Keto lemon ice cream

Keto lemon ice cream

Treat the whole family to this fresh and creamy keto dessert. Summery homemade ice cream, bursting with luscious citrus flavor. Guaranteed sugar-free success!

Keto lemon ice cream

Treat the whole family to this fresh and creamy keto dessert. Summery homemade ice cream, bursting with luscious citrus flavor. Guaranteed sugar-free success!
USMetric
6 servingservings

Ingredients

  • 1 1 lemon, zest and juicelemons, zest and juice
  • 3 3 eggeggs
  • 13 cup 75 ml (75 g) erythritol
  • 1¾ cups 425 ml heavy whipping cream
  • ¼ tsp ¼ tsp yellow food coloring (optional)

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Wash the lemon in lukewarm water. Finely grate the outer peel (zest). Squeeze out the juice and set aside.
  2. Separate eggs. Beat egg whites until stiff. In another bowl, whisk egg yolks and sweetener until light and fluffy. Add lemon juice and a few drops of yellow food coloring (optional). Carefully fold egg whites into yolk mixture.
  3. Whip cream in a large bowl until soft peaks form. Fold egg mixture into cream.
  4. Pour into ice cream maker and freeze according to manufacturer's instructions.
  5. If you don't have an ice cream maker, you can place the bowl in the freezer and give it a good stir every half hour until it reaches the desired consistency. It can take up to 2 hours. Use a spatula to scrape the inside of the bowl while stirring. If frozen, let stand at room temperature for 15 minutes before serving.

Tip!

Switch up your citrus! Limes and grapefruit make yummy ice cream flavors, too. If you try a grapefruit, use only one tablespoon of juice for every two servings of ice cream.

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35 comments

  1. Antonieta Gomez
    Looks great and delicious! I have some concerns about raw eggs. I guess the freeze part kills any bacteria. Am I right?
    Reply: #16
  2. Adrienne Doles
    The acidity of the lemon kills the bacteria and makes it safe to eat.
  3. Hazel
    Hi what is the erythritol and when does it go in?
    Thanks
    Reply: #5
  4. Cathy L
    Erythritol is a granulated sweetener. You can buy it online if it’s not found in any local stores. It is less sweet than sugar so some people combine it with a bit of stevia. Erythritol also has a cooling “menthol” effect in the mouth which is alleviated by the stevia. If you re- read the recipe you will see where to add it into the egg yolks.
  5. Peter Biörck Team Diet Doctor
    Hi!

    More reading about sweeteners here:

    https://www.dietdoctor.com/low-carb/keto/sweeteners

    ( Try to avoid the use of sweeteners on a daily basis)

    Hi what is the erythritol and when does it go in?
    Thanks

  6. Michele
    I just made it. It was super easy. Yummy dessert tonight!
  7. Simon
    Lovely creamy and just enough lemon.
  8. Fiona
    Made this today and it is stunning!
    Reply: #11
  9. John
    If raw egg isn't a concern, then substituting Vanilla, an I like splenda for the sweetner ( doesn't denature with heat), and bake it in a water bath with a little nutmeg sprinkle on top for a great baked custard...could be in ramekins as well for individual servings.
  10. Sarah
    Can this be made without any sweetener?
  11. Una

    Made this today and it is stunning!

    So pleased to know as Im having three round for dinner on Saturday and this will be just right with some grated 70% chocolate on top and some fresh raspberries. The other two courses are low carb and if I have eggs for a late breakfast and miss lunch, as I won't need it - a meal at 6.30pm with some white wine will be under 25 carbs, and they're not on any sort of diet - see food and eat it as we say in England! But tgey are from obese friends and well for people pushing 80! Thanks for posting.

  12. Suska
    People never heard of PASTEURIZED EGGS? if you concern about raw eggs just buy pasteurized ones...
  13. Heather
    Sure I've heard of them but in my part of the world, they're not readily available and if they are, very expensive.
    Reply: #30
  14. Natasha
    When does the lemon zest go in? I see where the juice is added but never a mention of the zest
  15. Shayla
    What’s the serving in cups? I know you put the number of servings, but I live alone and I want to make sure I get the amount t exact and not end up eating too much.
  16. Sarah
    Raw eggs are safe to eat.

    Looks great and delicious! I have some concerns about raw eggs. I guess the freeze part kills any bacteria. Am I right?

