40+ Quick Keto Coffee Ice Cream Recipes for This Occasion

If you’re a coffee lover who’s also following a keto diet, you’ve probably been craving a way to combine your love for coffee with a delicious, low-carb dessert.

Luckily, we’ve got you covered with 40+ keto coffee ice cream recipes that satisfy your sweet tooth without derailing your health goals.

These recipes are packed with rich, bold coffee flavors and creamy textures, all while keeping the carbs at bay.

Whether you prefer your coffee ice cream with a simple creamy base or with added twists like chocolate, caramel, or nuts, there’s a keto coffee ice cream recipe here for everyone.

You can indulge in your favorite flavors without compromising on taste or health. Plus, these recipes are incredibly easy to follow, making it a breeze to whip up a batch for yourself or your loved ones.

From classic coffee to mocha chip, caramel swirl, and even dairy-free options, these keto-friendly ice cream recipes are sure to keep you cool and satisfied all year long.

So, grab your coffee beans and get ready to discover the best ice cream recipes that are both keto-approved and coffee-inspired!

40+ Quick Keto Coffee Ice Cream Recipes for This Occasion

With these 40+ keto coffee ice cream recipes, you can enjoy the best of both worlds: the rich flavor of coffee and the indulgence of creamy ice cream—all while staying low-carb.

Whether you’re looking for a simple treat or a decadent dessert, you’ll find something that suits your taste and diet needs.

So, why not treat yourself to a scoop (or two) of keto coffee ice cream today?

No need to compromise on flavor or your keto lifestyle.

These recipes are a great way to enjoy an indulgent, guilt-free treat whenever you need a pick-me-up.

Keto Mocha Bliss Coffee Ice Cream

Indulge in the rich, creamy flavors of mocha and coffee with this keto-friendly ice cream. Perfect for coffee lovers, this recipe combines the bitterness of coffee with the sweetness of chocolate for a satisfying low-carb dessert.

Ingredients:

• 1 ½ cups heavy whipping cream
• 1 cup unsweetened almond milk
• 2 tbsp instant coffee granules
• 3 tbsp unsweetened cocoa powder
• ⅓ cup powdered erythritol or monk fruit sweetener
• 4 large egg yolks
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, and coffee granules. Heat over medium heat until small bubbles form around the edges, but do not boil.
2. In a separate bowl, whisk together egg yolks, sweetener, cocoa powder, and salt.
3. Slowly add a cup of the hot cream mixture to the egg yolks while whisking continuously to temper the eggs.
4. Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
5. Remove from heat and stir in vanilla extract. Let it cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for 2-3 hours for a firmer texture.

This keto mocha bliss coffee ice cream is the ultimate indulgence for dessert lovers looking to stay low-carb. Its bold flavors and creamy texture make it an irresistible treat any time of the year.

Vanilla Espresso Keto Ice Cream

This smooth and creamy vanilla espresso keto ice cream combines the richness of coffee with the sweetness of vanilla. It’s a versatile dessert that’s easy to prepare and satisfies your coffee cravings without spiking your blood sugar.

Ingredients:

• 1 ½ cups coconut cream
• 1 cup unsweetened almond milk
• 2 tbsp espresso powder
• ½ cup powdered erythritol
• 1 tsp vanilla bean paste or extract
• 3 large egg yolks
• A pinch of xanthan gum (optional, for creaminess)

Instructions:

1. Heat coconut cream and almond milk in a saucepan over medium heat until steaming, but do not boil.
2. In a small bowl, dissolve espresso powder in 2 tbsp of hot water, then add it to the cream mixture.
3. Whisk together egg yolks, erythritol, and vanilla bean paste in a separate bowl.
4. Slowly whisk a cup of the hot cream mixture into the egg yolks to temper them. Pour the tempered mixture back into the saucepan.
5. Cook over low heat, stirring constantly, until the mixture thickens slightly. For extra creaminess, whisk in xanthan gum at this stage.
6. Cool the mixture to room temperature, then chill in the fridge for at least 4 hours.
7. Churn in an ice cream maker according to the manufacturer’s instructions, then freeze for 2-3 hours before serving.

