Keto Almond Coconut Ice Cream

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Nutrition facts per serving

One serving = 1 scoop of ice cream

Carbs
2.7g

Protein
5.6g

Fat
25.0g

Kcal.
262

Carbs

2.7g

Protein

5.6g

Fat

25.0g

Kcal.

262

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

Refreshing and creamy coconut flavor paired with crunchy almonds and chocolate chunks – that’s what summer treat dreams are made of.

Now you can enjoy this heavenly combination in form of our low carb coconut almond ice cream completely guilt-free as one scoop only has 3.8g net carbs.

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Keto Coconut Almond Ice Cream Image #2
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Ingredients

ml heavy cream
ml full-fat coconut milk
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g sugar-free chocolate
g shredded coconut
g slivered almonds
egg yolks
whole egg
fl oz heavy cream
fl oz full-fat coconut milk
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz sugar-free chocolate
oz shredded coconut
oz slivered almonds
egg yolks
whole egg
cup heavy cream
cup full-fat coconut milk
cup powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz sugar-free chocolate
cup shredded coconut
cup slivered almonds
egg yolks
whole egg

Step 1

  ml heavy cream, ml full-fat coconut milk, g shredded coconut

  fl oz heavy cream, fl oz full-fat coconut milk, oz shredded coconut

  cup heavy cream, cup full-fat coconut milk, cup shredded coconut

Add the heavy cream, coconut milk, and shredded coconut into a small pot and set the heat to medium.
Bring the heavy cream to a boil while stirring the mixture every now and then.

Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.

Step 2

  g powdered erythritol, egg yolks, whole egg

  oz powdered erythritol, egg yolks, whole egg

  cup powdered erythritol, egg yolks, whole egg

Add the powdered erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.

Keep in mind that the bowl should be big enough to fit both the egg-erythritol-mixture as well as the heavy-cream-mixture.

Step 3

Fill another small pot with water and place it on your stove.
Place the bowl with the erythritol-egg-mixture on top of the pot and bring the water to a boil.

Pour the heavy-cream-coconut-mixture into the bowl with the erythritol-egg-mixture while constantly stirring.

Step 4

Keep stirring constantly for about 5-6 minutes.

The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.

Step 5

Let the ice cream mixture cool down for at least 30 minutes before proceeding to the next step.

Step 6

Chop the chocolate into small chunks.

Add the chocolate chunks and the slivered almonds into the ice cream mixture and stir well before proceeding to the next step.

If you use an ice cream maker, you may want to wait with adding the chocolate and almond chunks to the ice cream mixture until the ice cream is done.

Some ice cream makers can’t handle large chunks like nuts – read your manual to find out if you can add the nuts and chocolate right away or not.

Step 7 – With ice cream maker

Follow the instructions of your ice cream maker.

Step 7 – Without ice cream maker

Place the bowl with the liquid ice cream mixture in your freezer and stir it once every hour.

After about 4-5 hours in the freezer, the ice cream will have a perfect consistency: creamy and soft, just like your favorite store-bought ice cream.

Step 8

Serve the keto almond coconut ice cream with a 2.2″ ice cream scoop.

Storage

We recommend storing the low carb almond coconut ice cream in an air-tight container.
It will keep its’ taste and consistency for about 1-2 weeks, that’s why we recommend consuming it within that time.

It’s completely normal if the ice cream is rock solid after it’s been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.

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