This gorgeous, creamy, keto coffee semifreddo is an Italian frozen dessert that is easy to make at home!
What is Semifreddo?
Semifreddo is a semi-frozen dessert. In Italian it means, "half cold" or "half frozen".
It has a soft, smooth texture, though it is not churned, like typical ice cream would be to create that creaminess.
The main ingredients in a creamy semifreddo are egg yolks, sugar and whipped cream. It's much more airy and light compared to traditional ice cream.
You can make it with or without eggs, but the yolks make this dessert truly like a frozen mousse that is easy to fall in love with. The best part is, no ice cream maker needed!
Keto Semifreddo is Italian Ice Cream
Because semifreddo isn't churned and doesn't need an ice cream machine, it's the perfect quick and easy frozen dessert to make at home.
It's similar to my Vanilla Bean Gelato from my cookbook, Naturally Keto, but the gelato does require the churning process so an ice cream machine is needed. To replace the regular sugar used in a typical semifreddo, I used Swerve confectioners as well as Allulose.
You can use whatever keto-friendly substitute sweetener you prefer, just note Swerve is less sweet than most keto sweeteners so you wouldn't want to replace it for the same amount of Swerve used.
I'd suggest just half of what I used for Swerve with another keto sweetener. If you're unfamiliar with the fairly new keto sweetener, Allulose, I wrote about it in my Keto Bread Pudding recipe.
Using a combination of different sweeteners help with aftertaste and to taste and adjust for your preferred level of sweetness.
I've created a Sweetener Guide and Conversion Chart to help you determine which sweetener and how much to use.
Other than the swapping of sugar for a keto sweetener, this recipe is made with egg yolks, espresso and heavy cream, all acceptable for a low carb and ketogenic diet. This has just a hint of coffee flavor so don't worry if you're not a fan of espresso.
Tools to Make Semifreddo
9 by 5 Loaf Pan- I like this ceramic loaf pan because if you decide to cut the semifreddo right in the pan, it won't scratch it up like a nonstick loaf pan would. Helpful when you're slicing a meatloaf too!
Stand Mixer- Having a stand mixer has been one of the best purchases I've made in my kitchen. I leave it out on the counter and use it practically every day.
Double Boiler- While not completely necessary since you could set a bowl over a sauce pan, this does come in handy whenever you need to gently melt anything.
I made this lovely keto frozen perfect dessert for my parents and family on Christmas Day. I realize it's not like traditional Christmas sweet treats, I did however have some of our favorite desserts like my Biscotti and Pecan Snowballs to accompany our coffee with this semifreddo.
My father, who was born in Sicily commented in his very thick accent, "This is very tasty. I'm surprised I like it so much because I usually don't like many desserts and this is not too sweet which is just the way I like it!"
I made this lovely keto frozen dessert for my parents and family on Christmas Day. I realize it's not a traditional Christmas treat, I did however have some Biscotti and Pecan Snowballs to accompany our coffee with this semifreddo.
My father, who was born in Sicily commented in his very thick accent, "This is very tasty. I'm surprised I like it so much because I usually don't like many desserts and this is not too sweet which is just the way I like it!"
Keto Coffee Semifreddo
Keto Coffee Semifreddo
Ingredients
- ¼ cup strong, brewed espresso
- 2 teaspoon coffee extract
- ¾ cup Swerve confectioners or sweetener of choice
- 4 large egg yolks
- 1.5 cups heavy cream
- 1 teaspoon vanilla extract
- ½ cup liquid Allulose or choice
Optional Add-in
- 2 ounces sugar free chocolate bar chopped or chips
Instructions
- Line a 9 by 5 loaf pan with a sheet of plastic wrap or parchment, leaving enough hanging over sides to cover. Set aside.
- In a double boiler or a large bowl set over a small pot of simmering water, add your espresso, extract, large egg 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 hand mixer, beat your cream, vanilla extract and sweetener until whipped and it holds its shape. Take a spoonful of the cream mixture and stir it into the coffee egg mixture to temper it.
- With the electric mixer on low speed, drizzle in the rest of the coffee egg yolk 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 or chocolate chips if desired. Slice and enjoy!
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Joyce
I also do not like the flavour of coffee, so I will try this with caramel and toasted pecans. I don’t eat chocolate either - so caramel is my default
Judy
Hi Brenda,
I love your vanilla, and chocolate ice creams, made with just stevia drops. I wish I could make this, your coffee ice cream and strawberry ice cream, but i can't. Allulose and Erythitol give me the runs. Do you have any other ice cream recipes with just stevia drops?
Thank you so much for your hard work coming up with yummy recipes.
Renee
Do you really use 1/2 cup of liquid allulose? What do you use if you don't have liquid allukose?
Cindy Kapps
Gm!!...i am.goung to make this later on.....how much swerve confectioners...to swap with the original liquid allulose?
Tysm ....these recipes made our house a home again.
Brenda
Awe thank you! Use the same amount than taste test it to see if it's sweet enough.
Jacquelyn
Do you have a recipe for this dessert that isn’t coffee flavour? Or is the coffee required rather than a substitute. It seems like an easy one Yo make and looks great!
Brenda
I don't have another version without coffee but you could probably swap it with chocolate.
Laura
If not immediately eaten. Freezer again or fridge?
Scarlet
Yum! Of course, you had me at coffee and Italian dessert. This semifreddo recipe sounds so good and looks so pretty. I can't wait to try it.
Brenda
Thank you!
Wanda
Allulose isn't so good following the Keto diet it's made from corn, no matter how it's processed it's still corn.
I use Stevia. erythritol, Sukrin. Natvia etc. much better choices.
Love your recipes Brenda, really appreciate your hard work.
Blessings
Brenda
Actually Alluslose isn't made from corn, it is is rare sugar found in figs and very suitable for a keto diet as 70% of what you consume does not get digested, just passes through as urine.
Wanda
Oh it must be wrong info because I checked on the Amazon site and in the comments it says it's made from corn.
Thank you Brenda
Cathy
If I wanted to use Liquid Stevia instead of Allulose how many drops?
Brenda
I would say, 1/2 tsp.