1.   Pour 2 ½ cups of the almond milk and the cream into a saucepan. Drop in the cocoa powder and the espresso coffee powder. Whisk to combine, Set aside

2.   Into a mixing bowl, pour the rest of the almond milk and add the powdered sweetener. Whisk to combine. Sprinkle the glucomannan over the surface and quickly whisk into the almond milk. When the glucomannan is mixed into the almond milk, pour this into the saucepan with the cocoa, stirring to combine

3.   Place saucepan over medium low heat. As the mixture is warming to a light simmer, stir gently. Whisk egg yolk and temper with some of the warm cocoa mixture. Pour tempered egg mixture back into saucepan. Stir and cook until the mixture thickens

4.   Place a fine mesh sieve over a bowl and strain the gelato mixture. Cover with cling wrap, pressing the cling wrap to touch the surface. Refrigerate until the gelato base is very cool. Best if left to cool overnight

5.   Remove clingwrap and stir. Pour into your ice cream maker tub and churn according to manufacturer directions. When done, transfer to a freezer safe container with an airtight lid. freezing for several hours. For best results, leave overnight. If frozen solidly, take out of the freezer and let gelato warm enough so it is easy to scoop. Enjoy!