What's Affogato? Also known as "affogato al caffe", it's one of the easiest desserts prepped in less than five minutes. Imagine the creamiest, silkiest vanilla keto ice cream served with strong Italian coffee. That's what this low-carb dessert is all about.

This sugar-free Affogato is a great way to serve at any dinner party. The kids can have a scoop of ice cream while the grown ups enjoy both ice cream and a cup of coffee in one delicious keto dessert. If you'r planning to serve this after dinner, you can use decaf coffee.

Recipe Tips

This recipe uses an ice cream maker but you can also make it using a simple no-churn method. For a full list of recipe tips and substitutions, serving suggestions and more, see the original Soft & Creamy Keto Vanilla Ice Cream recipe post.

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per serving, 1 affogato)

Total Carbs 4.2 grams
Fiber 0 grams
Net Carbs 4.2 grams
Protein 3.8 grams
Fat 41 grams
of which Saturated 25.3 grams
Energy 413 kcal
Magnesium 11 mg (3% RDA)
Potassium 148 mg (7% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (4%), fat (92%)

Ingredients (makes 1 serving)

Creamy vanilla ice cream:
Affogato:
  • 2 to 3 small scoops of Creamy Vanilla Ice Cream
  • single or double espresso

Instructions

  1. If you don't have any keto ice cream in the freezer, prepare the vanilla ice cream. Separate the egg yolks from the egg whites. Reserve the egg whites for another recipe — you will only need the yolks.
  2. Whisk it all, then gently heat up over a medium heat to cook the egg yolks. Do not boil, just enough to cook enough until the mixture starts thickening (this will take 5-10 minutes). Mix at all times to prevent the custard from sticking to the bottom.
  3. Pour into the container of your ice cream maker and let it cool down to room temperature. You can place the container in a bowl filled with ice water to cool it down quickly, in just 5-10 minutes.
  4. Add to ice cream maker and churn until soft-serve consistency (this will take 45-60 minutes).
  5. Spoon into a freezer-safe container and freeze for at least 30 minutes before serving or until ready to eat.
  6. Soften out of the freezer for a few minutes before scooping. Store, covered, in the freezer for up to two months.
  7. When ready to make the Affogato, prepare coffee to your liking (single or double espresso, regular or decaf). Add scoops of vanilla ice cream (2 to 3 small scoops per serving). Enjoy!


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Low-Carb Affogato

Have you ever made a dessert in your air fryer? Try this easy holiday inspired keto Pavlova!

I've been using my my Air Fryer for all sorts of dishes including Crispy Garlic Chicken, Bacon & Cheese Egg Cups and even veggie sides like these Roasted Ranch Radishes.

This Keto Vanilla Berry Pavlova was my first dessert made in the air fryer. Compared to this keto Pavlova made in the oven, it was quicker and the browning seemed more even. I can't wait to try even more desserts and share them with you.

Recipe Tips

This dessert is naturally nut-free. You can also make it dairy-free by simply using coconut cream or yogurt instead of dairy cream.

Don't waste the egg yolks! Remember, you can use any leftover egg yolks to make a batch of Garlic Mayonnaise or Lemon Curd!

Preparation time

Hands-on:    10 minutes
Overall:      1 hour

Nutritional values (per quarter)

Total Carbs 6.1 grams
Fiber 1.4 grams
Net Carbs 4.7 grams
Protein 3.3 grams
Fat 23 grams
of which Saturated 14.5 grams
Energy 250 kcal
Magnesium 11 mg (3% RDA)
Potassium 130 mg (7% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (6%), fat (86%)

Ingredients (makes 4 servings)

  • 2 large egg whites
  • 1/4 tsp cream of tartar or 1 tsp apple cider vinegar
  • 1/4 cup powdered Allulose (40 g/ 1.4 oz)
  • 1 cup heavy whipping cream (240 ml/ 8 fl oz)
  • 1 tsp sugar-free vanilla extract
  • 2 tbsp powdered Allulose or low-carb sweetener of choice (20 g/ 0.7 oz)
  • 1 cup fresh berries of choice - strawberries, raspberries, blackberries and/or blueberries (140 g/ 5 oz)

