Gelato On Keto: Friend Or Foe?

The ketogenic (keto) diet is high in fat, moderate in protein, and low in carbohydrates. Traditional gelato recipes use milk, cream, and sugar, which makes gelato a no-go for keto dieters. However, gelato can be made keto-friendly by using simple, low-carb ingredients. For example, a keto gelato recipe might include unsweetened cashew milk, heavy whipping cream, powdered erythritol, pasteurized egg yolks, and vanilla extract.

Gelato recipes typically include sugar, but keto-friendly versions use low-carb ingredients

Traditional gelato recipes typically include sugar, milk, cream, and sometimes egg yolks. However, keto-friendly gelato recipes substitute sugar with low-carb ingredients like erythritol, a sugar alcohol with half the calories of sugar, or natural sweeteners like stevia and monk fruit.

Ingredients:

• 2 cups unsweetened cashew milk (or almond milk/coconut milk)
• 1 cup heavy whipping cream
• 3/4 cup powdered erythritol
• 5 pasteurized egg yolks (optional)
• 1 tbsp vanilla extract

Instructions:

• Heat the cashew milk and cream in a pot over medium heat until warm and steaming, but do not boil.
• Remove from heat and set aside.
• Using a hand or stand mixer, beat the erythritol and egg yolks until well combined and creamy.
• Slowly add the warm liquid mixture and vanilla extract to the egg yolk mixture, keeping the mixer running.
• Transfer the mixture back to the pot and heat over medium-low heat, stirring constantly. Do not boil, but heat until steam rises for at least 10-15 minutes.
• Remove from heat and cool completely in the refrigerator for at least 12 hours, preferably overnight.
• Strain the chilled mixture through a sieve before placing it into your ice cream maker.
• Serve immediately or freeze. If freezing, allow a few minutes to thaw before serving.

This keto Italian gelato recipe takes around 45 minutes to prepare, but it's worth the wait! The result is a delicious, dense and creamy gelato that's perfect for satisfying your sweet tooth while sticking to your keto diet.

Keto gelato can be made with cashew milk, heavy whipping cream, erythritol, egg yolks, and vanilla extract

Keto Gelato with Cashew Milk

Ingredients:

• 2 cups unsweetened cashew milk
• 1 cup heavy whipping cream
• 3/4 cup powdered erythritol
• 5 pasteurized egg yolks
• 1 tablespoon vanilla extract

Method:

First, heat the cashew milk and cream in a pot or saucepan over medium heat until the liquid warms and begins to steam. Be careful not to bring it to a boil. Next, remove the mixture from the heat and set it aside.

In a separate bowl, beat the powdered erythritol and egg yolks together with a hand mixer or stand mixer until well integrated and creamy. Now, slowly combine the warm liquid mixture and vanilla extract with the egg yolk mixture, keeping the mixer going the entire time.

Transfer this combined mixture back to the pot or saucepan and heat over medium-low heat, stirring constantly. Again, do not bring it to a boil. Instead, heat until steam rises for at least 10–15 minutes.

Remove from the heat and allow the mixture to cool completely in the refrigerator for at least 12 hours, or overnight if possible. Once chilled, strain the mixture through a sieve or strainer before placing it into your ice cream maker. Churn the mixture in the ice cream maker according to the manufacturer's instructions.

This gelato is best served immediately but can be frozen. If frozen, allow a few minutes for it to thaw before serving.

Tips:

• For a denser texture, churn the gelato at a slower speed.
• If you are uncomfortable using raw egg yolks, you can omit them. They are added to the recipe for extra fat content and as a natural stabilizer.
• If you don't have an ice cream maker, you can freeze the mixture in a freezer-safe container. However, this gelato mixture will generally melt quickly after being removed from an ice cream maker.

Keto-friendly ice cream is low in carbohydrates and sugar

Keto-Friendly Ice Cream: Low in Carbohydrates and Sugar

Ice cream is a delicious treat, but it's not usually suitable for a keto diet due to its high carbohydrate content. However, there are now several keto-friendly options available, which are low in carbohydrates and sugar.

The ketogenic (keto) diet is a high-fat, moderate-protein, and low-carbohydrate diet. The goal is to shift the body's metabolism into ketosis, where it uses ketones (from burning fat) for energy instead of carbohydrates.

Keto-Friendly Ice Cream Options

The good news for ice cream lovers is that there are now several keto-friendly ice cream options available, including store-bought and homemade varieties.

