[ezps_tp_post_layout video=”bKKG80qgs-4″ description=”Keto Ice Cream made in a mason jar in just minutes! Of course, this low carb chocolate keto ice cream recipe does take a few hours to freeze, but it’s totally worth the wait. As far as Im concerned this is the best no churn, no machine ice cream you’ll make for the keto diet!
100+ Keto Recipe Cookbook: Gum.co/BestKetoCookbook
Instagram: https://www.instagram.com/thejoeduff

THINGS I USED IN TODAY’S KETO ICE CREAM RECIPE:

Mason Jar: https://amzn.to/2LDOmvZ

Unsweetened Cocoa Powder: https://amzn.to/2Hiur1v

Confectioners Swerve: https://amzn.to/2HepBST

PURE Vanilla Extract: https://amzn.to/2DXCq1N

Xylitol: https://amzn.to/2VBwfvi

Food Scale: http://amzn.to/2stDBTb

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KETO ICE CREAM MACROS (PER SCOOP) Recipe Makes 3 Scoops:

150 Calories
15g Fat
2g Carbs
1g Fiber
1 NET CARBS
1g Protein

2g Carbs – 1g Fiber = 1g NET CARBS

*NOTE: Do not count the "carbs" from the confectioners swerve towards net carbs….it has 0 calories and should be tracked as 0 carbs!

Ingredients:
1 Cup (235mL) Heavy Whipping Cream
1 1/2 Tbsps (7g) Unsweetened Cocoa Powder
2 Tbsps (24g) Confectioners Swerve
1 Tsp (3g) Vanilla Extract

PRO-TIP: Use Xylitol if freezing for more than 1 day. It will keep the keto ice cream creamier. The ice cream may need up to 30 minutes to defrost depending how frozen it is, so let it set at room temp until it softens up to your liking.

It’s BEST the day you make it.” subscribe=”UClERG7IuNpqoqtWFEpGAYqw”]