This Keto Chocolate Ice Cream will satisfy your craving for sweets and chocolate while sticking to the keto lifestyle.
Prepare a double boiler over low heat to melt the coconut oil and chocolate together. Stir occasionally. Remove once done and let stand to cool for a few minutes.
Place the egg yolks and egg whites in separate bowls.
Add the lemon juice to the bowl with egg whites. Whip together to produce soft peaks. Pour the vanilla extract into the mix.
Whisk the egg yolks while gradually adding the sweetener. Beat until combined.
In a separate bowl, beat the coconut cream along with the heavy whipping cream.
Blend the avocado with the melted coconut oil and chocolate.
Pour the egg yolk mixture into the blended avocado mix and add the whipped egg white mix too. Remember not to deflate the egg white mix.
Fold the whipped cream into the mixture. Stir until well-combined.
Toss in the cocoa nibs or sugar-free chocolate chips.
Pour the final mix into a container. Leave in the freezer for 6-24 hours.
When ready to serve, simply scoop and transfer to a bowl.
Servings 4
- Amount Per Serving
- Calories 236
- % Daily Value *
- Total Fat 22g34%
- Net Carbohydrate 7g3%
- Dietary Fiber 3g12%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Prepare a double boiler over low heat to melt the coconut oil and chocolate together. Stir occasionally. Remove once done and let stand to cool for a few minutes.
Place the egg yolks and egg whites in separate bowls.
Add the lemon juice to the bowl with egg whites. Whip together to produce soft peaks. Pour the vanilla extract into the mix.
Whisk the egg yolks while gradually adding the sweetener. Beat until combined.
In a separate bowl, beat the coconut cream along with the heavy whipping cream.
Blend the avocado with the melted coconut oil and chocolate.
Pour the egg yolk mixture into the blended avocado mix and add the whipped egg white mix too. Remember not to deflate the egg white mix.
Fold the whipped cream into the mixture. Stir until well-combined.
Toss in the cocoa nibs or sugar-free chocolate chips.
Pour the final mix into a container. Leave in the freezer for 6-24 hours.
When ready to serve, simply scoop and transfer to a bowl.