Keto Hazelnut Ice Cream
Nutrition facts per serving
Carbs
2.9g
Protein
6.6g
Fat
29.9g
Kcal.
308
Carbs
Protein
Fat
Kcal.
308
Prep
Cook
Total
Prep
Cook
Total
You can have the same creamy hazelnut taste without the sugar or the carbs, as our version only has 2.9g net carbs per scoop, which makes it keto-friendly as well!
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Ingredients
g ground hazelnuts
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
egg yolks
whole egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
g chopped hazelnuts (optional)
oz ground hazelnuts
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
egg yolks
whole egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
oz chopped hazelnuts (optional)
cup ground hazelnuts
cup powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
egg yolks
whole egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
cup chopped hazelnuts (optional)
Step 1
cup ground hazelnuts
It’s important to keep stirring while you roast the hazelnuts as they can burn quite easily.
Step 2
ml heavy cream, vanilla bean
fl oz heavy cream, vanilla bean
cup heavy cream, vanilla bean
Add the heavy cream into the pot as well as the vanilla pulp and the scraped out vanilla bean.
Step 3
Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.
Step 4
Step 5
g powdered erythritol, egg yolks, whole egg
oz powdered erythritol, egg yolks, whole egg
cup powdered erythritol, egg yolks, whole egg
Whisk until you get a slightly frothy and pale mixture.
Keep in mind that the bowl should be big enough to fit both the erythritol-egg-mixture as well as the heavy-cream-mixture.
Step 6
Place the bowl with the erythritol-egg-mixture on top of the pot and bring the water to a boil.
Pour the heavy-cream-hazelnut-mixture into the bowl with the erythritol-egg-mixture while constantly stirring.
Step 7
The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.
Step 8
Step 9 – With ice cream maker
Step 9 – Without ice cream maker
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 10
g chopped hazelnuts (optional)
oz chopped hazelnuts (optional)
cup chopped hazelnuts (optional)
Serve the keto hazelnut ice cream with a 2.2″ ice cream scoop.
(Optional) Sprinkle a handful of chopped hazelnuts on your ice cream for a bit of extra crunch.
Storage
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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