Low Carb Semifreddo Dessert

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!

How to Make a Low Carb Semifreddo Dessert

Add eggs and sweetener (Lakanto or granular Swerve would 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.

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Low Carb Semifreddo

Yield: 10 Servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Freezing Time: 6 hours

Total Time: 6 hours 20 minutes

This low carb semifreddo is a frozen Italian dessert loaded with almonds and chocolate chips!

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Ingredients

• 3 whole eggs
• 1 egg yolk
• ¾ cup low carb sweetener, eg Lakanto
• ¾ cup almond flour
• 2 tbs brandy, optional
• 1 cup heavy cream
• 1 tsp vanilla extract
• ½ cup low carb dark chocolate chips, approx 3 oz
• toasted sliced almonds, to garnish

Instructions

1. Add eggs and sweetener 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.
2. Remove from the heat, then add in almond flour and brandy, if using. Set aside to cool.
3. Pour the heavy cream and vanilla extract into a stand mixer bowl and whisk until soft peaks form. Fold in the cooled egg mixture and the chocolate chips.
4. 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.
5. 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 and serve immediately.

Notes

6g net carbs per serving

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Keto Baking Chocolate Chips By Lily's Sweets 
• 
  KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer

Nutrition Information

Yield 10 Serving Size Tenth of the recipe
Amount Per Serving Calories 194Total Fat 17gSaturated Fat 7gCholesterol 101mgSodium 28mgCarbohydrates 10gNet Carbohydrates 6gFiber 4gProtein 5g

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