Dairy- and egg-free low-carb chocolate ice cream


  • 2 cups unsweetened coconut milk, canned

  • 2 cups unsweetened coconut cream, canned

  • ½ cup sweetener, allulose or xylitol

  • ¾ cup cocoa powder, sifted

  • 1 pinch salt

  • 2 tsp instant coffee powder, espresso (optional)

  • 2 tsp vanilla extract

  • 2 tbsp MCT oil


  1. Place all of the ingredients in a bowl. Using an electric mixer, whisk for 4 minutes until the mixture becomes light and fluffy.

  2. Pour the mixture into an ice cream maker or in a container with a lid and place in the freezer. Stir occasionally and continue freezing until it reaches desired consistency. Freeze for at least 4 hours.

  3. Remove the ice cream from the freezer, and prior to serving, let it rest for about 10-15 minutes, to slightly soften.

Net carbs: 6 % (8 g)

Fiber: 6 g

Fat: 88 % (50 g)

Protein: 5 % (7 g)

kcal: 483

10 minutes preparation 4 hours cooking time

Why is coffee added?

The coffee and the salt are ingredients that enhance the flavor of the chocolate to create a richer result, rather than giving any taste of coffee to the ice cream. The coffee powder can be omitted if preferred.

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