Low Fat Keto Ice Cream Bars
Indulge in creamy, chocolatey sweetness without breaking your health goals with these Low Fat Keto Ice Cream Bars! This satisfying frozen treat combines the velvety richness of a custard base made with almond milk, heavy cream, and egg yolks, with the decadent flavor of sugar-free dark chocolate and cocoa powder. Lightly sweetened with erythritol and thickened with xanthan gum, these bars are the perfect guilt-free, low-carb dessert that’s also lower in fat than traditional keto recipes. With just 15 minutes of prep time and a few hours in the freezer, you’ll have a stash of luscious chocolate ice cream bars ideal for satisfying any sweet craving. Perfect for keto dieters or anyone looking for a healthier alternative, these bars are as easy to make as they are to enjoy!
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Recipe Information
Ingredients
- 2 cups Unsweetened almond milk
- 0.5 cup Heavy cream
- 0.75 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 large Egg yolks
- 2 tablespoons Coconut oil
- 0.5 cup Dark chocolate chips (sugar-free)
- 2 tablespoons Cocoa powder
- 0.5 teaspoon Xanthan gum
Instructions
In a medium saucepan, combine 2 cups of unsweetened almond milk, 0.5 cup of heavy cream, 0.75 cup of erythritol sweetener, and 0.25 teaspoon of salt.
Heat the mixture over medium heat, stirring frequently until it just reaches a simmer. Do not let it boil.
In a separate large bowl, whisk together 4 large egg yolks. Slowly pour a bit of the hot milk mixture into the yolks while whisking vigorously to temper the eggs.
Gradually add the remaining milk mixture while continuing to whisk until fully combined.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon.
Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract and 0.5 teaspoon of xanthan gum until smooth.
In a small bowl, melt 2 tablespoons of coconut oil and 0.5 cup of sugar-free dark chocolate chips together in the microwave, stirring every 20 seconds until smooth. Stir in 2 tablespoons of cocoa powder.
Add the chocolate mixture to the thickened custard and stir until fully combined and smooth.
Pour the mixture into a shallow dish to cool it quickly. Place the dish in the refrigerator for about 1 hour.
Once cool, pour the mixture into ice pop molds evenly and insert sticks.
Freeze the molds for at least 4 hours, or until the mixture is completely frozen and firm.
To remove the ice cream bars from the molds, dip them in warm water for a few seconds to loosen them before gently pulling them out.
Store the ice cream bars wrapped in parchment paper in an airtight container in the freezer for up to 2 weeks.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 1.1 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1030 mg | 79% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1046 mg | 22% | |
*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.
