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Keto Coffee Cream Cheese Semifreddo
This deliciously creamy semifreddo is rich with whipped cream, cream cheese and a hint of coffee.
How to Make It
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 3
Add the cream cheese and cold coffee to the food processor along with the vanilla. Blend until smooth and creamy.
Step 4
Add the whipping cream to a stand mixer with whisk attachment. Whisk until light, fluffy and soft peaks form.
Step 5
Spoon the cream cheese mixture into the whipped cream and gently fold through until well combined.
Step 6
Spoon the mixture into the lined loaf tin and transfer to the freezer for a minimum of four hours to set.
Ingredients
- Cream Cheese Spread
7 ounce
- Whipping Cream
1-½ cup
- 100% Pure Erythritol by Now
⅓ cup
- Instant Coffee
1 teaspoon
- Vanilla Extract
1 teaspoon
