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3.62 from 13 votes

Low Carb Blackberry Gelato

Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 129kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

Instructions

  • Place the fresh blackberries (if frozen, thaw them first then add) to a high powered blender and blend until smooth. (Optional: Strain the mixture in a fine mesh strainer to remove seeds. )
  • Place blackberry juice and rest of the ingredients into a food processor and blend together until combined. Taste and adjust sweetener if needed.
  • Pour mixture into an ice cream machine on low speed and follow manufacturer's instructions. Mine was soft serve texture after 30 minutes.
  • Enjoy immediately or place into a loaf pan and freeze for 2-3 hours until hardened.
  • If serving from freezer, allow to sit for 10 minutes on counter before serving.

Notes

Net Carbs: 2g
Brenda's Notes:
  • You can find frozen blackberries at Whole Foods. Look for brands like Stahlbush Island Farms, Scenic Fruit or Willamette Valley Fruit Co.
  • If you don't have berry stevia, no worries, you can use any sweetener you prefer. Use ½ cup of your favorite sweetener than taste and adjust as needed.
  • The MCT oil helps keep the gelato nice and soft even after being frozen overnight. If you don't have MCT oil replace it with vodka.
  • This recipe was first published in August 2016 and updated with video in July 2019.

Nutrition

Serving: 0.5cup | Calories: 129kcal | Carbohydrates: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 11mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 6.1mg | Calcium: 27mg | Iron: 0.2mg