Keto Chocolate Ice Cream that BLOWS AWAY the Competition

The Flat Belly Code

Keto Chocolate Ice Cream that BLOWS AWAY the Competition


Welcome to a brand new episode of Headbanger’s Kitchen folks if you love chocolate then drop that chocolate emoji in the comment section because today we are making some keto chocolate ice cream and this is a decadent chocolate ice cream that’s gonna have some mug cake pieces in it some chocolate chips and it’s gonna be chocolate all the way anyway.

Enough jibber jabber let’s get cooking start by preheating your oven to 180 degrees Celsius or 350 Fahrenheit. now get a bowl and add in 15 grams of butter. Pop it in the microwave for about 30 seconds to melt then add in 25 grams of almond flour, 1 tablespoon of cocoa powder, and half a teaspoon of baking powder. Add in a pinch of salt. Then I add in my stevia which is about one tablespoon worth of it is one to one for keto sweetener, add some vanilla extract, then I add in a tablespoon of heavy cream. Finally, I add in one egg. Then you gotta give everything a customary headbanger’s kitchen good mix until it’s all well combined and your cake batter is ready. Get out your ramekin. Put a little butter on your finger and then grease that ramekin real good; you want to get it nice and greasy. Next, pour in that mug cake batter into it. And once your cake is ready, just admire it for a few minutes while it cools down. You can even chuck it in the fridge for an hour anyway, once it’s cooled down, it’s time to get it out of the ramekin and now you just want to cut it up into small pieces. Now for the ice cream I have 150 ml of heavy whipping cream in a bowl. Into that, I will add two tablespoons of confectioners erythritol and then I whip that up now you can use any keto sweetener that you like I believe allulose is great for ice creams once it’s whipped up. Now, into this whipped cream mixture I will add about 30 grams of Lilly Stevia and chocolate chips, then I’ll add half of the chopped mug cake. You can probably eat the other half as a snack or if you don’t mind more cake than ice cream put the whole cake in anyway. Fold everything in together with a spatula and your mixture is ready.

Now I’m going to get a freezer safe box and pour my ice cream mixture into that. Once it’s all in the box, I will cover it with a lid and then I will pop it into my freezer to become ice cream at least four hours but overnight is obviously best.

Now the ice cream has set and it’s ready. And it’s time to scoop out some of it. If the ice cream seems a bit harder or icy you can let it sit out for about 10 minutes at room temperature before scooping and serving yourself some.

Anyway, that’s our keto chocolate ice cream done and ready. I mean, tell me this isn’t the most epic looking keto chocolate ice cream? How can this not be the best? It’s got mug cake bits in it; it’s got chocolate chips. It’s like three times the chocolate lovers dream.

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