FROZEN DESSERTs

Using Ratios? Check the recipes below using your preferred recipe calculator.

All ratios have been calculated using the fat, protein and carbohydrate values provided by the USDA. Label claims for nutrients vary by brand. When using ratios for medical purposes (such as epilepsy), it is strongly recommended to use the nutrition information found on the food labels. Ratios are likely to differ when different brands of the same ingredient are used.


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Fruit Cream Pop

Makes: 2 cups
Prep: 10 min   Freeze: 30 min

Ingredients:

2 cups + 2 tablespoons (270 g) 36% cream

1½ teaspoons (10 g) agave nectar

¼ cup + 1 tablespoon (50 g) fresh blueberries

¼ cup + 1 tablespoon (50 g) fresh raspberries

1¾ cups (142 g) KetoCuisine™

Other ingredient: pure vanilla

 

Directions: 

  1. Prepare fruit by mashing with a fork

  2. Blend all ingredients together, adding a few drops of pure vanilla

  3. Freeze in ice cube trays of various shapes for fun!

  4. Place sheet of plastic wrap over, poke holes to insert toothpick or fancy sticks

  5. Freeze 30 minutes

per 1/4 cup:

Calories: 252 | Protein: 1.58 g | Fat: 25.18 g | Net Carb: 4.84 g |  Ratio: 4:1
 


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Strawberry Ice Cream

Makes: 2 cups
Prep: 10 min   Freeze: 30 min

INGREDIENTS:

3/4 cup+1 tablespoon (198 g) 36% cream

1 teaspoon (5.5 g) Truvia®

16 1/2  medium (198 g) fresh strawberries

1 1/2 cup (122 g) KetoCuisine™

DIRECTIONS:

  1. Mash berries with Truvia® set aside

  2. Whip cream then fold in KetoCuisine™

  3. Blend berries into cream and freeze

  4. or freeze cream and pour berries over top when ready to serve.

TIPS:

  • Try freezing ice cream into different molds for fun!

PER 1/4 CUP:

Calories: 201.25 | Protein:1.33 g | Fat: 20.12 g | Net Carb: 3.70 g |  Ratio: 4:1