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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!
Hands-on Overall
Serving size about 3/4 cup
Nutritional values (per 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)
Instructions
- Brew two cups of coffee.
![Keto Chocolate Espresso Sorbet (low-carb, keto, paleo) Keto Chocolate Espresso Sorbet](https://files.ketodietapp.com/Blog/files/2018/08/keto-chocolate-espresso-sorbet-1.jpg)
- Place the water, coffee vegetable glycerine and sweeteners into a saucepan and heat until dissolved.
- Finely chop the chocolate and place it in a heatproof bowl, along with the cacao powder.
![Keto Chocolate Espresso Sorbet (low-carb, keto, paleo) Keto Chocolate Espresso Sorbet](https://files.ketodietapp.com/Blog/files/2018/08/keto-chocolate-espresso-sorbet-2.jpg)
- Pour the hot liquid over the chocolate and stir until melted and combined.
![Keto Chocolate Espresso Sorbet (low-carb, keto, paleo) Keto Chocolate Espresso Sorbet](https://files.ketodietapp.com/Blog/files/2018/08/keto-chocolate-espresso-sorbet-3.jpg)
- Pour the mixture into a metal pan and place in the freezer for 6-8 hours (or overnight).
- Using a sharp knife or a pizza cutter, cut the frozen mixture into squares and place in a food processor.
- Blend until smooth and creamy and pour back into pan.
- Return to the freezer until firm enough to scoop, watching to make sure that it doesn’t re-freeze.
- Serve scoops in small espresso cups as a lovely after dinner treat.
![Keto Chocolate Espresso Sorbet (low-carb, keto, paleo) Keto Chocolate Espresso Sorbet](https://files.ketodietapp.com/Blog/files/2018/08/keto-chocolate-espresso-sorbet-6.jpg)
- 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 (low-carb, keto, paleo) Keto Chocolate Espresso Sorbet](https://files.ketodietapp.com/Blog/files/2018/08/keto-chocolate-espresso-sorbet-7.jpg)
Chocolate Espresso Sorbet
Ingredients (makes 12 servings)
- 2 cups strong coffee (480 ml/ 16 fl oz)
- 3/4 cup granulated Swerve or Erythritol (150 g/ 5.3 oz)
- 4 cups water (~ 1 L)
- 10 drops Stevia
- 3 bars 90% dark chocolate (300 g/ 10.6 oz)
- 2 tbsp cacao powder (10 g/ 0.4 oz)
- 1 tbsp vegetable glycerine (15 ml)
Instructions
- Brew two cups of coffee.
- Place the water, coffee vegetable glycerine and sweeteners into a saucepan and heat until dissolved.
- Finely chop the chocolate and place it in a heatproof bowl, along with the cacao powder.
- Pour the hot liquid over the chocolate and stir until melted and combined.
- Pour the mixture into a metal pan and place in the freezer for 6-8 hours (or overnight).
- Using a sharp knife or a pizza cutter, cut the frozen mixture into squares and place in a food processor.
- Blend until smooth and creamy and pour back into pan.
- Return to the freezer until firm enough to scoop, watching to make sure that it doesn’t re-freeze.
- Serve scoops in small espresso cups as a lovely after dinner treat.
- Store in freezer, in a covered container, for up to four weeks, but it will refreeze and need to be blitzed again to scoop.
Nutrition (per )
Calories152kcal
Net Carbs5.4g
Carbohydrates7.4g
Protein2.7g
Fat14.3g
Saturated Fat7.6g
Fiber2g
Sugar3.6g
Sodium8mg
Magnesium64mg
Potassium212mg
Detailed nutritional breakdown (per about 3/4 cup)
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