Keto Lemon Cheesecake Ice Cream

Serves 4 (1/2 cup servings)

An ice-cream that can be whipped up in just 5 minutes and low carb? We’ll be making this on the regular and we know you’re going to love making it, too! Cream cheese takes this from regular old vanilla ice-cream and gives it an undoubtedly cheesecake taste and texture.

Prep Time: 5 minutes
Cooking Time: 2 hours to chill in the freezer

Ingredients:
1 14.5 ounce can of coconut crème
4 tablespoons cream cheese
¼ teaspoon sea salt
¼ teaspoon vanilla bean powder
1/3 cup xylitol or another low-carb sweetener
2 tablespoons cream cheese
4 tablespoons walnuts, chopped

Instructions:

Blend all ingredients except lemon zest and walnuts on high-speed until everything is completely combined.

Store in a metal bowl in the freezer until ready to serve.

When ready to serve, garnish with fresh lemon zest and chopped walnuts.

Enjoy!

Calories: 400
Carbs: 13
Net Carbs: 13
Protein: 5
Fat: 38

Keto Lemon Cheesecake Ice Cream

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