Keto Hazelnut Gelato
Indulge in the irresistible creaminess of Keto Hazelnut Gelato, a low-carb twist on a classic Italian dessert. This luscious treat combines the rich, nutty flavor of roasted hazelnuts with the velvety smoothness of a custard base made from heavy cream, unsweetened almond milk, and a hint of vanilla. Naturally sweetened with keto-friendly erythritol, it satisfies your sweet tooth without compromising your health goals. Perfectly crafted for ketogenic and low-carb lifestyles, this gelato is churned to a silky soft-serve consistency and then frozen to perfection. Enjoy it as a refreshing dessert or an elegant finish to any meal—each spoonful is pure indulgence with none of the guilt.
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Ingredients
- 1 cup Hazelnuts
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol sweetener
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Spread the hazelnuts out on a baking sheet and roast for 10-12 minutes until they are golden and aromatic.
Step 2
Once cooled, place the hazelnuts in a clean kitchen towel and rub vigorously to remove as much of the skins as possible. Chop the peeled hazelnuts finely or pulse them in a food processor until they achieve a coarse consistency.
Step 3
In a medium saucepan, combine the heavy cream, unsweetened almond milk, and erythritol sweetener. Heat over medium heat, stirring occasionally, until the sweetener is completely dissolved.
Step 4
In a separate bowl, whisk the egg yolks until they are pale and smooth. Gradually pour about 1/2 cup of the warm cream mixture into the yolks, whisking continuously, to temper them.
Step 5
Return the tempered egg yolk mixture to the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Make sure it does not boil.
Step 6
Remove the saucepan from the heat and stir in the vanilla extract, salt, and the chopped hazelnuts.
Step 7
Pour the mixture through a fine-mesh sieve into a clean bowl to remove the nuts, pressing down firmly to extract maximum flavor and discard the solids. Cover the custard surface with plastic wrap to prevent a skin from forming and refrigerate until chilled, about 2-3 hours.
Step 8
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's directions until it reaches the consistency of soft serve.
Step 9
Transfer the gelato to an airtight container and freeze for at least 2 hours until firm. Serve and enjoy your keto-friendly hazelnut gelato!
Nutrition Facts
| Serving size | (1051.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2746.0 |
| Total Fat 263.1g | 0% |
| Saturated Fat 107.5g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1218mg | 0% |
| Sodium 927.2mg | 0% |
| Total Carbohydrate 146.7g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 5.8g | |
| Protein 31.6g | 0% |
| Vitamin D 161.0IU | 0% |
| Calcium 707.2mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 168.4mg | 0% |
Source of Calories