Ingredients:
- 2 cups frozen strawberries
- 1 cup heavy cream
- 1/4 cup powdered erythritol or preferred keto-friendly sweetener
- 1 teaspoon vanilla extract
Instructions:
- Place the frozen strawberries, heavy cream, powdered erythritol, and vanilla extract in a blender or food processor.
- Blend the ingredients until smooth and creamy, scraping down the sides of the blender as needed.
- Taste the mixture and adjust the sweetness if needed by adding more powdered erythritol.
- Once the mixture is smooth and sweetened to your liking, transfer it to a shallow freezer-safe container.
- Cover the container with a lid or plastic wrap and freeze the mixture for at least 4 hours or until firm.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
- Scoop the low-carb strawberry ice cream into bowls or cones and enjoy!
Nutritional Information (per serving – makes about 4 servings):
- Calories: 220
- Total Fat: 20g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 20mg
- Total Carbohydrates: 6g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 2g