Low Carb Hazelnut Gelato
Indulge in the creamy, nutty goodness of Low Carb Hazelnut Gelato—a luscious dessert that satisfies your sweet tooth while keeping carbs in check. This keto-friendly recipe features roasted hazelnuts for a rich, toasty flavor, paired with the velvety smoothness of heavy cream and almond milk. Sweetened with erythritol and thickened with egg yolks, this gelato delivers all the decadence of traditional Italian gelato without the sugar. The step-by-step process includes roasting hazelnuts to perfection, creating a silky custard, and churning it into an irresistible frozen treat. With a prep time of just 30 minutes and easy-to-follow directions, this low-carb dessert is perfect for anyone craving a guilt-free indulgence. Serve it as a chic end to dinner parties or keep it all for yourself—it’s that good!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet.
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.
Allow the hazelnuts to cool slightly, then wrap them in a kitchen towel and rub to remove most of the skins.
Place the peeled hazelnuts in a food processor and process until you achieve a fine meal; set aside.
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.
In a separate bowl, whisk together the erythritol sweetener and egg yolks until the mixture is pale and thick.
Slowly pour half of the warm cream mixture into the egg yolk mixture, whisking constantly to temper the yolks.
Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture.
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.
Remove the custard from heat and stir in the vanilla extract and salt.
Add the processed hazelnuts to the custard mixture and let it steep for about 10 minutes.
Strain the mixture through a fine-mesh sieve into a bowl, pressing down to extract as much flavor as possible.
Cool the custard mixture to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
2647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.0 g | 326% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 5.2 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 692 mg | 53% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 170 mg | 4% | |
*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.
