July 20 2018 by Anne Aobadia![Anne Aobadia]()
, photo by Sophie Håkansson, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Sophie Håkansson, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert 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
servingservings
Ingredients
- 1 1 lemon, zest and juicelemons, zest and juice
- 3 3 large egglarge eggs
- 1⁄3 cup (2½ oz.) 80 ml (70 g) erythritol
- 1¾ cups 425 ml heavy whipping cream
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Wash the lemon in lukewarm water. Finely grate the outer peel (zest). Squeeze out the juice and set aside.
- Separate eggs. Beat egg whites until stiff. In another bowl, whisk egg yolks and sweetener until light and fluffy. Add lemon juice, zest, and a few drops of yellow food coloring, if using. Carefully fold whipped egg whites into yolk mixture.
- Whip cream in a large bowl until soft peaks form. Fold egg mixture into whipped cream.
- Pour into ice cream maker and churn according to manufacturer's instructions.
- 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 solid, let stand at room temperature for 15 minutes before serving.
Tips
Add a few drops of natural food coloring if you want the ice cream to have a more vibrant color.
Switch up your citrus! Lime 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.
Thanks
More reading about sweeteners here:
https://www.dietdoctor.com/low-carb/keto/sweeteners
( Try to avoid the use of sweeteners on a daily basis)
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.
That depends on how much air gets whipped/churned into your ice cream.
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.
Yes, coconut cream can work well for a dairy free alternative.
Yes, that should work well. There are many ice cream recipes that call for the heating step.
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!
Be sure to add in the additional lemons to the nutritional information.
The recipe has not been tested with stevia, but it would likely work.
This recipe is 3 carbs per serving. It you click the Nutrition tab underneath the Ingredients list, you will see the nutrition breakdown.
I do not know the exact grams per serving. You may find it helpful to weigh your finished ice cream or visually divide the ice cream into the number of portions you set the recipe.
Yes, you can use allulose. If it's 1:1 replacement for sugar, then you can use the same amount as is called for in this recipe.