Keto Coffee And Cream Granita

Add the water to a small pan along with the coffee and erythritol. Bring to a boil, stirring to melt the coffee and erythritol. Remove from the heat to cool.

Pour the coffee mixture into a shallow, freezer proof tray and freeze for 40 minutes until ice crystals start to form. Churn the mixture up with a fork, breaking the ice apart and freeze for a further 20 minutes. Remove from the freezer and loosely break up the ice again, then freeze for a final 20 minutes.

Shortly before serving, add the cream to the bowl of a stand mixer with a whisk attachment. Add the vanilla extract and whisk on a high setting until the cream begins to thicken. Once it starts to thicken, reduce the speed and continue to whisk until you have soft, fluffy peaks. You can also do this by hand.

Divide the granita between 4 ramekins or glasses and top with the whipped vanilla cream to serve.