Easy Pumpkin Tiramisu (Keto Low Carb)

If you are on a keto or low carb diet and have been missing enjoying tiramisu then you will want to give this Easy Pumpkin Tiramisu a try. I’ve got a tasty way to replace the high carb ladyfingers found in traditional tiramisu.

This recipe has all the flavors of a traditional tiramisu WITHOUT all the carbs! It’s so fast and easy to make. In 10 minutes you can enjoy this keto dessert.

Yes it’s that time of year again. The leaves are changing colors. The air is getting cooler. The sun goes down earlier in the day. The pumpkin spice everything shows up in the stores!

My daughter works in a bakery and brought home a pumpkin tiramisu. Of course it’s got a ton of carbs. I decided to try playing around to make a keto version of this delicious dish.

To replace the ladyfingers I would have to bake some kind of almond flour based cookie. I didn’t have much almond flour on hand and started looking at some of the other keto snacks and mixes that I had on hand. I had several packages of Smartcakes on hand and decided to give them a try.

If you’re not familiar with Smartcakes these delicious little cupcakes have no carbs. That’s right…..zero! They are made a combination of protein and fiber that give it a soft, cake like texture without all the carbs. The cinnamon Smartcakes (Amazon link) are delicious and the flavor went well with the tiramisu.

Easy Pumpkin Tiramisu (Keto Low Carb)

Ingredients to make this pumpkin tiramisu:

Cream cheese, softened – I use full fat cream cheese for this recipe.

Mascarpone, softened – mascarpone is an Italian version of cream cheese that is really soft and creamy.

Pumpkin Puree – look for canned pumpkin. Check the ingredients to make sure it says 100% pumpkin. You will want to avoid pumpkin pie filling as it contains sugar.

Swerve confectioners sugar – I used the confectioners sugar form of swerve as it mixed into the cream cheese and mascarpone easier then the granular form of Swerve.

Whipping Cream – you’ll want whipping cream as this will be used to create a soft whipped cream to mix into the cream cheese.

Spices including cinnamon, ginger and nutmeg

Vanilla extract – adds a boost of vanilla flavor to the tiramisu

Strong Coffee or Espresso – this adds the coffee flavor found in tiramisu

Cocoa powder – since this isn’t a chocolate tiramisu you’ll only need a small amount of cocoa powder to sprinkle on top of the finished tiramisu. This is optional and if you don’t have it on hand that’s ok as it doesn’t really add flavor to the tiramisu.

How to make pumpkin tiramisu:

In a large bowl, whip the cream cheese and mascarpone together on low until smooth.

Add in the pumpkin puree, ¼ cup Swerve and spices. Beat until well combined.

Beat in ½ cup whipping cream into the pumpkin mixture. In another large bowl, beat the remaining whipping cream, vanilla extract and remaining sweetener until stiff peaks form.

Gently fold the whipped cream into pumpkin mixture. Continue to fold them together until well combined.

To assemble the pumpkin tiramisu:

I decided to make these as individual sized tiramisu by making them in jelly jars. You can use small cups or even small dishes if you want to make them individual sized. If you want to make it as a cake use an 8 inch baking dish to layer the ingredients in.

Start by removing the Smartcakes from their paper wrappers. Cut each Smartcake in half. Don’t have Smartcakes? Then you can also make these keto Pumpkin Muffins to use as the cake base.

Place the bottom of the Smartcake into the bottom of your cup or container. Spoon 1 tablespoon of coffee/espresso over the Smartcake. Spoon or pipe some of the pumpkin mousse on to the Smartcake.

Add the top piece of Smartcake, spoon a tablespoon of coffee/espresso over the Smartcake. Spoon or pipe on more pumpkin mousse on top. Place the cocoa powder in a sieve and sprinkle over the top of the tiramisu.

 

The pumpkin mouse recipe will easily make 8 individual tiramisu. The nutritional information is for the pumpkin mousse only. If you use Smartcakes then it will not add any additional carbs to your dessert. If you use a pumpkin muffin then you will need to add those carbs in.

How to store this pumpkin tiramisu:

I’ve made this recipe a few times. I found that the longer the tiramisu sat in the refrigerator the texture of the Smartcake changed. I would make and eat the finished tiramisu on the same day you make it.

However, you can easily make the pumpkin tiramisu and store it for 3 to 5 days in the refrigerator and then layer it over a Smartcake as you want to eat it.

Can I eat this without the Smartcakes?

You sure can! The pumpkin tiramisu mousse is delicious on it’s own. It has the texture of a soft cheesecake. You can easily whip it up and store it in the refrigerator. Whenever you want a delicious keto treat just scoop some out into a small bowl.

Try sprinkling some chopped pecans, walnuts, sugarfree chocolate chips or even this praline candy mixture over the top of the mouse.

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Here are some other recipes you may like:

Pumpkin Keto Muffins

Keto Pumpkin Coffee Creamer

Easy Pumpkin Chili

Keto Blueberry Muffins

Vanilla Egg Custard

Easy Baked Crack Chicken

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