Low Carb Keto Peanut Butter Cottage Cheese Ice Cream
Servings 4 @ ½ cup
Calories 217kcal
Ingredients
- 12 ounces cottage cheese full fat
- ⅓ cup unsweetened peanut butter
- ¼ cup Allulose liquid form or see notes above
Optional
- 1 teaspoon vanilla extract
- 1 teaspoon Toffee Liquid Stevia
- ½ cup sugar free chocolate chips
Instructions
- Place the cottage cheese, natural peanut butter and allulose into a high-speed blender or food processor. Blend for 5-10 minutes in a food processor until the clumps of cottage cheese are gone and the texture is smooth.
- Taste and adjust sweetener. Use any optional ingredients you like. I find that a little vanilla extract really enhances the sweet flavor of whatever sweetener you are using.
- Pour ice cream mixture into a loaf pan and freeze for 1 hour or more. The longer you freeze it the harder the ice cream will become. You can also add the ice cream mixture to an ice cream machine and follow manufacturer's instructions.
- This makes 4 servings at ½ cup. Storage information above.
Notes
Net Carbs: 6g
Nutrition
Serving: 1@ ½ cup | Calories: 217kcal | Carbohydrates: 7g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 338mg | Potassium: 88mg | Fiber: 1g | Sugar: 3g | Vitamin A: 119IU | Calcium: 71mg | Iron: 0.1mg