What is Italian Coffee Cream (Crema al Caffè)?
Italian Coffee Cream, Crema al Caffè or Crema di Caffè, is a light, velvety whipped coffee dessert that you’ll find in cafés all over Italy, especially in the summer months. It’s essentially the perfect fusion of espresso and a creamy mousse, making it a luxurious yet simple treat. Often served chilled in small cups or glasses, it’s a dreamy alternative to iced coffee or affogato.
In Italy, this coffee cream dessert recipe is a go-to dessert after a meal, often enjoyed with a sprinkle of cocoa powder on top. Some regions call it Crema Fredda al Caffè, which translates to “cold coffee cream.” Regardless of the name, its irresistible texture and rich coffee flavour make it a favourite among coffee lovers worldwide.
Why You’ll Love This Recipe
✅ Takes only 5 minutes to make – quick and easy! ✅ No sugar needed – perfect for keto and low-carb lifestyles. ✅ It’s a café-quality treat without the coffee shop prices.
The Ingredients
Ways to Make Italian Sweet Coffee Cream
Conventional Method
Step 1. Brew a strong shot of espresso, mix in the sweetener, and let it cool completely (chilling in the freezer speeds this up).
Step 2. Whip the heavy cream in a mixing bowl until soft peaks form.
Step 3. Add the chilled espresso
Step 4. Mix to combine.
Step 5. Whip into a mousse-like consistency
Step 6. Spoon or pipe the crema into cups, chill for 10 minutes, then serve dusted with cocoa powder.
Thermomix Method
- Spoon into cups, chill, and dust with cocoa powder before serving.
- Brew espresso, mix in the sweetener, and chill it completely.
- Insert the whisk attachment, add cream, and mix at speed 3 for 20 seconds.
- Add the chilled espresso and whip at speed 3 (MC off) until soft peaks form.
Pro Tips for the Best Italian Café Crema
✔ Use very cold ingredients – Chilling the espresso and cream ensures the fluffiest texture.
✔ Don’t over-whip – Stop when soft peaks form to avoid a grainy texture.
✔ Experiment with flavours – A touch of vanilla, homemade chai spice mix, cinnamon, pumpkin pie spice, or nutmeg can take this to another level.
✔ Serve it extra cold – A quick chill in the freezer for 15 minutes makes it even more luxurious.
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Variations & Flavors
While the classic version is a pure espresso-and-cream delight, here are some fun keto whipped cream recipe dessert variations to try:
Coconut Cafe Crema: Swap the cream for chilled coconut cream, ensuring you use only the solid part for a thick consistency.
Boozy Coffee Cream Dessert: Add a splash of coffee liqueur, dark rum, or brandy for an adult twist.
Mocha Sweet Cream: Mix in a teaspoon of unsweetened cocoa powder while whipping for a rich, chocolatey flavour whipped chocolate cream.
What to Serve with Italian Coffee Cream
Keto Shortbread Cookies – Keep it low-carb with a buttery, sugar-free almond flour cookie.
Biscotti or Almond Cookies – The crunch pairs beautifully with the creamy texture. You can also make and enjoy keto biscotti. I have an awesome recipe in my Every Day Keto cookbook, alternatively, these keto biscotti look awesome!
Dark Keto Chocolate Shavings – A sprinkle on top takes it to the next level.
Fresh Berries – A few raspberries or strawberries add a lovely contrast.
Next Keto Dessert Recipes To Try
Here are just a few more delicious easy keto desserts to try soon. It seems I have a few keto coffee recipes, too. 😂
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Italian Coffee Cream (Crema al Caffè)
Equipment
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Ingredients
- 45 ml (3 tbsp) strong espresso see notes if using instant coffee
- 2 tsp allulose or xylitol sweetener see notes
- 1 cup thickened cream heavy cream
- ½ teaspoon unsweetened cocoa powder (for garnish, optional)
Instructions
CONVENTIONAL METHOD
- Brew a strong shot of espresso. Mix in the sweetener and let it cool completely. For the best results, chill it in the freezer for at least 10 minutes.
- In a mixing bowl, whisk (or use a hand mixer) the cream until it starts to thicken but is still soft.
- Add the chilled espresso (it must be cold or you could split the cream). Continue whipping until it turns into a fluffy, velvety mousse with soft peaks. Be careful not to over-whip!
- Spoon or pipe the coffee cream into small glasses or espresso cups. Chill for 10 minutes or more if you want an extra cold and thick texture.
- Dust with cocoa powder before serving.
THERMOMIX METHOD
- Brew a strong shot of espresso. Mix in the sweetener and let it cool completely. For the best results, chill it in the freezer for at least 10 minutes.
- Insert whisk attachment. Add the cream; mix 20 sec/speed 3.
- Add the chilled espresso (it must be cold or you could split the cream). Set the mixer to speed 3/MC off and continue whipping until it turns into a fluffy, velvety mousse with soft peaks. Be careful not to over-whip!
- Spoon or pipe the coffee cream into small glasses or espresso cups. Chill for 10 minutes or more if you want an extra cold and thick texture.
- Dust with cocoa powder before serving.
Notes
Storage Tips:
- Keep refrigerated for up to 2 days.
- If it softens, re-whip it for a few seconds.
- Do not freeze, as the texture will change.
Ingredient Tips & Substitutes:
- Coffee: Instant coffee can replace espresso—dissolve 2 tsp in 45ml boiling water.
- Sweetener: Use xylitol or allulose to prevent crystallization.
- Dairy-Free: Chilled coconut cream works, but only use the solid part.
Alternative Cooking Tips:
- For a richer taste, add an extra shot of espresso.
- For a mocha twist, mix in 1 tsp of unsweetened cocoa powder while whipping.
- For a frozen treat, chill in the freezer for 15-20 minutes before serving.
Your Own Notes
Nutrition
4 responses to “Italian Coffee Cream (Crema al Caffè)”
I was after something sweet after dinner and this was quick to make and super yummy. A bit rich so split into two glasses. It was delish in the first day but set a little more by the second day. I’m loving the idea of adding a bit of liqueur next time!
An absolute dreamy creamy delightful ‘Italian Coffee Cream’ dessert to enjoy anytime or for after dinner for that little sweet pick me up.
With just 4 ingredients, it’s so quick to whip up, shave some chocolate on top, chill, it’s so deliciously good.
This coffee dessert is super delicious 😋 and so easy and quick to make. It is super light and a yummy mousse. Great easy dessert to eat with keto cookies.
So tasty and so incredibly easy. A winning dessert for any day of the week.
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