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.

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Semifreddo

4.67 from 9 votes

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

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Freezing Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Makes: 10 Servings

Net Carbs: 6

Calories: 194

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 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 teaspoon vanilla extract
• ½ cup low carb dark chocolate chips approx 3 oz
• toasted sliced almonds to garnish

Equipment

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

Step-by-Step Instructions

 

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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.

Nutrition

Calories: 194kcalCarbohydrates: 10gProtein: 5gFat: 17gSaturated Fat: 7gCholesterol: 101mgSodium: 28mgFiber: 4gNet Carbs: 6g

Notes

6g net carbs per serving

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

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