This low carb semifreddo is a frozen Italian dessert loaded with almonds and chocolate chips!
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Semifreddo means “half-cold” in Italian, and this dessert is more like a frozen mousse than an ice cream or sorbet. A semifreddo is usually a combination of cream, sugar, and eggs, and it doesn’t require churning. This low carb version features almond flour for texture and flavor, plus some mini chocolate chips for, well, chocolate!
Add eggs and sweetener (I used xylitol, but granular Swerve would also work well) to a bowl and lightly whisk to combine. Place over a saucepan of boiling water (to form a bain marie), and cook the mixture until the sweetener has dissolved and the temperature is warm. Remove from the heat, then add in almond flour and brandy (although you could skip the brandy if you prefer an alcohol-free dessert). Set aside to cool.
Pour heavy cream and vanilla extract into a stand mixer bowl and whisk until soft peaks form. Fold in the cooled egg mixture and some mini chocolate chips (Lily’s Dark Chocolate Baking Chips are perfect).
Line a loaf pan with plastic wrap and pour the mixture into the pan. Place in the freezer for at least six hours or overnight.
Remove from the freezer five minutes before serving, then use the plastic wrap to lift it out of the pan, flipping it over onto a serving plate. Garnish with toasted sliced almonds. Cut into slices, then serve immediately.
This low carb semifreddo is a frozen Italian dessert loaded with almonds and chocolate chips!… Click To Tweet