I made a dark chocolate sorbet that is sugar-free and keto, using melted dark chocolate and strong espresso for a low-carb, dairy-free dessert that keeps pure chocolate flavor front and center.

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I wasn’t expecting to fall for a frozen dessert this hard, but my Keto Chocolate Espresso Sorbet did it. With dark chocolate and strong brewed espresso as the only bold players, it somehow tastes both serious and a little naughty, like a midnight pick-me-up that flew under the radar.

The texture is more icy velvet than heavy cream, so it surprises you — in a good way. If you love Chocolate Sorbet or you’re hunting a Low Carb Ice Cream that doesn’t taste like punishment, this one will make you curious enough to try a spoon, then another, then maybe hide the container.

Ingredients

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Dark chocolate: Bitter, high in fiber and healthy fats, adds depth and antioxidant punch.
Espresso: Concentrated coffee, zero carbs, sharp bitter note, packs caffeine kick.
Allulose: Sugar alcohol that tastes like sugar, low calories, wont spike blood sugar.
Powdered erythritol: Adds sweetness with negligible calories, can leave a cooling aftertaste sometimes.
Cocoa powder: Dry chocolate flavor, boosts cacao notes and adds modest fiber and minerals.
Coconut milk: Optional creaminess, adds healthy saturated fats and a softer mouthfeel.
Xanthan gum: Tiny binder that improves texture, prevents iciness, use sparingly though.
Vodka: Alcohol lowers freezing point so scoops stay soft, negligible flavor.
Sea salt: Tiny pinch amplifies chocolate and balances sweetness, contains trace minerals.

Ingredient Quantities

6 oz (170 g) dark chocolate, 85 to 90% cacao, finely chopped

1 1/2 cups (360 ml) strong brewed espresso, cooled

1/2 cup (120 ml) water

1/2 cup (100 g) allulose

1/4 cup (50 g) powdered erythritol

2 tbsp unsweetened cocoa powder

2 tbsp full fat canned coconut milk (optional for extra creaminess)

1/8 tsp xanthan gum

1/4 tsp fine sea salt

1 tsp pure vanilla extract

1 tbsp vodka (optional to help keep sorbet scoopable)

How to Make this

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1. In a small saucepan combine 1/2 cup (120 ml) water, 1/2 cup (100 g) allulose, 1/4 cup (50 g) powdered erythritol, 2 tbsp unsweetened cocoa powder and 1/4 tsp fine sea salt; whisk smooth and heat over medium until the sweeteners dissolve and the mixture just comes to a simmer, about 3 to 4 minutes, dont boil it.

2. Remove pan from heat and add 6 oz (170 g) finely chopped dark chocolate and 2 tbsp full fat canned coconut milk if using; let sit 1 to 2 minutes then stir slowly until the chocolate is fully melted and the mixture is glossy.

3. Sprinkle 1/8 tsp xanthan gum evenly over the warm base and whisk vigorously or use an immersion blender for 10 to 15 seconds to hydrate it and avoid lumps, this will give the sorbet a silkier mouthfeel.

4. Gradually whisk in 1 1/2 cups (360 ml) strong brewed espresso, cooled, stirring until perfectly smooth; then stir in 1 tsp pure vanilla extract and 1 tbsp vodka if you want the sorbet to stay scoopable straight from the freezer.

5. Taste and adjust sweetness if needed, powdered erythritol is pretty sweet so go slow, and dont worry if the mixture seems a little thin now it will thicken when chilled.

6. Cool the mixture to room temperature then refrigerate until very cold, at least 2 hours or overnight for best texture.

7. Strain the chilled mixture through a fine mesh sieve into the bowl of your ice cream maker to remove any tiny bits, pressing with a spatula, then churn according to the manufacturer instructions about 20 to 30 minutes until it reaches a soft serve consistency.

8. Transfer churned sorbet to a shallow, airtight container, smooth the top, press a piece of plastic wrap directly onto the surface to prevent ice crystals and freeze until firm, about 2 to 4 hours.

9. No ice cream maker option: pour into a shallow metal pan, freeze for 30 minutes then vigorously stir or scrape with a fork every 20 to 30 minutes to break up ice crystals until evenly frozen, about 2 to 3 hours; for extra smoothness, pulse frozen chunks in a food processor then refreeze briefly.

