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5 from 1 vote

Low Carb Semifreddo

This low carb semifreddo is a frozen Italian dessert loaded with almonds and chocolate chips!
Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 20 minutes
Servings 10
Calories 194kcal
Author Georgina from


  • 3 whole eggs
  • 1 egg yolk
  • ¾ cup low carb sweetener eg xylitol or Swerve
  • 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


  • 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.
  • Remove from the heat, then add in almond flour and brandy, if using. Set aside to cool.
  • 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.
  • 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 and serve immediately.


6g net carbs per serving


Calories: 194kcal | Carbohydrates: 10g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 101mg | Sodium: 28mg | Potassium: 43mg | Fiber: 4g | Vitamin A: 445IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1.3mg