Low-Carb Cold Brew Coffee Granita

Step 1Place the ground coffee in a large jar (at least 1 L). Add cold filtered water and stir to combine.

Step 2Close the jar with a lid and place in the fridge overnight or for up to 24 hours.

Step 3To strain the coffee, line a fine-mesh strainer with a piece of cheesecloth or a nut milk bag.

Step 4Pour the coffee through through, let it drip freely. Do not squeeze or press. Discard the leftover coffee grounds trapped in the cheesecloth.

Step 5Transfer the coffee into a clean pitcher or a jar. Add powdered sweetener and stir to combine.

Step 6To make the granita, pour the coffee into a container or baking dish that can fit into your freezer.

Step 7Freeze until the mixture becomes icy on the edges, about 30 minutes. Using a fork, scrape and mash the icy edges and combine with the unfrozen juices. Place back in the freezer and repeat up to 4 times, until the mixture is flaky - the granita is ready. (Tip: To make the granita very smooth, scrape more with a fork, or place in a food processor and pulse until it resembles smooth snow.)

Step 8To serve, place the granita into serving glasses. Store any leftover granita in the freezer for up to 6 months. I like to keep mine in single-serving freezer bags.

Step 9Optionally, serve with heavy whipping cream, almond milk, Keto Coffee Creamer, Dairy-Free Keto Condensed Milk, Keto Condensed Milk or our Low-Carb Baileys.