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Sugar Free Keto Affogato

Prep Time 15 minutes
Servings 6 @ 2 scoops ice cream plus coffee
Calories 394kcal
Author Naomi Sherman

Ingredients

  • 1 can unsweetened canned coconut cream (about 14 ounces)
  • 1 tablespoon vanilla extract
  • 1 tablespoon Swerve confectioners add more if you like it sweeter
  • 2 cups heavy cream
  • 12 ounces coffee brewed or espresso

Instructions

  • Chill the can of coconut cream in the fridge overnight before starting to make your ice cream.
  • Scoop the coconut cream into your stand mixer bowl and beat until light and fluffy.
  • Add the vanilla, sweetener of choice and then slowly drizzle the cream in while beating.
  • Once the mixture is light and fluffy, you can transfer it to your ice cream churner to finish.
  • To make the affogato; place two scoops of ice cream in the bottom of your serving glass and pour a double shot of espresso or 2 ounces of hot brewed coffee over the top.
  • This dish needs to be eaten immediately.
    Ice cream can be stored I the freezer for up to one
    month.

Notes

(Xylitol is better for ice cream as it helps to keep it soft and creamy, however you should only use it if you have no dogs in the house as it is lethal to them)
Net carbs: 2g

Nutrition

Serving: 1serving | Calories: 394kcal | Carbohydrates: 3g | Protein: 1g | Fat: 40g | Saturated Fat: 30g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg