Chocolate-hazelnut ice cream with avocado: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

Allowed on diets
Keto
Mediterranean

Kitchen: Mediterranean

Inventory: Blender, Oven

Difficulty: simple

645

Servings: 2 (1 serving ≈ 271 gram)

Digestion time: 3 hour

Chop hazelnuts (100 g) in a blender. Pre-roast the nuts in the oven at 60–90 °C.

Add coconut cream (2 tbsp), coconut milk (150–170 ml), and a ripe avocado (1 medium-sized). Blend again.

Stir in cocoa powder (2 tbsp), cinnamon (1/2 tsp), and stevia to taste. Blend until smooth.

Transfer the mixture into portioned cups or one large glass container.

Place in the freezer until set.

Before serving, sprinkle the ice cream with cocoa powder.

Health benefits
Metabolism Boost

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Proteins	4.9
Digestible proteins	1.8
Fats	27.6
Net carbohydrates	3.1
Calories	283 kcal
Indexes
Glycemic index	25.5
Glycemic load	0.8
Insulin index, II	6.5
Disease inflammatory index, DII	-0.30
Antioxidant, ORAC	5 327

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats