Sockerfri chokladjordnötssmörglass
Glass på keto? Sockerfri och lågkolhydrat?
Åh ja det är på riktigt! Så go head, ät glass medan du stannar i ketos. Och det bästa är att du inte behöver en glassmaskin för den här!
Ingredients
ICE CREAM:
2 cups (5 dl) heavy cream
3 egg yolks
1/3 cup (0,8 dl) erythitol
2 tbsp melted sugar free chocolate
3 tsp cocoa powder
3-4 tbsp peanut butter
Optional: chucks of peanut butter cheese cake dough
PEANUT BUTTER CHEESE CAKE DOUGH:
1/4 cup (0,5 dl) peanut butter (we used our fatspread nutbutter)
2 tsp butter
2 tbsp cream cheese
1 tbsp erythitol
Instructions
ICE CREAM:
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Add egg yolks and erythitol in a bowl. Mix with an electriacal mixer until as fluffy as it can get. Around 8-10 minutes.
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In a separate bowl, mix cream until light whipped. Should be fluffy not heavy whipped.
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Mix the melted chocolate and cocoa powder.
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Slowly blend cream into egg yolks with a large spoon. You want to keep as much air as possible.
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Carefully blend the peanut butter into the mixture but only one tbsp at a time. Don't do it perfectly, you want to find swirls of peanut butter. :)
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Pour the mixture in a jar of some kind and put in the freezer overnight.
PEANUT BUTTER CHEESE CAKEDOUGH:
- Add all ingredients in a bowl and mix with an electrical mixer until fully blended and put in the fridge for 10 minutes.
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Written by Camilla Henriksen Co-founder The Friendly Fat Co. Keto nerd and health hacker.
