Low Carb Latte Granita with Whipped Coffee
4.0g
Net Carbs
7.8g
Protein
4.5g
Fat
1.5g
Fiber
94
Calories
Cooking tip: Coffee granita is a favorite frozen dessert recipe that we have adapted using our Atkins Vanilla Latte Protein shake for the perfect low carb, easy sweet treat. The key to granita is to be sure to break up ice crystals throughout the whole pan of liquid, especially the sides and bottom. When the edges of the pan freeze to a more solid nature, use the back of the fork to break those sections up to have an evenly icy result. The melted, coffee rich liquid that forms as this dessert is eaten is one of the best parts!
Ingredients:
- 3 tablespoons hot water
- 1 shake Atkins Vanilla Latte Shake
- 2 tablespoons Swerve confectioners erythritol based sweetener
- 2 tablespoons instant coffee FNDDS
Directions:
- Pour Atkins Vanilla Latte Shake into a 9-inch by 9-inch metal baking pan. Place in freezer for 20 minutes. Remove from freezer and use a fork to scrape across the whole pan, until all frozen sections are scraped up and broken into smaller icy crystals. Place back in the freezer and repeat process of scraping, paying special attention to breaking up ice on the bottom and sides of the pan until mostly frozen, about 90 minutes total.
- In a medium bowl, dissolve the confectioners erythritol into the hot water. Add dry instant coffee and use a hand mixer to whip into stiff peaks, up to 5 minutes.
- Divide the frozen latte between two glasses, and top each with half (about ½ cup) of the whipped coffee. Enjoy while cold! One glass as described is one serving.