Vanilla espresso keto ice cream is a delightful combination of creamy textures and bold flavors. It’s a versatile dessert that pairs well with keto cookies or as a standalone treat.

Caramel Macchiato Keto Ice Cream

Enjoy the sweet, buttery flavors of caramel macchiato in this keto ice cream recipe. This decadent dessert combines coffee and caramel notes for an indulgent low-carb experience.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened cashew milk
• 1 tbsp instant coffee powder
• ½ cup keto caramel syrup
• ⅓ cup powdered allulose or erythritol
• 4 large egg yolks
• 1 tsp butter extract (optional)
• A pinch of salt

Instructions:

1. In a medium saucepan, heat heavy cream, cashew milk, and coffee powder over medium heat until hot but not boiling.
2. Whisk together egg yolks, sweetener, and salt in a separate bowl.
3. Slowly pour a cup of the hot liquid into the egg yolk mixture while whisking, then return the mixture to the saucepan.
4. Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in keto caramel syrup and butter extract.
5. Let the mixture cool to room temperature, then chill in the refrigerator for 4 hours or overnight.
6. Churn in an ice cream maker according to the manufacturer’s instructions, then transfer to a container and freeze for an additional 2-3 hours.

Caramel macchiato keto ice cream offers a luxurious flavor profile, combining the richness of caramel with the boldness of coffee. This treat is a must-try for anyone following a low-carb or ketogenic lifestyle.

Keto Coffee Almond Crunch Ice Cream

This coffee almond crunch keto ice cream takes your love for coffee to the next level by adding a satisfying crunch from toasted almonds. It’s a perfect balance of creamy, nutty, and coffee flavors, making it an ideal dessert for any occasion.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened coconut milk
• 3 tbsp instant coffee granules
• ¼ cup powdered erythritol or stevia
• 4 large egg yolks
• 1 tsp vanilla extract
• ½ cup sliced almonds (toasted)
• A pinch of salt

Instructions:

1. In a saucepan, combine heavy cream and coconut milk. Heat over medium heat until small bubbles appear around the edges, but do not bring to a boil.
2. Dissolve coffee granules in a bit of hot water, then add it to the cream mixture. Stir well.
3. Whisk together egg yolks, erythritol, and salt in a separate bowl. Slowly pour in a bit of the hot cream mixture to temper the eggs.
4. Return the egg mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
5. Remove from heat and stir in vanilla extract. Allow it to cool to room temperature, then chill in the refrigerator for at least 4 hours.
6. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Add the toasted almonds towards the end of churning.
7. Transfer to a container and freeze for 2-3 hours until firm.

This keto coffee almond crunch ice cream is an irresistible combination of creamy texture, deep coffee flavor, and the delightful crunch of toasted almonds. It’s a treat that satisfies both your coffee cravings and your need for a low-carb dessert.

Cinnamon Coffee Keto Ice Cream

A warm, spicy twist on your traditional coffee ice cream, this cinnamon coffee keto ice cream delivers rich flavor and a subtle kick. Perfect for cozy evenings, it combines the essence of freshly brewed coffee with the comforting warmth of cinnamon.

Ingredients:

• 1 ½ cups heavy whipping cream
• 1 cup unsweetened almond milk
• 2 tbsp instant coffee granules
• 1 tsp ground cinnamon
• ⅓ cup powdered erythritol or stevia
• 4 large egg yolks
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, coffee granules, and cinnamon. Heat the mixture over medium heat until it begins to steam, but do not allow it to boil.
2. Whisk together egg yolks, erythritol, and salt in a separate bowl.
3. Gradually add a cup of the hot cream mixture to the egg yolks, whisking constantly. Pour the tempered egg mixture back into the saucepan.
4. Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-3 hours after churning.

