The magic of the chocolate crust lies in the combination of fine almond flour and a generous amount of butter, which imparts a rich texture. Add in the cocoa powder and the allulose (or sweetener of your choice) and you’ve got an oreo-like crust that’s the perfect base for your silky filling.

Now, the filling. You’ll be able to trick family and friends into thinking this pie is the most indulgent dessert out there, but they’ll never guess that you actually didn’t add any sugar! Instead, softened cream cheese, heavy whipping cream, and creamy peanut butter are combined with a non-sugar sweetener to give that rich mouth-feel that peanut butter pie is known and loved for.

Don’t forget to generously drizzle dark chocolate over the top of the pie once it’s been refrigerated. Not only does it add an extra punch of chocolate goodness, but the hardened layer is deliciously crunchy for some textural contrast. Plus, who doesn’t love some extra chocolate on their dessert?

Yields 12 servings of Keto Peanut Butter Silk Pie

The Preparation

Crust:

• 1/3 cup butter, melted
• 1 3/4 cups almond flour
• 4 tablespoon cocoa powder
• 1/3 cup allulose, powdered

Filling:

• 8 ounce cream cheese cheese, softened
• 3/4 cup creamy peanut butter
• 1/2 cup allulose, powdered
• 2 cups heavy whipping cream, room temperature
• 2 teaspoon vanilla extract
• 1/4 teaspoon xanthan gum

Topping:

• 1 ounce dark chocolate, melted

The Execution

1. Gather and prep all ingredients. Make sure dairy is at room temperature as this ensures a smooth filling.

2. In a bowl, combine the dry ingredients for the crust. Then add in the melted butter and mix together using a fork until dough looks crumbly.

3. In a 9-inch pie pan, press the crust into the bottom of the plate, trying to keep the crust as even as possible. Set aside by placing in the refrigerator.

4. While crust is in the fridge, combine all of the ingredients for the filling in a separate bowl. Using an electric mixer, whisk together until smooth and creamy.

5. Pour the peanut butter filling over the chocolate crust and smooth the top using a spatula. Place back in the refrigerator for 2-3 hours or freeze for 30 minutes or until filling has firmed up.

6. For the topping, microwave dark chocolate until fully melted. Using a spoon, drizzle chocolate over the top of the pie. Cut into slices and serve. Enjoy!

This makes a total of 12 servings of Keto Peanut Butter Silk Pie. The serving comes out to be 458 calories, 43.1g fats, 6.8g net carbs, and 10.1g protein.

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Keto Peanut Butter Silk Pie

This makes a total of 12 servings of Keto Peanut Butter Silk Pie. The serving comes out to be 458 calories, 43.1g fats, 6.8g net carbs, and 10.1g protein.

Prep Time 2 hours hours 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 12 servings

Calories 458kcal

Ingredients

Crust:

• ⅓ cup butter melted
• 1 ¾ cups almond flour
• 4 tbsp cocoa powder
• ⅓ cup allulose powdered

Filling:

• 8 oz cream cheese cheese softened
• ¾ cup creamy peanut butter
• ½ cup allulose powdered
• 2 cups heavy whipping cream room temperature
• 2 tsp vanilla extract
• ¼ tsp xanthan gum

Topping:

• 1 oz dark chocolate melted

Instructions

• Gather and prep all ingredients. Make sure dairy is at room temperature as this ensures a smooth filling.
• In a bowl, combine the dry ingredients for the crust. Then add in the melted butter and mix together using a fork until dough looks crumbly.
• In a 9-inch pie pan, press the crust into the bottom of the plate, trying to keep the crust as even as possible. Set aside by placing in the refrigerator.
• While crust is in the fridge, combine all of the ingredients for the filling in a separate bowl. Using an electric mixer, whisk together until smooth and creamy.
• Pour the peanut butter filling over the chocolate crust and smooth the top using a spatula. Place back in the refrigerator for 2-3 hours or freeze for 30 minutes or until filling has firmed up.
• For the topping, microwave dark chocolate until fully melted. Using a spoon, drizzle chocolate over the top of the pie. Cut into slices and serve. Enjoy!

Nutrition

Calories: 458kcal | Fat: 43.1g

The post Keto Peanut Butter Silk Pie appeared first on Ruled Me.

The cookie portion is specifically made for this recipe – a soft and chewy cookie that stays soft and chewy throughout the freezing process. The most important thing with this recipe is having patience – but it will be worth it! There is a lot of cooling and freezing required. Make sure to allow the cookies to cool completely before making the sandwiches.

Looking for a different ice cream flavor? Use one of our other low-carb ice cream recipes here:

• Strawberry Rhubarb Swirl Ice Cream
• Keto Cookies and Crème Ice Cream
• Brown Butter Pecan Keto Ice Cream
• Chocolate Chunk Avocado Ice Cream
• PB & Chocolate Ice Cream

Don’t have an ice cream machine? Don’t worry! Just place in the freezer and stir every 30 minutes until you get to the consistency you want.

