Keto Sugar Free Coconut Ice Cream #coconut #keto #cream #diet #dessert

The coconut is perhaps the best organic product to make frozen yogurt, particularly in the event that you follow a ketogenic diet. Coconut oil contains extraordinary unsaturated fats called medium chain triglycerides (MCTs) that have numerous mind boggling medical advantages.

When discussing coconut items, we talk about coconut milk, coconut cream (no additional sugar), coconut oil and coconut flour or destroyed coconut pieces which are gotten from coconut meat. We don't need coconut juice (water) as it contains a considerable amount of carbs for keto standard.

This low carb, solid and keto-accommodating frozen yogurt formula is truly straightforward and simple. For the primary fixings, we just need egg yolks, full-fat coconut cream, and substantial cream. The explanation you need to have full fat coconut cream is to have the dessert consistency. Standard coconut milk won't make it.

While picking coconut cream, ensure it's full fat, sugar free, and sans gluten without any additives. The fixings ought to be simply coconut concentrate, water and perhaps guar gum (thickening specialist). A decent brand to pick is Thai Kitchen's Coconut Cream.

Also try our recipe : Chocolate Almond Clusters #diet #chocolate #recipes #paleo #kategonic

Ingredients :

2 1/3 cup coconut cream full fat, no added-sugar
1 cup heavy cream
6 egg yolks
4 tbsp So Nourished Erythritol
1 tsp vanilla extract
1 tsp cinnamon
3 tbsp shredded coconut optional

Instructions :

Start by beating the sweetener and egg yolks together in a mixer. Blend until homogeneous and creamy.
Pour the beaten egg mixture into a medium pot over low medium heat. Add the vanilla, cinnamon, and heavy cream. Keep stirring until the ingredients combine fully. This helps cook the egg yolk. Once the edges of the mixture start bubbling, turn off the heat so as not to overcook. Stir together with the coconut cream and some shredded coconut if preferred. Fold continuously to make a thick, consistent custard texture.
When the mixture cools down to ambient temperature, freeze for 6-8 hours. Take out from the freezer once every two hours. Mix with a spatula to dissolve any ice crystals formed. Repeat for at least two times for a creamy and crystal-free ice cream.
Remove from the freezer once ready to serve. Top with some grated coconut.

Source : bit.ly/39q6nod