Making keto-friendly ice cream at home is not only fun, but it’s a lot easier than you may think.
With a few ingredients and the right tools, you’ll produce a low-carb dessert that will simultaneously satisfy your sweet tooth and your macronutrient requirements.
This recipe brings out the best in bitterness with chocolate and coffee, complementary flavors that most people crave daily.
You can sweeten as much or as little as you’d like. I usually make keto dessert recipes with more Swerve the first time around, then reduce each successive batch to find the right amount.
You’ll need the following:
Here are the directions:
- 2 cups Heavy Cream (480 g)
- 1 cup Coffee
- ½ cup Cocoa Powder (50 g)
- ⅓ cup Swerve Erythritol (75 g)
- 4 Eggs (200 g)
- 1 tsp Vanilla Extract
- Pinch of Salt
- Pinch of Stevia Extract Powder
Nutrition (Per Serving)
- Number of Servings – 4
- 552 Calories
- Fat – 52 g
- Protein – 11 g
- Carbohydrate – 11 g
- Fiber – 4 g
- Sugar – 4 g
- NET CARBS – 8 g
- Prep – 12 hours
- Cook – 30 minutes
- Total – 12-13 hours
Put the cream in a medium saucepan on low-heat (do not let boil).
Take the cream off the heat, and whisk together with coffee mixture.
Scramble and temper the eggs into the cream.
Return to low-heat, whisk continuously until temperature reaches 158 – 176 °F (custard will begin thicken).
Remove from heat and add vanilla extract, let cool overnight in the fridge.
Freeze according to ice cream maker instructions.
This is just as good as regular store-bought ice cream, including varieties with sugar.