Banana Almond Flour Tiramisu

Tiramisu cravings without the guilt? This clean version changes everything.

My banana almond flour tiramisu is creamy, naturally sweet, and made with all-natural ingredients you can actually feel good about. A clean-eating twist on the classic dessert, packed with wholesome ingredients that support your immune system while still giving you that rich, indulgent flavor. Simple ingredients. Pure comfort.

Ingredients

Lady Fingers

½ cup of banana almond flour

6 tbs of coconut flour

¼ tsp of baking powder

6 eggs

¼ cup coconut oil (melted)

2 tbs of agave

1 tsp of vanilla extract

Tiramisu

2 ½ cups of Greek yogurt

1 cup of mascarpone cheese

3 tbs of agave

1 tsp of vanilla extract

3-4 tbs of Kahlua or espresso

1 ½ tbs of cocoa powder with ½ tsp of cinnamon combined

2 tbsp of dark chocolate – I like Bake Believe or Lily’s

For the Lady Fingers

Preheat oven to 350 degrees.

Mix all your wet ingredients together in a bowl with your baking powder: eggs, oil, agave, and vanilla. Mix well. 

Next, add your banana almond flour and coconut flour. Combine well.

Allow the mixture to sit for 5 minutes. If your mixture does seem thick enough, add 1 tablespoon at a time of coconut flour. Sit again for 5 minutes.

Now add your mixture to a piping bag and pipe 2 ½ inch strips on a parchment paper. Bake for 10-12 minutes. Allow to cool for 10 minutes.

For the Tiramisu

Combine yogurt, mascarpone cheese, agave, vanilla, and half of your espresso or Kahula. Mix until smooth.

With the remaining espresso or Kahlua, dip the lady fingers soaking in the bottom for 1-2 minutes. Arrange the lady fingers in an 8 x 8 baking sheet or a bread loaf pan.

Cover your lady fingers with 1 cup of your wet mixture and sprinkle your cocoa powder, cinnamon and dark chocolate over top.

Repeat for 2 more layers.

Refrigerate to set overnight.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.