Keto Coffee Granita – All Day I Dream About Food

This Coffee Granita is a refreshing, icy treat that’s perfect for hot summer days. Made with strong brewed coffee and your favorite low carb sweetener, it has all the flavor of a coffeehouse dessert without the sugar.

Stop whatever you’re doing and go make a pot of strong, black coffee. Then use it to whip up this Keto Coffee Granita and you are well on your way to fabulous sugar-free summer refreshment! If you’re looking for something a light and easy summer treat, this Italian-style frozen dessert is a must-try. It delivers bold, rich coffee flavor with a refreshingly icy texture that cools you down without weighing you down.

If you’ve followed me for a while, you know that I love coffee. You might even go as far as saying that I am obsessed with it. And when it’s hot out, I love nothing more than enjoying a bowl Keto Coffee Ice Cream or a Keto Frappuccino.

But I’ve been intrigued by the idea of granita, a classic Italian dessert that’s a little like shaved ice. And while I typically pop any leftover coffee in a jar to make some Coffee Protein Shake later, I thought I would do something a little different.

And it’s so simple! No need for an ice cream maker or other special equipment—just a fork, a pan, and a little patience. Whether you enjoy it as an afternoon pick-me-up or a light dessert, this granita is a delicious way to indulge without the sugar crash!

Ingredient Notes

• Coffee: Strongly brewed black coffee, cooled to room temperature.
• Sweetener: I used a mix of allulose and erythritol based sweeteners for the best consistency.
• Rum (optional): Dark rum adds flavor but it also helps the granita from freezing too hard. It is optional, however, so feel free to skip it if you don’t consume alcohol.
• Whipping cream: A little lightly sweetened whipped cream is the perfect way to garnish this delicious Italian frozen dessert.
• Vanilla extract: Add a touch of vanilla extract to the whipped cream.

Overview: How to make Coffee Granita

1. Mix coffee and sweetener: Whisk them together, along with the rum if you’re using it, until the sweetener dissolves.
2. Freeze: Pour the mixture into a large shallow pan and allow it to freeze until ice crystals begin to form along the edges.
3. Break up the ice: Use a fork to break up the ice crystals every 30 to 40 minutes, until you have a slushy, icy consistency.
4. Serve in dessert glasses with a little whipped cream on top.

Tips for Success

Technically, you can freeze the mixture in any kind of pan. But using a large dish allows it to freeze faster, so the recipe takes less time overall. I recommend glass or ceramic so you aren’t scraping up any nice metal baking pans.

Don’t forget about it in the freezer! Once it becomes a block of ice, you can’t break it up with a fork into small ice crystals. Set a timer and make sure to rake it and mix it every 30 to 40 minutes.

Sweetener Options: As with many frozen desserts and keto ice cream recipes, this granita works best with allulose or a mix of allulose and erythritol. Allulose has properties that keep frozen desserts from becoming rock solid in the freezer.

If you cannot access allulose, try using xylitol. A 50/50 ratio of erythritol and allulose or xylitol will work well for this recipe.

Sugar Free Granita Recipe

Servings: 6 servings

Prep Time 5 minutes mins

Total Time 2 hours hrs 35 minutes mins

This Coffee Granita is a refreshing, icy treat that’s perfect for hot summer days. Made with strong brewed coffee and your favorite low carb sweetener, it has all the flavor of a coffeehouse dessert without the sugar.

Cook ModePrevent your screen from going dark

• In a mixing bowl or large measuring cup, whisk together the coffee, sweetener, and rum, if using.

• Pour into a large shallow dish like a 9×13 inch pan, preferably glass or ceramic. Set the dish in the freezer.

• After 45 minutes, remove the dish from the freezer and use a fork to break up any ice crystals along the edges of the pan. Return to the freezer.

• Repeat this process every 30 to 40 minutes thereafter, using the fork to mix the ice crystals and breaking up any big icy clumps. After 2 or 3 more times, you should have a nice consistency of small icy coffee.

• In a medium bowl, whip the heavy cream with the powdered sweetener and vanilla extract.

• Serve the granita in small dessert dishes with whipped cream dolloped on top (and a sprinkle of cinnamon, if you like!).

Sweetener: I used a mix of allulose and erythritol based sweeteners. Please see the Tips for Success for more information. 
Storage Information: Store any leftovers in a covered container in the fridge for several months. You may need to let it soften a bit and re-scrape it to achieve the same icy/slushy consistency. 

Serving: 0.66cup (approximately) | Calories: 80kcal | Carbohydrates: 0.6g | Protein: 0.4g | Fat: 7g