This Keto/Low Carb Cheesecake Ice Cream is easy to make and tastes just like Cheesecake. Serve it with melted Dark Chocolate drizzled on top and I am sure your family is gonna get impressed for sure.
Serves: 2
Ingredients:
Almond Flour – 1 Tbsp
Cream Cheese (at room temperature) – ½ Cup
Butter (at room temperature) – 2 Tbsp
Vanilla Extract – 1 Tsp (Optional)
Dark Chocolate (I used Lindt 85%) – 10 Gm (1 square) (Optional)
Powdered Stevia – 1 Tsp
Method:
1. Using a handheld blender, blend together all the ingredients except the chocolate.
2. Pour in an airtight container and refrigerate for 2 hours.
3. Just before serving, melt the chocolate in Microwave and pour over the scooped out ice cream.
4. Serve and enjoy.
Note:
If you want to make perfect scoops of this ice cream, set it in the fridge instead of the freezer. If you set it in deep freezer, then you’ll have to keep it at room temperature for 5 minutes before scooping out.
Keto-Sheto 