5 INGREDIENTS • 2 STEPS • 10MINS

Creamy Keto Zucchini Ice Cream

Name: Creamy Keto Zucchini Ice Cream
Total time: PT600.0S
Yield: 1
Ingredients: 80 gram Natural Peanut Butter; 200 gram Zucchini; 15 gram Unsweetened Cocoa Powder; 15 gram Granulated Erythritol; 3 gram Xanthan Gum

Recipe

Vegan, Low-carb, Keto ice cream made with frozen zucchini which tastes absolutely delicious.

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Vegan, Low-carb, Keto ice cream made with frozen zucchini which tastes absolutely delicious.

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

10MINS

Total Time

$1.27

Cost Per Serving

Ingredients

Servings

1

us / metric

4 Tbsp

Natural Peanut Butter

1 1/2 cups

Frozen Zucchini, sliced

2 2/3 Tbsp

Unsweetened Cocoa Powder

1 Tbsp

Granulated Erythritol

1/2 tsp

Xanthan Gum

Nutrition Per Serving

VIEW ALL

Calories

553

Fat

42.7 g

Protein

25.4 g

Carbs

34.7 g

Love This Recipe?

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Creamy Keto Zucchini Ice Cream

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

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.

Cooking Instructions

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step 1

Place the Natural Peanut Butter (4 Tbsp), Zucchini (1 1/2 cups), Unsweetened Cocoa Powder (2 2/3 Tbsp), Granulated Erythritol (1 Tbsp), and Xanthan Gum (1/2 tsp) 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!

Creamy Keto Zucchini Ice Cream

10MINS

$1.27

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions

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