Please welcome Aaron of FatForWeightloss.com.au! He’s our very first guest poster and we’re super excited to present to you his delicious, low carb Affogato recipe! Getting used to American coffee will be hard after enjoying fresh espressos every day during our time in Florence, Italy. After hearing Aaron’s idea for Affogato, we were thrilled. We haven’t had a dessert on the blog in a while, so this is a welcome treat for all of us!
An Italian Classic!
Close your eyes. Stay with me for just a moment. Close your eyes, and visualize the first thing that comes to your mind when you think about Italy.
Was it the food? Was it the people? The comfort of a large glass of red wine? Or maybe… It was the strong robust espresso coffee!
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The smell of coffee usually follows with a warm feeling of comfort. Many people wake up to their best friend, coffee, and visit it a few times a day in order to stay focused.
Picture a hot summer’s evening in Florence, Tuscany. You have been invited you into the local pizza restaurant for an authentic Italian masterpiece.
Across the road, you spot a shop selling Gelato. The large glass windows glisten with the crisp, cool frost from a vanilla bean cream sensation.
The aromas of freshly ground coffee being worked to the drop cross your path as you begin to wonder if there is any room for dessert?
As the dessert stomach reminds you that the night is not over, you decide to go for it! It’s going to be the best Affogato of your life!
Drowning In Flavor
The Italian word Affogato literally means “drowned” in English. Traditionally, it’s a scoop or two of a creamy smooth vanilla ice cream drowned in a strong, robust shot of coffee. It is the epitome of dessert simplicity.
As humans, we are meant to bend the rules. This recipe lives somewhere between creativity and tradition, keeping the individual items traditional, but served separated, filling the desire that two simple ingredients can create.
Since the coffee holds a strong, robust role to the vanilla ice cream protagonist, it leaves a desire that can easily be filled by something nutty and bittersweet. These flavors fit perfectly with an Italian liqueur known as Amaretto.
Amaretto was discovered in 1525 by Bernardino Luini, one of Leonardo da Vinci’s pupils. Originally it was bitter apricot kernels soaked in brandy, and more recently has introduced almonds. It’s the ideal addition to complete this keto affogato recipe.
I hope you enjoy making and eating this sugar-free, low carb version of the traditional Affogato as much as I did. Ciao!
- 2 large eggs
- 1/4 cup Natvia (Stevia)
- 1/8 tsp cream of tartar
- 1/2 cup heavy cream
- 1 tsp vanilla bean seeds
- 1/8 cup MCT oil
- 4 tsp water
- 30 ml vodka
- 1 tsp Natvia (Stevia)
- 1/4 tsp vanilla bean seeds
- 1/4 tsp almond essence
- 32 grams ground coffee
- 80 ml hot water
- Separate the eggs, putting the whites into a whisking bowl. Start whisking with an electric beater until the eggs have become completely white and thick enough to form peaks. Slowly add the sweetener in whilst mixing until the egg whites no longer feel gritty between your fingers.
- Add the cream of tartar and mix for another minute. This should start to form a slightly stiffer texture to the mix.
- In a separate bowl, whisk the cream until it becomes slightly thicker than when originally added to the bowl. If you over whisk the cream, it will turn to butter. We do not want that!
- In another bowl, add the egg yolks and beat with a fork together with the vanilla bean seeds. Add in the MCT oil and fold into the whipped cream from Step 3. The MCT oil keeps the mixture light and fluffy and prevents it from freezing solid.
- Gently fold the whipped cream, egg yolks and vanilla seed mixture into the egg whites. This will eventually make a light, fluffy mixture. Transfer this into a container that is lined with baking paper and place into the freezer for 4+ hours.
- Mix all ingredients until the Natvia dissolves. Place in a container and place in the fridge for 3 hours.
- Make a double shot espresso with a strong, rich bean roast. Dark roasts work very well with this recipe as it contrasts well with the light, vanilla ice cream.
- Take 1 ½ scoops of the ice cream and place into a glass. Pour the Amaretto over the ice cream.
- Pour the hot coffee over the ice cream and liquor. Affogatto in Italian means to be “drowned,” so make sure you do a good job! Enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals that take no time to prepare!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
- Keto & Low Carb Affogato – Coffee & Ice Cream Dessert Recipe - January 17, 2017
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Hi, Is it really supposed to be 1/4 cup of pure stevia?
Natvia is not pure stevia. It’s an erythritol-stevia blend so 1/4 cup should give this recipe the right sweetness.
What is the MCT oil? Is it just used as an oil?
I’m not sure! I’ll let Aaron answer that one.
The MCT oil is used in the icecream so that it doesn’t freeze rock solid. Vodka works as well!
This is one of my favorite ways to enjoy coffee! Love that you made it sugar-free!
Thank you Maya! I really enjoy all of your recipes. Big fan!