Tuesday, June 28, 2016

"Banana" Chocolate Low Carb Custard


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I'm home in St. Louis for my summer vacation, and it's a hot day out. One of my dad's sometime favorites is going to Ted Drewes for a banana chocolate concrete, so I attempted my own version of his favorite frozen treat, banana-less, of course. We're both pretty thrilled with how it turned out! About 175g fewer carbs, too! ;)

P.S. I don't have an ice cream maker, but I imagine it could be made with that too!

Ingredients:

2 tbsp butter
1 cup heavy whipping cream
1 cup unsweetened cashew milk
2/3 cup Swerve 
3 squeezes Whole Earth monk fruit juice concentrate
1 tbsp banana extract
2 tsp vanilla 
1 tsp xanthan gum
2 large egg yolks
1 tbsp chia seeds, ground
1/2 Lily's chocolate bar

Instructions:

1) Using a Ninja, blend the Lily's chocolate bar with the chia seeds. Set aside.

2) Melt 2 tbsp butter in an extra large frying pan.

3) Once melted, add the heavy whipping cream and unsweetened cashew milk. Stir mixture on a low heat.

4) Add the Swerve, and stir until dissolved.

5) Add the monk fruit juice, banana extract and vanilla. Stir well. 

6) Sprinkle the xanthan gum over the mixture and stir until well-mixed.

7) Remove from the heat, and when cool, poor into a large container. Place container in freezer for about 30 minutes.

8) After it's been about 30 minutes, remove the container from the freezer and stir in 2 egg yolks and the chocolate/chia mixture. (Make sure it is cool, or else the chocolate will melt!) Mix it well!

9) Put the container back in the freezer, and once it's hardened, enjoy and feel free to post pictures/comments on Caroline's Keto Kitchen Facebook page.

Picture Instructions:












Nutrition Facts:

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