Instructions

  1. Crack the eggs and separate the egg whites from the egg yolks. Place the egg whites into a large clean bowl or a mixer.
    Note: Use leftover egg yolks to make a batch of Garlic Mayonnaise or Lemon Curd!
  2. Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar).
  3. Add the sweetener, a tablespoon at a time. Keep beating until they reach a stiff-peak and glossy stage.
    Note: For best results use Allulose. Unlike Erythritol-based sweeteners, Allulose will caramelize with no aftertaste and no crystallization once chilled.)
  4. Place a piece of parchment paper inside your air fryer (round cake parchment works best). Spoon the mixture on top to create a round meringue, leaving at least 2.5 cm (1 inch) gap from the sides.
  5. Using a spoon or spatula, create a nest in the middle, building up the sides of the meringue so that it can hold the whipped cream and berries once it’s baked.
  6. Turn the air fryer to 120 °C/ 250 °F and cook for 40 minutes, checking once or twice.
    Note: I used the "Roast" settings on my air fryer. For oven baking instructions, see this recipe..
  7. Once cooked, remove from the air fryer and let it cool down completely before removing from the air fryer and adding the topping.
  8. Meanwhile, whip the cream with 2 tablespoons of Allulose and vanilla.
  9. To assemble, top the cooled meringue with whipped cream and fresh berries. You can also add some fresh mint.
  10. Slice to serve immediately or store in the fridge for up to a day. Pavlova is always best to be assembled right before serving. You can keep the baked meringue in an airtight container in the fridge for up to 3 days.


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Air Fryer Keto Vanilla Berry Pavlova

This keto recipe is adapted from your creations shared in our KetoDiet Support Group. Whether you are too busy to cook (perfect for meal prep!), or you don't have any fresh vegetables on hand, make this deliciously creamy soup with just a few common pantry staples. Perfect for a rainy day!

This soup is a creamier, more satisfying version of our Low-Carb Artichoke Soup, but this time we are adding spinach for an electrolyte boost, lemon for an extra zing, and cheese for creaminess and flavor.

Instead of flour, which is commonly used in similar soups as a thickener, we are simply going to part-blend the soup to make it just as creamy and delicious but with none of the carbs and gluten.

This keto soup can be served as an appetizer or main dish. For a more satisfying meal you can serve this Spinach & Artichoke Soup with some Italian Bread Pizza Chaffles or 90-Second Keto Bread.

Recipe Tips

This Creamy Spinach & Artichoke Soup is so easy to make! All you need is just a few common ingredients. We are using Homemade Chicken Stock although you could use ready-made stock or broth, or even vegetable stock.

To convert this soup into a high-protein meal and make it more satisfying, add some leftover rotisserie chicken shredded into small pieces, or some cooked chicken breasts or chicken thighs.

This low-carb soup can easily be made vegetarian. To do that, simply use the vegetable stock instead of chicken stock, and use other hard Italian-style cheese instead of the Parmesan.

Preparation time

Hands-on:    10 minutes
Overall:     40 minutes

Nutritional values (per serving, about 1 cup, 240 ml/8 fl oz)

Total Carbs 13.8 grams
Fiber 5.6 grams
Net Carbs 8.2 grams
Protein 14.3 grams
Fat 32.7 grams
of which Saturated 18.6 grams
Energy 377 kcal
Magnesium 89 mg (22% RDA)
Potassium 630 mg (32% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (15%), fat (76%)

Ingredients (makes 8 servings)

