft but structured.

Net carbs: 3.6g

There are 12 servings in this dessert, but if you prefer to make 9 servings your nutritional data will change to:

Calories: 240, Carbs: 6g, Protein: 16g, Fat: 17g, Fiber: .1g Net Carbs: 5.9g

Lady Fingers sponge is adapted from my lemon souffle cakes.