I’ve been holding on to this healthy tiramisu recipe for over a year, and I’m excited to finally get to share it. If you try the recipe, I hope you will love it as much as we do.
It is rich, creamy, and incredibly light – all for under 100 calories!
Eight years ago, I was given the incredible opportunity to spend Christmas in Italy.
We have cousins who run a hotel in a quaint beach town on the Italian coast, and even though they’d never met us before our trip, they completely showered us with hospitality.
Christmas that year was unlike any other I’ve ever experienced.
The #1 rule I learned for surviving an Italian gathering: If someone puts the most delicious food of your life down in front of you and then asks if you’d like seconds, your answer should always be NO.
There will be at least 7 more courses to come, not including dessert.
So you had better save room.
But each course will be so enticing that, despite your best efforts, you will quickly abandon this rule. The meal will consist of over three hours of relaxing, conversing with family and friends, drinking, and stuffing yourself so completely that you’ll be convinced you couldn’t possibly fit in dessert. Yet when the tiramisu comes around, you will find yourself saying, “Just one bite.”
And then another…
And then another…
If you’re anything like me, you can always find room for tiramisu.
Healthy Tiramisu
Ingredients
- 2 tbsp oil or milk of choice
- 1/2 cup silken tofu or coconut cream
- 2 tsp pure vanilla extract
- 1 egg or flax egg
- 1/2 cup spelt, gf ap, or white flour
- 1/4 tsp each: salt and baking soda
- 1/3 cup sugar of choice or xylitol
Filling Ingredients:
- 3/4 cup silken tofu or coconut cream
- 3/4 cup cream cheese or vegan cream cheese
- 1/2 tsp lemon juice
- 1/4 tsp pure vanilla extract
- 2 tbsp powdered sugar or erythritol
- 3 1/2 tbsp espresso (or 3 1/2 tbsp water mixed with just over 1 tbsp instant coffee)
- optional 1 1/2 tbsp rum or a few drops rum extract
- optional cocoa for dusting on top
Instructions
- Preheat oven to 350 F and grease an 8×8 square pan. Set aside. In a medium mixing bowl, whisk together the first 5 ingredients. In a separate bowl, combine all remaining cake ingredients and stir very well. Pour wet into dry and stir until just evenly combined, then pour into the prepared pan. Bake 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Meanwhile, make the filling by blending the first 5 filling ingredients. (You will not use all of the cream in the Tiramisu, but it’s best to make a full batch for smooth blending.) Stir the espresso and rum in a small dish. To make the Healthy Tiramisu: Line a 9×5 loaf pan with plastic wrap. Cut the cake in half, placing one half in the bottom of the loaf pan. Brush with some of the espresso, then smooth on a layer of cream. Place the other half of the cake on top, then cover with the rest of the espresso and another layer of cream. Refrigerate at least 5 hours before serving to let the espresso sink into the cake layers. Before serving, dust with cocoa if desired. Makes 4 big servings or 8 squares.View Nutrition Facts
Notes
Have you made this recipe?
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Jenna says
I’ve made this recipe a few times now and every time the bread part turns out dense. It also seems to take a really long time to cook–I’ve been leaving it in the oven for close to 2x the time listed on the recipe and it still looks/feels underdone. Any tips on how to lighten it up/make it rise a bit more? Or other thoughts on what I might be doing wrong? The taste is incredible! Would love to get the texture down so that I can make this a go-to 🙂
Julie Dove says
Hmm what flour are you using? And what sugar?
Jenna says
All purpose flour, mostly Stevia with a little bit of sugar.
Qing says
Hi,
I have a couple of questions.
cake:
2 tbsp milk of choice <— soy milk?
1/2 cup silken tofu (or 1/2 cup plain yogurt and decrease milk by 1 tbsp) <— what kind of tofu should this be?
3 tbsp xylitol or sugar of choice <— honey?
1/16 tsp pure stevia or 2 additional tbsp sugar < — honey?
Cream
3/4 cup cream cheese of choice (such as Tofutti or Daiya) <–philadephia cheese ok?
pinch pure stevia OR 2 tbsp powdered sugar <–honey?
Thanks,
Qing
Jason Sanford says
soy milk, yes. silken tofu, as it says. must be a granulated sugar (not liquid) in both instances, philadelphia ok.
Liz says
I actually “halved” this recipe in a mini loaf pan and made a little layer cake. It was so cute and delicious.
Debby Borlam says
For those of us who want to use dairy yogurt – would you recommend regular or Greek style? Thanks!
Ashley says
Hi Katie!
Wanted to ask – for your cream cheese, would you recommend using a low-fat cream cheese? Or will it affect the texture of the cake? Also, under the tiramisu portion, could I sub all the sugar with my monk fruit sweetener instead? It’s a 1:1 ratio for swopping, and I would like to find out what you think about it!
Thanks for all the recipes anyway, I’ve been eating your banana nice cream made with peanut butter for breakfast but made the mistake of refreezing it (must say I think the soft serve is much better!)
I live for chocolates and sweet desserts and I’ve been wondering how to get them into my diet without clocking in extra EMPTY calories. So these recipes are AMAZING!!! thank you <3
Jason Sanford says
You never know how a substitution will turn out unless you try, but be sure to report back for other readers if you do experiment!
-Jason
Hana de Wit says
I don’t know what I did wrong, mine turned out tiny! Maybe enough to serve two or three people max!
Was it meant to rise? I have plenty of cream but nowhere near enough cake base.
Hana de Wit says
I should note that the cake was delicious! I just baked a quick chocolate cake as well and used the extra cream to frost the chocolate cake. We had plenty for 7 people to indulge!
Roselina says
hi katie thank you for post you used two types of tofu can you use one? also is it firm or soft ??
Mona says
For the cake part, if I use the tofu option, would I need to process the wet ingredients through a blender to really blend in the tofu? I feel like it would stay pretty chunky using just a whisk.
I made this recipe a couple years ago with the yogurt option and it was fantastic! Currently there’s snow prevention me from the grocery store so I’m limited to what I’ve got on hand, which sadly doesn’t include yogurt.
Alessia says
I tried the receipt with coconut and silk it did not raise at all any suggestions?
CCK Media Team says
Hi sorry what do you mean Silk?
Alessia says
Silken tofu and coconut cream sorry there was a typo
I tried with Both and did not work it did not rise and came out flat I don’t understand what I did wrong
CCK Media Team says
Oh no worries! What other ingredients did you use (flour, sweetener, etc)?
Alessia says
Sorry I did not see you replied
I used all purpose flour and coconut sugar it did not rise at all
Mary F says
Hello. Thank you for sharing this recipe! I can’t find any silken tofu in my area so i used dessert tofu almond flavored- added tsp arrowroot to thicken- and am waiting to put it together!!! Curious to see if will turn out good and update.
What would you suggest for anyone if they can’t find silken tofu??
Thanks again,
Mary F
Brampton, ON
CCK Media Team says
Hi! Soft tofu will work as well – sometimes in certain areas, it’s called soft instead of silken.