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Your Recipes

Prep Time: 230

Cook Time: 10

Total: -240

Servings: 6

Cost: $2.99 /serving

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Ingredients

Remove All · Remove Spices · Remove Staples

4 large eggs, separated1/4 tsp cream of tartar or apple cider vinegar or fresh lemon juice1/2 cup powdered Erythritol or Swerve or other healthy low-carb sweetener from this list (80 g/ 2.8 oz)1 1/4 cups heavy whipping cream or coconut cream for dairy-free (300 ml/ 10 fl oz)1 tbsp sugar-free vanilla extract or 1 tsp vanilla bean powder or 1 vanilla bean

Export 4 ingredients for grocery delivery

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Instructions

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Step 1

Separate the egg whites from the egg yolks. Start whisking the egg whites and add the cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol.

Step 2

Whisk until they create stiff peaks. In another bowl, whisk the cream...If using whipped coconut milk/ cream instead of cream, here is a great tutorial that explains how to do it.

Step 3

... until soft peaks form when the whisk is removed. Be careful not to over whisk the cream. In a third bowl, mix the egg yolks...

Step 4

... with the vanilla extract or vanilla powder (or seeds from vanilla bean). I used a combination of vanilla extract and vanilla bean powder.

Step 5

Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.

Step 6

Place the mixture in a loaf pan or a freezer-friendly container and freeze for at least 2 hours (I froze mine for 4 hours).

Step 7

Store in freezer for up to 3 months. Enjoy!