Keto Ice Cream: Discover 30 Easy to Follow Ketogenic Cookbook Ice Cream recipes for Your Low-Carb Diet with Gluten-Free and wheat to Maximize your weight loss

By Stephanie Baker

Would you like to own a book that includes a ton of delicious recipes that are allowed on your keto diet plan?

Are you on the ketogenic way of life and enjoy Ice Creams but need more to add to your special collection?

Have you reached your limit for seeking new keto recipes to only find they are not keto-friendly?

 

No matter how busy you are, preparing a healthy and balanced meal should be your first priority. If you wish to succeed in your health and fitness goals, you can begin by enjoying healthier choices in the dessert line by better understanding how they are properly prepared. Keto Ice Creams includes more than 30 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results. Oh, how sweet it is! 

 

If that isn't enough to tempt you; try one of these delicious treats when you purchase your new cookbook:

 

Start by adding this Ketogenic Treats Cookbook to your personal library today! Be watchful for upcoming books with tons of new recipes! Have a new sweet treat every day!

 

Pick up your copy of this fully illustrated cookbook and start making mouth-watering sweet desserts and snacks that won't make you feel guilty today!

• Language: English
• Publisher: Stephanie Baker
• Release date: Jan 1, 2021
• ISBN: 9781386480839

Book preview

1

LOW CARB CINNAMON ICE CREAM

5 minutes.

INGREDIENTS

50 g of powdered erythritol *

40 g of xylitol * ground into powder

1 g of xanthan gum * or guar or 1.5 g of locust bean gum

150ml vegan coconut milk, alternatively milk (3.5%)

70 g cream n.B. vegan

1 inulin * or vodka

2 teaspoons of Ceylon cinnamon *

PREPARATION

Preparation with the ice cream maker

Mix erythritol, xylitol, xanthan, inulin and cinnamon.

Add the coconut milk and cream and mix everything until smooth.

Pour the mixture into the refrigerator and let it freeze.

Preparation without machine for ice cream

Mix erythritol, xylitol, xanthan, inulin and cinnamon.

Add the coconut milk and mix everything until smooth.

Whip the cream until compact and incorporate it.

Freeze the ice cream mass and, if possible, stir every 30-60 minutes so that as few ice crystals as possible are formed.

NUTRITIONAL VALUES

Serving size: 100 g | Calories: 126 kcal | Carbohydrates: 2.8 g | Protein: 1.9 g | Fat: 8.4 g

2

SUGAR FREE RICE PUDDING ICE CREAM

10 min.

INGREDIENTS

150 g of cottage cheese

70 ml of cream n.B. vegan

50 g of powdered erythritol