Keto Ice Cream in just minutes! Of course, this low carb chocolate keto ice cream recipe does take a few hours to freeze, but it’s totally worth the wait. As far as Im concerned this is the best no churn, no machine ice cream you’ll make for the keto diet!
KETO ICE CREAM
– 150 Calories
– 15g Fat
– 2g Carbs
– 1g Fiber
– 1 NET CARBS
– 1g Protein
– 2g Carbs – 1g Fiber = 1g NET CARBS
*NOTE: Do not count the “carbs” from the confectioners swerve towards net carbs….it has 0 calories and should be tracked as 0 carbs!
1 Cup (235mL) Heavy Whipping Cream
1 1/2 Tbsps (7g) Unsweetened Cocoa Powder
2 Tbsps (24g) Confectioners Swerve
1 Tsp (3g) Vanilla Extract
PRO-TIP: Use Xylitol if freezing for more than 1 day. It will keep the keto ice cream creamier. The ice cream may need up to 30 minutes to defrost depending how frozen it is, so let it set at room temp until it softens up to your liking.
It’s BEST the day you make it.
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Equipments & etc:
Camera : Canon M50
Lens : FE 16-35mm
Edit : Adobe Premiere Pro CC
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