Yields 6 servings of Keto Chocolate Chip Ice Cream Sandwiches

The Preparation

Vanilla Ice Cream:

• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup unsweetened greek yogurt, 5%
• 3 large eggs yolks
• 1/3 cup allulose
• 1 tablespoon vanilla extract
• pinch salt

Cookie Sandwiches:

• 2/3 cup almond flour
• 1 teaspoon baking powder
• pinch salt
• 1⁄4 cup allulose
• 4 tablespoon unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips

The Execution

1. Gather and prep all ingredients.

2. Start working on the ice cream. In a saucepan, heat the heavy cream and almond milk over low heat. Add in the egg yolk(s) and whisk until frothy.

3. Continue to whisk over low heat until the temperature of the mixture reaches 140F and thickens enough to coat the back of a spoon.

4. Add the allulose, vanilla extract, and a pinch of salt. Whisk to combine, then remove from heat and place in the refrigerator to cool.

5. Create the cookie sandwich dough. In a bowl, combine the almond flour, baking powder, and salt.

6. In a separate bowl, add the softened butter and allulose, then cream together. Once creamed, add in the egg and vanilla and continue to mix until combined.

7. Add the dry ingredients to the wet and mix together.

8. Slowly fold in the chocolate chips.

9. Scoop the cookie dough into the center of a sheet of plastic wrap. Shape the dough into a log and place in the refrigerator to harden, about 3 hours or overnight.

10. Once ready to assemble everything, pre-heat oven to 350F.

Remove the ice cream base from the fridge and churn in an ice cream maker according to the manufacturer’s instructions. If you do not have an ice cream maker, you can place it in the freezer, stirring every 20-30 minutes for 4-6 hours.

Slice the cookie dough into equal pieces, then lay on a parchment-lined baking sheet.

11. Bake for 8-10 minutes or until the edges are golden brown. Once finished, allow the cookies to cool completely. Sandwich the ice cream between the cookies and enjoy!

Store in the freezer in an air-tight container.

This makes a total of 6 servings of Keto Chocolate Chip Ice Cream Sandwiches. Each cookie comes out to be 371 calories, 34.5g fats, 4.9g net carbs, and 7.4g protein.

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Keto Chocolate Chip Ice Cream Sandwiches

Total Time 4 hours hours 20 minutes minutes

Servings 6 servings

Calories 371kcal

Ingredients

Vanilla Ice Cream:

• 1 cup heavy cream
• ½ cup unsweetened almond milk
• ¼ cup unsweetened greek yogurt 5%
• 3 large eggs yolks
• ⅓ cup allulose
• 1 tablespoon vanilla extract
• pinch salt

Cookie Sandwiches:

• ⅔ cup almond flour
• 1 teaspoon baking powder
• pinch salt
• ¼ cup allulose
• 4 tablespoon unsalted butter softened
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ cup sugar-free chocolate chips

Instructions

• Gather and prep all ingredients.
• Start working on the ice cream. In a saucepan, heat the heavy cream and almond milk over low heat. Add in the egg yolk(s) and whisk until frothy.
• Continue to whisk over low heat until the temperature of the mixture reaches 140F and thickens enough to coat the back of a spoon.
• Add the allulose, vanilla extract, and a pinch of salt. Whisk to combine, then remove from heat and place in the refrigerator to cool.
• Create the cookie sandwich dough. In a bowl, combine the almond flour, baking powder, and salt.
• In a separate bowl, add the softened butter and allulose, then cream together. Once creamed, add in the egg and vanilla and continue to mix until combined.
• Add the dry ingredients to the wet and mix together.
• Slowly fold in the chocolate chips.
• Scoop the cookie dough into the center of a sheet of plastic wrap. Shape the dough into a log and place in the refrigerator to harden, about 3 hours or overnight.
• Once ready to assemble everything, pre-heat oven to 350F.
• Remove the ice cream base from the fridge and churn in an ice cream maker according to the manufacturer's instructions. If you do not have an ice cream maker, you can place it in the freezer, stirring every 20-30 minutes for 4-6 hours.
• Slice the cookie dough into equal pieces, then lay on a parchment-lined baking sheet.
• Bake for 8-10 minutes or until the edges are golden brown. Once finished, allow the cookies to cool completely. Sandwich the ice cream between the cookies and enjoy!
• Store in the freezer in an air-tight container.

Notes

This makes a total of 6 servings of Keto Chocolate Chip Ice Cream Sandwiches. Each cookie comes out to be 371 calories, 34.5g fats, 4.9g net carbs, and 7.4g protein.

Nutrition

Calories: 371kcal | Fat: 34.5g

The post Keto Chocolate Chip Ice Cream Sandwiches appeared first on Ruled Me.