Cinnamon coffee keto ice cream brings a unique, aromatic flavor combination that’s perfect for those who love a little spice with their coffee. This dessert is a satisfying treat that offers a warm and comforting flavor profile without the carbs.

Keto Hazelnut Coffee Ice Cream

This keto hazelnut coffee ice cream combines the nutty richness of hazelnuts with the bold flavor of coffee, creating an indulgent yet low-carb treat. A great choice for anyone who loves the depth of coffee paired with creamy, nutty goodness.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 2 tbsp instant coffee granules
• ½ cup hazelnut butter
• ⅓ cup powdered erythritol or monk fruit sweetener
• 4 large egg yolks
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a saucepan, heat heavy cream, almond milk, and coffee granules over medium heat until it’s hot but not boiling.
2. In a separate bowl, whisk together egg yolks, sweetener, and salt.
3. Slowly add a cup of the hot cream mixture to the egg yolks to temper the eggs, then pour it back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in vanilla extract and hazelnut butter until fully combined.
6. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
7. Churn in an ice cream maker according to the manufacturer’s instructions and freeze for 2-3 hours.

Keto hazelnut coffee ice cream offers an unforgettable nutty and creamy experience with a bold coffee finish. It’s a fantastic choice for dessert lovers who want something a little different yet still delicious and keto-friendly.

Keto Irish Coffee Ice Cream

For those who love the rich, boozy flavor of Irish coffee, this keto Irish coffee ice cream is a must-try. It brings the perfect balance of coffee, whiskey, and cream into a luscious, low-carb ice cream that’s full of flavor.

Ingredients:

• 1 ½ cups heavy whipping cream
• 1 cup unsweetened coconut milk
• 2 tbsp instant coffee granules
• ¼ cup powdered erythritol or stevia
• 4 large egg yolks
• 2 tbsp Irish whiskey (optional)
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, coconut milk, and coffee granules. Heat over medium heat until small bubbles form.
2. Whisk together egg yolks, erythritol, and salt in a separate bowl.
3. Gradually pour a cup of the hot cream mixture into the egg yolks while whisking continuously, then pour the mixture back into the saucepan.
4. Cook over low heat until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat, then stir in the vanilla extract and Irish whiskey.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
7. Churn the cooled mixture in an ice cream maker, then freeze for 2-3 hours before serving.

Keto Irish coffee ice cream is a decadent dessert that combines the warm, comforting flavors of coffee and whiskey with a rich and creamy base. It’s a great choice for those who enjoy adult beverages and want to keep their dessert low-carb.

Keto Tiramisu Coffee Ice Cream

If you love tiramisu, you’ll fall for this keto tiramisu coffee ice cream. It brings the essence of this classic Italian dessert into a creamy, frozen treat with layers of coffee, cream, and a hint of cocoa.

Ingredients:

• 1 ½ cups heavy whipping cream
• 1 cup unsweetened almond milk
• 2 tbsp instant coffee granules
• ¼ cup powdered erythritol or monk fruit
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp unsweetened cocoa powder
• A pinch of salt
• ¼ cup mascarpone cheese (optional for extra creaminess)

Instructions:

1. In a saucepan, combine heavy cream, almond milk, and coffee granules. Heat until the mixture starts to steam, then remove from heat.
2. Whisk egg yolks, sweetener, and salt in a bowl. Slowly add a cup of the hot coffee mixture to the egg yolks, whisking constantly, then return the mixture to the saucepan.
3. Cook the mixture over low heat until thickened and it coats the back of a spoon.
4. Remove from heat and stir in vanilla extract and mascarpone cheese until smooth. Let it cool to room temperature, then refrigerate for at least 4 hours.
5. Churn in an ice cream maker according to the manufacturer’s instructions. Before serving, sprinkle with cocoa powder. Freeze for 2-3 hours for a firmer texture.

