Keto Mocha Coffee Ice Cream

If you’re a coffee lover on a keto diet, this Keto Mocha Coffee Ice Cream is a dream come true! Rich, creamy, and packed with bold coffee and chocolate flavors, this low-carb treat satisfies sweet cravings without the sugar spike. Unlike store-bought ice creams filled with hidden carbs and preservatives, this homemade version is pure, natural, and keto-friendly. Whether you enjoy it as an afternoon pick-me-up or a refreshing dessert, this ice cream is a must-try!

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Why You’ll Love This Recipe

• Bold mocha flavor – The perfect balance of coffee and chocolate creates a deeply satisfying taste.
• Ultra creamy texture – Thanks to heavy cream and egg yolks, this ice cream is smooth and rich.
• Low-carb & keto-friendly – Made with sugar-free sweeteners, it keeps you in ketosis while indulging your sweet tooth.
• Easy to make – No complicated steps, just simple ingredients for a delicious homemade treat.
• Perfect for coffee lovers – If you love your morning coffee, you’ll love this dessert!

My Personal Experience

The first time I made this ice cream, I was skeptical about achieving that creamy consistency without sugar. But after experimenting with the right sweeteners and coffee strength, I nailed it! The rich mocha flavor combined with the velvety texture blew me away. Now, this ice cream is a staple in my freezer. I love enjoying a scoop in the evening—it’s like a fancy café dessert but without the guilt!

Required Equipment

Ice Cream Maker

If you want the smoothest, creamiest results, an ice cream maker is a game-changer. It churns the mixture while freezing, preventing ice crystals from forming. If you don’t have one, you can still make this recipe using a freeze-and-stir method.

Medium Saucepan

A good-quality saucepan is needed to heat the cream and coffee mixture to the perfect temperature. It ensures everything blends smoothly without scorching.

Whisk

A whisk helps incorporate the egg yolks into the hot liquid without scrambling them. It’s essential for creating a rich custard base.

Fine Mesh Strainer

Straining the mixture before freezing removes any bits of cooked egg, resulting in silky-smooth ice cream.

Ingredients & Substitutions

• 2 cups heavy cream – The key to rich and creamy ice cream. You can substitute with coconut cream for a dairy-free version.
• 1 cup unsweetened almond milk – Keeps the ice cream light while maintaining a smooth texture.
• 3 large egg yolks – They help thicken the mixture, creating that classic custard base.
• ⅔ cup powdered erythritol – Adds sweetness without carbs. You can use monk fruit or allulose as an alternative.
• ¼ cup unsweetened cocoa powder – Enhances the chocolate flavor. Dutch-processed cocoa works best for a deeper taste.
• 1½ tbsp instant espresso powder – Provides a strong coffee kick. You can also use freshly brewed espresso.
• 1 tsp vanilla extract – Adds depth to the flavors.
• ¼ tsp salt – Balances the sweetness and enhances flavor.
• ½ tsp xanthan gum (optional) – Helps prevent ice crystals and improves the texture.

How to Make Keto Mocha Coffee Ice Cream

1. In a saucepan, heat heavy cream, almond milk, cocoa powder, espresso powder, and salt over medium heat. Stir until combined and hot but not boiling.
2. In a separate bowl, whisk egg yolks and sweetener until light and slightly thickened.
3. Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them.
4. Pour the tempered egg mixture back into the saucepan, stirring constantly over low heat until the mixture thickens slightly.
5. Remove from heat and stir in vanilla extract and xanthan gum (if using). Strain the mixture through a fine mesh strainer.
6. Let the mixture cool completely, then refrigerate for at least 3 hours.
7. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
8. Transfer to a container and freeze for 2-3 hours until firm.

Tips for This Recipe

• Use powdered sweeteners instead of granular ones for better texture.
• Let the ice cream sit at room temperature for 5-10 minutes before scooping for a creamier consistency.
• If you don’t have an ice cream maker, freeze in a container and stir every 30 minutes for the first 2-3 hours.

Optional Additions

• Chopped dark chocolate (sugar-free) – Adds extra chocolatey goodness.
• Crushed nuts – Almonds or walnuts give a nice crunch.
• A dash of cinnamon – Enhances the mocha flavors beautifully.

Serving Ideas

• Serve with a dollop of sugar-free whipped cream and a sprinkle of cocoa powder.
• Pair with keto brownies or almond flour cookies for an indulgent dessert.
• Enjoy as an affogato by pouring hot espresso over a scoop!

Storage Recommendations

• Store in an airtight container in the freezer for up to 2 weeks.
• To prevent ice crystals, press a piece of parchment paper directly on the surface.
• Let thaw slightly before serving for the best texture.

Frequently Asked Questions

Can I make this dairy-free? Yes! Use full-fat coconut cream instead of heavy cream and unsweetened coconut milk instead of almond milk.

What’s the best sweetener to use? Powdered erythritol, monk fruit, or allulose works best for smooth consistency.

Can I use brewed coffee instead of espresso powder? Yes! Reduce almond milk by ¼ cup and add ¼ cup strong brewed coffee.

Nutritional Breakdown (Per Serving)

• Calories: 220
• Total Carbs: 6g
• Fiber: 2g
• Net Carbs: 4g
• Protein: 3g
• Fat: 20g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