10. To serve let the sorbet sit at room temp 5 to 10 minutes so it scoops easily, warm your scoop in hot water between servings, and store leftovers in the freezer up to 2 weeks, the allulose and vodka will help keep it from getting rock hard.

Equipment Needed

1. Small saucepan (1 to 2 qt)
2. Heatproof mixing bowl (for melting chocolate)
3. Whisk (and a measuring spoon set for 1/8 tsp)
4. Immersion blender or a sturdy whisk (to hydrate xanthan gum)
5. Fine mesh sieve (to strain before churning)
6. Rubber spatula (for stirring and pressing through the sieve)
7. Measuring cups (metric and US preferred)
8. Ice cream maker OR a shallow metal baking pan plus a fork (and optionally a food processor for pulsing)

FAQ

Q: Do I need an ice cream machine to make this sorbet? A: No, you dont. Pour the mixture into a shallow metal or glass pan, freeze about 30 to 45 minutes, then scrape and whisk or blitz in a food processor every 20 to 30 minutes until smooth. A final spin in a blender or food processor gives a creamier finish.

Q: Can I swap the sweeteners for something else? A: You can, but results change. Allulose keeps the sorbet soft and scoopable, powdered erythritol adds bulk and texture. If you use only erythritol it can be grainy and rock hard. Stevia or monk fruit work for sweetness but youll need a bulking agent (like extra allulose or a bit more coconut milk) and to taste as their sweetness intensity varies.

Q: How should I store it and how do I get perfect scoops? A: Store in an airtight container, press a piece of plastic wrap on the surface to prevent ice crystals. Let sit at room temp 5 to 10 minutes before scooping. The optional tablespoon of vodka helps keep it scoopable; if too hard microwave a few seconds and stir, dont overdo it.

Q: Is this sorbet keto friendly and how many carbs? A: Yes, it is keto friendly when you use very dark, low sugar chocolate and the listed sugar alcohols. Net carbs depend on the chocolate brand, but expect it to be very low per serving – roughly a couple grams net carbs for a modest scoop if you divide into 6 to 8 servings. Check your chocolate label for exact numbers.

Q: Can I make this dairy free or vegan? A: Yes. The recipe already uses canned coconut milk for creaminess. Make sure to use dairy free dark chocolate that contains no milk solids and youre set. Vegan gelatin substitutes arent needed since xanthan gum is plant based.

Q: What does the xanthan gum do and can I leave it out? A: Xanthan gum is there to stabilize the mix and reduce ice crystals so the texture stays silky. 1/8 teaspoon is tiny but effective. You can skip it, but expect a more icy sorbet. As a swap you could try about 1/2 teaspoon powdered gelatin dissolved warm for a smoother texture, but that wont be vegan.

Keto Chocolate Espresso Sorbet Recipe Substitutions and Variations

Dark chocolate (6 oz 85–90%): use equal weight 70–75% dark chocolate if 90% is too bitter, or 6 oz unsweetened baking chocolate plus 1–2 tbsp powdered erythritol to sweeten, taste as you go.
Espresso (1 1/2 cups): sub with 1 1/2 cups very strong brewed coffee, or dissolve about 2 tbsp instant espresso powder in 1 1/2 cups hot water and cool; cold brew concentrate at the same volume works well too.
Allulose (1/2 cup): swap for 1/2 cup erythritol + 1/4 tsp powdered monk fruit blend (or a 1:1 erythritol/monk fruit sweetener); if you must use pure erythritol expect a slightly icier sorbet, add 1 tbsp vodka or increase xanthan to 1/4 tsp to help scoopability.
Full fat canned coconut milk (2 tbsp, optional): use 2 tbsp heavy cream for richer, creamier texture (not dairy free), or 2 tbsp canned coconut cream for an even thicker non dairy option.

Pro Tips

1. Cool the mixture completely and if you can refrigerate it overnight. Strain it through a fine mesh before churning to catch any tiny grainy bits, that alone makes the sorbet way silkier.

2. Hydrate the xanthan properly: sprinkle it evenly over the warm base and whisk hard or blitz with an immersion blender for about 10 to 15 seconds. If you just dump it in and dont blend fast youll end up with little gummy clumps.

