Keto Pumpkin Tiramisu Recipe

Desserts
Gluten Free
Vegetarian
4.7/5
(2996 reviews)
Keto Pumpkin Tiramisu
Zylo Recipes

Description

Imagine a dessert that marries the comforting spices of autumn with the classic elegance of tiramisu. This pumpkin tiramisu is a delightful twist on the traditional Italian treat, perfect for satisfying your sweet cravings with a seasonal flair. At its heart is a luscious pumpkin mousse, crafted with the smooth texture of mascarpone cheese and the warm, familiar spice of cinnamon.

Real pumpkin puree infuses every spoonful with its earthy sweetness, creating a creamy and decadent base that's both comforting and refined. The mousse is light and airy, a testament to the careful blending of ingredients that allows the pumpkin flavor to shine through without being heavy or cloying. Instead of traditional ladyfingers, this recipe uses a specially crafted sponge cake that provides the perfect textural counterpoint to the creamy mousse.

These delicate cakes are briefly soaked in rich, dark espresso, imparting a subtle coffee bitterness that balances the sweetness of the pumpkin and adds depth to the overall flavor profile. The espresso not only enhances the other flavors but also introduces a hint of complexity, making each bite a multi-layered experience. To complete this masterpiece, a generous layer of freshly whipped cream blankets the tiramisu, adding a cloud-like lightness and a touch of sweetness.

The whipped cream is soft and pillowy, providing a cool contrast to the spiced pumpkin mousse below. Finally, a dusting of cocoa powder adds a touch of visual appeal and a subtle hint of chocolate, rounding out the flavors and creating a harmonious balance. The cocoa powder’s slightly bitter note complements the sweetness of the dessert, preventing it from becoming overly rich.

The finished tiramisu is a beautiful layered creation, with the vibrant orange of the pumpkin mousse peeking out between the coffee-soaked sponge cake and the snowy white whipped cream. Each spoonful is a journey of textures and tastes, from the creamy mousse to the soft cake, the light whipped cream, and the subtle dusting of cocoa. This pumpkin tiramisu is more than just a dessert; it's an experience, perfect for sharing with loved ones or savoring on your own.

Preparation Time

Prep Time
35 min
Cook Time
26 min
Total Time
1 h 1 min

Nutrition Information

Per 1 squares serving
C
Calories
320 Kcal

C
Carbs
8 g
Fi
Fiber
2 g
Sugar
3 g

P
Protein
6 g

C
Fats
30 g
Saturated Fats 18 g
Unsaturated Fats 8 g

Cholestrol 150 mg
Sodium 100 mg
Potassium 150 mg
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Ingredients

    1.
    Butter
    Butter
    2 ounce
    2.
    Cream Cheese
    Cream Cheese
    2-½ ounce
    3.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    ½ cup
    4.
    Raw Egg
    Raw Egg
    3 large
    5.
    Almond Flour
    Almond Flour
    1-¼ cup
    6.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    7.
    Baking Aids Xanthan Gum by Bob's Red Mill
    Baking Aids Xanthan Gum by Bob's Red Mill
    ½ teaspoon
    8.
    Baking Powder
    Baking Powder
    2 teaspoon
    9.
    Almond Extract
    Almond Extract
    1 teaspoon
    10.
    Pumpkin, Canned
    Pumpkin, Canned
    15 ounce
    11.
    Mascarpone
    Mascarpone
    8 ounce
    12.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    ½ cup
    13.
    Cinnamon
    Cinnamon
    1 teaspoon
    14.
    Espresso
    Espresso
    ¼ cup
    15.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    ½ cup
    16.
    Heavy Cream
    Heavy Cream
    1 cup
    17.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    ½ cup
    18.
    100% Cocoa Special Dark by Hershey's
    100% Cocoa Special Dark by Hershey's
    1 tbsp

Instructions

    1.
    Preheat the oven to 350 F. Cream room temperature butter and cream cheese together until smooth. Add the cup sweetener and beat for another minute or so.
    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.
    3.
    Add the almond flour, kosher salt, xanthan gum, baking powder and almond extract. Beat for 2-3 minutes until light and fluffy.
    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.
    5.
    In the meantime, combine canned pumpkin, mascarpone, 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.
    6.
    Add cold whipped cream to the stand mixer along with 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.
    7.
    Add 1 tbsp of sweetener to the espresso. Use a pastry brush to soak the ladyfingers with the sweetened espresso.
    8.
    Layer with of the pumpkin mousse. Spread evenly with an offset spatula.
    9.
    Repeat making two more layers for 3 total layers of mousse and ladyfingers. Ending with a layer of pumpkin mousse.
    10.
    Top the layers with all of the whipped cream. Cover and refrigerate this overnight until set.
    11.
    Dust with cocoa powder right before serving. Keep stored in the fridge for up to one week.