Looking for a sweet treat to curb those cravings? Try making this simple, yet delicious 0 carb keto ice cream! This recipe is for plain vanilla, but you can try adding in your favorite keto toppings and flavors to alter the taste.
In a pan, melt the butter.
Combine the heavy cream with the melted butter and stir until well combined.
Stir in the erythritol (or allulose) and cinnamon and bring to a boil.
Once boiling, reduce to low heat and allow to simmer for 30 minutes, stirring about every 5 minutes.
Note: if the keto ice cream mixture has not thickened at the 30-minute time point, keep cooking and check in on it in 5-minute intervals. The mixture should thicken up.
Remove the mixture from the heat and stir in the MCT powder mixture until well combined.
Allow the mixture to come to room temperature and then add in the vanilla extract.
Place the keto ice cream mixture in an air-tight container and place it in the freezer overnight.
Note: it is important to make sure the mixture has fully cooled to room temperature. If not, condensation can occur in the container and cause ice crystals.
Serve your keto ice cream with your favorite low-carb toppings like keto chocolate chips, berries, sugar-free whipped cream, etc.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