At the heart of this edible cookie dough is cottage cheese, a protein-packed ingredient that adds a creamy and luscious texture. It not only provides the perfect canvas for your cookie dough but also offers a protein boost that can keep your hunger at bay. Store in an airtight container – refrigerate for up to 6 days or freeze for up to 2 months! If freezing, it’s best to divvy the cookie dough into portions so they can be taken out as needed.

Yields 2 servings of Super Easy Low-Carb Cookie Dough

The Preparation

• 4 ounce cottage cheese
• 1 teaspoon vanilla extract
• 2 tablespoon allulose
• 1/4 cup almond flour
• 1 ounce low-carb vanilla protein powder
• 1/4 cup low-carb chocolate chips

The Execution

1. Gather and prep all ingredients.

2. Add the cottage cheese and vanilla to a blender and blend until smooth.

3. In a bowl, combine the allulose, almond flour, and protein powder.

4. Pour the whipped cottage cheese into the dry ingredients and mix together well.

5. Once combined, fold in the chocolate chips until well distributed.

6. Serve and enjoy! You can refrigerate this in an airtight container for up to a week.

This makes a total of 2 servings of Super Easy Low-Carb Cookie Dough. Each cookie comes out to be 281 calories, 17.2g fats, 8.1g net carbs, and 20.8g protein.

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Super Easy Low-Carb Cookie Dough

Total Time 8 minutes minutes

Servings 2 servings

Calories 281kcal

Ingredients

• 4 ounce cottage cheese
• 1 teaspoon vanilla extract
• 2 tablespoon allulose
• ¼ cup almond flour
• 1 ounce vanilla whey protein powder
• ¼ cup low-carb chocolate chips

Instructions

• Gather and prep all ingredients.
• Add the cottage cheese and vanilla to a blender and blend until smooth.
• In a bowl, combine the allulose, almond flour, and protein powder.
• Pour the whipped cottage cheese into the dry ingredients and mix together well.
• Once combined, fold in the chocolate chips until well distributed.
• Serve and enjoy! You can refrigerate this in an airtight container for up to a week.

Notes

This makes a total of 2 servings of Super Easy Low-Carb Cookie Dough. Each cookie comes out to be 281 calories, 17.2g fats, 8.1g net carbs, and 20.8g protein.

Nutrition

Calories: 281kcal | Fat: 17.2g

The post Super Easy Low-Carb Cookie Dough appeared first on Ruled Me.

Our low-carb blondies are super easy to make – just add the ingredients to a bowl, mix, and bake. Reserve some chocolate chips to sprinkle over the top if you want that photogenic finish! Be careful to keep an eye on them as they bake though, overbaking them can cause the blondies to dry out. To store, use an air-tight container. You can leave at room temp for 2-3 days, refrigerate for a week, or freeze for up to 3 months.

Yields 9 servings of Easy Keto Blondies

The Preparation

• 2 cup almond flour
• 1 teaspoon baking powder
• 1 cup allulose
• 2 large eggs
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 1/2 cup keto chocolate chips

The Execution

1. Gather and prep all ingredients. Pre-heat oven to 350F.

2. In a bowl, combine the almond flour and baking powder.

3. In a separate bowl, whisk together the allulose, eggs, butter, and vanilla extract until thick and light in color.

4. Add the wet ingredients into the dry, then mix until well combined and a batter forms.

5. Fold in the chocolate chips.

6. In a parchment-lined baking pan, add the dough and spread to distribute evenly. We used an 8×8 pan.

7. Bake for 20-25 minutes or until a toothpick comes out clean. Once finished, remove from oven and let cool. Enjoy!

NOTE: If blondies are golden brown at 20 minutes and not cooked through, you may need to cover the top with foil to stop from burning.

This makes a total of 9 servings of Easy Keto Blondies. Each cookie comes out to be 303 calories, 27.2g fats, 4.5g net carbs, and 7.1g protein.

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Easy Keto Blondies

Total Time 35 minutes minutes

Servings 9 servings

Calories 303kcal

Ingredients

• 2 cup almond flour
• 1 teaspoon baking powder
• 1 cup allulose
• 2 large eggs
• ½ cup butter softened
• 1 tablespoon vanilla extract
• ½ cup keto chocolate chips

Instructions

• Gather and prep all ingredients. Pre-heat oven to 350F.
• In a bowl, combine the almond flour and baking powder.
• In a separate bowl, whisk together the allulose, eggs, butter, and vanilla extract until thick and light in color.
• Add the wet ingredients into the dry, then mix until well combined and a batter forms.
• Fold in the chocolate chips.
• In a parchment-lined baking pan, add the dough and spread to distribute evenly. We used an 8x8 pan.
• Bake for 20-25 minutes or until a toothpick comes out clean. Once finished, remove from oven and let cool. Enjoy!
• NOTE: If blondies are golden brown at 20 minutes and not cooked through, you may need to cover the top with foil to stop from burning.

Notes

This makes a total of 9 servings of Easy Keto Blondies. Each cookie comes out to be 303 calories, 27.2g fats, 4.5g net carbs, and 7.1g protein.

Nutrition

Calories: 303kcal | Fat: 27.2g

The post Easy Keto Blondies appeared first on Ruled Me.

Whether you’re on a keto diet or simply looking for a delicious and nutritious cookie, our Keto Almond Butter Cookies promise a delightful treat that’s both satisfying and mindful of your dietary goals. Store for 3-5 days in an airtight container, refrigerate up to 2 weeks, or freeze for up to 3 months. Customize these as you want: add in chopped nuts or swap out the chocolate chips for flaked coconut! For best results, make sure that you use smooth almond butter and bring your eggs to room temperature to keep the dough consistent.

Yields 12 servings of 4 Ingredient Chocolate Almond Butter Cookies

The Preparation

• 1 cup almond butter
• 2/3 cup allulose
• 1 large egg
• 1/2 cup low-carb chocolate chips

The Execution

1. Gather and prep all ingredients. Pre-heat oven to 350F.

2. Add the almond butter, allulose, and egg to a bowl and mix together well.

3. Once the batter is combined, fold in the chocolate chips.

4. Form the dough into 12 balls, then lay on a parchment-lined baking sheet. Press the balls down into a cookie shape, then bake for 10-12 minutes or until the edges are golden brown.

5. Allow to cook for a few minutes and enjoy!

This makes a total of 12 servings of 4 Ingredient Chocolate Almond Butter Cookies. Each cookie comes out to be 167 calories, 14.5g fats, 3.2g net carbs, and 5.1g protein.

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4 Ingredient Chocolate Almond Butter Cookies

Total Time 22 minutes minutes

Servings 12 servings

Calories 167kcal

Ingredients

• 1 cup almond butter
• ⅔ cup allulose
• 1 large egg
• ½ cup low-carb chocolate chips

Instructions

• Gather and prep all ingredients. Pre-heat oven to 350F.
• Add the almond butter, allulose, and egg to a bowl and mix together well.
• Once the batter is combined, fold in the chocolate chips.
• Form the dough into balls, then lay on a parchment-lined baking sheet. Press the balls down into a cookie shape, then bake for 10-12 minutes or until the edges are golden brown.
• Allow to cook for a few minutes and enjoy!

Notes

This makes a total of 12 servings of 4 Ingredient Chocolate Almond Butter Cookies. Each cookie comes out to be 167 calories, 14.5g fats, 3.2g net carbs, and 5.1g protein.

Nutrition

Calories: 167kcal | Fat: 14.5g

The post 4 Ingredient Chocolate Almond Butter Cookies appeared first on Ruled Me.

Pudding is one of those desserts that is reminiscent of a hug in every mouthful. Whether you have fond memories of after-dinner puddings as a kid, or you’re just looking for something quick to whip up when the sweet craving hits, look no further. The base of the pudding lies in the gelatin and almond milk mix, which combine with heavy cream to ensure the pudding has that signature thick and creamy look and feel.

As we mentioned earlier, there are multiple flavors to this pudding, which can be attributed to various add-ins. For vanilla, keep it classic with vanilla extract and a pinch of salt. Vanilla pairs beautifully with some fresh fruit, so serve the pudding with a side of blueberries or berries of your choice.

Lean into the richness of chocolate with cocoa powder, vanilla extract (for extra depth of sweetness), and some salt to bring out the darker notes in the cocoa. Why not dust over some cocoa on the top of each pudding as well? The coconut cream recipe replaces heavy cream with canned coconut cream and unsweetened coconut flakes for a delightful crunch with every bite.

Yields 2 servings of Easy Keto Pudding

The Preparation

Vanilla Pudding:

• 1/4 cup almond milk
• 1 teaspoon unflavored gelatin powder
• 1/2 cup heavy cream
• 3 tablespoon erythritol
• 1 teaspoon vanilla extract
• pinch salt
• 1 ounce blueberries, to serve

Chocolate Pudding:

• 1/4 cup almond milk
• 1 teaspoon unflavored gelatin powder
• 1/2 cup heavy cream
• 4 tablespoon erythritol
• 2 tablespoon cocoa powder
• 1/2 teaspoon vanilla extract
• pinch salt

Coconut Cream Pudding (Dairy-Free):

• 1/4 cup almond milk
• 1 teaspoon unflavored gelatin powder
• 1/2 cup canned coconut cream
• 3 tablespoon erythritol
• 2 tablespoon unsweetened toasted coconut flakes
• 1/2 teaspoon vanilla extract
• pinch salt
• 1 tablespoon unsweetened toasted coconut flakes, to serve

The Execution

1. Gather and prep all ingredients.

2. Pour almond milk into a small bowl or container and then lightly sprinkle the gelatin over the top. Whisk together and set aside.

3. In a saucepan, add the heavy cream, erythritol, vanilla extract, and pinch of salt. Set pan to medium-low and let heat for about 5 minutes, stirring occasionally. Do not let this mixture boil.

4. Remove the mixture from the stove and then add in the gelatin mixture (which should be thick). Whisk together until smooth and gelatin mixture is dissolved.

5. Set aside to cool for 10-15 minutes, then lay plastic wrap over the top (to stop a skin from forming). Refrigerate for 2-3 hours or until ready to serve.

6. Before serving, garnish with blueberries if desired. Enjoy!

For Chocolate Pudding:

1. Follow the steps for the vanilla pudding, but add cocoa powder to the saucepan and whisk together until combined (and no lumps of cocoa powder can be seen). Before serving, garnish with a light sprinkle of additional cocoa powder if desired.

For Coconut Cream Pudding:

1. Follow the steps for the vanilla pudding, but use coconut cream instead of heavy cream. Add in the unsweetened toasted coconut flakes to the suacepan before heating. Before serving, garnish with additional unsweetened toasted coconut flakes.

This makes a total of 2 servings of Easy Keto Pudding.

For the Vanilla Pudding, each serving comes out to be: 228 calories, 21.8g fats, 3.7g net carbs, and 2.9g protein.

For the Chocolate Pudding, each serving comes out to be: 238 calories, 22.3g fats, 3.8g net carbs, and 3.8g protein.

For the Coconut Cream Pudding, each serving comes out to be: 179 calories, 16.7g fats, 2.9g net carbs, and 2.8g protein.

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Easy Keto Pudding (Made 3 Ways)

Total Time 2 hours hours 30 minutes minutes

Ingredients

Vanilla Pudding:

• ¼ cup almond milk
• 1 teaspoon unflavored gelatin powder
• ½ cup heavy cream
• 3 tablespoon erythritol
• 1 teaspoon vanilla extract
• pinch salt
• 1 ounce blueberries to serve

Chocolate Pudding:

• ¼ cup almond milk
• 1 teaspoon unflavored gelatin powder
• ½ cup heavy cream
• 4 tablespoon erythritol
• 2 tablespoon cocoa powder
• ½ teaspoon vanilla extract
• pinch salt

Coconut Cream Pudding (Dairy-Free):

• ¼ cup almond milk
• 1 teaspoon unflavored gelatin powder
• ½ cup canned coconut cream
• 3 tablespoon erythritol
• 2 tablespoon unsweetened toasted coconut flakes
• ½ teaspoon vanilla extract
• pinch salt
• 1 tablespoon unsweetened toasted coconut flakes to serve

Instructions

• Gather and prep all ingredients.
• Pour almond milk into a small bowl or container and then lightly sprinkle the gelatin over the top. Whisk together and set aside.
• In a saucepan, add the heavy cream, erythritol, vanilla extract, and pinch of salt. Set pan to medium-low and let heat for about 5 minutes, stirring occasionally. Do not let this mixture boil.
• Remove the mixture from the stove and then add in the gelatin mixture (which should be thick). Whisk together until smooth and gelatin mixture is dissolved.
• Set aside to cool for 10-15 minutes, then lay plastic wrap over the top (to stop a skin from forming). Refrigerate for 2-3 hours or until ready to serve.
• Before serving, garnish with blueberries if desired. Enjoy!
• For Chocolate Pudding:
• Follow the steps for the vanilla pudding, but add cocoa powder to the saucepan and whisk together until combined (and no lumps of cocoa powder can be seen). Before serving, garnish with a light sprinkle of additional cocoa powder if desired.
• For Coconut Cream Pudding:
• Follow the steps for the vanilla pudding, but use coconut cream instead of heavy cream. Add in the unsweetened toasted coconut flakes to the suacepan before heating. Before serving, garnish with additional unsweetened toasted coconut flakes.

Notes

This makes a total of 2 servings of Easy Keto Pudding.

For the Vanilla Pudding, each serving comes out to be: 228 calories, 21.8g fats, 3.7g net carbs, and 2.9g protein.

For the Chocolate Pudding, each serving comes out to be: 238 calories, 22.3g fats, 3.8g net carbs, and 3.8g protein.

For the Coconut Cream Pudding, each serving comes out to be: 179 calories, 16.7g fats, 2.9g net carbs, and 2.8g protein.

Nutrition

Serving: 2

The post Easy Keto Pudding (Made 3 Ways) appeared first on Ruled Me.

If you’ve never made ice cream before, it may seem overwhelming, with numerous kitchen gadgets required. However, this recipe only requires your everyday blender or food processor and several ingredients that you can find in your local supermarket. 

