Keto Bulletproof Coffee Ice Cream Recipe
A low-carb, high-fat dessert that satisfies your sweet tooth while keeping you in ketosis, my Keto version of Bulletproof Coffee Ice Cream recipe is here to save the day!
Ingredients
- 4 Egg Yolks
- 1 Cup Heavy Cream or Coconut Cream
- 4 tbsp MCT Oil or Coconut Oil
- 1 tbsp Melted Amul Butter
- 1/3 Cup or to Taste Granulated Stevia or other low-carb granulated sweetener
- 2 Espresso Shoots or ΒΌ cup strong Black Coffee
- 2 tsp Vanilla Extract
Instructions
- In a medium-sized saucepan, heat the heavy cream and almond milk over medium heat until it comes to a simmer.
- Add the powdered Erythritol and Bulletproof coffee grounds and whisk until they are fully dissolved. Reduce the heat to low and let the mixture steep for 10 to 15 minutes.
- In a separate bowl, whisk together the egg yolks, melted butter, vanilla extract, and salt.
- Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat and let the mixture cool to room temperature, then transfer it to a blender or food processor and blend until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until it has hardened to your desired consistency.
- Serve and enjoy!
Notes
Nutrition Facts (Per Serving):
Calories 365
Carbohydrates 2 grams
Fat 34.6 grams
Sugar 1.9 grams
Protein 12.3 grams