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KETO Keto N° 45

Keto Coffee & Mascarpone Gelato

Tiramisu flavor, no sugar, no allulose — 2-3g net carbs

Keto Coffee & Mascarpone Gelato
Keto Coffee & Mascarpone Gelato

Tiramisu in keto version. Mascarpone at 44% fat + 35% cream bring the base above 22% — critical threshold because our machines scrape a frozen block and without enough fat you get granita. Xylitol lowers the freezing point and keeps the block workable by the blade. Glycerin (zero net carbs, 100% keto) keeps the gelato soft even after days in the freezer. Cocoa goes inside the base, not just dusted on top: it distributes the bitter tiramisu note evenly.

Servings
4
Active time
12 min
Total time
24.5h
Machine
Tefal / Moulinex Dolci · Ninja Creami Deluxe

Ingredients

Keto Coffee & Mascarpone Gelato — Ingredients

For Tefal / Moulinex Dolci (480 ml beaker)

  • Fresh cream 35% — 160 g
  • Mascarpone — 100 g
  • Unsweetened almond milk — 80 g
  • Cold espresso (double ristretto) — 40 g
  • Xylitol — 30 g
  • Food-grade vegetable glycerin — 15 g
  • Micronized erythritol — 8 g
  • Unsweetened cocoa powder — 5 g
  • Vanilla extract — 5 g
  • Fine salt — 1 g
  • Guar gum — 0,3 g

For Ninja Creami Deluxe (720 ml pint)

  • Fresh cream 35% — 224 g
  • Mascarpone — 140 g
  • Unsweetened almond milk — 112 g
  • Cold espresso (double ristretto) — 56 g
  • Xylitol — 42 g
  • Food-grade vegetable glycerin — 21 g
  • Micronized erythritol — 11 g
  • Unsweetened cocoa powder — 7 g
  • Vanilla extract — 7 g
  • Fine salt — 1 g
  • Guar gum — 0,4 g

Method

  1. Prepare a double ristretto espresso and let it cool completely
  2. In a dry bowl whisk together: xylitol, erythritol, unsweetened cocoa, guar gum (mixed with polyols, no lumps)
  3. In the blender: cream, mascarpone, almond milk, cold coffee, glycerin, vanilla, salt
  4. Add the dry mix. Blend 40-60 seconds until uniform hazel-coffee cream
  5. Pour into beaker (Dolci) or pint (Ninja). Level. No lid. Freezer 24 hours
  6. GELATO program
  7. Not creamy on first spin? 2 tablespoons almond milk on top, level, RE-SPIN
  8. Still not? Another tablespoon of almond milk, RE-SPIN
  9. Still not? Take out 3-4 minutes, then restart full GELATO program
  10. Dust with unsweetened cocoa before serving

Technical Balance

Total Solids~40%
Fat~22%
MSNFbassa (latte mandorla)
PAC~285 (xilitolo + glicerina)
Stabilizersguar 0.3g + glicerina + xilitolo
Alcohol0%
⚠ Technical Notes

Xylitol and dogs: xylitol is extremely toxic to dogs even in small amounts. If you have dogs at home, keep base and gelato out of their reach.
Polyols and intestinal tolerance: high xylitol doses (>30g) can cause laxative effect in sensitive subjects. Start with small portions.
For USA, Canada, Japan: replace xylitol + erythritol + glycerin with 50g allulose (Dolci) / 70g (Ninja). Allulose does it all by itself. In Europe it's not authorized as novel food.

Keto tiramisù: the most-searched Italian dessert in low-carb version

Tiramisù is the most beloved Italian dessert worldwide. SimilarWeb estimates 850,000 monthly global searches for "tiramisù recipe". But it's a disaster for keto: sugar, ladyfingers, sweet cocoa. Our version is "keto tiramisù gelato" — all flavors of original tiramisù (mascarpone, espresso, cocoa) without sugar or ladyfingers.

The idea works because tiramisù = mascarpone + coffee + cocoa. Sponge cake/ladyfingers are just vehicles. Eliminating them, the "heart" of tiramisù stays intact. One serving: 3g net carbs, 24g fat, 6g protein, 260 kcal.

Coffee + mascarpone + cocoa synergy

Concentrated instant coffee (3g) intensifies cocoa flavor by 30% (documented synergistic effect). Mascarpone (44% fat) plasticizes structure. Bitter cocoa powder adds depth without significant calories.

Erythritol + glycerin rebuild PAC. Contained caffeine (~80mg per pint = 1 espresso) is dosed not to disturb sleep if consumed until 6pm.

Keto tiramisù variants

"Double espresso" version: increase instant coffee to 5g + 30g concentrated cold espresso. More intense flavor, caffeine ~120mg.

"Marsala" version: add 10g dry Marsala (high PAC). Stays keto-compatible (1g extra carb) but becomes "signature tiramisù". For adults without alcohol issues.

"Decaf" version: decaffeinated instant coffee. For late dinner or pregnancy.

"Vegan keto" version: vegan mascarpone (cashew) + coconut cream + coffee + cocoa. Plant-based + keto. ~5g net carbs.

How to serve

Serve at -10°C in white porcelain cups. Sprinkle fresh bitter cocoa just before serving (cocoa sprinkled in advance "wilts" on gelato). Decorate with 1 roasted coffee bean.

Pairings: double espresso (yes, even with caffeine in the gelato), Sambuca (3ml, optional), a small soft amaretto on the side (if not in strict keto).

For Italian dinner: after pasta + main course, 60g of tiramisù gelato closes like traditional tiramisù but without "calorie bomb" effect.

Specific problems

"Coffee flavor too strong": maximum dose 3g instant coffee per pint. Above, flavor covers mascarpone and cocoa.

"Bitter cocoa hardly perceptible": Dutch-process (alkalized) cocoa has milder taste. For real intensity use natural cocoa (Valrhona, Domori).

"Comes out with undissolved coffee crystals": instant coffee didn't dissolve well. First dissolve in 20g hot water (60°C), then add to base. Never "dry" in pint.

"Mascarpone too dominant": you exaggerated mascarpone. Recipe wants 100g — not 130g. 60% mascarpone / 40% cream ratio is critical.

Storage

Good preservation profile: caffeine + mascarpone + coffee acidity slow bacterial growth. Useful life: 12 days at -18°C.

Trick: prepare 2-3 base pints, refreeze. When you need "after-dinner tiramisù", process in 2 minutes one at a time. Recommended for those alternating strict keto lunches with slightly more relaxed dinners.

Never store over 2 weeks: coffee loses aroma and mascarpone develops unpleasant aged cheese notes.

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