Simply blend the ingredients together, keeping an eye out to aim for a thick and creamy consistency before transferring the mixture to a pan and placing it in the freezer. If the mix is too watery, the mixture won’t set properly in the freezer. 

For those who are coconut lovers, you’ll be happy to note that the addition of coconut milk creates a lovely tropical flavor without being overpowering (thanks to the vanilla protein powder!), balancing out the sweetness of the allulose. If you only have unflavored protein powder on hand, simply add an additional 2 teaspoons of vanilla extract. 

It’s easy to make this ice cream low-carb and vegan. Simply replace the whey protein with pea protein or another vegan-friendly protein powder of your choice. Don’t forget to lightly thaw the ice cream before scooping for that classic soft-serve style presentation!

Yields 3 servings of 4-Ingredient Keto Protein Ice Cream

The Preparation

• 14 ounce canned coconut milk
• 1/2 cup vanilla protein powder*
• 2 tablespoon allulose
• 1/2 teaspoon xanthan gum

* If using unflavored protein powder, add 2 teaspoon vanilla extract

The Execution

1. Gather and prep all ingredients.

2. Add all ingredients into a blender.

3. Blend until smooth and creamy. This may take a bit of time, so keep an eye on the texture. About 3-4 minutes.

4. Pour ice cream mixture into a loaf pan, ramekin, or freezer-safe container. Put into the freezer for at least 4 hours, stirring every 30 or so minutes.

5. Once ice cream is at the consistency you like, serve and enjoy!

This makes a total of 3 servings of 4-Ingredient Keto Protein Ice Cream. The serving comes out to be 324 calories, 28.5g fats, 4.2g net carbs, and 15.3g protein.

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4-Ingredient Keto Protein Ice Cream

Total Time 4 hours hours 10 minutes minutes

Servings 3 servings

Calories 324kcal

Ingredients

• 14 ounce canned coconut milk
• ½ cup vanilla protein powder*
• 2 tablespoon allulose
• ½ teaspoon xanthan gum
• * If using unflavored protein powder add 2 teaspoon vanilla extract

Instructions

• Gather and prep all ingredients.
• Add all ingredients into a blender.
• Blend until smooth and creamy. This may take a bit of time, so keep an eye on the texture. About 3-4 minutes.
• Pour ice cream mixture into a loaf pan, ramekin, or freezer-safe container. Put into the freezer for at least 4 hours, stirring every 30 or so minutes.
• Once ice cream is at the consistency you like, serve and enjoy!

Notes

This makes a total of 3 servings of 4-Ingredient Keto Protein Ice Cream. The serving comes out to be 324 calories, 28.5g fats, 4.2g net carbs, and 15.3g protein.

Nutrition

Calories: 324kcal | Fat: 28.5g

The post 4-Ingredient Keto Protein Ice Cream appeared first on Ruled Me.

Traditional ice cream is incredibly high in sugar, making it unsuitable for a keto diet. However, our keto-friendly ice cream and berries is a fruity and sweet substitute to this classic dessert and are presented in a beautiful mason jar for dinner guests or special occasions.

The addition of almond milk balances out the richness of heavy whipping cream, and while there’s raw egg yolk included, you won’t be able to detect it with the addition of the allulose and vanilla extract. Best of all, you won’t even need any fancy equipment to make a delicious sweet treat, just place all the ingredients in the mason jar (don’t forget the lid) and shake until combined. Once it’s had enough time to chill in the freezer, you’ll get a keto alternative to ice cream that tastes just as good but doesn’t leave you feeling bloated and heavy. 

While it’s perfectly fine to serve the ice cream as is, adding some fresh raspberries on top can add some tartness that cuts through the intense sweetness. Feel free to substitute it with any berries of your choice.

Yields 2 servings of Keto Mason Jar Ice Cream & Berries

The Preparation

• 1/2 cup heavy cream
• 2 tablespoon almond milk
• 1 large egg yolk
• 2 tablespoon allulose
• 1 teaspoon vanilla extract
• 2 ounce raspberries, fresh or frozen

The Execution

1. Gather and prep all ingredients.

2. In a small container or jar, add heavy cream, almond milk, and allulose.

3. Add in the egg yolk and vanilla extract.

NOTE: If are are concerned with raw egg yolks, you can heat the mixture to 140F in a saucepan over low heat. Continuously stir until it comes to temperature, then add to jar to shake.

4. Seal with a lid and shake vigorously for 5 minutes. You really want to shake this up hard so that everything combines well and the volume increases as the cream whips.

5. Add fresh or frozen raspberries into the mixture, then place in the freezer and chill for at least 3 hours.

6. Once ice cream is at the consistency you want, take out and enjoy!

This makes a total of 2 servings (or 1 full meal) of Keto Mason Jar Ice Cream & Berries. The serving comes out to be 258 calories, 24.1g fats, 3.8g net carbs, and 3.5g protein.

