There are desserts that satisfy a craving… and then there’s this — a spoonful of cold, creamy vanilla ice cream melting under a fresh shot of espresso.
It’s bold. It’s silky. It’s that perfect contrast of hot and cold that makes every bite feel luxurious.
This Keto Affogato is pure simplicity — no syrups, no sugar, no guilt. Just homemade vanilla ice cream made the Wilder way: golden monk fruit, real cream, and a whisper of vanilla. When espresso hits, it’s alchemy.
They’re crisped on the outside, soft inside, and finished in the oven for that perfect bite. Pair them with your favorite low-sugar marinara, zucchini noodles, or just a sprinkle of Parm and fresh parsley.
Juicy, rich, and unbelievably low-carb — the perfect comfort food.
The Ice Cream That Makes It Happen
You could use any keto ice cream here, but if you want that true café texture — smooth, custardy, rich — this is worth making from scratch.
Ingredients (Makes 6 Servings)
- 70 g golden monk fruit sweetener
- 2 cups heavy whipping cream
- 3 egg yolks
- 1 tablespoon vanilla extract
How to Make It
In a blender, combine the heavy cream, egg yolks, vanilla, and monk fruit. Blend until smooth and slightly frothy.
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
Once frozen, scoop it into a chilled glass or bowl. Brew a shot of espresso and pour it gently over the ice cream.
That’s it — the simplest, most elegant dessert you’ll ever make.
(Optional: top with shaved dark chocolate, crushed hazelnuts, or a pinch of sea salt.)
Macros (Per Serving)
Calories: 300 | Fat: 28.9g | Carbs: 5.7g | Fiber: 2.9g | Net Carbs: 2.8g | Protein: 1.3g
Wilder’s Note
This one’s best enjoyed immediately — that swirl of hot espresso melting through vanilla doesn’t wait for anyone.
Make it once, and you’ll understand why I call it the best thing you’ll taste this week.
