Keto Italian Gelato

Gelato recipes have sugar, but this recipe relies on simple, low-carb ingredients. Keto Italian gelato isn’t super fast to make, but the result is awesome!

Creamy Keto Vanilla Gelato

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Keto Italian Gelato

Keto Italian Gelato

Yield: 8 servings
Cook Time: 45 minutes
Total Time: 45 minutes

Gelato recipes have sugar, but this recipe relies on simple, low-carb ingredients. Keto Italian gelato isn't super fast to make, but the result is awesome!



  1. Heat unsweetened cashew milk and cream in a pot or saucepan over medium heat until the liquid warms and begins to steam; do not bring to a boil
  2. Remove from heat and set aside
  3. Using a hand mixer or stand mixer, beat powdered erythritol and egg yolks together until well integrated and creamy
  4. Slowly combine the warm liquid mixture to the egg yolk mixture, keeping the mixer going the entire time
  5. Transfer the mixture back to the pot or saucepan and heat over medium-low heat; stir constantly
  6. DO NOT bring the mixture to a boil, but heat until steam is coming from the top for at least 10 - 15 minutes
  7. Remove from heat and cool completely in the refrigerator; 12 hours at least, overnight preferred
  8. Strain the chilled mixture through a sieve or strainer before placing into your ice cream maker
  9. Let the ice cream maker do its thing
  10. Best served immediately, but can be frozen as well; allow a few minutes for it to thaw before trying to serve (if frozen)
  11. Enjoy!


  1. If applicable, use the lowest setting on your ice cream maker. Traditional gelato should be churned slower than ice cream, which gives it a denser texture. However, this isn't always possible unless using a gelato maker.
  2. This gelato mixture will generally melt quickly after being removed from the ice cream maker

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Nutrition Information
Yield 8 Serving Size 1/3 cup
Amount Per ServingCalories 141 Total Fat 15g Carbohydrates 2g Protein 1g
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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  1. How much is one serving?

  2. I’m confused. In Step 6 — heat on what temperature? Low, medium? Heat until steam is coming off of the mixture, which will take about 10 to 15 minutes? Or heat (but not boil) until steam comes off of the mixture FOR 15 minutes? Any clarification you can make would be greatly appreciated!

    • Logan Childress


      In Step 6, you just need to heat on whatever temperature warms the liquid until it starts steaming. For us, we have a tiny line between steam and boil, which is kinda in between our medium and medium-low. After it starts steaming, leave it at that temperature and stir for about 10 – 15 minutes, enough to heat through and reduce the liquid slightly. Hope this helps!

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