Print

Keto Mason Jar Ice Cream & Berries

Total Time 3 hours hours 10 minutes minutes

Servings 2 servings

Calories 258kcal

Ingredients

• ½ cup heavy cream
• 2 tablespoon almond milk
• 1 large egg yolk
• 2 tablespoon allulose
• 1 teaspoon vanilla extract
• 2 ounce raspberries fresh or frozen

Instructions

• Gather and prep all ingredients.
• In a small container or jar, add heavy cream, almond milk, and allulose.
• Add in the egg yolk and vanilla extract.
• NOTE: If are are concerned with raw egg yolks, you can heat the mixture to 140F in a saucepan over low heat. Continuously stir until it comes to temperature, then add to jar to shake.
• Seal with a lid and shake vigorously for 5 minutes. You really want to shake this up hard so that everything combines well and the volume increases as the cream whips.
• Add fresh or frozen raspberries into the mixture, then place in the freezer and chill for at least 3 hours.
• Once ice cream is at the consistency you want, take out and enjoy!

Notes

This makes a total of 2 servings (or 1 full meal) of Keto Mason Jar Ice Cream & Berries. The serving comes out to be 258 calories, 24.1g fats, 3.8g net carbs, and 3.5g protein.

Nutrition

Calories: 258kcal | Fat: 24.1g

The post Keto Mason Jar Ice Cream & Berries appeared first on Ruled Me.

With no refined sugar and only nutritious ingredients, this ice cream is packed full of protein that will keep you feeling fuller for longer and keep any cravings at bay. Cottage cheese is a popular ingredient used by those on a keto lifestyle, as it is naturally low in calories but rich in vitamins B and selenium—that can also support those on a weight loss plan or muscle growth.

All you’ll need for this recipe is a food processor that can help incorporate the cocoa powder and peanut butter without unnecessary chunks. If you want to up the decadence and sweetness factor, why not sprinkle on some keto-friendly chocolate chips before you scoop the ice cream into the loaf pan? It’ll add extra crunch and texture to an otherwise smooth base.

If you want to customize your ice cream even further, why not sprinkle in some nuts? Nuts like walnuts or pecans are high in protein and good fat and pair perfectly with the richness of peanut butter and chocolate. Don’t say we didn’t warn you; this ice cream is extremely addictive!

Yields 4 servings of Keto PB & Chocolate Cottage Cheese Ice Cream

The Preparation

• 2 cup cottage cheese
• 1/4 cup heavy cream
• 3 tablespoon cocoa powder
• 3 tablespoon allulose
• 2 tablespoon peanut butter

The Execution

1. Gather and prep all ingredients.

2. Add the cottage cheese, heavy cream, allulose, and peanut butter to a food processor or blender. Pulse and then blend until the mixture is smooth.

3. Add in the cocoa powder and pulse until incorporated into the mixture.

4. Add the mixture into a bowl or container, then place in the freezer for at least 4 hours. If possible, stir the mixture every 30-40 minutes to help minimize ice crystal formation.

5. Once at the consistency you like, serve and enjoy!

This makes a total of 4 servings of Keto PB & Chocolate Cottage Cheese Ice Cream. The serving comes out to be 224 calories, 14.5g fats, 6.7g net carbs, and 15.3g protein.

Print

Keto PB & Chocolate Cottage Cheese Ice Cream

Total Time 4 hours hours 10 minutes minutes

Servings 4 servings

Calories 224kcal

Ingredients

• 2 cup cottage cheese
• ¼ cup heavy cream
• 3 tablespoon cocoa powder
• 3 tablespoon allulose
• 2 tablespoon peanut butter

Instructions

• Gather and prep all ingredients.
• Add the cottage cheese, heavy cream, allulose, and peanut butter to a food processor or blender. Pulse and then blend until the mixture is smooth.
• Add in the cocoa powder and pulse until incorporated into the mixture.
• Add the mixture into a bowl or container, then place in the freezer for at least 4 hours. If possible, stir the mixture every 30-40 minutes to help minimize ice crystal formation.
• Once at the consistency you like, serve and enjoy!

Notes

This makes a total of 4 servings of Keto PB & Chocolate Cottage Cheese Ice Cream. The serving comes out to be 224 calories, 14.5g fats, 6.7g net carbs, and 15.3g protein.

Nutrition

Calories: 224kcal | Fat: 14.5g

The post Keto PB & Chocolate Cottage Cheese Ice Cream appeared first on Ruled Me.

If you’ve ever had Portuguese egg tarts before, you’ve probably fallen in love with the delectably crispy and crunchy crust and silky smooth egg-filled center. While traditional egg tarts are usually incredibly high in sugar and aren’t as nutritious for you if you’re health-conscious or on a keto lifestyle, our keto-friendly egg tarts are just as indulgent without the added sugar.

