STATISTICAL OVERVIEW:
- Course: Dessert
- No. of Calories: 130 kcal
- Diet: Keto
- Prep time: 15 minutes
- Cuisine: American
- Cook time: No-cook
- Single portion size: 1 ice cream ball
- Cooking mode: Freezing
- Total servings: 12 balls
- Difficulty level: Easy
- Total time: 2 hours 15 minutes
TOOLS:
Rubber spatula
Measuring spoons and cups
Baking tray
Mixing bowl
Parchment paper
Hand whisk or electric mixer
Container
Small cookie scoop or spoon
INGREDIENTS:
- Salt
- 1 cup of heavy whipping cream
- One tbsp of cocoa powder, unsweetened
- 1/3 cup Powdered erythritol
- One tsp of vanilla extract
- 100 g of high-fat cream cheese
- 1/4 cup of keto dark chocolate chips
INGREDIENT NOTES:
CHOCOLATE CHIPS:
- We utilize the keto dark chocolate chips that are prepared with cocoa butter for maintaining a keto diet. We don’t have to use maltitol-sweetened chips because they affect the blood sugar level.
CREAM CHEESE:
- Always use high-fat cheese to make sure the perfect fat balance and a creamy texture. Don’t use the low-fat varieties, which decrease the rich taste of the stored dessert.
VANILLA EXTRACT:
- This extract helps to improve the flavor with low-carb count. Never utilize artificial vanilla as it has alcohol-based fillers and contains extra sugar.
COCOA POWDER:
- Keto cocoa powder delivers a strong and deep taste with fewer carbs. Use the Dutch-processed cocoa as an alternative, but don’t add the instant cocoa mixes or sweeten.
ERYTHRITOL:
- This sweetener melts quickly and helps keep the texture from getting gritty. I replace it with monk fruit sweetener, which also works well.
INSTRUCTIONS:
- Beat the cream cheese in a vessel till it becomes lump-free & smoother.
- Whisk the salt, powdered sweetener, vanilla extract, and cocoa powder till they are completely mixed.
- Gently mix in the heavy cream while mixing to retain its smooth texture.
- Use a spatula to fold in the keto chocolate chips.
- Keep the covered mixture for half an hour to firm up in the fridge.
- Utilize the parchment paper to coat a baking sheet.
- Make shapes like small balls of the cooled mixture.
- Arrange the balls on the sheet and store them till firms up, for two hours.
- Place the frozen balls in a closed vessel for storing.
TIPS:
- Allow the ball to rest at a neutral temperature for two minutes before serving for more softness.
- We always utilize the sweetener powder to create a smooth texture.
- Before making shapes, leave them to cool completely for equal balls.
- Avoid overwhipping the mixture or cream, as it will turn gritty.
SERVING SUGGESTIONS:
CLASSIC PAIRINGS:
- Chocolate Sauce
- Whipped Cream
- Vanilla Drizzle
CRUNCHY ADD-ONS:
- Crushed Keto Almonds
- Keto Pecan Brittle
- Toasted Coconut Chips
DESSERT PLATTERS:
- Brownie Bites
- Cheesecake Squares
- Chocolate Fat Bombs
BEVERAGES:
- Espresso Shot
- Keto Iced Coffee
- Unsweetened Almond Milk Latte
OCCASION-BASED SERVINGS:
- Keto Dessert Board
- After-Dinner Keto Treat
- Summer Keto Freezer Snack
STORAGE INFORMATION:
REFRIGERATION:
- We don’t suggest keeping them for a long time in the fridge because the mixture will lose its shape and become softer.
FREEZING:
- Store these balls in a closed vessel for 50-60 days.
FAQs:
What is the reason for the hard texture of the ice cream?
- The thick texture forms because of adding low-fat ingredients or freezing it for a long time.
May I include the flavors?
- Yes, you can use the cinnamon, peppermint extract, or instant coffee, which works properly for a keto diet.
May I use the non-dairy products?
- Yes, you can utilize the coconut cream and dairy-free keto chocolate to make it vegan.
NUTRITIONAL FACTS:
No. of calories: 130 kcal
Sodium: 55 mg
Net carbs: 2 g
Fiber: 1 g
Sugar: 0 g
Fats: 12 g
Proteins: 2 g
One single portion: 1 ice cream ball
