Low Carb Hazelnut Gelato

Indulge in the creamy decadence of Low Carb Hazelnut Gelato, a guilt-free treat that combines rich, roasted hazelnuts with the smoothness of heavy cream and unsweetened almond milk. Perfect for those following a keto or low-carb lifestyle, this homemade gelato is sweetened with erythritol, ensuring a naturally sweet flavor without the sugar spike. The bold, nutty aroma of freshly ground hazelnuts is infused into a velvety custard base, thickened with egg yolks for a luxurious texture. With just a hint of vanilla and a touch of salt to balance the flavors, this gelato delivers sophistication in every spoonful. Serve it as the ultimate dessert for a summer dinner party or simply enjoy it as a refreshing, indulgent snack.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 120 grams Hazelnuts
• 480 ml Heavy Cream
• 240 ml Unsweetened Almond Milk
• 60 grams 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 evenly on a baking sheet.

Step 2

Roast the hazelnuts in the oven for about 10-12 minutes until they are golden brown and fragrant. Keep a close eye to prevent burning.

Step 3

Allow the hazelnuts to cool slightly, then wrap them in a kitchen towel and rub to remove most of the skins.

Step 4

Place the peeled hazelnuts in a food processor and process until you achieve a fine meal; set aside.

Step 5

In a medium saucepan, combine the heavy cream and almond milk. Heat over medium heat until it just begins to bubble around the edges, then remove from heat.

Step 6

In a separate bowl, whisk together the erythritol sweetener and egg yolks until the mixture is pale and thick.

Step 7

Slowly pour half of the warm cream mixture into the egg yolk mixture, whisking constantly to temper the yolks.

Step 8

Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture.

Step 9

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon until it thickens and coats the back of the spoon. Do not let it boil.

Step 10

Remove the custard from heat and stir in the vanilla extract and salt.

Step 11

Add the processed hazelnuts to the custard mixture and let it steep for about 10 minutes.

Step 12

Strain the mixture through a fine-mesh sieve into a bowl, pressing down to extract as much flavor as possible.

Step 13

Cool the custard mixture to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Step 14

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions.

Step 15

Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.

Nutrition Facts

Serving size	(981.2g)

Amount per serving	% Daily Value*
Calories	2646.6

Total Fat 254.0g	0%
Saturated Fat 107.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 929.3mg	0%
Total Carbohydrate 85.7g	0%
Dietary Fiber 13.1g	0%
Total Sugars 5.2g
Protein 29.5g	0%

Vitamin D 162.3IU	0%
Calcium 691.8mg	0%
Iron 8.8mg	0%
Potassium 169.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.2%

Protein: 4.3%

Carbs: 12.5%