Ingredients
2 cups shredded unsweetened coconut
1 1/2 cups almond flour
1/3 cup melted butter or coconut oil
1/4 cup granulated erythritol
2 cups heavy cream
1 cup full-fat canned coconut milk
1 1/2 cups frozen strawberries, thawed
1 tsp vanilla extract
1 tbsp lemon juice
Pinch of salt
Instructions
Prep an 8-inch springform pan by greasing it well and setting it aside.
In a mixing bowl, combine shredded coconut, almond flour, butter or coconut oil, and erythritol to form a crumbly crust. Press it into the bottom of the pan and refrigerate while preparing the filling.
In a separate bowl, whip the heavy cream and coconut milk with vanilla extract, erythritol, lemon juice, and a pinch of salt until it reaches soft peak consistency.
Fold in the thawed strawberries gently to avoid crushing them.
Pour half of the ice cream mixture over the crust and freeze for 20-30 minutes, or until slightly firm.
Add the remaining half of the ice cream mixture, smooth the surface, and freeze for at least 4 hours or overnight to set.
Remove from the freezer 10-15 minutes before slicing for easier serving.
Notes
Customize sweetness by adding more erythritol if desired.
Use fresh strawberries if available for extra flavor and color.
Store in the freezer for up to 2 weeks. Thaw slightly before serving for the best texture.
- Prep Time: 30
- Category: Desserts
- Method: Freezing
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 280
- Sugar: 2g
- Sodium: 60mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg