In a medium mixing bowl, pour in the unsweetened almond milk and freshly brewed espresso. Using a whisk or spoon, stir the mixture together until the coffee is evenly blended with the milk. This creates the flavorful base that gives the pudding its classic tiramisu-style coffee taste.

Add the keto sweetener and vanilla extract to the bowl. Whisk everything together thoroughly until the sweetener begins to dissolve into the liquid. Taste the mixture if needed and adjust the sweetness slightly depending on your preference.

Sprinkle the chia seeds into the bowl and immediately begin stirring. Continue mixing for about 30–40 seconds so the seeds distribute evenly throughout the liquid and don’t clump together at the bottom.

Cover the bowl and place it in the refrigerator for 2–4 hours, or until the chia seeds absorb the liquid and the mixture thickens into a pudding-like texture. For best results, give the pudding a quick stir after the first 10 minutes to break up any clusters.

While the pudding chills, place the mascarpone cheese in a small bowl and whisk it gently until it becomes smooth and creamy. This step helps create the soft, velvety layer that mimics the creamy filling found in traditional tiramisu.

Once the chia pudding has thickened, remove it from the refrigerator and stir it once more to ensure the texture is even. Spoon the pudding evenly into serving jars or small dessert bowls, filling them about three-quarters of the way.

Add a generous spoonful of the whipped mascarpone on top of each jar, gently spreading it into an even layer so it sits nicely over the chia pudding.

Finish the dessert by lightly dusting unsweetened cocoa powder over the mascarpone layer. Serve immediately or refrigerate until ready to enjoy for a rich, creamy keto tiramisu-inspired treat.