Keto Coconut Gelato
Indulge in the creamy decadence of Keto Coconut Gelato, a low-carb, dairy-free delight that's perfect for satisfying your sweet tooth while sticking to your keto lifestyle. This luscious frozen treat features rich, full-fat coconut milk, toasted unsweetened shredded coconut, and a hint of vanilla for a tropical flavor explosion. Sweetened with powdered erythritol and stabilized with xanthan gum, this gelato offers a silky-smooth texture reminiscent of traditional Italian gelato—without the carbs! Quick to prepare in just 15 minutes before churning, this no-cook recipe is ideal for healthy summer desserts or anytime cravings. Garnish with extra shredded coconut for a picture-perfect finish that will have everyone coming back for more. Keywords: Keto Coconut Gelato, low-carb dessert, dairy-free ice cream, homemade gelato recipe, keto-friendly dessert.
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Recipe Information
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
Instructions
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.
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.
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.
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.
5. Gently fold the toasted shredded coconut into the creamy mixture with a spatula, ensuring it is evenly distributed.
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.
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.
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
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.2 g | 318% | |
| Saturated Fat | 218.6 g | 1093% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 234.7 g | 85% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 30.6 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2383 mg | 51% | |
*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.