Keto tiramisu coffee ice cream is the perfect combination of the iconic tiramisu flavors—coffee, mascarpone, and cocoa—without any of the carbs. It’s a luxurious, creamy treat that’s sure to be a hit with dessert lovers.

Keto Coffee Coconut Swirl Ice Cream

This keto coffee coconut swirl ice cream combines creamy coconut milk with bold coffee flavor and a rich swirl of coconut. The result is a smooth, tropical-inspired frozen treat that’s low-carb and totally satisfying.

Ingredients:

• 1 ½ cups coconut cream
• 1 cup unsweetened almond milk
• 3 tbsp instant coffee granules
• ¼ cup powdered erythritol or stevia
• 4 large egg yolks
• 1 tsp vanilla extract
• ½ cup shredded unsweetened coconut (for the swirl)
• A pinch of salt

Instructions:

1. Heat coconut cream, almond milk, and coffee granules in a saucepan over medium heat, stirring occasionally until hot but not boiling.
2. Whisk together egg yolks, erythritol, and salt in a bowl. Gradually add the hot coffee mixture to the egg yolks while whisking.
3. Return the mixture to the saucepan and cook over low heat until it thickens and coats the back of a spoon.
4. Remove from heat and stir in vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
5. Toast the shredded coconut in a dry skillet over low heat until golden, then stir it into the chilled mixture before churning.
6. Churn in an ice cream maker according to the manufacturer’s instructions, then freeze for 2-3 hours to firm up.

Keto coffee coconut swirl ice cream delivers a tropical coffee experience that’s smooth, creamy, and nutty. The added coconut swirl gives it a delicious texture and flavor that pairs perfectly with the bold coffee base.

Keto Pumpkin Spice Coffee Ice Cream

Celebrate the cozy flavors of autumn with this keto pumpkin spice coffee ice cream. Combining rich coffee with a hint of pumpkin and warm spices, this creamy dessert is the perfect fall treat while staying low-carb.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 2 tbsp instant coffee granules
• ½ cup pumpkin puree
• ¼ cup powdered erythritol or monk fruit sweetener
• 4 large egg yolks
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a saucepan, heat heavy cream and almond milk over medium heat until steaming. Add coffee granules, cinnamon, and nutmeg. Stir until well combined.
2. Whisk egg yolks, sweetener, and salt in a separate bowl. Slowly add a cup of the hot cream mixture to the egg yolks, whisking constantly.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
4. Remove from heat and stir in pumpkin puree and vanilla extract.
5. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the mixture in an ice cream maker according to the manufacturer’s instructions, then freeze for 2-3 hours until firm.

Keto pumpkin spice coffee ice cream is a rich and creamy fall-inspired dessert that captures the comforting flavors of pumpkin pie and coffee. It’s the perfect low-carb treat to enjoy during the cooler months, offering a satisfying, spiced flavor with every bite.

Keto Caramel Coffee Ice Cream

This keto caramel coffee ice cream brings together the creamy richness of coffee and the sweet, buttery taste of caramel for a decadent yet sugar-free treat. It’s the perfect dessert for coffee lovers with a sweet tooth!

Ingredients:

• 1 ½ cups heavy whipping cream
• 1 cup unsweetened almond milk
• 2 tbsp instant coffee granules
• ¼ cup keto caramel syrup
• ⅓ cup powdered erythritol or stevia
• 4 large egg yolks
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, and coffee granules. Heat over medium heat until steaming, but do not bring to a boil.
2. In a separate bowl, whisk together egg yolks, erythritol, and salt.
3. Slowly pour a cup of the hot cream mixture into the egg yolks while whisking. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens.
4. Remove from heat and stir in vanilla extract and keto caramel syrup.
5. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions, then freeze for 2-3 hours until firm.

Keto caramel coffee ice cream is a delightful dessert that satisfies both your love for coffee and caramel. The rich and creamy base combined with the sweetness of caramel syrup makes it a perfect low-carb treat for any occasion.

