Source of saturated fats and protein, this low-carb ice cream is sweetened with erythritol. It has a creamy texture and rich flavor, making it perfect for a keto diet.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Cream | |||
| Erythritol | |||
| Egg yolk | |||
| Cooking salt | |||
| Xanthan gum ↺ | |||
| Vanilla | |||
| Cocoa powder | |||
| Butter | |||
| Product release: | 623 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 5 | ||
| 5 | ||
| 10 | ||
| 5 | ||
| 1 | ||
| 1 | ||
| 3 | ||
5 30 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 2.6 |
| Digestible proteins | 0.3 |
| Fats | 30.3 |
| Net carbohydrates | 2.2 |
| Calories | 283 kcal |
| Indexes | |
| Glycemic index | 0 |
| Glycemic load | 0 |
| Insulin index, II | 9.7 |
| Disease inflammatory index, DII | 0.05 |
| Antioxidant, ORAC | 49 |
| Weight loss | Detention | Set |
|---|---|---|
| 29% | 21% | 17% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
- Histidine4,9%
- Tryptophan20%
- Phenylalanine5,2%
- Methionine5,7%
- Threonine2,2%
- Lysine2,7%
- Valin2,5%
- Isoleucine0,8%
- Leucine4,1%
- ClassQty, g
- Omega-30.31
- Omega-60.43
- Omega-91.63
- Cholesterol0.09
- Saturated fats1.05
| Nutrient | % of RDA |
|---|---|
| Fluorine | 18181872?18 |
| Selenium | 1313122372 |
| Phosphorus | 1111111684 |
| Calcium | 666665 |
| Potassium | 677854 |
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 122122122187?243 |
| Cholesterol | 474747190?95 |
| Alpha-linolenic acid (Omega-3) | 182721331510 |
| Arachidonic acid (AA, Omega-6) | 5161133?3 |
| Nutrient | % of RDA |
|---|---|
| Tryptophan | 1520205182 |
First, you will need 3 large egg yolks. Whisk them until smooth.
Then, slowly pour in 250 g of cream, which has been brought to a boil. While pouring the cream, continue to whisk.
Place on the stove and bring to a simmer.
After that, transfer the mixture to another container and add 70 g of erythritol, a pinch of salt, and 1/4 tsp of xanthan gum.
Blend until smooth. Add a bit of vanilla and continue blending until the mixture becomes glossy.
Then add 20 g of butter or 2 tbsp of cocoa powder, depending on your preference. Blend again until smooth.
In a separate bowl, whip 250 g of cold cream with a fat content of at least 30% until soft peaks form.
Combine both mixtures and mix them with a hand mixer or blender until completely smooth (preferably a hand mixer to avoid butter clumps).
Place the mixture in the freezer for 1 hour. Then take it out and mix. After that, return it to the freezer for 1 hour, mix again, and leave it in the freezer for another 4-5 hours to fully freeze.
| Health benefits | |
|---|---|
| Boosting Immunity | |
| Metabolism Boost | |
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