Oooooh yes…I finally tried it. I’ve been eyeballing semifreddos for months. I kept avoiding making them because I felt like they would fall short of my grand expectations of them. How could anything low carb or sugar free taste anything like the frozen custards that I love? Why should I set myself up for disappointment? Let me tell you, I couldn’t have been more wrong if I tried!! This semifreddo is so rich, so delicious, and so NOT low carb, sugarfree tasting. It’s AMAZING. And, despite what I thought, was pretty darn easy to make. I will be making MANY more semifreddos to come – I am HOOKED!


Krys’ Vanilla Semifreddo with a Blackberry Swirl


  • 5 large egg yolks, room temperature
  • 1 1/4 cups heavy cream
  • 1 heaped cup fresh blackberries
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt


Let’s start with the easiest thing. In a large bowl, add your egg yolks. Set them aside so they can begin to come to room temperature.

Take your heaped cup of blackerries, and add them to your food processor (either a prep processor or a large processor fitted with a small working bowl and small metal blade) with 1/4 cup of heavy cream and 1 tablspoon of sweetner. Puree until nice and smooth.  Place into a small dish and set in the fridge to chill.

Next, we’ll start on the whipped cream. Take the remaining 1 cup of heavy cream, and start whipping. Once there is some body to the cream, add 1/4 cup of sweetener. Continue to whip until you have reached the point of having stiff peaks. Once done, place in the fridge until we’re ready to use it.

Now time for the only kind of hard part – the egg yolks. First, add your 2 teaspoons of vanilla, 1/2 cup sweetener, and pinch of salt to the yolk. Whisk until everything is well combined.

Now for the fun part. Get a pot of water simmering on the stove. You want just a small amount of water in the pot because you are going to set the bowl with the egg mixture over the top. You do not want the water to be able to touch the bottom of the bowl. Once the water is starting to warm, set your bowl on top and start whisking. If you have a hand mixed, now is the time to get it out. Fit it with the whisk attachments, and start mixing. You want to mix this for about 10 minutes, or until the color becomes more golden, and the egg mixture reaches a thick, smooth texture. It’ll be close to a pudding that has just started to thicken up a bit. Once it reaches this point, remove it from the heat and set it aside to cool. You can also put it in an ice bath to speed the cooling process.

Ok…ALMOST there.

Grab a loaf pan, and give it a quick spray with cooking spray. If you don’t have any, a little bit of oil or shortening will work. Line your tin with plastic wrap, leaving a 3″ overhang on each side. Set aside.

Once your egg mixture has cooled, you’re ready to start putting your semifreddo together. Take your whipped cream and berry mixture out of the fridge. Start by adding 1/4 of the whipped cream into the egg mixture. Gently but thoroughly fold it in. Once this is combined, continue adding the remaining cream in in 3 more additions. Combine everything thoroughly, but do not overly mix.

Once everything is nice and combined, take a nice dallop of this custard and add it into your berry mixture. Combine it completely.

Pour about 1/3 of the custard into your lined tin. Drop/drizzle 1/3 of your berry mixture over the top of the custard.

Cover with another 1/3 of the custard, and repeat the dropping of berry mix. Top with the remaining custard, and drizzle the remaining berry mix over top. Take a butter knife, and drag it through the custard to “swirl” the berry mix through.

Once you’re done swirling, pull your plastic overhang over the top of your semifreddo, covering it completely. You don’t need to press it down, just cover the top. Set it in the freezer to set – at least 5 hours. Because this is made with whipped cream, it won’t get completely solid. When you’re ready to serve, pull the block out by the plastic wrap, and set onto a plate to cut into slices. This will make 8 generous servings!

Nutritional information

  • Carbs: 2.5 grams, or 2 grams net
  • Protein: 1.8 grams
  • Fat: 7.8 grams
  • Fiber: .5 grams
  • Calories: 83

Can you believe that? Now THAT is what I call a “diet” dessert!






3 Responses to “Krys’ Low Carb Vanilla Blackberry Swirl Semifreddo”

  1. Glenda Says:

    Krys, one question … when you say 3/4 cup of sweetener, do you mean equivalent to sugar sweetness? I’m assuming you do, but I just want to clarify. Thanks! Glenda

  2. Krystal Says:

    Hi Glenda!

    I used 3/4 by measurement. The sweetener I like to use, Ideal, does actually measure cup for cup like sugar – it’s not as overly sweet as other sweeteners. Splenda, to me, is entirely TOO SWEET if you measure cup by cup, and if you are planning to use that, I would probably look at cutting it back to 1/3 cup to mix with the egg yolks and 1/8 cup for the whipped cream.

  3. Robin K. Says:

    Oh, man. This looks so good. I think I’ll try to make it tomorrow! Thanks for sharing :)