Store-Bought Options:

• Halo Top's Keto Series: With flavours like Chocolate Caramel Lava Cake and Banana Cream Pie, Halo Top offers a range of keto-friendly ice creams with only 4-10 grams of net carbs per pint.
• Edy's Slow Churned No Sugar Added: Edy's has replaced sugar in its popular flavours, including Vanilla Bean and Fudge Tracks, with sugar substitutes like sorbitol and maltitol syrup.
• Enlightened Keto: This brand offers a variety pack of keto-friendly ice creams with flavours like Chocolate Peanut Butter and Caramel Chocolate Double Dough.
• So Delicious No Sugar Added: A dairy-free option made with full-fat coconut milk and sweetened with erythritol and monk fruit extract.
• Rebel: An ice cream brand specifically designed for the keto diet, with a higher fat content and negligible amounts of sugar.

Homemade Options:

For those who want to make their own keto-friendly ice cream at home, there are recipes available that use a combination of fat and sugar substitutes. For example, a simple vanilla keto ice cream can be made by whisking together canned full-fat coconut milk, erythritol, and vanilla extract, then freezing the mixture.

While ice cream is not typically a keto-friendly food, there are now several options available for those following a keto diet. These store-bought and homemade ice creams are low in carbohydrates and sugar, making them a sweet treat that fits within the keto diet guidelines.

Sugar substitutes like erythritol, monk fruit, and stevia are used in keto-friendly ice cream

Sugar substitutes are used in keto-friendly ice cream to replicate the sweetness of regular ice cream without the carbohydrates. The keto diet is high in fat, moderate in protein, and low in carbohydrates. A standard cup of ice cream contains about 37 grams of carbohydrates, which is almost an entire day's worth of carbs for someone on the keto diet.

Sugar alcohols like erythritol, xylitol, and allulose are common sugar substitutes in keto-friendly ice cream. Erythritol is a zero-calorie sugar alcohol that is often used to sweeten keto ice cream. It is important to note that sugar alcohols have about half the calories of sugar. Erythritol is also used in homemade keto ice cream recipes, as it dissolves well and helps create a smooth texture.

Monk fruit is another natural sweetener used in keto-friendly ice cream. Monk fruit is a small round fruit native to China, and it is often used in combination with erythritol or allulose. Monk fruit is also used by the brand Rebel, which offers a range of keto-friendly ice cream flavors.

Stevia is another natural sweetener used in keto-friendly ice cream. It is made from plant leaves and is a common alternative to sugar.

These sugar substitutes help create keto-friendly ice cream options that are low in carbohydrates and suitable for those following a keto diet.

Keto gelato is not a quick recipe, but the end result is worth it

Keto Gelato: Worth the Wait

Gelato is a popular frozen dessert that originated in Italy in the 1600s. While traditional gelato recipes include sugar, it is possible to make a delicious keto-approved version using simple, low-carb ingredients.

Keto Italian gelato is not a quick recipe, but the end result is worth it. The process involves heating and mixing the ingredients, followed by a lengthy cooling period, and finally, churning the mixture in an ice cream maker. While it may take some time and effort, the final product is a delicious, dense and creamy treat.

Ingredients

• 2 cups unsweetened cashew milk (alternatively, almond milk or coconut milk)
• 1 cup heavy whipping cream
• 3/4 cup powdered erythritol
• 5 pasteurized egg yolks
• 1 tbsp vanilla extract

Method

• Heat the cashew milk and cream in a pot or saucepan over medium heat until it begins to steam. Do not let it boil.
• Remove from the heat and set aside.
• Using a hand mixer or stand mixer, beat the powdered erythritol and egg yolks until well combined and creamy.
• Slowly add the warm liquid mixture and vanilla extract to the egg yolk mixture, keeping the mixer running.
• Transfer the mixture back to the pot or saucepan and heat over medium-low heat, stirring constantly. Do not boil. Heat until steam rises from the top for at least 10-15 minutes.
• Remove from the heat and cool completely in the refrigerator for at least 12 hours, or preferably overnight.
• Strain the chilled mixture through a sieve or strainer before placing it into your ice cream maker.
• Churn the mixture in the ice cream maker according to the manufacturer's instructions.
• Serve immediately for the best texture, or freeze and allow a few minutes to thaw before serving.

Tips

• Traditional gelato is churned at a slower speed than ice cream, resulting in a denser texture. If your ice cream maker has a gelato setting, use it.
• This gelato will melt quickly after being removed from the ice cream maker, so it's best to serve it immediately.
• If you prefer not to use egg yolks, they can be omitted without affecting the final result.

Frequently asked questions