Keto Hazelnut Gelato
Indulge in the creamy, nutty perfection of Keto Hazelnut Gelato—a dessert that’s as decadent as it is guilt-free! This low-carb spin on the Italian classic combines roasted hazelnuts with rich heavy cream, unsweetened almond milk, and a touch of erythritol sweetener for a silky smooth custard base. With just the right balance of sweetness and a warm hint of vanilla, this keto-friendly treat gets its full-bodied flavor from the depth of freshly roasted hazelnuts. Perfect for those on a ketogenic or low-carb diet, this gelato is a delightful way to satisfy your sweet tooth without breaking your carb count. Serve it straight from the freezer for a refreshing dessert that's sure to impress!
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
Remove the saucepan from the heat and stir in the vanilla extract, salt, and the chopped hazelnuts.
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.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's directions until it reaches the consistency of soft serve.
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
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.1 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 122 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 19 mg | 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.
