Keto Low-Sugar Raspberry Tiramisu

A Low-Carb Dessert Made with Sugar Free Sweeteners and Organic Stevia

If tiramisu and a raspberry tart had a baby… this would be it. This Keto Raspberry Tiramisu is layered, luscious, and low in sugar — thanks to a few of our favorite sugar free sweeteners.

Our favorite baker used a fresh raspberry curd made from scratch (easy, promise), homemade almond flour ladyfingers, and a whipped mascarpone filling that’s got just the right amount of tang and sweetness — all without added sugar.

This dessert is peak impressive vibes without the blood sugar spike. Whether you’re baking for a dinner party flex or just feeling a lil’ extra on a Tuesday, this one’s for the books.

Why we love this recipe:

• Sweetened with Pyure organic stevia and other sweetener alternatives — no sugar crash here

• Gluten-free and keto-friendly

• Packed with real raspberry flavor (not the fake stuff)

• 100% bake-it-again energy

What You'll Need

For the Raspberry Curd:

• 2 large eggs + 2 yolks

• ½ cup Pyure Granulated Sweetener

• ⅛ tsp sea salt

• 11 oz raspberries (fresh or frozen)

• Juice of 1 lemon (zest optional)

• ½ cup unsalted butter

 For the Keto Ladyfingers:

• 3 large eggs (separated) + 1 extra white

• 1 cup Pyure Powdered Sweetener (plus extra for dusting)

• 1½ tsp vanilla extract

• 1½ cups almond flour

• 1½ tsp baking powder

• ¼ tsp sea salt

• ½ tsp xanthan gum

For the Mascarpone Filling:

• ½ cup whipping cream (cold)

• 16 oz mascarpone cheese

• 1 cup raspberry curd (from above)

• ½ cup Pyure Granulated Sweetener

• 1 tsp vanilla

Let’s Bake (And Layer. And Chill.)

1. Make the Raspberry Curd

Whisk eggs, yolks, and sweetener in a saucepan. Add salt, raspberries, lemon juice, and optional zest. Simmer on medium-low, stir often. Once thickened, strain out seeds and stir in butter until smooth. Cool in the fridge.

2. Make the Keto Ladyfingers

Whip up the egg yolks and half the sweetener until smooth. Whip egg whites and the rest of the sweetener to stiff peaks. Gently fold yolks into whites. Sift in dry ingredients and fold until combined. Pipe into logs, bake at 350°F for 12–14 minutes. Cool completely.

3. Make the Mascarpone Filling

Whip cream until medium peaks form. In a separate bowl, mix mascarpone with raspberry curd, sweetener, and vanilla until creamy. Gently fold in whipped cream.

4. Assemble the Tiramisu

Layer it up: a swipe of filling, a row of ladyfingers, more filling. Repeat until your loaf pan says “please stop.” Top with raspberry curd, fresh raspberries, and a dusting of Pyure Powdered Sweetener if you’re feeling fancy.

Final Notes

This recipe proves sugar free desserts don’t have to be boring. Using organic stevia and other sweetener alternatives from Pyure keeps things just as sweet—without the sugar drama.

Serve chilled, post-dinner, or sneak a spoonful straight from the fridge at 2am. We’re not judging.