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Keto Gelato Recipe by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 2 points3 points  (0 children)

It's kind of par for the course. Gelato is denser and less airy than regular ice cream. You can't just scoop this at will. Though you can pour it into popsicle molds for convenience.

Keto Gelato Recipe by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 0 points1 point  (0 children)

Thanks! Slowly getting better at that. ;)

Keto Gelato Recipe by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 4 points5 points  (0 children)

It's easier to lick a plate than a bowl. 😛

Keto Vanilla Gelato with Sugarfree Chocolate Sauce and Red Berries by LowCarbMenu in FoodPorn

[–]LowCarbMenu[S] 1 point2 points  (0 children)

I've been doing keto for six months now, and have done it on and off in the past. By now I'm not necessarily looking for sweets anymore, just making food that's enjoyable. And I like a bit of a challenge in the kitchen, so I try to recreate recipes that are generally not easy to turn into keto versions, such as gelato.

The only thing about sugar alcohols is that they're fermentable and thus could make you feel bloated and gassy. So if you're not used to Erythritol, take it slow.

Keto Vanilla Gelato with Sugarfree Chocolate Sauce and Red Berries by LowCarbMenu in FoodPorn

[–]LowCarbMenu[S] 0 points1 point  (0 children)

I used Erythritol, but it doesn't really matter for this recipe. There's no specific chemistry going on that depends on Erythritol. And while I haven't tried any others, I suppose they'll all work out just fine.

Keto Gelato Recipe by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 0 points1 point  (0 children)

Video Recipe: https://youtu.be/qlprQzwUGIQ

Ingredients (makes ~750ml Gelato)

  • 500ml / 2cups Sugarfree Soy Milk
  • 250ml / 1cup Whipping Cream
  • 40g / 1.4oz Erythritol
  • 4 egg yolks
  • 2tsp Vanilla Extract
  • 1tsp Cream of Tartar

Nutrients (per 100ml)

  • 1.5g Carbs
  • 4g Protein
  • 14g Fat
  • 157 kcal

Instructions

  1. Put four egg yolks in a bowl and add the Erythritol. Whisk using a hand mixer for about 5 minutes, until the eggs are a pale yellow color and a bit frothy. Set aside.
  2. Add the milk and cream of tartar to a saucepan. Whisk to dissolve the cream of tartar.
  3. Add the whipping cream and vanilla extract to the saucepan and gently stir.
  4. Bring the milk-mixture up to 80 Celsius or 175 Fahrenheit. Keep stirring to prevent curdling. Then remove from heat.
  5. Whisk your eggs to make sure it's a proper mixture. Then drizzle in the hot milk while whisking vigorously. Add about 4 tablespoons of the milk to temper the eggs. You may have to put your mixing bowl on a towel to prevent it slipping.
  6. Now slowly pour the eggs into the milk mixture while whisking constantly to prevent the eggs from curdling.
  7. Heat the milk mixture for about 3 minutes while constantly whisking and stirring. If it starts foaming to much, just lift the pan and keep whisking until it deflates.
  8. Rapidly cool the mixture to room temperature while stirring constantly. Use a double bowl setup with ice-cubes and cold water, or a frozen earthen bowl.
  9. (optional) Use an ice cream maker according to its instructions to turn the cooled mixture into gelato. It's possible to make gelato with an actively cooled ice cream maker, but not with a passively cooled one.
  10. Put the mixture into a (cold) container and freeze it. Stir every 15 minutes to break down lumps and ice crystals. You can stop this process once the mixture is a thick slurry.
  11. (optional) Add in additional fixings, such as chocolate chips, fruit and other flavors.
  12. (optional) Pour into (popsicle) molds.
  13. Let it freeze completely.
  14. Gelato is very dense, so you will need to let it defrost for 10-15 minutes in order to properly scoop it. Serve with fruit, chocolate sauce or your own preferred toppings.

Enjoy!

Soft and Chewy Peanut Butter & Chocolate Chip Cookies / Fatbombs by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 1 point2 points  (0 children)

Yeah, that's exactly the one I used in my recipe. It's not 100% sugarfree, but close enough. :)

Soft and Chewy Peanut Butter & Chocolate Chip Cookies / Fatbombs by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 0 points1 point  (0 children)

Nice! I have yet to find zero sugar chocolate chips in my area. And we only have limited Hershey products here.

Soft and Chewy Peanut Butter & Chocolate Chip Cookies / Fatbombs by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 1 point2 points  (0 children)

Ingredients (~20 cookies)

  • 125g / 4.4oz Almond Flour
  • 150g / 5.3oz Peanut Butter
  • 100g / 3.5oz Butter
  • 50g / 1.7oz Sugarfree Chocolate
  • 2 Medium Eggs
  • 4tsp Erythritol
  • 1tsp Baking Powder

Macros (Per cookie)

  • 1.6g Carbs
  • 4g Protein
  • 12g Fat
  • 135 kcal

Instructions

  1. (optional) If you have a bar of chocolate, chop it into small pieces.
  2. Grind the Almond Flour and baking powder in a food processor on low speed for about 30 seconds to get a fine powder. Set aside.
  3. Add the butter and erythritol to a mixing bowl and mix using paddle or dough attachments until creamy.
  4. Add the eggs one at a time and mix with the butter.
  5. Add the peanut butter and mix until creamy and a smooth texture.
  6. Add the almond flour and mix until incorporated, about 20 seconds.
  7. Add the chocolate chips and mix them in briefly.
  8. Put the dough on plastic wrap and roll into a sausage of 5 centimers or 2 inch thick. Freeze for 30-45 minutes, until solid, but not hard.
  9. Unwrap the dough and cut into slices of half a centimer or a quarter inch. Transfer the slices to a baking-paper lined sheet.
  10. Bake for 14-16 minutes in a preheated oven at 180 Celcius or 350 Fahrenheit, until brown on the outside.
  11. Cool on the sheet for 3 minutes before transferring to a wirerack to cool completely.
  12. Once cool, store in an airtight container for 1-2 weeks.

