Low Carb Strawberry Cheesecake Ice Cream

StepAwayFromTheCarbs.com

5 from 1 vote

This low carb strawberry cheesecake ice cream is a wonderful summery treat. Sugar free, LCHF, and keto recipe.

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Prep Time 10

Cook Time 1

Freezing Time 4

Total Time 5 10

Net Carbs: 5

Calories: 163

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

10 oz fresh strawberries hulled and roughly chopped
8 oz cream cheese room temperature
½ cup unsweetened almond milk
¼ - ½ cup allulose to taste
¼ teaspoon salt
6 teaspoon fine almond flour to serve

Equipment

Step-by-Step Instructions

Add the strawberries, cream cheese, unsweetened almond milk, allulose, and salt to a blender, then blend until smooth.
Do a quick taste test for sweetness - it will depend on your strawberries and your personal taste! Add additional allulose as necessary.
Chill the mixture in the fridge for at least an hour.
Pour it into an ice cream maker and churn according the manufacturer's instructions, then transfer it to a container and freeze.
When it is time to serve, sprinkle each portion with a teaspoon of almond flour to resemble the crust of the cheesecake.

Nutrition

Calories: 163kcalCarbohydrates: 6gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 41mgSodium: 216mgFiber: 1gSugar: 4gNet Carbs: 5g

Notes

5g net carbs per serving (½ cup)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.