B: These days, more and more young people in Vietnam are paying attention to healthier eating habits, even when it comes to enjoying sweet treats.

A: That’s why bakeries are starting offering low-carb and keto-friendly cakes. Joining us is Ms. Thu Vân, the founder of a small bakery in Hoang Van Thai street, Hanoi which specializes in keto and low-carb cakes for people with special diets, including those with diabetes.

B: Mainly selling online, her creations have attracted a loyal following. Van said she began making keto and low-carb cakes when a family member with diabetes couldn’t take regular cakes. So, she decided to create healthier versions herself.

Ms. Thu Van, the founder of a small bakery in Hoang Van Thai street, Hanoi which specializes in keto and low-carb cakes for people with special diets, including those with diabetes (Photo: Thu Van)

A:  Today, she’s here with us to share one of those creations with tiramisu being among the best sellers. Ms. Van, could you tell us about your special tiramisu?

“I combine the elegance of tiramisu with a touch of matcha. It balances the richness of cream, brings a refreshing note, and even supports metabolism and insulin stability, making it a great choice for people on special diets,” Thu Van said.

A: That sounds delicious! Could you share with us the recipe of making this type of tiramisu?

“For the cake base, I use almond flour. The cream layer is made from mascarpone whipped together with fresh cream, and I replace sugar with monk fruit sweetener. This way, the cake retains its signature softness and richness, but without the sugar rush,” said Thu Van.

A: That’s really smart. Almond flour instead of ladyfingers, and monk fruit sweetener instead of sugar. The structure is different, but it still gives you that soft and creamy feel. Traditional tiramisu can be quite heavy on sugar, which makes it unsuitable for people with diabetes or those watching carbs. This version avoids that problem.

Keto-friendly matcha tiramisu (Photo: Thu Van)

B: And Van also mentions another ingredient that helps the cake stay firm, gelatin. 

“Gelatin helps the cream set properly so it doesn’t become watery. The only difference is that almond flour doesn’t give the same ‘melt-in-your-mouth’ effect as traditional sponge cake, but it’s still moist and satisfying,” added Ms. Thu Van. 

A: Most people on special diets think desserts like tiramisu are completely off-limits, and that’s why Ms. Van’s version surprises so many customers. It proves that even a cake known for its richness and sugar can be reimagined into something both indulgent and diet-friendly.

B:  In a way, it breaks the stereotype that dessert isn’t necessarily the enemy for people with diabetes. It just needs a little creativity. Van has some advice for taking low-carb tiramisu.

“Many people order it as a daily snack, a birthday cake, or even as a gift. I always recommend storing it cold, between 0 and 4 degrees Celsius, and eating it within 3 days for the best freshness. It’s best not to eat too much at once, since the cake is still quite rich in cream and fat. Overindulging may slow down fat burning. So, enjoy it in moderation, and pairing it with a cup of hot tea not only enhances the flavor but also supports better digestion,” Thu Van said. 

A: Healthy desserts don’t have to be boring. With the right mindset and a little practice, anyone can enjoy cake while caring for their health.

B: We hope today’s episode gives you the inspiration to try your hand at baking without sugar and flour.

A: Food is always more delightful when it’s both tasty and good for your health. Thanks for joining us, and goodbye until next time.