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prep time
25 min
cook time
20 min
ready time
45 min
Best Keto Lemon Semifreddo
You will love this lemon Keto Semifreddo. It is an easy dessert to make with minimal ingredients that allow the lemon flavors to shine through. Egg yolks are combined with fresh lemon juice, sweetener, sea salt, and lemon extract. The mixture is placed over a double boiler and whipped by hand until fluffy. Doing so allows the eggs to cook and grow in volume, resulting in a fluffy mixture, especially once combined with the homemade whipped cream. The silky and sweet mixture is placed into a loaf pan to freeze until firm. The loaf can be sliced for simple portion control and looks pretty on a plate too!
Can I use other flavors?
Yes! Instead of lemon extract, feel free to substitute with vanilla extract or almond extract. You could also swap the lemon juice for lime juice. Feel free to top the semifreddo with fresh berries, additional whipped cream, and shredded coconut flakes.
What is the best cream to use?
We feel the best cream to use is organic grass-fed (for higher nutritional value). However, you can swap with conventional cream. The point is to buy the best ingredients your budget can afford.
What is the best way to serve semifreddo?
To make the ultimate pairing, serve our Keto Lemon Semifreddo with other Keto treats like our
To make the ultimate pairing, serve this with other Keto recipes like our Keto Dalgona Coffee!
Net Carbs
3 g
Fiber
0 g
Total Carbs
22.2 g
Protein
3.5 g
Fats
21.5 g
229 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Egg yolk
8 large
Lemon juice
0.67 cup
Powdered Erythritol (Icing Sugar)
1 cup
Himalayan Pink Sea Salt
0.25 tsp
Lemon extract
1 tsp
Powdered Erythritol (Icing Sugar)
0.33 cup
Heavy cream
2 cup
Recipe Steps
steps 9
45 min
Step 1
Prepare a loaf pan by lining it with a double layer of plastic wrap or a single layer of parchment paper. Make sure the plastic wrap/parchment paper is large enough to hang over the loaf pan's sides. Doing so creates a handle, making it easy to remove once frozen.Step 2
Place a small pot of water on the stove and bring it to a boil. Crack all the eggs into a bowl. Divide out the yolks by gently seperating the yolks into their shells and allowing the whites to fall through back into the bowl. Place the yolks into a medium bowl. Add the lemon juice, 1 cup of sweetener, sea salt, and lemon extract. Whisk well to combine.Step 3
Turn down the heat on the pot to ensure the water is at a simmer. Place the bowl over the pot of boiling water. Begin to whisk the egg mixture. While whisking the eggs, the mixture will look like a liquid.Step 4
After several minutes, the mixture will begin to thicken by foaming at the surface. This foaming will occur throughout the mixture when it is finished, which will make it appear fluffy. Whisk constantly for 10-15 minutes until the eggs are foamed throughout. A spoon coated in the egg mixture will not run back together if a finger swipes the back of the spoon.Step 5
Set this mixture on top of an ice bath. Add plenty of ice to a large bowl to make an ice bath. Add enough water to cover the ice slightly. The bowl with the hot egg mixture should sit on top of the ice bath without sinking in and getting ice water into the egg mixture. Whisk this for several minutes at first, then intermittently until the mixture is cool.Step 6
In the meantime, combine the heavy cream and the remaining sweetener and whip until stiff peaks form. Stiff peaks are when the whipped cream peaks straight up when the beater is removed from the whipped cream.Step 7
Add about ¼ of the whipped cream to the cooled egg mixture. Stir this into the mixture to lighten it (you do not need to fold it in for this step).Step 8
Then add the lightened egg mixture to the whipped cream. Gently fold until all the mixture is thoroughly combined. Place the mixture into the prepared loaf pan.Step 9
Freeze overnight until firm. Pull the semifreddo out of the loaf pan. You may need to loosen the edges with a spatula. Remove the plastic wrap or parchment paper. Use a knife that has been placed in hot water and wiped dry to cut the semifreddo. Repeat by dipping the knife into the hot water and wiping dry for each slice. Cut into ten slices and serve. Top with whipped cream and fruit, if desired (optional).
