Keto Tiramisu Mousse Cups

This Keto Tiramisu Mousse Cups recipe captures everything you love about classic Italian tiramisu — rich mascarpone, bold espresso, a whisper of rum, and a dusting of cocoa — without any of the sugar or grains. Instead of traditional ladyfingers, we bake a quick almond flour sponge that's crumbled and soaked in espresso, then layered with a billowy mascarpone-cream mousse sweetened with a keto-friendly sweetener. The result is a creamy, coffee-kissed dessert with just the right amount of crunch and softness in every spoonful. Served in individual cups, this dessert is as elegant as it is practical: perfectly portioned for entertaining, easy to make ahead, and guilt-free enough to enjoy regularly while staying in ketosis. Each cup comes together with layers of cream and crumble, finished with a generous dusting of unsweetened cocoa powder for that signature tiramisu look and bittersweet finish. Whether you're hosting a dinner party or simply craving something sweet after a low-carb meal, these mousse cups deliver all the indulgence of the Italian classic with a fraction of the carbs. Make them a few hours ahead — or even the night before — so the flavors have time to meld and the texture turns perfectly creamy.</long_description> <parameter name="meta_description">Rich, creamy Keto Tiramisu Mousse Cups with espresso, mascarpone, and almond flour ladyfingers — Italian elegance without the sugar.

Ingredients

• 1 cupalmond flour, for the ladyfinger sponge
• 0.5 tspbaking powder
• 0.25 tspsalt
• 3 largeeggs, separated
• 0.33 cupGranulated erythritol, divided, for sponge and mousse
• 1 tspvanilla extract, divided
• 0.25 tspcream of tartar
• 0.75 cupBrewed espresso, cooled, divided for sponge soak and mousse
• 1 tspRum extract
• 16 ozMascarpone cheese, softened
• 1 cupheavy cream, cold
• 0.5 cupPowdered erythritol, for mousse, to taste
• 2 tbspunsweetened cocoa powder, plus more for dusting

Method

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking powder, and salt.
3. In a large bowl, beat the egg yolks with half the erythritol and half the vanilla extract until pale and thickened.
4. In a separate clean bowl, whip the egg whites with cream of tartar to stiff peaks.
5. Fold the almond flour mixture into the egg yolk mixture, then gently fold in the whipped egg whites until no streaks remain.
6. Spread the batter evenly onto the prepared baking sheet into a thin, even layer about 1/2 inch thick.
7. Bake until golden and set, about 12-15 minutes. Remove and let cool completely. 14:00
8. Once cooled, break the almond sponge into bite-sized crumbles and set aside.
9. Combine half the brewed espresso with the rum extract in a small bowl; this will be used to soak the sponge crumbles.
10. In a large bowl, beat the mascarpone cheese, remaining vanilla extract, and powdered erythritol until smooth and creamy.
11. In a separate bowl, whip the cold heavy cream to stiff peaks.
12. Gently fold the whipped cream into the mascarpone mixture until light and fluffy, being careful not to deflate it.
13. Stir the remaining brewed espresso and remaining erythritol into a small amount of the mousse to create a coffee swirl, or mix directly into the whole batch for a uniform coffee flavor, to preference.
14. To assemble, place a layer of espresso-soaked almond sponge crumbles in the bottom of each serving cup, pressing lightly.
15. Pipe or spoon a generous layer of the mascarpone mousse over the crumbles. Repeat the layers once more, ending with a layer of mousse on top.
16. Cover the cups and refrigerate for at least 2 hours, or overnight, to allow the layers to set and flavors to meld. 120:00
17. Just before serving, dust the tops generously with unsweetened cocoa powder using a fine mesh sieve.