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RECIPE
5 INGREDIENTS2 STEPS10MIN

Creamy Keto Zucchini Ice Cream

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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Vegan, Low-carb, Keto ice cream made with frozen zucchini which tastes absolutely delicious.

10MIN

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
1
Serves 1
1/4 cup
Natural Peanut Butter
1 1/2 cups
Frozen  Zucchini , sliced
2 1/2 Tbsp
Unsweetened Cocoa Powder
1 Tbsp
Granulated Erythritol
1/2 tsp
Xanthan Gum
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Nutrition Per Serving
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CALORIES
545
FAT
42.7 g
PROTEIN
25.4 g
CARBS
50.0 g

Author's Notes

You can store this zucchini ice cream in your freezer for 1 week, just take it out 15 minutes before serving to allow it to smoothen up.

Directions

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Step 1
Place the Natural Peanut Butter (80 gram), Zucchini (200 gram), Unsweetened Cocoa Powder (15 gram), Granulated Erythritol (15 gram), and Xanthan Gum (3 gram) in a blender and start processing until you get a creamy and smooth texture. Do not add any milk or water, scrape down the sides of your blender during the process and let it blend until done.
Step 2
Scoop it out and serve it up!

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Nutrition Per Serving
Calories
545
% Daily Value*
Fat
42.7 g
55%
Saturated Fat
6.9 g
34%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
50.0 g
18%
Fiber
16.5 g
59%
Sugars
9.7 g
--
Protein
25.4 g
51%
Sodium
750.6 mg
33%
Vitamin D
--
--
Calcium
96.0 mg
7%
Iron
4.4 mg
24%
Potassium
750.6 mg
16%
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