  • 2 medium cans artichoke hearts, drained (480 g/ 17 oz)
  • 600 g frozen spinach, thawed and drained (1.3 lbs)
  • 1 small brown onion, diced (70 g/ 2.5 oz)
  • 4 cloves garlic, minced
  • 2 tbsp extra virgin olive oil or avocado oil (30 ml)
  • 1 L chicken stock, chicken broth or vegetable stock (1 quart)
  • 4 tbsp fresh lemon juice (60 ml)
  • zest from 1/2 organic lemon
  • 1 cup heavy whipping cream (240 ml)
  • 340 g full-fat cream cheese (12 oz)
  • 1 cup grated Parmesan cheese (90 g/ 3.2 oz)
  • sea salt and pepper, to taste
  • Optional: fresh parsley or chives, and Parmesan shavings for serving

Instructions

  1. Prepare all the ingredients. Drain the artichoke hearts and cut into quarters. Defrost the spinach. Squeeze the excess water out. Dice the onion and finely chop the garlic.
  2. Heat olive oil (or avocado oil) in a heavy pot on the stove and then add the onion. Cook over medium-high heat until fragrant, for 3 to 5 minutes. Add the garlic and cook for another minute.
  3. Add the chicken stock (or vegetable stock), spinach, lemon juice and lemon zest. Bring to a simmer over a medium-high heat.
  4. Turn the heat to medium-low. Add the cream, cream cheese and grated Parmesan cheese. Stir through until the cream cheese has melted.
  5. Take off the heat. Use a ladle to transfer about 2 cups of the soup in a blender. Blend until smooth.
  6. Pour the blended soup into the pot with the remaining soup and stir to combine. Season with salt and pepper to taste.
  7. Serve warm, optionally with some fresh herbs such as parsley or chives, lemon, and/or Parmesan shavings on top. Store in a covered container in the fridge for up to 5 days. This recipe is not suitable for freezing.


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Creamy Low-Carb Spinach & Artichoke Soup

These keto cookies are buttery and crisp with crunchy pecans, cinnamon and vanilla flavors. Also known as Mexican Wedding Cookies, these Keto Pecan Sandies are the perfect treat to enjoy with a cup of coffee or tea.

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Low-Carb Pecan Sandies

This cheesy chicken casserole is an easy dinner recipe for busy weeknights. It's simply made with chicken browned on a skillet with caramelized onions and then baked with blue cheese sauce, broccoli and cheddar topping!

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Low-Carb Chicken Blue Cheese Casserole

This pie is every chocoholic's dream! Low-Carb French Silk Pie is the perfect holiday recipe if you are looking for a healthier alternative to this popular festive pie. Whether you are making this for Thanksgiving, Christmas, Easter or even a birthday party, this pie will sure the centrepiece!

This keto recipe features my grain-free chocolate pie crust, rich, creamy and decadent dark chocolate filling and pillowy-soft whipped cream topping with even more dark chocolate curls.

I will admit that it is a bit involved but if you follow my tips and recipe steps, you won't fail. Once you have the first bite you'll why know it was all worth it!

Recipe Tips

Although you could use a few swaps in this recipe, I strongly recommend using the ingredients listed below. I can't guarantee the same results with dairy-free and other alternatives.

Having said that, you should be able to substitute 85% dark chocolate with 90% dark chocolate which has a lower carb count. Keep in mind that using 90% dark chocolate will result in very rich, bittersweet French Silk Pie. I wanted to keep it lighter so I used 85% dark chocolate which is still low in carbs and suitable for a keto diet. Sugar-free milk chocolate may not be the best option in this recipe.

There are no raw eggs as the chocolate filling uses tempered eggs. Apart from being a safer option (if you don't have pasteurised eggs on hand or can't get hold of eggs stamped with a British Lion mark), tempering the eggs has another benefit as you won't find any sweetener crystals in the filling! And as you may know, most no-bake keto pie recipes are notorious for having a slightly grainy texture due to sweeteners like Erythritol which tend to crystallize once chilled.

If you can't get Allulose, which is a low-carb sweetener that does not crystallize, make sure to use powdered (icing) Erythritol or confectioner's Swerve to avoid grainy texture.

Where to Get Allulose?

There are a few options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.

Do you live in the UK? This place delivers to the UK. If you order in bulk, the postage & fees are totally worth it!

