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
- 1/2 cup silken tofu or coconut cream
- 2 tbsp oil or milk of choice
- 2 tsp pure vanilla extract
- 1 egg or flax egg
- 1/2 cup flour (spelt, white, or gf all purpose)
- 1/4 tsp each: salt and baking soda
- 1/3 cup sugar 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
- 1/4 cup powdered sugar or erythritol
- 1/4 cup espresso or strong brewed coffee
- optional 1 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 4 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. 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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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 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.
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.
Jaime Hislop says
Hi, I did make this and the filling was nice (although I added a little more sugar). The cake however was flat as others have mentioned. To rectify this I made another one (had already made a double quantity) and made a 3 layer 8×8 cake. Coffee also didn’t soak in well because the cake was dense. Nevertheless, I think this recipe is nice it may just may need a couple small changes.
Is an ingredient missing from the recipe? I ask because the method for the cake says combine the first five ingredients but there are only four liquid ingredients listed. Either this is an error in the method, or maybe there is an acidic liquid missing (vinegar or lemon juice) to react with the baking soda which may help the lift?
Otherwise maybe baking powder is better for this recipe?
CCK Media Team says
Hi, what specific ingredients did you use? And the cake part is not supposed to rise a lot because tiramisu is not generally something that rises a lot (if you look at the photos in the post, each layer is not thick). Thank you so much for letting us know about the typo – it should say the first four ingredients. The original version had flaxmeal and water listed separately instead of just saying “flax egg” to make it easier.
Kaitlin says
Made with tofu and Better Batter GF AP Flour. Cake was fluffier than I expected which was a pleasant surprise. Let sit overnight in the fridge and it’s way denser than normal tiramisu but the taste is scrumptious!
For the whole thing, my nutrition came out to:
1072 cal
64g protein
84g carbs
53g fat
1/4 of a serving was a decent dessert size for me!
CCK Media Team says
Thank you so much for trying it 🙂
Angela says
I used store-bought ladyfingers and the tofu-cream cheese filling from this recipe. It was fast and easy to make; maybe 15 minutes.
It came out pretty good. The filling was denser than I was used to. Next time I will try light cream cheese and a mixer to whip some air into it.
Gauri says
Hi Katie! Very Excited to try could I sub Greek yogurt or something else for coconut cream or tofu?
Gauri says
Hello could someone help?