  17. Rayelle Bishop
    I never heard of pasteurized eggs. WTF?
  18. Ellie
    Hi. I know this says 6 servings but can you please tell me how many cups a serving is so I dont overeat it? Thank you
    Reply: #19
  19. Kristin Parker Team Diet Doctor

    Hi. I know this says 6 servings but can you please tell me how many cups a serving is so I dont overeat it? Thank you

    That depends on how much air gets whipped/churned into your ice cream.

  20. Ellie
    I want to make this diet work but not having any idea to gauge what serving sizes are, in turn makes it difficult to know if you are under 20 grams of carbs per day. I understand the beauty of not having to weigh or measure but when you are trying to count grams, some sort of frame of reference is necessary so a person can properly achieve ketosis. A lot of money and time goes into preparing all of these recipes, not to mention changing your entire diet and lifestyle, so its only fair you at least have an idea of what a serving size of anything is, otherwise the diet will not be effective.
    Reply: #21
  21. Kristin Parker Team Diet Doctor

    I want to make this diet work but not having any idea to gauge what serving sizes are, in turn makes it difficult to know if you are under 20 grams of carbs per day. I understand the beauty of not having to weigh or measure but when you are trying to count grams, some sort of frame of reference is necessary so a person can properly achieve ketosis. A lot of money and time goes into preparing all of these recipes, not to mention changing your entire diet and lifestyle, so its only fair you at least have an idea of what a serving size of anything is, otherwise the diet will not be effective.

    Serving size by weight or volume is going to vary from kitchen to kitchen. All of our recipes give the number of servings that it makes which is the most accurate way.

  22. Cynthia
    I made it tonight and added the zest in with the juice. It is more than I would like, but it still has a beautiful bright lemony flavor that was just right for the end of day!
  23. Amanda
    Could I use can coconut cream instead of heavy whipping cream?????
    Reply: #24
  24. Kristin Parker Team Diet Doctor

    Could I use can coconut cream instead of heavy whipping cream?????

    Yes, coconut cream can work well for a dairy free alternative.

  25. Ann Palmer
    Instead of using raw eggs, could a custard be made first by heating the eggs and cream until it coats the back of a spoon then let it cool down?
    Reply: #26
  26. Kristin Parker Team Diet Doctor

    Instead of using raw eggs, could a custard be made first by heating the eggs and cream until it coats the back of a spoon then let it cool down?

    Yes, that should work well. There are many ice cream recipes that call for the heating step.

  27. Julie
    This stuff is delicious!
  28. PATRICK WASHBURN
    I am about to try this recipe, as it sounds quite wonderful. I have been a very healthy type 1 diabetic for 36 years, and the "Keto" diet is basically the "diabetic" diet. It is wonderful to see and try all the new recipes people like you are coming up with!
    And FYI, for those who are concerned about raw egg. If you have ever had chocolate mousse, for example, then you have eaten raw egg. This isn't meant to be stored long term. It's meant to be eaten right away! So get over it and enjoy!
  29. trevorknewton
    making it today - without the sweetener, thinking that the cream will be sweet enough. tasting it every half-hour as i stir it (as i dont have an ice-cream maker) - even now way too sweet. i think next time i'm going to add two more lemons
    Reply: #32
  30. Keahi52
    You can pasteurize eggs by heating up the water to 135 degrees and putting a whole eggs in the water. look it up online my wife's done it and it's pretty easy.
  31. Keahi52
    Has anyone used stevia? I don't have the other sweetener and I'd like to make it tonight.
    Reply: #33
  32. Crystal Pullen Team Diet Doctor

    making it today - without the sweetener, thinking that the cream will be sweet enough. tasting it every half-hour as i stir it (as i dont have an ice-cream maker) - even now way too sweet. i think next time i'm going to add two more lemons

    Be sure to add in the additional lemons to the nutritional information.

  33. Crystal Pullen Team Diet Doctor

    Has anyone used stevia? I don't have the other sweetener and I'd like to make it tonight.

    The recipe has not been tested with stevia, but it would likely work.

  34. Lily Thomas
    Does anyone know the carb content for this recipe?
    Reply: #35
  35. Kerry Merritt Team Diet Doctor

    Does anyone know the carb content for this recipe?

    This recipe is 3 carbs per serving. It you click the Nutrition tab underneath the Ingredients list, you will see the nutrition breakdown.

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