Keto Tiramisu Ice Cream

Indulge in the creamy decadence of Keto Tiramisu Ice Cream, a low-carb dessert that transforms the classic Italian favorite into a sugar-free frozen treat. This luxurious recipe combines rich mascarpone cheese, velvety heavy cream, and a hint of espresso for that signature tiramisu flavor, while monk fruit sweetener or erythritol keeps it perfectly keto-friendly. Featuring a buttery almond flour "ladyfinger crumble" and a dusting of cocoa powder, each bite captures the essence of tiramisu in ice cream form. Prepared with an easy custard base and churned to perfection, this guilt-free dessert is ideal for satisfying cravings without breaking your diet. Whether you’re impressing guests or treating yourself, this keto ice cream is a must-make for any dessert lover!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

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

Directions

Step 1

In a medium saucepan over medium heat, combine the heavy cream and almond milk. Heat until steaming but not boiling, stirring occasionally.

Step 2

In a mixing bowl, whisk together the egg yolks and granulated erythritol until the mixture turns pale yellow and slightly thickened.

Step 3

Gradually pour the steaming cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Once the custard is cool, transfer it to the refrigerator for at least 2 hours or until chilled.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	(1250.2g)

Amount per serving	% Daily Value*
Calories	3089.8

Total Fat 302.3g	0%
Saturated Fat 178.5g	0%
Polyunsaturated Fat 1.0g
Cholesterol 1594.1mg	0%
Sodium 1034.2mg	0%
Total Carbohydrate 196.9g	0%
Dietary Fiber 3.5g	0%
Total Sugars 1.5g
Protein 26.5g	0%

Vitamin D 163.3IU	0%
Calcium 899.9mg	0%
Iron 4.1mg	0%
Potassium 632.9mg	0%

*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.

Source of Calories

Fat: 75.3%

Protein: 2.9%

Carbs: 21.8%