Peanut Butter Low Carb Ice Cream Recipe
Servings: 8 people
Calories: 378
Need an easy to prepare low carb peanut butter ice cream recipe? This sugar free ice cream comes together in no time using a standard ice cream maker.
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Ingredients
- 1 cup peanut butter (I used natural organic half creamy, half chunky)
- ½ cup LC White Inulin or Swerve
- ¼ teaspoon stevia extract powder
- ¼ teaspoon monk fruit powder optional
- ¼ cup natural whey protein optional
- ⅛ teaspoon salt
- 1 cup unsweetened almond milk
- 1 ⅓ cups heavy cream
- ¼ teaspoon xanthan gum
- 2 teaspoons vanilla extract
Instructions
- Combine peanut butter with sweetener of choice, stevia, monk fruit (optional), whey protein (optional), and salt.
- Blend in almond milk and xanthan gum.
- Stir in heavy cream and vanilla extract.
- Pour into ice cream maker and process until desired consistency reached.
Notes
Whey protein can be added to make up bulk lost when using a concentrated sweetener like stevia. It will produce more ice cream without adding carbs.
Monk fruit (lo han guo) can be added to enhance the sweetness without additional carbs.
Makes 8 servings
Net carbs per serving: 4g
Nutrition
Calories: 378 | Carbohydrates: 16g | Protein: 10g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 210mg | Potassium: 46mg | Fiber: 12g | Sugar: 1g | Vitamin A: 600IU | Calcium: 60mg | Iron: 0.7mg
Additional Info
Net Carbs:
4
g
|
% Carbs:
5.5
%
|
% Protein:
13.8
%
|
% Fat:
80.7
%
|
SmartPoints:
14