Keto Pumpkin Tiramisu

If you love pumpkin pie, you will love this Keto Pumpkin Tiramisu. It is the ultimate Thanksgiving dessert recipe. Non-Keto and Keto guests alike will be asking for the recipe! Canned pumpkin is whipped with creamy, light mascarpone cheese into a luscious pumpkin mousse scented with cinnamon. The pumpkin mixture is layered with Keto ladyfingers soaked in lightly sweetened espresso. The entire dessert is topped off with lightly sweetened whipped cream and dusted with Dutch-processed cocoa powder.

Do I need to make the ladyfingers?

Yes, you will need to make Keto ladyfingers for this recipe. The batter is very easy to make. Whip the batter and place it in a piping bag. Pipe them onto a parchment paper-lined baking sheet in 3” long pieces. Once baked, they can be layered into a cake pan with the pumpkin mousse mixture.

What ingredients are in the filling?

The filling is made with canned pumpkin, mascarpone cheese, powdered erythritol (it dissolves better than granulated erythritol), and Saigon cinnamon. It is whipped together in a stand mixer with a paddle attachment. You can add a pumpkin spice mixture instead of cinnamon, but cinnamon is a very clean flavor suitable for everyone.

Why does the tiramisu need to be refrigerated overnight?

Refrigerating tiramisu will allow the cheese and whipped cream to solidify. It will also enable the ladyfingers to hydrate and set with the pumpkin mousse, making it easier to cut and remove from the pan.

Serving suggestions

You can serve this Keto Pumpkin Tiramisu with Keto Butter Coffee https://www.carbmanager.com/recipe/keto-butter-coffee.

Net Carbs

5.2 g
Fiber

2.6 g
Total Carbs

31.8 g
Protein

6.1 g
Fats

28.9 g

321 cals

Quantity

Serving Size

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Butter

2 ounce
Cream Cheese

2-½ ounce
The Ultimate Icing Sugar Replacement by Swerve

½ cup
Raw Egg

3 large
Almond Flour

1-¼ cup
Coarse Kosher Salt by Morton

¼ tsp
Baking Aids Xanthan Gum by Bob's Red Mill

½ teaspoon
Baking Powder

2 teaspoon
Almond Extract

1 teaspoon
Pumpkin, Canned

15 ounce
Mascarpone

8 ounce
The Ultimate Icing Sugar Replacement by Swerve

½ cup
Cinnamon

1 teaspoon
Espresso

¼ cup
The Ultimate Icing Sugar Replacement by Swerve

½ cup
Heavy Cream

1 cup
The Ultimate Icing Sugar Replacement by Swerve

½ cup
100% Cocoa Special Dark by Hershey's

1 tbsp

Step 1

Preheat the oven to 350 F. Cream room temperature butter and cream cheese together until smooth. Add the ½ cup sweetener and beat for another minute or so.
Step 2

Add the eggs and beat until combined. Scrape the sides of the bowl down and continue to beat the eggs and butter mixture together until smooth.
Step 3

Add the almond flour, kosher salt, xanthan gum, baking powder and almond extract. Beat for 2-3 minutes until light and fluffy.
Step 4

Place batter into a extra large piping bag fitted with a large, round piping tip (like a Wilton #809). Pipe 3” long sections of batter onto the parchment paper about a couple inches apart. Bake for 13-15 minutes or until they are golden brown and set. Repeat with the remaining batter, setting the cooked ladyfingers onto a cooling rack.
Step 5

In the meantime, combine canned pumpkin, mascarpone, ¾ cup sweetener and the cinnamon together in the bowl of a stand mixer. Beat for 1-2 minutes until light and fluffy. Place the mixture into a clean bowl and set aside. Wash and dry the bowl of the stand mixer well to get it ready for whipping the cream.
Step 6

Add cold whipped cream to the stand mixer along with ½ cup sweetener. Beat on medium high speed until the whipped cream holds stiff peaks. Set aside. Begin to layer the tiramisu. Start by adding about 12 ladyfingers to the bottom of an 8” x 8” pan.
Step 7

Add 1 tbsp of sweetener to the espresso. Use a pastry brush to soak the ladyfingers with the sweetened espresso.
Step 8

Layer with ⅓ of the pumpkin mousse. Spread evenly with an offset spatula.
Step 9

Repeat making two more layers for 3 total layers of mousse and ladyfingers. Ending with a layer of pumpkin mousse.
Step 10

Top the layers with all of the whipped cream. Cover and refrigerate this overnight until set.
Step 11

Dust with cocoa powder right before serving. Keep stored in the fridge for up to one week.