Keto Mocha Chip Coffee Ice Cream

For those who love the combination of coffee and chocolate, this keto mocha chip coffee ice cream is a must-try. With chunks of rich chocolate and a creamy coffee base, it’s a decadent treat that’s still keto-friendly.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 2 tbsp instant coffee granules
• ⅓ cup powdered erythritol or monk fruit sweetener
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips
• A pinch of salt

Instructions:

1. In a saucepan, heat heavy cream and almond milk over medium heat until it begins to steam. Add coffee granules and stir to combine.
2. In a separate bowl, whisk together egg yolks, sweetener, and salt.
3. Slowly add a cup of the hot coffee mixture to the egg yolks, whisking constantly, then pour it back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the mixture in an ice cream maker, adding sugar-free chocolate chips towards the end of churning. Transfer to a container and freeze for 2-3 hours until firm.

Keto mocha chip coffee ice cream offers a delightful combo of chocolatey goodness and robust coffee flavor. This treat is perfect for those who want the best of both worlds—chocolate and coffee—without the carbs.

Keto Espresso Hazelnut Coffee Ice Cream

This keto espresso hazelnut coffee ice cream brings a sophisticated twist to your usual coffee dessert with the addition of espresso and hazelnuts. The result is a smooth, nutty, and bold coffee ice cream that’s perfect for anyone who enjoys rich, gourmet flavors.

Ingredients:

• 1 ½ cups heavy whipping cream
• 1 cup unsweetened almond milk
• 2 tbsp espresso powder
• ⅓ cup powdered erythritol or stevia
• 4 large egg yolks
• 1 tsp vanilla extract
• ½ cup crushed hazelnuts (lightly toasted)
• A pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, and espresso powder. Heat over medium heat until steaming, but do not boil.
2. Whisk together egg yolks, sweetener, and salt in a separate bowl.
3. Gradually add a cup of the hot cream mixture to the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat until it thickens.
4. Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Add crushed hazelnuts during the last few minutes of churning.
6. Transfer to a container and freeze for 2-3 hours.

Keto espresso hazelnut coffee ice cream is an elegant and flavorful dessert that combines espresso’s rich taste with the nuttiness of hazelnuts. It’s a perfect choice for coffee lovers who appreciate a little extra complexity in their ice cream.

Keto Coffee Mint Chip Ice Cream

This keto coffee mint chip ice cream combines the refreshing flavors of mint with the boldness of coffee. The addition of sugar-free chocolate chips gives it a delightful texture, making it a perfect, cool dessert for any time of year.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 2 tbsp instant coffee granules
• ¼ cup powdered erythritol or stevia
• 4 large egg yolks
• 1 tsp peppermint extract
• ¼ cup sugar-free chocolate chips
• A pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, and coffee granules. Heat over medium heat until steaming, but not boiling.
2. Whisk egg yolks, sweetener, and salt in a separate bowl.
3. Gradually add a cup of the hot cream mixture to the egg yolks while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring until thickened.
4. Remove from heat and stir in peppermint extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Churn in an ice cream maker, then add the chocolate chips during the last few minutes of churning. Freeze for 2-3 hours.

Keto coffee mint chip ice cream is a refreshing dessert with a perfect balance of coffee and mint flavors. The chocolate chips provide a satisfying crunch, making this a wonderful low-carb treat to enjoy any time you want a refreshing, coffee-based dessert.

Keto Salted Caramel Coffee Ice Cream

For those who love the combination of sweet and salty, this keto salted caramel coffee ice cream is a perfect choice. With a rich coffee base and a swirl of salty caramel, it’s an irresistible low-carb dessert that will satisfy your cravings.

