Keto Mocha Affogato with Chocolate-Drizzled Almond Flour Crumble

Allergens

None

Ingredients

• 2 cups freshly brewed espresso or strong coffee (cooled)
• 1 pint keto
• friendly vanilla ice cream
• 1 cup almond flour
• 1/4 cup granulated sweetener of choice (e.g., erythritol, xylitol)
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 4 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 2 ounces sugar
• free dark chocolate, finely chopped or grated

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, granulated sweetener, cocoa powder, and sea salt. Add butter and vanilla extract, and mix until a crumbly dough forms.
3. Using your fingers, press the dough into small, irregular clumps, then spread them evenly on the prepared baking sheet. Bake for 12 15 minutes, or until golden brown. Remove from oven and let cool completely. Once cooled, break into smaller pieces and set aside.
4. To assemble, place two scoops of vanilla ice cream in each of six serving glasses or cups. Gently pour the cooled espresso over the ice cream, allowing it to seep into the creamy sweetness beneath. Top with the chocolate drizzled almond flour crumble and a sprinkle of cocoa powder.
5. Serve immediately, savoring each moment of this sensory symphony.

Chef’s Insight

This keto-friendly dessert doesn't compromise on flavor or indulgence, proving that even those with dietary restrictions can enjoy a decadent treat.

Notes

This recipe is for those who desire a keto-friendly dessert that doesn't sacrifice on indulgence or flavor.