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I came across this recipe (below) that B. Pakulski posted. Questions:
Does anyone know if the 2tsp of vanilla is extract or protein powder?
Does anyone know the macros?
KETO Ice cream recipe from my friend Dr Dominic DAgostino the Keto genius.
Ingredients
• 4 whole eggs (best to use super fresh eggs with very orange yokes)
• 4 yolks (in addition to the whole eggs above)
• 2 tsp high quality vanilla (again quality matters here and you can adjust to taste with experience)
• 10 drops of apple cider vinegar (or lime juice) to taste
• 100 grams (7 tbs) grass-fed butter (we use Kerrygold Irish butter)
• 100 grams (7tbs) coconut oil)
• 50 grams (3tbs + 2tsp) MCT oil (important for consistency)
• 80 grams (5.5tbs) xylitol or erythritol or other sweetener (adjust to taste)
• ~100 grams water or ice (just under 1/2 cup; add less than you think you need, then increase the amount).
Methods
• Get all ingredients to room temp
• Blend everything but the water/ice in blender. It takes a while to get the butter blended into perfect creaminess
• Add water or ice and blend some more until well blended. Ideally, you want a yogurt-like consistency for creamy ice cream, or add more water for a firmer, icier texture
• Pour the mixture into an ice cream maker and turn it on
• The tricky part is to avoid granularity in the finished product that can arise from the sweetener or not getting a good smooth blend
Does anyone know if the 2tsp of vanilla is extract or protein powder?
Does anyone know the macros?
KETO Ice cream recipe from my friend Dr Dominic DAgostino the Keto genius.
Ingredients
• 4 whole eggs (best to use super fresh eggs with very orange yokes)
• 4 yolks (in addition to the whole eggs above)
• 2 tsp high quality vanilla (again quality matters here and you can adjust to taste with experience)
• 10 drops of apple cider vinegar (or lime juice) to taste
• 100 grams (7 tbs) grass-fed butter (we use Kerrygold Irish butter)
• 100 grams (7tbs) coconut oil)
• 50 grams (3tbs + 2tsp) MCT oil (important for consistency)
• 80 grams (5.5tbs) xylitol or erythritol or other sweetener (adjust to taste)
• ~100 grams water or ice (just under 1/2 cup; add less than you think you need, then increase the amount).
Methods
• Get all ingredients to room temp
• Blend everything but the water/ice in blender. It takes a while to get the butter blended into perfect creaminess
• Add water or ice and blend some more until well blended. Ideally, you want a yogurt-like consistency for creamy ice cream, or add more water for a firmer, icier texture
• Pour the mixture into an ice cream maker and turn it on
• The tricky part is to avoid granularity in the finished product that can arise from the sweetener or not getting a good smooth blend