Ingredients:

• 1 ½ cups heavy whipping cream
• 1 cup unsweetened almond milk
• 2 tbsp instant coffee granules
• ¼ cup keto caramel syrup
• ⅓ cup powdered erythritol or monk fruit sweetener
• 4 large egg yolks
• 1 tsp vanilla extract
• ½ tsp sea salt

Instructions:

1. In a saucepan, heat heavy cream and almond milk over medium heat until hot, but not boiling. Add coffee granules and stir until dissolved.
2. Whisk together egg yolks, sweetener, and salt in a separate bowl. Gradually add a cup of the hot cream mixture to the egg yolks, whisking constantly.
3. Return the mixture to the saucepan and cook over low heat until it thickens.
4. Remove from heat and stir in vanilla extract and keto caramel syrup.
5. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions, adding a pinch of sea salt during the last minutes of churning. Freeze for 2-3 hours for a firmer texture.

Keto salted caramel coffee ice cream is a decadent treat with a perfect blend of sweet, salty, and coffee flavors. The rich, creamy texture and the touch of sea salt elevate this dessert, making it a must-try for anyone craving a special low-carb indulgence.

Keto Mocha Almond Fudge Ice Cream

For fans of both coffee and chocolate, this keto mocha almond fudge ice cream is a dream come true. It combines the richness of coffee with the indulgence of chocolate and the crunch of almonds, all in a low-carb, creamy ice cream base.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 2 tbsp instant coffee granules
• ¼ cup powdered erythritol or stevia
• 4 large egg yolks
• 1 tsp vanilla extract
• ¼ cup unsweetened cocoa powder
• ½ cup chopped almonds (toasted)
• ¼ cup sugar-free chocolate fudge sauce (optional)
• A pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, coffee granules, and cocoa powder. Heat over medium heat, stirring frequently, until the mixture is hot but not boiling.
2. In a separate bowl, whisk egg yolks, erythritol, and salt.
3. Gradually add a cup of the hot cream mixture into the egg yolks, whisking constantly, and then pour it all back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
6. Churn in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost done churning, add the toasted almonds.
7. For extra richness, swirl in sugar-free chocolate fudge sauce. Freeze for 2-3 hours until firm.

Keto mocha almond fudge ice cream is a bold, indulgent treat that combines the deep flavors of coffee and chocolate with the satisfying crunch of toasted almonds. This dessert will keep your cravings in check while staying completely keto-friendly.

Keto Coconut Coffee Ice Cream

This keto coconut coffee ice cream brings a tropical flair to your coffee fix. The coconut milk adds a smooth, creamy base that pairs wonderfully with the coffee, making for a decadent yet light dessert that’s perfect for any time of year.

Ingredients:

• 1 ½ cups coconut milk (full-fat)
• 1 cup heavy whipping cream
• 2 tbsp instant coffee granules
• ¼ cup powdered erythritol or monk fruit sweetener
• 4 large egg yolks
• 1 tsp vanilla extract
• A pinch of salt
• ½ cup unsweetened shredded coconut (optional)

Instructions:

1. In a saucepan, combine coconut milk, heavy cream, and coffee granules. Heat over medium heat until it’s steaming but not boiling.
2. In a separate bowl, whisk egg yolks, sweetener, and salt.
3. Gradually pour a cup of the hot cream mixture into the egg yolks while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring until it thickens.
4. Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
5. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Add shredded coconut in the last few minutes of churning.
6. Transfer to a container and freeze for 2-3 hours until firm.

Keto coconut coffee ice cream brings together the bold flavors of coffee with the rich creaminess of coconut milk. The added shredded coconut provides a lovely texture, making this a tropical coffee dessert you’ll love.

Keto Coffee Toffee Crunch Ice Cream

If you love toffee, this keto coffee toffee crunch ice cream will be a game-changer. The crunchy toffee bits complement the smooth coffee flavor, creating a satisfying dessert with texture and depth.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 2 tbsp instant coffee granules
• ¼ cup powdered erythritol or stevia
• 4 large egg yolks
• 1 tsp vanilla extract
• ½ cup sugar-free toffee bits or crushed toffee-flavored keto candy
• A pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, and coffee granules. Heat over medium heat until small bubbles appear around the edges.
2. Whisk together egg yolks, erythritol, and salt in a separate bowl.
3. Gradually pour a cup of the hot cream mixture into the egg yolks while whisking constantly, then pour it back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the mixture in an ice cream maker, adding sugar-free toffee bits during the last few minutes of churning. Freeze for 2-3 hours until firm.

