Keto Coffee Cream Cheese Semifreddo

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  • prep time

    prep time

    4 h 17 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    4 h 17 min

Keto Coffee Cream Cheese Semifreddo

38 ratings

This deliciously creamy semifreddo is rich with whipped cream, cream cheese and a hint of coffee.

Simple to throw together, this makes a great alternative to homemade ice cream. For extra indulgence, serve with shavings of dark chocolate.

  • Net Carbs

    1.8 g

  • Fiber

    0 g

  • Total Carbs

    8.2 g

  • Protein

    2.4 g

  • Fats

    18.6 g

184 cals

Keto Coffee Cream Cheese Semifreddo

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cream Cheese Spread

    Cream Cheese Spread

    7 ounce

  • Whipping Cream

    Whipping Cream

    1-½ cup

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    ⅓ cup

  • Instant Coffee

    Instant Coffee

    1 teaspoon

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

Recipe Steps

steps 6

4 h 17 min

  • Step 1

    Line a loaf tin with plastic wrap, leaving enough to overhang the edges. Dissolve the coffee in 1/4 cup of boiling water and set aside to cool.
  • Step 2

    Add the erythritol to a food processor and blend until you have a powdered consistency.
    Step 2
  • Step 3

    Add the cream cheese and cold coffee to the food processor along with the vanilla. Blend until smooth and creamy.
    Step 3
  • Step 4

    Add the whipping cream to a stand mixer with whisk attachment. Whisk until light, fluffy and soft peaks form.
    Step 4
  • Step 5

    Spoon the cream cheese mixture into the whipped cream and gently fold through until well combined.
    Step 5
  • Step 6

    Spoon the mixture into the lined loaf tin and transfer to the freezer for a minimum of four hours to set.
    Step 6

Comments 26

  • PropitiousKale181245

    PropitiousKale181245 a year ago

    Super rich and creamy. As good as the semifreddo served in the finest Italian restaurants. Used a silicon 12 hole muffin pan, but filled on 10 of the holes. Froze covered in plastic wrap. Put each semifreddo on its own plate, used microwave for 30 seconds on 30% power. Then dusted each with cocoa powder. Perfect for one elegant potion.

    • Rouscuk

      Rouscuk 3 years ago

      Like many of you I love this concept. Coffee ice cream is one of my favorite foods, this gets me pretty close. Thanks to all your great ideas I’ve experimented too. I’m trying lose weight so calorie counts are part of my daily routine. I love this so much I had to make adjustments to make it allowable and enjoyable. I included 8 oz of cream cheese instead of 7, used espresso (I need to add more espresso next time) and I put it into a 24 piece silicone mold, that has metal around the top for stronger structure. Once frozen, just push one up from the bottom to enjoy a 62 cal/2.3 net carb treat I lovingly call Coffee Bombs. :-) My calc could be off since the original says 1.7 net carbs for 3.5 oz. Thanks for everyone’s tips.

      • RemarkableArugula266910

        RemarkableArugula266910 3 years ago

        I used espresso powder - turned out great!

        • ExcellentCauliflower803323

          ExcellentCauliflower803323 3 years ago

          Great recipe! I substituted expresso powder for the coffee and added about 1/3 package of Knox gelatin to the hot coffee mixture and let it bloom. Cooled to room temperature before adding to whipping cream. This made it semi-soft after freezing. Amazing recipe!

          • jluna89

            jluna89 3 years ago

            Had to add more sweetener and used 3 tsp of coffee

            • Kelly

              Kelly 3 years ago

              Has anyone omitted the sweetener? I don't like the chemical-y taste.

              • faith4775

                faith4775 a year ago

                Use Lakanto's Erythritol/Monkfruit Golden granulated sweetener. It tastes JUST LIKE SUGAR with no aftertaste!

              • jebuckingham01d2

                jebuckingham01d2 3 years ago

                So, for clarity, is it delete the sweeten and add the salt, or keep the sweetener and add salt? Confused 🤷🏼‍♀️

              • RemarkableKetone324022

                RemarkableKetone324022 3 years ago

                Yes, many times in cooking and baking and canning and making jams and jellie; added salt is necessary. It tones down the sweetness and releases the flavor.

              • Rosemckill

                Rosemckill 3 years ago

                You can add a pinch of salt to offset the aftertaste of sweetners. It really works.

            • IneffableMacadamia301617

              IneffableMacadamia301617 3 years ago

              Can you omit the coffee and make just vanilla flavoured?

              • Bets

                Bets 3 years ago

                I love this recipe but it is impossible to cut from the freezer. I think it needs something to make it a bit creamier. Any suggestions?

                • peggylou1124

                  peggylou1124 a year ago

                  Excellentcauliflower added:added about 1/3 package of Knox gelatin to the hot coffee mixture and let it bloom. Cooled to room temperature before adding to whipping cream. This made it semi-soft after freezing.

                • jebuckingham01d2

                  jebuckingham01d2 3 years ago

                  @myrilie In the mould in the freezer, I think. Then soften for cutting by dipping the mould briefly into hot water. Turn out the mould onto a serving plate for cutting portions. *Mileage may vary.

                • Maiden Minnesota

                  Maiden Minnesota 3 years ago

                  The sweetener makes the difference. Use 50% stevia/erythritol sweetener, and 50% allulose or BochaSweet. I didn't believe it would work until I tried it in ice cream.

                • RemarkableKetone324022

                  RemarkableKetone324022 3 years ago

                  Cream

                • Myrilie

                  Myrilie 3 years ago

                  Oh Thank you in advance!!! I will out this in mold or sprout it on plates in the freezer

              • Molly

                Molly 3 years ago

                I used espresso instead of instant coffee (didn’t add more as others suggested because espresso is already stronger than instant), Madagascar bourbon vanilla extract and added a teaspoon of Ghiradelli 100% dark chocolate. So tasty!

                • Sarah

                  Sarah 4 years ago

                  This was a delight! U deff need to ad more coffee if u want it stronger in that flavour. I chopped some candied pecans and wallnuts and added them to the botttom of the pan. The combo was a hit with everyone.

                  • Eddie

                    Eddie 4 years ago

                    Used hand mixer. Beat everything in one bowl until fluffy (cream was beaten in AFTER all other ingredients were beaten). Added more coffee (2-3 tsp). Added semi-melted milk & white chocolate chips before a final beating. Spooned into 20 silicone molds. Froze solid in under 3 hours. Popped out of molds and let 2 thaw a bit before devouring.

                    • jebuckingham01d2

                      jebuckingham01d2 3 years ago

                      @eddie The sugar-free chocolate products that are out now are really quite good. Or, use powdered cocoa sprinkled on top (mixed with sweetener and/or cinnamon, if so desired.) Yum. I was unsuccessful with regular Keto so my doc suggested a different macro ratio combined with tracking cals. -39 lbs and counting! 👍🏽😊

                    • Eddie

                      Eddie 4 years ago

                      Update: doesn't need the chocolate chips. Next batch will follow recipe adding a touch more instant coffee crystals. Makes different but tasty fat bombs.

                  • Lorie

                    Lorie 4 years ago

                    This is my favorite dessert from this site! I used 3 tsp of coffee, and mascarpone cream cheese to increase the fat content. DELICIOUS!!!

                    • recipewriter

                      recipewriter 4 years ago

                      Thanks so much :)

                  • Becky

                    Becky 4 years ago

                    Can you use block cream cheese ?

                    • StupendousAvocado341503

                      StupendousAvocado341503 3 years ago

                      Yes but I would let it come to room temp and use a mixer to whip it so the ingredients combine more easily