TwentyGrams
Menu

TwentyGrams › Recipes › Lemon Zabaglione Semifreddo

Lemon Zabaglione Semifreddo

6 slices · 4.2 g net carbs

4.2g Net carbs 32.3g Fat 4.9g Protein 329.3 kcal

4.2g Net carbs · 32.3g Fat · 4.9g Protein · 329.3 kcal

Lemon Zabaglione Semifreddo

4.2 g net carbs  ·  35 min  ·  medium

P 4.9 g  ·  F 32.3 g  ·  329.3 kcal

Rate this recipe
Rate this recipe
35 min
medium

TwentyGrams is a keto tracker that logs recipes like this one in a tap. It launches soon.

Join the waitlist

Substitutions, technique, equipment, scaling — ask about any recipe in the TwentyGrams app.

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

6 servings  ·  prep 25 min  ·  cook 10 min  ·  total 35 min  ·  difficulty medium

Cooked zabaglione-style egg yolks are whisked with erythritol and lemon juice, then folded with cream cheese and whipped heavy cream to make a semifreddo. The mixture is smoothed into a loaf pan and frozen until scoopable, with lemon zest and vanilla extract brightening the flavor. The chilled custard gains a mousse-like lift from whipped heavy cream and the cream cheese adds a silky body. A small amount of xanthan gum stabilizes the set so slices hold cleanly when cut from the pan.

Ingredients

  • cream cheese200 g
    Cream cheese, Regular, plain
  • heavy cream300 ml
    Cream, Heavy
  • erythritol60 g
  • egg yolks72 g
    Egg, Yolk, raw
  • lemon juice15 ml
    Lemon juice, Raw
  • lemon zest6 g
    Lemon peel, Raw
  • vanilla extract3 g
  • salt1 g
    Salt, Table
  • xanthan gum1 g
    Xanthan gum powder

Equipment

  • loaf pan
  • electric mixer
  • fine-mesh sieve

Method

  1. Set a saucepan with a few centimeters of water over medium heat to a gentle simmer and place a heatproof bowl on top to form a double boiler.
  2. Whisk egg yolks, erythritol, lemon juice and salt together in the heatproof bowl until evenly combined.
  3. Hold the bowl over the simmering water and whisk constantly until the custard thickens, becomes pale and ribbons from the whisk, about 5-8 min.
  4. Remove the bowl from the heat, whisk in vanilla extract and lemon zest, and cool the custard until barely warm.
  5. Use an electric mixer to whip heavy cream to medium-stiff peaks.
  6. Soften cream cheese with a whisk until smooth, then fold the cooled custard into the cream cheese until homogeneous.
  7. Fold the whipped cream into the custard and cream cheese mixture in two additions until even, then sprinkle xanthan gum over the surface and fold briefly to distribute.
  8. Pass the finished mixture through a fine-mesh sieve into a loaf pan, smooth the top, cover, and freeze until firm, about 6 hours.
  9. To serve, remove the pan from the freezer and let it sit briefly at room temperature until just soft enough to slice cleanly, then cut into slices.
Set a saucepan with a few centimeters of water over medium heat to a gentle simmer and place a heatproof bowl on top to form a double boiler.

Tips

Pro tip

  • Allow the semifreddo to sit a few minutes at room temperature before slicing for the cleanest edges.
  • If the custard cools unevenly, pass it through a fine-mesh sieve before freezing to remove any cooked ribbons.
  • Use chilled heavy cream for faster whipping and a firmer aeration.

Frequently asked questions

Can I use monk fruit sweetener instead of erythritol?
Yes. Monk fruit sweetener can replace erythritol in equal weight, and it does not recrystallize the same way so the finished texture may be slightly smoother. Reduce the amount slightly if your monk fruit blend is labeled much sweeter than erythritol and adjust to taste before folding into the whipped cream.
What can I use instead of xanthan gum to stabilize the semifreddo?
Use unflavored gelatin as an alternative. Bloom the gelatin in a little cold water, warm it gently until dissolved, then whisk it into the cooled zabaglione before folding with cream cheese and whipped cream; gelatin will give a slightly firmer set than xanthan gum.
Why is my semifreddo grainy after freezing?
Graininess usually comes from erythritol recrystallization or undissolved custard. Rewarm the custard gently over a double boiler while whisking to dissolve any crystals, strain through a fine-mesh sieve, and refold with freshly whipped cream before refreezing to improve smoothness.
Why do slices fall apart when I cut them?
Slices that fall apart have either not had enough whipped cream incorporated or need more stabilizer. Whip the cream to medium-stiff peaks and fold gently to retain air, or add a small amount of xanthan gum or dissolved gelatin to the custard to help the semifreddo hold clean slices.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per slice

Primary macros

4.2g Net carbs 10% 78% 12%
Net carbs Fat Protein
4.2 gNet carbs
4.9 gProtein
32.3 gFat
0.3 gFiber
329.3Calories

Net carbs: 14.5 g total carbohydrate minus 0.3 g fiber minus 10 g sugar alcohols and allulose = 4.2 g.

Electrolytes

Na209 mgSodium

110.2 g per slice

More Dessert Recipes

Reviews

No reviews yet.

Loading…

Published 21 October 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.