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Marble Surface

Easy Coconut Crunch Keto Ice Cream

Approximate nutritional information

Calories: Around 92 kcal

Total Fat: 9g

Saturated Fat: 5g

Cholesterol: 13mg

Sodium: 10mg

Total Carbohydrates: 2g

Dietary Fiber: less than g

Sugars: less than 1g

Protein: 1g


Makes about 6 servings

1  - 13.66 can of Coconut Cream, Thai Kitchen Brand recommended

8 oz Heavy Whipping Cream

3 Tablespoons Whole Earth Monk Fruit with Erythritol Blend

1 Pinch Salt

1 Tablespoon Pro Seasoning Holiday Baking Spice

1 Tablespoon Vanilla Extract

1 cup Walnuts, Chopped

1 cup Coconut Unsweetened

1 Egg White


Method of prep

Preheat oven to 400 degrees.  Whisk egg white until foamy in a medium sized bowl.  Add walnuts, 1 Tablespoon of the monk fruit blend, Holiday Baking Spice, pinch of salt, and unsweetened coconut and coat thoroughly.  Spread the mixture on a parchment lined sheet tray and toast until brown, about 5 minutes.  Mix the nut mixture around in order to brown evenly and bake for another 5-7 minutes until fully toasted and egg is cooked.  The nut mixture should be dry.  Place the coconut cream in the bowl of a stand mixer with a whip attachment or a medium sized bowl with a hand beater and whip until smooth.  Scrape the coconut mixture into a large bowl and set aside.  Next, place the whipping cream in the mixer along with the remaining monk fruit blend and vanilla extract.  Whip until firm peaks are formed.  Fold the coconut mixture into the whipped cream mixture 1/3 at a time until all of the coconut mixture is incorporated.  Once the nuts are cool, fold half of them into the coconut cream mixture.  Divide into 4 oz serving cups and freeze for at least 4 hours or overnight.  Take the cups out of the freezer 30 minutes before serving and top with remaining toasted nut blend.  Enjoy!

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