This frozen dessert is pretty much a frozen mousse, which explains its name; semifreddo, is Italian for "half frozen." Here, it’s creamy-lemony with cream cheese tang and is accentuated by a buttery, toasty, sweet-and-salty nut crumble, which adds layered flavor and texture, not to mention extra healthy-fat macros. Though easy to make, this treat requires 4 hours in the freezer before serving, so plan accordingly. Once it’s made, it keeps in the freezer for one week. To serve, let it soften at room temperature for 30 minutes.
Keto Lemon Semifreddo with Almond Crumble
Ingredients List
- 6 oz cream cheese, softened to room temperature
- 6 Tbsp powdered erythritol-based sweetener, divided
- zest and juice of 1 large or 2 small lemons (about 1 Tbsp zest and 3 Tbsp juice)
- 1¼ cup heavy cream, divided
- 1/2 cup 2 oz slivered almonds
- 1½ Tbsp butter, melted
- 1 Tbsp brown granulated erythritol-based sweetener
- sea salt
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Distribute 6 paper liners among half of the cups of a standard muffin tin. Preheat the oven to 350°F (175°C).
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and 2 tablespoons of the powdered sweetener. Beat until smooth. Stir in the lemon zest and juice.
- In a large bowl, combine 3/4 cup of the heavy cream with 2 tablespoons of the remaining powdered sweetener. Whisk until the cream holds medium-stiff peaks. Gently fold the whipped cream into the cream cheese mixture then divide the mixture equally among the prepared muffin liners. Freeze for 4 hours.
- Meanwhile, in a food processor, combine the almonds, melted butter, brown granulated sweetener, and 1/4 teaspoon salt and pulse to a coarse sandiness, 8 to 10 pulses. Spread the mixture in one layer in a rimmed baking sheet and bake, stirring occasionally, until the nuts are toasty, golden and fragrant, 8 to 10 minutes. Scrape the crumble onto a plate; let cool for 10 minutes.
- In a large bowl, combine the remaining 1/2 cup of cream and 2 tablespoons powdered sweetener and whisk until it holds medium peaks.
- To serve, remove the muffin papers from the semifreddo. Set each semifreddo on a dessert plate and garnish with a dollop of whipped cream and one-sixth of the almond crumble.
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this is really delicious – thank you for the recipe