Keto coffee toffee crunch ice cream is a delightful combination of smooth coffee and the satisfying crunch of toffee. It’s a sweet, low-carb treat that provides the perfect balance of flavors and textures.

Keto Cold Brew Coffee Ice Cream

For a stronger coffee flavor, this keto cold brew coffee ice cream is the perfect choice. The cold brew concentrate adds a deep, rich coffee taste that pairs beautifully with the creamy base, creating a luxurious low-carb ice cream.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• ½ cup cold brew coffee concentrate
• ¼ cup powdered erythritol or monk fruit
• 4 large egg yolks
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, and cold brew coffee concentrate. Heat over medium heat until small bubbles appear, but do not boil.
2. In a separate bowl, whisk together egg yolks, erythritol, and salt.
3. Gradually pour a cup of the hot cream mixture into the egg yolks, whisking constantly, then pour it all back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens.
5. Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Freeze for 2-3 hours until firm.

Keto cold brew coffee ice cream is for the true coffee lover, offering a bold and smooth coffee flavor with a creamy texture. This dessert is perfect for those who enjoy a strong coffee taste without the carbs.

Keto Coffee Cherry Swirl Ice Cream

Keto coffee cherry swirl ice cream is a unique and decadent dessert that combines the boldness of coffee with the sweet tartness of cherries. The swirl of cherry puree throughout the creamy ice cream adds a vibrant pop of flavor.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 2 tbsp instant coffee granules
• ¼ cup powdered erythritol or monk fruit sweetener
• 4 large egg yolks
• 1 tsp vanilla extract
• A pinch of salt
• ½ cup fresh or frozen cherries, pitted and pureed

Instructions:

1. In a saucepan, combine heavy cream, almond milk, and coffee granules. Heat over medium heat until small bubbles form around the edges.
2. In a separate bowl, whisk together egg yolks, erythritol, and salt.
3. Gradually add a cup of the hot cream mixture to the egg yolks, whisking constantly, then pour it all back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the cooled mixture in an ice cream maker. Once churning is done, swirl in the cherry puree. Freeze for 2-3 hours to firm up.

Keto coffee cherry swirl ice cream is an exciting blend of rich coffee and tart cherries, offering a deliciously unexpected flavor combination. It’s a beautiful dessert that’s both refreshing and satisfying without the carbs.

Keto Coffee Ricotta Ice Cream

This keto coffee ricotta ice cream offers a creamy texture with a hint of richness from ricotta cheese. The coffee flavor shines through, making this a unique low-carb dessert that’s both indulgent and light.

Ingredients:

• 1 ½ cups ricotta cheese
• 1 cup heavy whipping cream
• 2 tbsp instant coffee granules
• ¼ cup powdered erythritol or monk fruit
• 4 large egg yolks
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a saucepan, combine heavy cream and coffee granules. Heat over medium heat until steaming.
2. In a separate bowl, whisk together egg yolks, erythritol, and salt.
3. Gradually add a cup of the hot cream mixture to the egg yolks while whisking, then pour it all back into the saucepan.
4. Cook over low heat, stirring until thickened.
5. Remove from heat and stir in ricotta cheese and vanilla extract. Let it cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the mixture in an ice cream maker, then freeze for 2-3 hours until firm.

Keto coffee ricotta ice cream provides a unique, creamy texture with a rich coffee flavor. The use of ricotta cheese adds a bit of lightness, making it a distinctive and delightful dessert for those looking for something different.

Note: More recipes are coming soon!