New Year’s is just a few days away, and if you’re anything like me, you’re already thinking about what kind of special treat will make it onto the table. I post a new recipe here every Sunday, and for this final stretch of the year, I knew I wanted to share something a little unexpected — something carnivore, but still worthy of a celebration.
That’s when Carnivore Tiramisu popped into my head. And honestly? It makes perfect sense. At its core, tiramisu is really just a rich, airy mousse made from mascarpone and eggs — both proudly animal-based. Yes, traditional tiramisu relies on savoiardi biscuits, but if you’ve been around my blog for a while, you know I already have plenty of carnivore-friendly baked goods that work beautifully in this layered dessert.
Classic tiramisu also includes coffee and marsala wine. While wine didn’t make the cut here, coffee absolutely did. Many carnivores enjoy it, and it adds that unmistakable tiramisu flavor. That said, if you prefer to keep things strictly animal-based, heavy cream works just as well for soaking the base.
I’ve intentionally kept this recipe very simple — no sweeteners, no flavorings, no extras. Think of it as a blank canvas. If you’re curious about ways to tweak it, add sweetness, or play with flavors, don’t miss the Tips for Variations at the end of the post.
Creamy, rich, and quietly impressive, this Carnivore Tiramisu is perfect for ringing in the New Year — and just as fitting for any special occasion you want to celebrate throughout the year.
How to Make Carnivore Tiramisu Step by Step
Take 2 cups (470 ml) of your favorite carnivore cookies, bread, or other baked goods, cut into 1/2-inch (1.3 cm) chunks.
Spread them evenly across the bottom of an 8-inch (20 cm) glass baking dish. Make sure the pieces are distributed in a fairly even layer so every bite gets a bit of the creamy topping later.
Pour 1/3 cup (80 ml) of coffee or heavy cream evenly over the chunks.
Gently toss them with a spoon so everything gets lightly soaked. You’re looking for moist, not swimming; the base should absorb the liquid without turning mushy.
Set aside.
Take 2 pastured eggs.
Separate them into two mixing bowls.
Beat the whites…
…until stiff peaks form. They should hold their shape when you lift the beaters. Set the bowl aside while you prepare the rest of the mixture.
Beat the 2 egg yolks…
…until pale and fluffy. You don’t need to clean the beaters for this step.
Add 9 oz (250 g) of mascarpone…
…and continue beating…
…until the mixture is smooth and fully combined.
Gently fold the whipped egg whites into the yolk and mascarpone mixture.
Take your time and use a light hand so you keep as much air in the mixture as possible. This is what gives the tiramisu its soft, mousse-like texture.
Spoon or pour the egg and mascarpone mixture over the soaked cookie or bread layer in the baking dish.
Spread it evenly.
Level the surface with a spatula…
…or press lightly with the spatula to create a subtle wavy pattern on top.
Refrigerate your Carnivore Tiramisu for at least 6 hours, or overnight. This resting time allows the layers to set, the flavors to come together, and the mousse to build into a heavenly cloud.
Remove the tiramisu from the fridge and serve straight from the dish. You can decorate it with, for example, cut-out shapes from carnivore bread or with whipped cream.
Slice or scoop gently to keep the layers intact. Yum!
Here’s the recipe for you to enjoy:
Carnivore Tiramisu
New Year’s is just a few days away, and if you’re anything like me, you’re already thinking about what kind of special treat will make it onto the table. I post a new recipe here every Sunday, and for this final stretch of the year, I knew I wanted to share something a little unexpected — something carnivore, but still worthy of a celebration.
That’s when Carnivore Tiramisu popped into my head. And honestly? It makes perfect sense. At its core, tiramisu is really just a rich, airy mousse made from mascarpone and eggs — both proudly animal-based. Yes, traditional tiramisu relies on savoiardi biscuits, but if you’ve been around my blog for a while, you know I already have plenty of carnivore-friendly baked goods that work beautifully in this layered dessert.
Classic tiramisu also includes coffee and marsala wine. While wine didn’t make the cut here, coffee absolutely did. Many carnivores enjoy it, and it adds that unmistakable tiramisu flavor. That said, if you prefer to keep things strictly animal-based, heavy cream works just as well for soaking the base.
