It’s no secret we love carrot cake. This keto carrot cake ice cream combines the wonderful flavors of carrot cake without the carb-filled carrots!
In case you didn’t know, carrot cake is a favorite here at the Better Than Bread household. It’s my wife’s all-time favorite cake. We even created a Keto Carrot Cake for this very reason (although she’s not on the keto train). Just because something has carrots in it doesn’t mean we can’t use the same spices to recreate the taste, right?
The Wikipedia definition of carrot cake is pretty blah. It says… Carrot cake is a cake that contains carrots mixed into the batter. Wow! We had no idea (sarcasm, of course).
If you don’t know what carrot cake is, you might want to take a hard look at where you’ve been in your life. Carrot cake is the bomb dot com. Even before keto came into your life, I am sure you’ve had some carrot cake. Right?
Just like with our other ice creams, this one is full of flavor and is delicious. It takes just a few short minutes of prep before a nice spin in an ice cream maker. We use the same spices in this that are used in the real deal for a nice, luxurious carrot cake flavor.
This keto carrot cake ice cream recipe is really, really, really easy to make. Furthermore, if you’re worried about using a raw egg yolk, you can easily leave it out. It helps to add some creaminess and extra fats to the mix.
Give this ice cream a shot. It’s not going to come out looking like carrot cake, but it will certainly come out tasting like it.
Lastly, take the time it takes to make this. You’ll want to make it all the time. Go ahead, make it.
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered erythritol
- 1 large egg yolk
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
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Nutrition InformationYield 8 Serving Size 1/3 cup
Amount Per ServingCalories 207 Total Fat 22.5g Carbohydrates 3g Protein 0g