More Keto Pie Crust Recipes

Apart from our chocolate pie crust, you could try any of the following pie crust options:

More Low-Carb Pie Recipes

Still looking for the perfect holiday pie? There's plenty more recipes on my blog! Here are some of your favorites:

Preparation time

Hands-on:    30 minutes
Overall:      5 hours

Nutritional values (per serving, 1 slice)

Total Carbs 12.5 grams
Fiber 4 grams
Net Carbs 8.5 grams
Protein 9.6 grams
Fat 52.7 grams
of which Saturated 28.2 grams
Energy 545 kcal
Magnesium 108 mg (27% RDA)
Potassium 358 mg (18% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (7%), fat (87%)

Ingredients (makes 1 pie, 12 servings)

Crust:
Filling:
Topping:

Instructions

  1. To make the pie crust, follow this recipe. (You will need almond flour, cacao powder, Erythritol, egg, butter and salt.) This will take less than half an hour. Once baked, set aside to cool down. Once cool, place in the fridge.
  2. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip 1 cup (240 ml) of the whipping cream until stiff peaks form. Place in the fridge until needed later on.
  3. While the crust is baking, melt the dark chocolate. To do that, break into pieces. Place in a heat-proof bowl placed over a small saucepan filled with about a cup of water. Melt over medium heat. Make sure the water doesn't touch the glass bowl — it should only be heated through the steam. Once melted, take off the heat and let it cool down slightly.
  4. Meanwhile, place the eggs in another heat-proof bowl and add 3/4 cup of the sweetener (Allulose, Erythritol or Swerve). Using a hand mixer or a stand mixer fitted with a whisk attachment, process until smooth and frothy.
  5. To temper the eggs, place the bowl over a small saucepan filled with about a cup of water. Make sure the water doesn't touch the glass bowl — it should only be heated through the steam.
  6. Use a hand whisk or a hand mixer and beat the eggs until smooth and frothy. Whisking constantly, cook the egg mixture until it reaches 71 °C/ 160 °F on an instant read thermometer, for 10-11 minutes. Do not stop whisking or the eggs may scramble. You can use an oven mitt if the bowl gets too hot. Once cooked, remove from the heat and let the eggs cool down for about 20 minutes before mixing with the melted chocolate.
  7. Slowly drizzle the melted chocolate into the bowl while beating. Beat until smooth. The mixture will thicken slightly (don't panic).
  8. In another bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter with 2 tsp vanilla extract until smooth and creamy for 1 to 2 minutes.
  9. Add the chocolate mixture. Note that it is really important that the chocolate mixture has cooled down completely before adding to the butter.
  10. Beat again until silky smooth and well combined.
  11. Using a rubber spatula, gently fold in the chilled whipped cream.
  12. The mixture is ready when all of the cream is combined with the chocolate.
  13. To assemble the pie, transfer the chocolate filling into the cooled pie crust.
  14. Spread evenly and smoothen with a rubber spatula.
  15. To make the cream topping, use a hand mixer or a stand mixer to whip the remaining 1 cup of whipping cream, 2 tbsp sweetener (preferably powdered) and 1 tsp vanilla extract until medium peaks form (for spreading) or stiff peaks (for piping).
  16. Spread on top of the chocolate filling leaving a small gap between the crust and the cream.
  17. Top with chocolate curls or grated dark chocolate. Here's a great tutorial for making chocolate curls. Don't worry if you don't get perfect curls - ultra dark chocolate is a bit more difficult to work with.
  18. Place in the fridge and cool for at least 4 hours or overnight. Store in the fridge for up to 5 days (ideally no more than 3 days), loosely covered to prevent the topping from drying.


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Low-Carb French Chocolate Silk Pie

Looking for a good keto chocolate pie crust to use this festive season? Look no further, this is the one you need to try!

This easy keto pie crust is a must-have recipe for the Holiday season! It will make the perfect vessel for any fillings and toppings including custard, whipped cream or chocolate ganache.

