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I created this recipe for the very talented fellow blogger and amazing food photographer, Mellissa of I Breathe I'm Hungry. My original guest post can be found at I Breathe I'm Hungry
This frozen treat is the perfect keto fat bomb for when you are craving something sweet. And it's easier than you think! You won't need an ice cream maker to make this fudgy chocolate ice cream. Although I have an ice cream maker, I'm a huge fan of simple recipes so this is a great addition to my No-Churn Keto Vanilla Ice Cream and No-Churn Keto Cookies & Cream Ice Cream.
Are Raw Eggs Safe to Eat?
If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down before using in any recipe, or store in the fridge for 6-8 weeks.
Hands-on Overall
Serving size about 3/4 cup
Nutritional values (per serving, about 3/4 cup)
Net carbs4.4 grams
Protein4.7 grams
Fat25.2 grams
Calories267 kcal
Calories from carbs 7%, protein 7%, fat 86%
Total carbs5.5 gramsFiber1.1 gramsSugars3.4 gramsSaturated fat15.1 gramsSodium43 mg(2% RDA)Magnesium39 mg(10% RDA)Potassium163 mg(8% EMR)
Ingredients (makes 10 servings)
Instructions
- Melt the chocolate and cocoa butter in a double boiler, or heatproof bowl placed over a small saucepan filled with 1 cup of water, over medium heat.
- Let the melted chocolate cool to room temperature. In the meantime, separate the egg whites from the egg yolks. Using an electric mixer, beat the egg whites and cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol. Beat until they create stiff peaks.
- In another bowl, whisk the cream until soft peaks form when the whisk is removed.
- In a third bowl, mix the egg yolks with the vanilla extract.
- When the chocolate has cooled down to room temperature, using a rubber spatula, add about a third of the fluffy egg whites and mix with the chocolate. Then add the remaining egg whites and gently fold in without deflating them.
- Slowly stir in the egg yolk and vanilla mixture. Finally, fold in the whipped cream using the spatula, creating fluffy chocolate mousse.
- Transfer the chocolate mousse into a deep baking dish (I used a 9 x 9 inch baking tray lined with heavy-duty parchment paper). Freeze for at least 4-6 hours, or until set.
Tip: You can use single-serve containers for portion control. If the ice cream is too hard, leave it at room temperature for 15-20 minutes before serving.
Ingredient nutritional breakdown (per serving, about 3/4 cup)
| Net carbs | Protein | Fat | Calories |
|---|
| Dark chocolate, 85% cocoa (cacao) |
| 3 g | 1.7 g | 6.9 g | 80 kcal |
| Cocoa butter, organic (cacao butter) |
| 0 g | 0 g | 5 g | 44 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.5 g | 1.9 g | 29 kcal |
| Cream of tartar, raising agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 3 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 kcal |
| Total per serving, about 3/4 cup |
| 4.4 g | 4.7 g | 25.2 g | 267 kcal |
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