Protein Blueberry Ice Cream * (CC GY)

 

Protein Ice Cream

Creamy, tangy, and bursting with blueberry flavor. Cottage cheese creates a cheesecake-like richness while keeping the dessert high in protein. 

Ingredients: 

• 1 1/2 cups blueberries
• 1 cup cottage cheese
• 1/2 cup Greek yogurt
• 2 tbsp honey
• 1 tsp vanilla

Instructions: 

• Cook blueberries in a small saucepan over medium heat for 5 minutes until softened. Cool completely.
• Blend cottage cheese, yogurt, honey, and vanilla until smooth.
• Fold in cooled blueberries, leaving some swirls.
• Transfer to a freezer-safe container.
• Freeze for 4–5 hours, stirring every hour for the first 3 hours.
• Let stand 5 minutes before scooping.

Macros:

• Makes 4 cups - 4 servings
• Calories: 100 cal | Net Carbs: 10 g | Protein: 9 g | Fat: 2 g 
• Source: IG: 
  carlylembofit

KETO Protein Mounds Bars ❤

Protein Mounds Bars

I keep these in the freezer and love to get my sugar fix with a couple of these. Turned out amazing!

Ingredients: 

• 1 C Greek Yogurt
• 1 C Unsweetened Coconut Shreds
• 1-2 Scoops Vanilla Protein Powder (depending on the size of scoop - just so there's about 28-30 added protein grams)
• Dark or Milk Chocolate Chips
• 1 tsp Coconut Oil
• Chocolate Chips alternative: 1 cup cacao or cocoa powder, 1 cup coconut oil melted, 30 drops stevia or sugar replacement of 3 T and 1 tsp vanilla extract. 

Instructions:

• Mix all ingredients except chocolate.
• Roll into balls, small rectangles or flatten into mini circles  to resemble Thin Mints.
• Place into freezer for about 30 minutes to 1 hour to freeze.
• Melt chocolate with coconut oil in microwave for 10 seconds at a time and stir in between so it doesn't burn. 
• With a fork or spoon (if balls) dip and coat the frozen coconut balls and place on parchment paper to set. 
• Store in container in the freezer or refrigerator.

Comments:

• I think making little discs is easier to eat and dip into the melted chocolate with a fork. 

Variations:

• Could add some almonds into the mixture to mimic an Almond Joy! 

Macros:

    Servings 20  (1)  Calories: 95 | Protein: 3.1g | Net Carbs 6.3g | Fats: 8g

No-Churn Pumpkin Ice Cream KETO (J. Christian)

This No-Churn Pumpkin Ice Cream is smooth, creamy and perfectly captures the flavors of fall in every bite.

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No-Churn Pumpkin Ice Cream

Prep Time10minutes mins

Total Time10minutes mins

Servings:  6

 Author: Julianne/Keto Cooking Christian

Ingredients :

• 1 ½ cups heavy cream
• 1 cup pumpkin puree
• 8 ounces mascarpone cheese
• ⅔ cup allulose
• ¼ cup brown monk fruit/allulose (I use this one)
• 1 teaspoon sugar-free maple syrup
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• Add the pumpkin puree, mascarpone cheese and heavy cream in the bowl of your food processor.

• Pulse until combined, then scrape down the sides.

• Add in both sweeteners, maple syrup, pumpkin pie spice, vanilla and salt.

• Continue mixing until well combined, then transfer to a freezer safe container.

• Spread evenly, cover and allow to set up in the freezer before serving.

Notes :

• While you can use another Keto friendly sweetener, allulose is really the best for ice cream, as it prevents the ice cream from freezing rock hard.  If you cannot find allulose, I recommend monk fruit, but try to stay clear of erythritol, as it will freeze hard.

Nutrition :
Calories: 383kcal | Carbohydrates: 5g | Protein: 5g | Fat: 40g | Saturated Fat: 27g | Fiber: 1g | Sugar: 3g

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Sorbet: Raspberry KETO (Carolyn)

This sugar free keto sorbet is so creamy and delicious, and bursting with fresh raspberries. It's a delightful way to cool off on a hot summer's day.