I’ve intentionally kept this recipe very simple — no sweeteners, no flavorings, no extras. Think of it as a blank canvas. If you’re curious about ways to tweak it, add sweetness, or play with flavors, don’t miss the Tips for Variations at the end of the post.
Creamy, rich, and quietly impressive, this Carnivore Tiramisu is perfect for ringing in the New Year — and just as fitting for any special occasion you want to celebrate throughout the year.
Ingredients
- 2 cups = 470 ml of your favorite carnivore cookies, bread, or other baked goods, in 1/2-inch (1.3 cm chunks)
- 1/3 cup = 80 ml coffee or heavy cream
- 2 pastured eggs
- 9 oz = 250 g mascarpone
Instructions
- Spread the carnivore cookie/bread/etc. chunks evenly on the bottom of an 8-inch (20 cm) glass baking dish.
- Pour the coffee or heavy cream evenly on the chunks. Toss to ensure all of them get evenly soaked in liquid.
- Separate the eggs. Beat the whites until stiff peaks form. Set aside.
- Beat the yolks until pale and fluffy. Add the mascarpone to the yolks and beat until well combined.
- Fold the whites into the yolk and mascarpone mixture.
- Spread the egg and mascarpone mixture evenly on the cookie/bread/etc. chunks in the baking dish. Level the surface with a spatula — or press the surface with the spatula to create a decorative wavy pattern.
- Refrigerate for 6 hours or overnight.
- Remove from the fridge and serve.
- Store the leftovers in the fridge for up to three days. (NB. Recipe contains raw egg.)
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
Tips for Variations
While the base recipe is solid, there is always room to play around with the flavors depending on how strict you are being or what the occasion calls for. Here are some ideas to jazz up your tiramisu:
Add booze — or flavoring
If you want a nod to traditional tiramisu, you can add a splash of alcohol. Traditional tiramisu has a distinct boozy depth thanks to Marsala wine, but that stuff is packed with sugar. To get that same sophisticated edge without the carb spike, add a tablespoon of dark rum or brandy to the coffee/heavy cream. If you want to keep it alcohol-free but still want that traditional flavor, a few drops of almond extract in the soaking liquid does a surprisingly good job of mimicking that nutty wine finish.
Sweetening the deal
I usually leave this tiramisu unsweetened because the mascarpone is rich enough on its own, but if you want a more traditional dessert experience, add your preferred clean keto sweetener together with the mascarpone.
Citrus and zest
If you are more of a ketovore and tolerate a bit of citrus, adding some finely grated organic orange zest — or 100% orange oil — to the mascarpone mixture provides a bright, acidic contrast to the heavy fats. It lightens the whole dessert and makes it feel much more refreshing, especially after a heavy meat-based meal.
Fine finishes
To finish off your tiramisu — for a pretty presentation and some more flavor — add a light dusting of unsweetened cocoa powder or some finely grated 100% dark chocolate on top. That will give you that classic look without moving the needle on your macros. If you want to go full carnivore, you can save a few of your carnivore cookies (or other baked goods), crush them into a fine dust, and sprinkle them over the top right before serving. It gives you that classic “cocoa powder” look while staying 100% carnivore.
The Finnish gingerbread twist
For my Finnish followers, I have already experimented with a holiday-themed version of this using my Fiber-Free Ketovore Gingerbread Cookies. The warm, seasonal spices against the cold mascarpone are a perfect match — you can find that specific recipe here. (Use Google translator or your preferred tool to translate the recipe.)
Final Thoughts
Whether you make this Carnivore Tiramisu exactly as written or tweak it to fit your own way of eating, I hope it earns a spot in your dessert rotation. It’s simple, rich, and proof that even within a very minimal ingredient list, you can still create something that feels special.
Before the year wraps up, I want to thank you for reading, cooking along, and coming back week after week. Your interest and support are what make it worth continuing to test, tweak, and share these recipes.
I’ll be back in the New Year with more carnivore and low-carb ideas. Until then, enjoy the final days of the year, eat well, and have a very Happy New Year!
Leave a Reply