I love how this recipe gives me all the flavors of traditional tiramisu with a protein-packed upgrade. The balance between the rich coffee and rum soak and the velvety coconut-based cream is so satisfying. Each cup feels decadent but still light enough to enjoy guilt-free. Plus, they’re portioned perfectly for personal servings, making them great for sharing—or not!
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 tbsp dutch cocoa
Cake 1 31 g scoop Cellucor Whipped Vanilla whey protein (or cinnamon) 1/4 cup almond flour 3 tbsp coconut flour 2 tbsp coconut sugar 1/4 tsp baking powder 1/4 tsp baking soda 1/2 cup unsweetened applesauce 1/4 cup full fat coconut milk 1 egg 1 egg white 1/2 tsp vanilla extract
Pastry Cream 1 cup light coconut milk 5.3 oz Dannon Light and Fit Vanilla Greek Yogurt 1 34 g scoop Cellucor Vanilla Casein
Rum Soak 1/3 cup espresso or strong brewed coffee 2 oz dark rum (Use Kahlua if you prefer a less intense rum flavor)
Directions
I preheat my oven to 350°F and line a 9×9-inch baking sheet with parchment paper.
I mix all the dry cake ingredients in a bowl, then add the wet ingredients and stir until smooth.
I pour the batter into the lined baking sheet, spreading it evenly, and bake for 12–15 minutes until a toothpick inserted in the center comes out clean.
Once baked, I remove the cake from the pan and let it cool completely. If I want a firmer texture for soaking, I let the cake sit out overnight to dry slightly.
Using a hand mixer or immersion blender, I blend all the pastry cream ingredients until the mixture is smooth and creamy. I set it aside.
To make the cake layers, I turn my serving cups upside down on the cake to mark the circles, then cut around the indents with a knife to form 6 rounds.
I spoon about 1 tablespoon of pastry cream into the bottom of each cup.
I mix the espresso and rum in a small bowl, quickly dip one cake round into the liquid, and place it in the cup over the cream layer.
I add another layer of pastry cream, repeat with a second cake round, and finish with a final layer of cream—making two cake layers and three cream layers per cup.
I refrigerate the cups overnight for the best texture, then sift dutch cocoa over the tops before serving.
Servings and Timing
This recipe makes 3 individual 10 oz tiramisu cups. The total time is about 45 minutes—30 minutes of prep and 15 minutes of baking.
Variations
Sometimes I like to swap the vanilla protein powder for chocolate or mocha flavor to deepen the taste. For a dairy-free version, I use a plant-based protein powder and coconut yogurt instead of Greek yogurt. I also enjoy adding a sprinkle of dark chocolate shavings on top before serving for extra indulgence. If I want a non-alcoholic version, I skip the rum and use a little coffee extract instead.
Storage/Reheating
I store the tiramisu cups covered in the refrigerator for up to 4 days. Since they’re served cold, I don’t reheat them. In fact, they taste even better after chilling overnight as the flavors meld together beautifully.
FAQs
Can I make these protein tiramisu cups ahead of time?
Yes, I often make them the day before and refrigerate them overnight—they actually taste better the next day.
Can I skip the rum?
Absolutely. I can replace it with extra espresso or a splash of coffee extract for a non-alcoholic version.
What kind of protein powder works best?
I prefer whey for the cake and casein for the cream because they give the best texture, but plant-based protein can work too.
Can I make this recipe dairy-free?
Yes, I can use coconut yogurt and a plant-based protein powder to make it completely dairy-free.
Why use both almond and coconut flour?
The mix gives the cake a moist but sturdy texture that holds up well during layering and soaking.
Can I use a different sweetener?
Yes, I can use maple syrup, honey, or any granulated sweetener of choice instead of coconut sugar.
Do I need to let the cake dry out overnight?
Not necessarily, but doing so helps prevent the cake from getting too soft after soaking in the rum mixture.
How can I make more servings?
I double the recipe and use smaller 8 oz cups to stretch it to 4 servings.
Can I freeze these tiramisu cups?
I wouldn’t recommend freezing because the texture of the cream changes, but they keep beautifully in the fridge.
How do I make the pastry cream thicker?
I add a little extra casein protein or refrigerate it for a few hours before assembling to help it firm up.
Conclusion
These protein tiramisu cups are one of my favorite healthy desserts—they’re rich, creamy, and full of satisfying flavor while still fitting into my protein goals. I love how easy they are to make and how beautiful they look in individual cups. Whether I’m treating myself after a workout or impressing guests with a guilt-free dessert, these cups always hit the spot.
A high-protein, guilt-free twist on classic tiramisu—these creamy, espresso-soaked cups feature layers of soft protein cake, velvety coconut pastry cream, and a dusting of rich cocoa for a perfectly balanced dessert.
Preheat oven to 350°F (175°C) and line a 9×9-inch baking sheet with parchment paper.
In a bowl, combine all dry cake ingredients. Add wet ingredients and stir until smooth.
Pour batter into the prepared baking sheet and spread evenly. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool completely. For a firmer texture, allow the cake to sit uncovered overnight.
Blend all pastry cream ingredients with a hand mixer or immersion blender until smooth and creamy. Set aside.
Cut six rounds from the cooled cake using the serving cups as a guide.
Spoon 1 tablespoon of pastry cream into the bottom of each cup.
Mix espresso and rum in a small bowl. Quickly dip one cake round into the liquid and place it in the cup over the cream layer.
Add another layer of pastry cream, repeat with a second cake round, and top with the remaining cream—making two cake layers and three cream layers per cup.
Refrigerate overnight for best texture. Before serving, dust with Dutch cocoa.
Notes
For a non-alcoholic version, replace rum with extra espresso or coffee extract.
Use chocolate or mocha protein powder for deeper flavor.
Make dairy-free by using coconut yogurt and plant-based protein powder.
Top with dark chocolate shavings for added indulgence.
Store covered in the refrigerator for up to 4 days; do not freeze.
