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Keto Coffee Semifreddo

Servings 8 slices
Calories 183kcal


Optional Add-in


  • Line a 9 by 5 loaf pan with plastic wrap or parchment, leaving enough hanging over sides to cover. Set aside.
  • In a double boiler or a bowl set over a sauce pan of simmering water, add your espresso, extract, yolks and sweetener. Whisk until thickened, about 4-5 minutes. Stir continually to avoid scrambling yolks. Lower heat if necessary. Test thickness by scraping bottom of the bowl with a wooden spoon. If you can see the bottom of the bowl when scraping, it's thick enough. Remove from the heat. Set aside.
  • Using a stand mixer or handheld electric mixer, beat your cream, vanilla extract and sweetener until whipped and it holds its shape. Take a spoonful of the cream and stir it into the coffee egg mixture to temper it.
  • With the mixer on low speed, drizzle in the rest of the coffee mixture until all combined and smooth.
  • Stir in optional chocolate chunks if desired.
  • Pour this into the loaf pan then cover the top and place in the freezer for 4-6 hours or preferably overnight.
  • Remove from the freezer 10 minutes before you'd like to serve. Top with shaved chocolate if desired. Slice and enjoy!


Serving: 1slice | Calories: 183kcal | Carbohydrates: 2g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 153mg | Sodium: 21mg | Potassium: 43mg | Sugar: 1g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg