NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: scoops |
- 2.5 cups heavy whipping cream
- 1/2 cup So Nourished powdered erythritol sweetener
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- Preheat the oven to 300°F and line a round cake pan with parchment then grease with cooking spray.
- Whisk together the almond flour, cocoa powder, and erythritol with a pinch of salt in a bowl.
- Add the coconut oil and vanilla, stirring until it forms a crumbly mixture.
- Stir in the egg until it forms a ball of dough then press evenly in the bottom of the cake pan.
- Bake for 20 minutes then remove from the pan and let cool completely before crumbling by hand.
- In a mixing bowl, beat the whipping cream until stiff peaks form them beat in the erythritol and vanilla.
- Stir in the coconut milk until the mixture is thick and well combined then pour into an ice cream maker.
- Churn according to the manufacturer’s instructions. In the last 5 minutes of churning, throw in the cookie crumbs to evenly distribute them. (Alternatively, fold the cookie crumbs into the cream mixture and spread in a loaf pan. Freeze until firm.)
- Let the ice cream thaw for 10 minutes before scooping. Enjoy!
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