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Prep Time1hour hour

Chill time4hours hours

Total Time5hours hours

Servings8 servings

Calories39kcal

INGREDIENTS:

• 2 cups + 2 tablespoons water divided
• 1 cup allulose
• 3 cups fresh raspberries
• 2 tablespoon lemon juice
• 2 tablespoon vodka (optional, helps reduce iciness)
• Additional powdered sweetener to taste

INSTRUCTIONS:

• In a medium saucepan over medium heat, combine 2 cups of water with the allulose. Bring to a boil and cook 5 minutes. Let cool 15 minutes.
• In a blender or food processor, puree the berries with remaining 2 tablespoon of water and the lemon juice.
• Strain half of the mixture through a fine mesh sieve, pressing on the solids to release as much juice as possible. Discard the seeds and repeat with the remaining puree. You should end up with about 1 ½ cups.
• Combine the raspberry puree and the water/sweetener mixture and refrigerate until well chilled, about 2 hours. Taste and adjust sweetness as desired.
• Whisk in the vodka, if using. Pour into an ice cream maker and churn according to manufacturer's directions. Once the sorbet reaches the consistency of soft serve ice cream, transfer to an airtight container and freeze until firm.

NUTRITION:

Serving: 1 serving = ⅔ cup | Calories: 39kcal | Carbohydrates: 5.8g | Protein: 0.6g | Fiber: 1.5g

By Carolyn Ketchum of All Day I Dream About Food

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Brazilian Lime/Lemonade KETO (Carolyn)

This Brazilian Lemonade Recipe is a delightfully refreshing sugar-free beverage. Only 4 simple ingredients required to make this easy keto friendly drink! It will be the hit of your summer.

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Prep Time10minutes minutes

Total Time10minutes minutes

Servings4 servings

Calories169kcal

INGREDIENTS:

• 4 medium limes
• ½ cup sugar free condensed milk
• ⅓ cup powdered Swerve Sweetener
• 4 cups water divided

INSTRUCTIONS:

• Chop the limes into slices and place in a blender (preferably a good strong one!).
• Add the condensed milk, sweetener, and 2 cups of the water, and blend only about 15 to 30 seconds. Strain through a sieve into a serving pitcher filled with ice.
• Stir in the remaining water. Adjust sweetness to taste and serve immediately.

CHEF NOTES:

MAKE IT FRESH
One of my discoveries in testing out a sugar free Brazilian lemonade recipe is that it’s definitely best made fresh. On the first day, it’s perfectly sweet and delicious but the lime continues to get a bit bitter as the drink sits in the fridge for more than 2 days.

If you plan on making this for just yourself, or you and your significant other, just make a half recipe. It’s so ridiculously easy to do, there’s no need to make a big batch.

The condensed milk can be made ahead and stored for up to a week in the fridge, so you can whip it up any old time.

Homemade condensed milk is not nearly as sweet as the conventional version, so you want to add more sweetener to the mix. I found that another ⅓ cup of powdered Swerve was about right, but you can easily do this to taste.

STRAIN OUT THE SOLIDS

Obviously you don’t want chunks of lime floating around your lemonade. So grab a strainer and set it over the serving pitcher, then pour the blended mixture through the strainer. Add the remaining water, plenty of ice, and you are done!

KETO CONDENSED MILK

You do need to make a batch of my keto condensed milk ahead of time, but that in itself is incredibly easy to do. You can even make the milk ahead and store it in the fridge for a few days, prior to whipping up the Brazilian Lemonade.

SWEETEN TO TASTE

My homemade condensed milk is not nearly as sweet as the conventional version, so you want to add more sweetener to the mix. I found that another ⅓ cup of powdered Swerve was about right, but you can easily do this to taste.

NUTRITION:

Serving: 1 serving = about 1 ½ cups | Calories: 169kcal | Carbohydrates: 3.8g | Protein: 1g | Fat: 15.7g | Fiber: 0.1g

Carolyn Ketchum of All Day I Dream About Food

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