Our take on the classic Italian dessert Tiramisu has all the indulgence you would expect, with 2/3's less of the carbs than the traditional version.

By Anna Hopkins  Print

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  • Prep 30 MINS
  • Cook 15 MINS
  • Yields 16


For ‘biscuit’

 1 pack of Simply Low Carb Vanilla Cupcake Mix

 2 eggs

 1 cup (250ml) of milk of choice – we used unsweetened almond

 ⅓ cup (70g) melted butter

Coffee mix (have prepared)

 250ml of prepared black coffee (instant, machine or plunger)

 ¾ cup of coffee liqueur – we used Kahlua – but you can choose liquor of choice.


 600ml cream

 250g mascarpone cheese

 Teaspoon vanilla essence

 2 TB of Simply Low Carb Sugar-free Icing Mix


1Prepare 1 batch low carb cupcake mix according to directions on pack.

2Let the mix sit for 10 minutes to thicken before spooning onto a lined biscuit tray.

3Use the back of a spoon to form your biscuit fingers.

4Bake for 10-12 minutes or until golden. (allow to cool)

5Low Carb Biscotti before being sliced

For the cream mix

1Whip together 600ml cream with 250g mascarpone, add the vanilla and 2T Natvia or sweetener of choice.

Coffee mix

1Prepare 1 large mug of strong black coffee – either from a plunger, percolator or even instant. Combine this with 3/4 cup Kahlua or liquor of choice

2On a plate or large tray soak the fingers in this coffee/liqueur mix.

3Low Carb Biscotti before being sliced

4Using a 2L glass dish – layer the soaked fingers, with the cream mix ( we did 3 layers.)

5You can sprinkle some extra instant coffee in for a super coffee hit!

6Sprinkle with grated dark chocolate on top

7Refrigerate at least 3 hours, if not overnight.

8Low Carb Biscotti before being sliced

Nutrition Facts

Serving size119g
Energy330 Cal (1,381 Kj)
Fat, total27g
- Saturated fat16g
Carbohydrate, total10g
- Sugar7g

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