Keto Coconut Gelato
Indulge in the creamy decadence of Keto Coconut Gelato, a luscious low-carb dessert that’s as satisfying as it is guilt-free. Made with silky coconut cream, toasted unsweetened shredded coconut, and a hint of vanilla, this sugar-free gelato is sweetened with powdered erythritol for a keto-friendly treat that doesn’t skimp on flavor. A touch of xanthan gum ensures the perfect velvety texture, while the toasted coconut adds a delightful nutty crunch to every bite. Prepared in just 15 minutes before churning, this easy homemade gelato is perfect for cooling off on a warm day or serving as an elegant after-dinner dessert. Scoop this creamy delight straight from your freezer and garnish with more shredded coconut for an extra touch of tropical bliss. Perfect for anyone following a ketogenic diet or looking for a dairy-free dessert packed with flavor!
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Ingredients
- 2 cans Full-fat coconut milk
- 0.5 cup Unsweetened shredded coconut
- 0.75 cup Powdered erythritol sweetener
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Sea salt
Directions
Step 1
1. Start by ensuring the cans of full-fat coconut milk have been refrigerated for at least 6 hours or overnight. This will help separate the cream from the liquid.
Step 2
2. When ready to prepare, open the cans of coconut milk and scoop out the solid coconut cream into a large mixing bowl; discard the liquid or save it for another use.
Step 3
3. In a small saucepan over medium heat, toast the shredded unsweetened coconut until it turns lightly golden and aromatic, about 3-4 minutes. Remove from heat and set aside to cool slightly.
Step 4
4. In the mixing bowl with coconut cream, add powdered erythritol sweetener, vanilla extract, coconut oil, xanthan gum, and sea salt. Use an electric mixer to blend the ingredients until smooth and creamy.
Step 5
5. Gently fold the toasted shredded coconut into the creamy mixture with a spatula, ensuring it is evenly distributed.
Step 6
6. Transfer the coconut mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the gelato has reached a soft-serve consistency.
Step 7
7. Once churned, transfer the gelato to an airtight container. For a firmer texture, place the container in the freezer for 2-3 hours or until fully set.
Step 8
8. Before serving, let the gelato sit at room temperature for a few minutes to soften slightly. Scoop and serve, garnishing with additional shredded coconut if desired.
Nutrition Facts
| Serving size | (1065.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2421.7 |
| Total Fat 248.2g | 0% |
| Saturated Fat 218.6g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 736.4mg | 0% |
| Total Carbohydrate 234.7g | 0% |
| Dietary Fiber 26.4g | 0% |
| Total Sugars 30.6g | |
| Protein 21.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 139.9mg | 0% |
| Iron 26.9mg | 0% |
| Potassium 2382.9mg | 0% |
Source of Calories