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Keto Chocolate Espresso Sorbet

4.6 stars, average of 91 ratings

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I love coffee. I mean, I really love coffee. But drinking a cup of coffee a day really messes with my system, so I must find new and sneaky ways to get my coffee fix.

And hey, I love chocolate too, so why not combine them? This low-carb sorbet is intensely flavoured with strong coffee and rich dark chocolate and is the perfect end to a dinner party. This keto-friendly frozen treat is not just sugar-free but also dairy-free and nut-free. Enjoy!

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Hands-on Overall

Serving size about 3/4 cup

Allergy information for Keto Chocolate Espresso Sorbet

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving, about 3/4 cup)

Net carbs5.4 grams
Protein2.7 grams
Fat14.3 grams
Calories152 kcal

Calories from carbs 13%, protein 7%, fat 80%

Total carbs7.4 gramsFiber2 gramsSugars3.6 gramsSaturated fat7.6 gramsSodium8 mg(0% RDA)Magnesium64 mg(16% RDA)Potassium212 mg(11% EMR)

Ingredients (makes 12 servings)


  1. Brew two cups of coffee. Keto Chocolate Espresso Sorbet
  2. Place the water, coffee vegetable glycerine and sweeteners into a saucepan and heat until dissolved.
  3. Finely chop the chocolate and place it in a heatproof bowl, along with the cacao powder. Keto Chocolate Espresso Sorbet
  4. Pour the hot liquid over the chocolate and stir until melted and combined.
    Keto Chocolate Espresso Sorbet
  5. Pour the mixture into a metal pan and place in the freezer for 6-8 hours (or overnight).
  6. Using a sharp knife or a pizza cutter, cut the frozen mixture into squares and place in a food processor.
    Keto Chocolate Espresso Sorbet
  7. Blend until smooth and creamy and pour back into pan.
  8. Return to the freezer until firm enough to scoop, watching to make sure that it doesn’t re-freeze.
    Keto Chocolate Espresso Sorbet
  9. Serve scoops in small espresso cups as a lovely after dinner treat.
    Keto Chocolate Espresso Sorbet
  10. Store in freezer, in a covered container, for up to four weeks, but it will refreeze and need to be blitzed again to scoop. Keto Chocolate Espresso Sorbet

Ingredient nutritional breakdown (per serving, about 3/4 cup)

Net carbsProteinFatCalories
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.6 g0 g0 g3 kcal
Water, still
0 g0 g0 g0 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Coffee (prepared), liquid
0 g0 g0 g0 kcal
Extra dark chocolate, 90% cocoa (cacao)
3.3 g2.5 g14.2 g142 kcal
Cocoa powder, raw (cacao)
0.2 g0.2 g0.1 g2 kcal
Vegetable glycerin
1.3 g0 g0 g6 kcal
Total per serving, about 3/4 cup
5.4 g2.7 g14.3 g152 kcal

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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (7)

I made this recipe today and it was amazing! Thank you so much for sharing!
I put the base in the freezer for about an hour and a half before putting it into my ice cream maker. The only thing I would change next time is maybe pouring the base (while still liquid) through a cheese cloth to make the consistency a little more smooth.


I'm glad you enjoyed! You can also add 2 to4 tablespoons of MCT oil. This will reduce the iciness and will make the ice scream smoother 😊


What can i replace glycerin with? Thx


You can skip it or add 2 tablespoons of vodka (helps the ice cream to stay soft).


Oh good I was thinking the same thing.  considering organic gelatin for a replacement.   Nice to know I do not need to use it.  


Naomi, are you sure about your serving sizes and number. I see about 7 cups of volume in the recipe and have made ice cream using the freeze and blitz method. I’ve never produced a product with that much over-run this way. You’re talking about about nearly doubling the volume of your product when you run it through the food processor.


Hi Missy, it's about 8 cups of unfrozen volume. That was actually my own estimate based on other recipes I made. The volume will slightly increase when it freezes but it's more accurate to say that 2/3 to 3/4 cup is a serving (not about 1 cup as previously stated). This also depends on the ingredients (eg if you use whipping cream, the ice cream will be fluffier and less dense). The best way would be to weigh the ice cream - it's the only way you'll get an accurate serving size (~ 160 g/ 5.6 oz).