In the bustling heart of summer, in a small, sun-drenched coastal town, there was a dessert shop owned by Lucy, a creative chef with a passion for refreshing treats that catered to all dietary needs.
Inspired by the zestful spirit of the season and her commitment to the ketogenic lifestyle, Lucy set out to craft a dessert that captured the essence of summer while being utterly indulgent yet keto-friendly. Thus, the Completely Keto Lemon Freeze was born.
Combining the natural sweetness of Xylitol with the tangy punch of fresh lemon juice and the aromatic zest of lemon rind, Lucy created a frozen treat that was both invigorating and satisfying. It quickly became a favorite among her patrons, a testament to the joy of summer and the art of inclusive culinary innovation.
Ingredients
- 1 Cup Xylitol or Swerve
- 4 Eggs
- 1/2 Cup lemon juice
- 1/2 Tbs lemon rind
Instructions
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In a mixer using the egg whipping attachment beat 1 cup Xylitol or Swerve with 4 egg yolks on low-medium until golden
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Add the lemon juice and the lemon rind and beat again for a couple minutes on low
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Pour mixture into a separate bowl and set aside
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Wash out the bowl and whipping attachment and dry thoroughly
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Using the mixer place 4 egg whites in the bowl and beat on high until it forms peaks
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Very carefully pour egg & lemon sweetened mixture into the egg whites and fold by hand using a flexible spatula, gently until combined
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Using either 12 mini ramekins or 1 large glass freezer safe container, pour mixture in and freeze overnight
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Leave it out a minute or two and will scoop easily
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Garnish with raspberries, blackberries or blueberries for taste and presentation.
