Keto Tiramisu Ice Cream
Indulge in creamy decadence with Keto Tiramisu Ice Cream, a low-carb twist on the classic Italian dessert. This irresistible recipe features rich mascarpone cheese, velvety heavy cream, and the bold flavor of instant coffee granules, creating a sweet and satisfying treat that fits perfectly into a ketogenic lifestyle. A clever "ladyfinger crumble" made from almond flour mimics the traditional texture, while granulated erythritol or monk fruit sweetener provides guilt-free sweetness. The ice cream is churned to perfection and layered with cocoa-dusted crumble for an elegant finish that mirrors the layered flair of tiramisu. Ready in just 30 minutes of prep time before chilling and freezing, this luxurious dessert is perfect for impressing your guests or treating yourself. Whether you're craving creamy coffee-infused indulgence or sticking to your keto goals, this Tiramisu Ice Cream delivers the best of both worlds!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Mascarpone cheese
- 1 cup Unsweetened almond milk
- 4 large Egg yolks
- 0.75 cup Granulated erythritol or monk fruit sweetener
- 2 teaspoons Instant coffee granules
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsweetened cocoa powder
- 2 tablespoons Almond flour
- 1 tablespoon Butter
- 0.25 teaspoon Salt
Instructions
In a medium saucepan over medium heat, combine the heavy cream and almond milk. Heat until steaming but not boiling, stirring occasionally.
In a mixing bowl, whisk together the egg yolks and granulated erythritol until the mixture turns pale yellow and slightly thickened.
Gradually pour the steaming cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
Remove the saucepan from heat and stir in the mascarpone cheese, instant coffee granules, vanilla extract, and salt until smooth and well combined. Allow the custard to cool to room temperature.
While the custard cools, make the 'ladyfinger crumble' by combining almond flour, butter, and 1 teaspoon of erythritol in a small skillet over medium heat. Stir until golden brown and crumbly, then set aside to cool.
Once the custard is cool, transfer it to the refrigerator for at least 2 hours or until chilled.
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions, usually about 20-30 minutes, until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container, layering with the almond flour crumble and dusting cocoa powder between layers. Freeze for at least 2-4 hours for a firmer texture.
Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly. Scoop and enjoy your Keto Tiramisu Ice Cream!
Nutrition Facts
Calories |
3090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.3 g | 388% | |
| Saturated Fat | 178.5 g | 893% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1594 mg | 531% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.5 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 900 mg | 69% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