Recipe Tips

To make this recipe nut-free, use an equivalent amount of ground sunflower seeds. Do not use coconut flour as it won't be a suitable alternative.

To make this recipe dairy-free, swap the butter for palm shortening which is made from palm oil. Beware that the standard practice for harvesting palm trees to produce palm oil destroys tropical forests and habitats of endangered species! Always opt for sustainably sourced palm oil and palm shortening such as Tropical Traditions.

To make this recipe egg-free, use 1 teaspoon of xanthan gum or glucomannan powder, plus replace the egg with flax egg or chia egg (1 flax or chia egg = 1 tbsp flax meal or ground chia seeds + 3 tbsp water).

The low-carb sweetener in this recipe can be omitted. Instead of Erythritol you can use Swerve or other Erythritol-based sweetener. Allulose might not be the most suitable option as it would impact the texture and make the crust somewhat soft and less crunchy.

Instead of one large pie crust, you can even make 6 to 8 mini pie crusts by using the same recipe. Use the same baking temperature and time, unless you make the crust thinner in which case you'll need to reduce the baking time.

Low-Carb Pie Crust Recipes

Looking for more? Here are my pie crust recipes! Whether you have food intolerances or you're looking for savory options, here are plenty of delicious pie crusts to choose from.

Preparation time

Hands-on:    10 minutes
Overall:     25 minutes

Nutritional values (per serving, 1 slice)

Total Carbs 6.4 grams
Fiber 3.4 grams
Net Carbs 3 grams
Protein 6.1 grams
Fat 15.1 grams
of which Saturated 3.1 grams
Energy 169 kcal
Magnesium 76 mg (19% RDA)
Potassium 204 mg (10% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (14%), fat (79%)

Ingredients (makes 1 pie crust, 8 servings)

Instructions

  1. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Grease and line a pie dish or tart pan.
  2. Melt the butter in a microwave safe bowl. Combine all of the dry ingredients in a mixing bowl and whisk to remove any lumps.
  3. Add the melted butter and egg.
  4. Mix well until a thick dough forms.
  5. Place into your dish and use your fingers to press the dough evenly around the base and up the sides. You can also use a small roller to make it smooth.
    Note: If you're using a tart pan with removable bottom, gently lift to "unstick" This will prevent the pie from sticking to the sides.
  6. Bake for 12 to 15 minutes, checking towards the end to avoid scorching.
    Note: For best results use baking beans to weigh the crust and prevent bubbles from forming and lifting the crust.
  7. Store, in an airtight container for up to a week. Can be frozen but needs to be protected by a container or kept in the dish to avoid breakage.


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Low-Carb Chocolate Pie Crust

Creamy chicken cooked with mushrooms, onions, garlic, lemon and tarragon, all in one skillet in less than 30 minutes! A tasty midweek dinner recipe for busy days.

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Creamy Low-Carb Tarragon Chicken

This Cozy Fall Beef Stew is perfect for a rainy day. We've got braising beef chunks cooked with tomatoes, aromatics and kohlrabi until fall apart tender.

It's a great option for batch cooking, meal prep and freezing. It's rich, creamy and packed full of flavor and protein. You can serve it with cauliflower rice, with more kohlrabi or just as it is.

Tips & Substitutions

In this hearty stew kohlrabi is your best option but it can be replaced with any of these alternatives: turnips, rutabaga (swede) or broccoli stalks. Less suitable but still delicious: cauliflower, zucchini (courgettes) or green beans.

To make this stew you will either need the Instant Pot or any pressure cooker. You could even make this stew in a Dutch oven or a slow cooker. Here are some tips.

Oven Baking

Preheat the oven to 150 °C/ 300 °F. Place all ingredients in a large baking dish (optionally you can brown the onion and meat before baking). Cover with foil or a lid and bake for 4 hours.

Add some water if needed (check half way through to ensure the haven't dried out). After 4 hours, remove the foil and increase the temperature to 200 °C/ 400 °F. Cook for another 15-20 minutes. Then, follow the instructions from step 7.

