Keto Chocolate Ice Cream

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This Keto Chocolate Ice Cream will satisfy your craving for sweets and chocolate while sticking to the keto lifestyle.

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Yields4 Servings
Prep Time20 minsTotal Time20 mins

 5 oz 90% Dark Chocolatechopped into small pieces
 3 Eggsseperated
 1 ¾ oz Coconut Oil
 ¼ tsp Lemon Juice
 Vanilla Extract
 2 ½ oz Granulated Sweetener
 1 cup Heavy Whipping Cream
 ¼ cup Coconut Cream
 1 Avocado
 1 pinch Sea Salt
1

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.

2

Place the egg yolks and egg whites in separate bowls.

3

Add the lemon juice to the bowl with egg whites. Whip together to produce soft peaks. Pour the vanilla extract into the mix.

4

Whisk the egg yolks while gradually adding the sweetener. Beat until combined.

5

In a separate bowl, beat the coconut cream along with the heavy whipping cream.

6

Blend the avocado with the melted coconut oil and chocolate.

7

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.

8

Fold the whipped cream into the mixture. Stir until well-combined.

9

Toss in the cocoa nibs or sugar-free chocolate chips.

10

Pour the final mix into a container. Leave in the freezer for 6-24 hours.

11

When ready to serve, simply scoop and transfer to a bowl.

Nutrition Facts

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.

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Ingredients

 5 oz 90% Dark Chocolatechopped into small pieces
 3 Eggsseperated
 1 ¾ oz Coconut Oil
 ¼ tsp Lemon Juice
 Vanilla Extract
 2 ½ oz Granulated Sweetener
 1 cup Heavy Whipping Cream
 ¼ cup Coconut Cream
 1 Avocado
 1 pinch Sea Salt

Directions

1

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.

2

Place the egg yolks and egg whites in separate bowls.

3

Add the lemon juice to the bowl with egg whites. Whip together to produce soft peaks. Pour the vanilla extract into the mix.

4

Whisk the egg yolks while gradually adding the sweetener. Beat until combined.

5

In a separate bowl, beat the coconut cream along with the heavy whipping cream.

6

Blend the avocado with the melted coconut oil and chocolate.

7

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.

8

Fold the whipped cream into the mixture. Stir until well-combined.

9

Toss in the cocoa nibs or sugar-free chocolate chips.

10

Pour the final mix into a container. Leave in the freezer for 6-24 hours.

11

When ready to serve, simply scoop and transfer to a bowl.

Keto Chocolate Ice Cream

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