3. Dont overheat the chocolate. Take the pan off the heat before you add the chocolate, let it sit a minute, then stir slowly until glossy. Overheating makes the chocolate seize or go grainy and it ruins the texture.

4. For scoopable texture add the 1 tablespoon vodka the recipe suggests, its enough to keep it softer in the freezer. If you avoid alcohol, let scoops sit 5 to 10 minutes at room temp or warm your scoop in hot water between servings.

Keto Chocolate Espresso Sorbet Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made a dark chocolate sorbet that is sugar-free and keto, using melted dark chocolate and strong espresso for a low-carb, dairy-free dessert that keeps pure chocolate flavor front and center.

Servings

servings

Calories

202

kcal

Equipment: 1. Small saucepan (1 to 2 qt)
2. Heatproof mixing bowl (for melting chocolate)
3. Whisk (and a measuring spoon set for 1/8 tsp)
4. Immersion blender or a sturdy whisk (to hydrate xanthan gum)
5. Fine mesh sieve (to strain before churning)
6. Rubber spatula (for stirring and pressing through the sieve)
7. Measuring cups (metric and US preferred)
8. Ice cream maker OR a shallow metal baking pan plus a fork (and optionally a food processor for pulsing)

Ingredients

6 oz (170 g) dark chocolate, 85 to 90% cacao, finely chopped
1 1/2 cups (360 ml) strong brewed espresso, cooled
1/2 cup (120 ml) water
1/2 cup (100 g) allulose
1/4 cup (50 g) powdered erythritol
2 tbsp unsweetened cocoa powder
2 tbsp full fat canned coconut milk (optional for extra creaminess)
1/8 tsp xanthan gum
1/4 tsp fine sea salt
1 tsp pure vanilla extract
1 tbsp vodka (optional to help keep sorbet scoopable)

Directions

In a small saucepan combine 1/2 cup (120 ml) water, 1/2 cup (100 g) allulose, 1/4 cup (50 g) powdered erythritol, 2 tbsp unsweetened cocoa powder and 1/4 tsp fine sea salt; whisk smooth and heat over medium until the sweeteners dissolve and the mixture just comes to a simmer, about 3 to 4 minutes, dont boil it.
Remove pan from heat and add 6 oz (170 g) finely chopped dark chocolate and 2 tbsp full fat canned coconut milk if using; let sit 1 to 2 minutes then stir slowly until the chocolate is fully melted and the mixture is glossy.
Sprinkle 1/8 tsp xanthan gum evenly over the warm base and whisk vigorously or use an immersion blender for 10 to 15 seconds to hydrate it and avoid lumps, this will give the sorbet a silkier mouthfeel.
Gradually whisk in 1 1/2 cups (360 ml) strong brewed espresso, cooled, stirring until perfectly smooth; then stir in 1 tsp pure vanilla extract and 1 tbsp vodka if you want the sorbet to stay scoopable straight from the freezer.
Taste and adjust sweetness if needed, powdered erythritol is pretty sweet so go slow, and dont worry if the mixture seems a little thin now it will thicken when chilled.
Cool the mixture to room temperature then refrigerate until very cold, at least 2 hours or overnight for best texture.
Strain the chilled mixture through a fine mesh sieve into the bowl of your ice cream maker to remove any tiny bits, pressing with a spatula, then churn according to the manufacturer instructions about 20 to 30 minutes until it reaches a soft serve consistency.
Transfer churned sorbet to a shallow, airtight container, smooth the top, press a piece of plastic wrap directly onto the surface to prevent ice crystals and freeze until firm, about 2 to 4 hours.
No ice cream maker option: pour into a shallow metal pan, freeze for 30 minutes then vigorously stir or scrape with a fork every 20 to 30 minutes to break up ice crystals until evenly frozen, about 2 to 3 hours; for extra smoothness, pulse frozen chunks in a food processor then refreeze briefly.
To serve let the sorbet sit at room temp 5 to 10 minutes so it scoops easily, warm your scoop in hot water between servings, and store leftovers in the freezer up to 2 weeks, the allulose and vodka will help keep it from getting rock hard.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.