Regular puff pastry is high in carbs, so we replace the flour and sugar with almond flour and granulated erythritol. The addition of melted coconut oil leans into the subtle coconut flavor, which works well with the richness of egg yolks in the filling.

Now for the custard. Who doesn’t like the creamy, silky taste of fresh custard? There’s no canned filling here—you’ll want to make everything from scratch to get the best flavor, and it’s as easy as combining the ingredients on top of a heated saucepan, allowing for the gelatin to bind the mix together, and pouring the golden filling into the crust before refrigerating and serving.

Yields 8 servings of Keto Portugese Egg Custard Tarts

The Preparation

Tart Crust:

• 1 3/4 cup almond flour
• 4 tablespoon granulated erythritol
• pinch salt
• 5 tablespoon coconut oil, melted
• 1 large egg

Custard Filling:

• 1 3/4 cup coconut cream
• pinch salt
• 3 tablespoon granulated erythritol
• 2 teaspoon vanilla extract
• ½ tablespoon unflavored powdered gelatin
• 2 tablespoon water
• 6 large egg yolks
• 1/2 teaspoon ground cinnamon, for topping

The Execution

1. Gather and prep all ingredients. Pre-heat oven to 350F.

2. Mix together the dry ingredients for the crust in a bowl, then slowly mix in the wet ingredients until you get a crumbly texture.

3. Press the crust mixture into a pie pan, tart shells, or a cupcake tray. If making smaller tarts, make sure to distribute the crust mixture evenly. Bake the crust for 10-12 minutes or until it turns a light golden brown color. Remove from oven and cool completely.

4. After the crust cools, work on the custard. In a saucepan, add the coconut cream, erythritol, vanilla extract, and a pinch of salt. Let simmer over medium heat for 8-10 minutes then remove from the heat.

5. Bloom gelatin powder by sprinkling it into cold water and letting rest for 3-4 minutes.

6. In a separate bowl, beat together the egg yolks until light in color and creamy. Once ready, slowly pour in the hot coconut cream mixture while continuously beating the egg yolks until combined and smooth.

7. Pour the custard mixture back into the saucepan and return to the stove over low heat. Add the gelatin mixture and whisk regularly for 4-5 minutes or until the mixture has thickened. Pour the custard mixture into the tart shell(s) and refrigerate for at least 2 hours. Enjoy!

This makes a total of 8 servings of Keto Portugese Egg Custard Tarts. Each serving comes out to be 448 calories, 43.1g fats, 5.4g net carbs, and 10.1g protein.

Print

Keto Portugese Egg Custard Tarts

Total Time 2 hours hours 45 minutes minutes

Servings 8 servings

Calories 448kcal

Ingredients

Tart Crust:

• 1 ¾ cup almond flour
• 4 tablespoon granulated erythritol
• pinch salt
• 5 tablespoon coconut oil melted
• 1 large egg

Custard Filling:

• 1 ¾ cup coconut cream
• pinch salt
• 3 tablespoon granulated erythritol
• 2 teaspoon vanilla extract
• ½ tablespoon unflavored powdered gelatin
• 2 tablespoon water
• 6 large egg yolks
• ½ teaspoon ground cinnamon for topping

Instructions

• Gather and prep all ingredients. Pre-heat oven to 350F.
• Mix together the dry ingredients for the crust in a bowl, then slowly mix in the wet ingredients until you get a crumbly texture.
• Press the crust mixture into a pie pan, tart shells, or a cupcake tray. If making smaller tarts, make sure to distribute the crust mixture evenly. Bake the crust for 10-12 minutes or until it turns a light golden brown color. Remove from oven and cool completely.
• After the crust cools, work on the custard. In a saucepan, add the coconut cream, erythritol, vanilla extract, and a pinch of salt. Let simmer over medium heat for 8-10 minutes then remove from the heat.
• Bloom gelatin powder by sprinkling it into cold water and letting rest for 3-4 minutes.
• In a separate bowl, beat together the egg yolks until light in color and creamy. Once ready, slowly pour in the hot coconut cream mixture while continuously beating the egg yolks until combined and smooth.
• Pour the custard mixture back into the saucepan and return to the stove over low heat. Add the gelatin mixture and whisk regularly for 4-5 minutes or until the mixture has thickened.
• Pour the custard mixture into the tart shell(s) and refrigerate for at least 2 hours. Enjoy!

Notes

This makes a total of 8 servings of Keto Portugese Egg Custard Tarts. Each serving comes out to be 448 calories, 43.1g fats, 5.4g net carbs, and 10.1g protein.

Nutrition

Calories: 448kcal | Fat: 43.1g

The post Keto Portugese Egg Custard Tarts appeared first on Ruled Me.