Ingredients
Units
Scale
- 8 oz sugar-free chocolate*
- 1 tbsp vanilla extract
- 1 tsp instant coffee (or 1/2 tsp espresso powder)
- 3 large eggs
- 1/3 cup allulose
- 1/4 tsp salt
- 2 cups heavy cream
- 1/4 cup water
Instructions
- Prepare your loaf pan - if using a silicone loaf pan, no need to do anything. However, if you are using a metal or glass loaf pan, line the loaf pan with cling wrap, making sure to allow enough overhang to be able to remove the keto semifreddo.
- Place sugar-free chocolate in a large heatproof bowl. Set a fine-mesh strainer over the bowl and set it to the side.
- Stir vanilla and espresso powder in a small bowl until espresso powder is dissolved.
- Whisk the eggs, allulose, and salt in a medium bowl until combined. Heat ½ cup cream (keep remaining 1½ cups chilled) and water in a medium saucepan over medium heat until simmering. Slowly whisk the hot cream mixture into the egg mixture until combined. Return mixture to saucepan and cook over medium-low heat, stirring constantly and scraping the bottom of a saucepan with a rubber spatula, until mixture is very slightly thickened and registers 160 to 165 degrees, about 5 minutes. Do not let the mixture simmer.
- Immediately pour the mixture through the strainer set over the chocolate. Let mixture stand to melt chocolate, about 5 minutes.
- Whisk until chocolate is melted and smooth, then whisk in vanilla-espresso mixture. Let the chocolate mixture cool completely, about 15 minutes.
- Using a stand mixer fitted with the whisk attachment, beat the remaining 1½ cups cream on low speed until bubbles form, about 30 seconds. Increase speed to medium and beat until the whisk leaves a trail, about 30 seconds. Increase speed to high and continue to beat until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.
- Whisk one-third of the whipped cream into the chocolate mixture. Using a rubber spatula, gently fold the remaining whipped cream into the chocolate mixture until incorporated and no streaks of whipped cream remain. Transfer the mixture to the prepared pan and spread evenly with rubber spatula. Fold overhanging plastic over the surface. Freeze until firm, at least 6 hours.
- When ready to serve, remove plastic from the surface and invert the pan onto a serving plate. Smooth the surface with a spatula as necessary. Dip the slicing knife in very hot water and wipe dry.
- Slice semifreddo ¾ inch thick, transferring slices to individual plates and dipping and wiping the knife after each slice. Serve immediately or within 5 minutes of the semifreddo being at room temperature.
Notes
- if semifreddo has frozen overnight, simply slice it and place each slice in the fridge to soften for about 10-30 minutes
- *I like to use 6 oz of Bake Believe Melting wafers and 2 oz of 100% Ghiradelli Unsweetened Chocolate - this creates a flavour similar to 60% chocolate which is just the right amount of sweeteness. However, feel free to use any sugar-free chocolate you wish.
- Prep Time: 10 minutes
- Freezing Time: 6 hours
- Cook Time: 5 Minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Summer, keto, sugar-free, gluten-free
- Diet: Gluten Free
Nutrition
- Serving Size: 1/12 slice
- Calories: 207
- Sugar: 1.2
- Fat: 19
- Carbohydrates: 12
- Fiber: 7
- Protein: 4
