Description
Indulge in a guilt-free treat with this Keto Blueberry Cheesecake Protein Ice Cream recipe. Creamy and delicious, this low-carb dessert is packed with protein and bursting with fruity flavors.
Ingredients
Frozen Blueberries:
1 cup
Cream Cheese (softened):
4 oz
Unsweetened Almond Milk:
1 cup
Vanilla or Cheesecake-flavored Protein Powder:
1 scoop
Powdered Erythritol or Preferred Keto Sweetener:
2 tablespoons
Vanilla Extract:
½ teaspoon
Lemon Juice:
1 tablespoon
Xanthan Gum (optional, for creamier texture):
¼ teaspoon
Instructions
- Add all ingredients to a high-speed blender: frozen blueberries, cream cheese, almond milk, protein powder, erythritol, vanilla extract, and lemon juice.
- Transfer the mixture to a freezer-safe container and freeze for at least 2–3 hours.
- Before serving, let it sit at room temperature for 5–10 minutes to soften.
- Scoop and enjoy!
Blend until completely smooth and thick. If using xanthan gum, add it last and blend again briefly.
Notes
- For a soft-serve texture, enjoy immediately after blending.
- You can also stir in extra blueberries or chopped nuts before freezing for added texture.
- Store in the freezer for up to 1 week.
Nutrition
- Serving Size: ½ cup
- Calories: 210
- Sugar: 4g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