Dutch Oven

Grease a large Dutch oven (6 -quart/L or more) with ghee. Add chopped onion and cook over a medium heat for 4-5 minutes. Then add garlic and cook for a minute. Add the chopped kohlrabi, salt, pepper, paprika, allspice, bay leaves and tomatoes. Add 1 to 2 cups of water. Bring to a boil over a high heat and then turn down to low.

Cook for 4 hours, checking every hour to ensure there is enough juices. If needed, add a cup or two more water. When done, take off the heat. Optionally, crisp up in the oven preheated to 200 °C/ 400 °F for 15-20 minutes. Then, follow the instructions from step 7.

Slow Cooker

Optionally, you can brown the onion and meat before adding into the slow cooker. Place all ingredients in the slow cooker (6 -quart/L or more). Cover with a lid and cook for 3-4 hours on high or 6-8 hours on low. Optionally, crisp up in the oven preheated to 200 °C/ 400 °F for 15-20 minutes. Then, follow the instructions from step 7.

Preparation time

Hands-on:    30 minutes
Overall:      1 hour 30 minutes

Nutritional values (per serving, about 285 g/ 10 oz stew)

Total Carbs 11.1 grams
Fiber 5.6 grams
Net Carbs 5.5 grams
Protein 31.9 grams
Fat 39.7 grams
of which Saturated 18.6 grams
Energy 530 kcal
Magnesium 59 mg (15% RDA)
Potassium 991 mg (50% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (25%), fat (71%)

Ingredients (makes 8 servings)

  • 1.2 kg boneless beef such as brisket or braising steak (2.65 lb)
  • 900 g kohlrabi or turnips, peeled and diced (2 lbs)
  • 1 medium red onion, chopped (100 g/ 3.5 oz)
  • 2 tbsp ghee or avocado oil (30 ml)
  • 1 can tomatoes or chopped fresh tomatoes (400 g/ 14.1 oz)
  • 1/2 tsp ground allspice
  • 1 tbsp Hungarian paprika
  • 2 to 3 bay leaves
  • 1 tsp sea salt, or to taste
  • 1/2 tsp ground black pepper
  • 3/4 cup heavy whipping cream (180 ml/ 6 fl oz)
  • 4 tbsp chopped parsley to serve
  • Optional: cauliflower rice, to serve

Instructions

  1. Cut the beef into large 2-inch (5 cm) pieces. You can use brisket, braising or stewing steak. Season with a pinch of salt and pepper and set aside.
  2. Peel the kohlrabi (or use turnips instead of kohlrabi). Slice them into about 1/2-inch (1 cm) pieces. Chop the celery stalks. Set all the vegetables aside.
  3. Peel and dice the onion. Set your Instant Pot to Sauté and grease with ghee (you will need a 6 or 8-quart/L Instant Pot or pressure cooker). Add the onion and cook for 3 minutes, until fragrant.
  4. Add the beef chunks. Cook for 2 to 3 minutes or until browned from all sides.
  5. Add the canned tomatoes, paprika, allspice, bay leaves and sliced kohlrabi.
  6. Turn the Sauté off. Cover with a lid and set to Manual. Cook on high pressure for 45 minutes. When the program has finished, let the steam release naturally for 15-20 minutes, and then turn the valve to venting to release the remaining steam.
  7. Once cooked, remove the lid and discard the bay leaves. Use a ladle to transfer half of the juices and some of the kohlrabi pieces (no more than half) into a saucepan. Bring to a simmer over a medium-high heat and cook for a few minutes to reduce to about half of the original volume.
  8. Take off the heat and pour in the cream. Use a stick blender and process until smooth and creamy. Transfer back into the Instant Pot and stir to combine. Season with more salt and pepper, to taste.
  9. Serve immediately with freshly chopped parsley and optionally with some cooked cauliflower rice.
  10. To store, let it cool down and refrigerate for up to 5 days. For longer storage, freeze for up to 3 months.


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Cozy Fall Beef Stew

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