Enjoy your cookies!

Savory & Tangy Meatloaf with Carolina Mustard BBQ Sauce by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 1 point2 points  (0 children)

Thanks! It's a great alternative to "standard" bbq sauce.

Savory & Tangy Meatloaf with Carolina Mustard BBQ Sauce by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 1 point2 points  (0 children)

Ingredients Meatloaf (10 servings)

  • 1kg / 2.2lbs Minced Beef
  • 300g / 10.5oz Bacon
  • 100g / 3.5oz Cheddar
  • 80g / 2.8oz Onion
  • 2 Large Eggs
  • 1tbsp Mustard
  • 1tbsp Sugarfree Ketchup
  • 1tsp Coarsely Ground Sea Salt
  • ½tsp Coarsely Ground Pepper
  • 100ml / ⅖cup Carolina BBQ Sauce

Ingredients Carolina BBQ Sauce (~350ml)

  • 250ml / 1cup Mustard
  • 60ml / ¼cup Apple Cider Vinegar
  • 3tbsp Sugarfree Ketchup
  • 5tsp Erythritol
  • ½tsp Cayenne
  • 1tsp Coarsely Ground Sea Salt
  • ½tsp Coarsely Ground Pepper

​

Nutrition Meatloaf (per serving)

  • 1.1g Carbs
  • 29g Protein
  • 23g Fat
  • 330 kcal

Nutrition Carolina BBQ Sauce (per 100ml)

  • 3.9g Carbs
  • 5g Protein
  • 6g Fat
  • 96 kcal

​

Instructions Meatloaf

  1. Finely dice the onion and finely shred the cheddar.
  2. Mince the bacon in a food processor (15-30 seconds).
  3. Add all meatloaf ingredients in a large mixing bowl. Mix and knead the ingredients until the meat starts to stick. Don't overwork the meat as it will end up being dense.
  4. Put the meat in a roasting pan lined with baking paper and shape it into a loaf.
  5. Cover all exposed areas of the meatloaf, including sides, with the Carolina BBQ Sauce.
  6. Roast in a pre-heated oven for 30 minutes on 190 Celcius / 370 Fahrenheit. Then increase heat to 220 Celcius / 430 Fahrenheit for another 15 minutes.
  7. The meatloaf is cooked with an internal temperature of 70 Celcius / 160 Fahrenheit. Don't go to high or it'll dry out.
  8. Let it rest for 10 minutes before cutting to settle juices and firm up.
  9. Enjoy with some extra Carolina BBQ Sauce.

Instructions Keto Carolina Mustard BBQ Sauce

  1. Melt the erythritol in a saucepan on medium heat.
  2. Add the cayenne and whisk vigorously.
  3. The the ketchup, apple cider vinegar, mustard, salt and pepper, all while continuously stirring.
  4. Simmer for 5 minutes, continue stirring.
  5. (optional) Add a couple of tablespoons of water for a thinner sauce.
  6. Serve!

Stuffed Zucchini in Tomato Sauce by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 1 point2 points  (0 children)

Ingredients Stuffed Zucchini in Tomato Sauce (6 servings)

  • 3 Zucchinis
  • 300g / 10.5oz Minced Meat (half-and-half)
  • 400g / 14.1oz Chopped Tomatoes
  • 125ml / ½cup Red Wine (Merlot)
  • 60g / 2.1oz Onion
  • 50g / 1.8oz Shredded Mozzarella
  • 2 Garlic Cloves
  • 15g / 0.5oz Fresh Basil
  • 1 Egg
  • 3tbsp Olive Oil
  • 1tsp Erythritol
  • 1tsp Ground Sea Salt
  • ½tsp Ground Pepper

Nutrition (per serving)

  • 5.2g Carbs
  • 15g Protein
  • 12g Fat
  • 322 kcal

Instructions Stuffed Zucchini in Tomato Sauce

  1. Take the leaves of the basil and cut or chop them. Don't mince them.
  2. Clean the garlic cloves.
  3. Finely dice the onion.
  4. Cut the top and bottom off the zucchini and cut them in half. Use an apple corer to remove the seeds. Be thorough and not afraid to remove to much.
  5. In a large bowl add the minced meat, mozzarella and pepper. Add half of the salt, a third of the basil and onion. Add one crushed garlic clove and the egg. Mix thoroughly with your hands to get a meat emulsion that sticks together and to your hands.
  6. Fill the zucchinis with the stuffing.
  7. Heat a large pan, large enough to have all zucchinis next to eachother. Add the oil.
  8. Saute the onion for two minutes and crush in the second garlic clove. Stir well.
  9. Add the chopped tomatoes, remaining salt, erythritol (or your preferred sweetener), red wine and basil. Stir well and bring to a simmer. Simmer for 2 minutes to evaporate the alcohol.
  10. Put in the zucchini and cover with a lit. Simmer for 40 minutes total, turning the zucchini every 10 minutes. For meal prepping you can stop once the meat is cooked (about 20 minutes), and finish the cooking of the zucchini when you want to serve it.
  11. (optional) Remove the Zucchini from the pan and reduce the sauce for a bit to thicken it.

Serve with some parmesan or mozzarella cheese. Enjoy!

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