Keto Chocolate Protein Ice Cream

This Keto Chocolate Protein Ice Cream features a creamy, low-carb treat packed with protein. Perfect for a healthy breakfast, it’s a simple recipe that blends rich chocolate flavor into a nutritious, satisfying start to the day with minimal effort.

Why You’ll Love This Recipe

This chocolate protein ice cream is a nutritious, healthy breakfast idea that transforms a creamy, low-carb treat packed with protein into a delightful indulgence, perfect for a satisfying morning. Easy to make and loaded with healthy fats and protein, it’s a guilt-free option. Versatile—top with nuts or enjoy solo—this recipe offers a delicious and wholesome choice.

Recipe Tips and Tricks

• Blend Smoothly: Ensures a creamy texture.
• Use Cold Ingredients: Helps ice cream set faster.
• Churn Evenly: Prevents ice crystals if using a machine.
• Check Consistency: Should be thick but scoopable.
• Avoid Overmixing: Prevents separation.
• Freeze Thoroughly: Maximizes creaminess.
• Adjust Sweetness: Taste and tweak erythritol to preference.
• Use a Blender: Ensures a silky finish if no machine.
• Rest Before Serving: Allows flavors to meld.
• Portion Carefully: Prevents messiness.

Yield: 6 servings

Keto Chocolate Protein Ice Cream

Print

Creamy keto chocolate protein ice cream, healthy breakfast treat.

Prep Time 10 minutes

Additional Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

• ¼ cup erythritol
• ¼ cup unsweetened almond milk
• ½ cup chocolate protein powder
• 1 can (13.5 oz) coconut milk
• 1 tbsp almond butter
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 2 tbsp dark chocolate chips
• pinch salt

Instructions

1. Prep the Base: In a blender, combine coconut milk, chocolate protein powder, erythritol, cocoa powder, and vanilla extract.
2. Add Flavor: Blend in almond butter and a pinch of salt until smooth.
3. Adjust Consistency: Add unsweetened almond milk gradually until the mixture is thick but pourable.
4. Incorporate Seeds: Stir in chia seeds for added texture.
5. Mix Thoroughly: Blend again to ensure all ingredients are well combined.
6. Chill the Mixture: Pour into a freezer-safe container and freeze for 1 hour.
7. Stir the Ice Cream: Remove and stir to break up ice crystals, then freeze for another 3-5 hours.
8. Check Texture: Ensure it’s creamy and scoopable; blend again if needed.
9. Add Topping: Sprinkle dark chocolate chips on top before serving.
10. Serve and Enjoy: Scoop into bowls and savor this creamy, protein-packed breakfast treat!

Notes

• Blend smoothly for texture; use cold ingredients for setting.
• Churn evenly to prevent ice crystals; avoid overmixing to maintain creaminess.
• Store leftovers promptly to maintain freshness; soften slightly before serving.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 108Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 5mgSodium 68mgCarbohydrates 8gFiber 2gSugar 4gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Coconut Milk (1 can, 13.5 oz): Full-fat, for creaminess.
• Protein Powder (½ cup): Chocolate, for protein boost.
• Erythritol (¼ cup): For keto-friendly sweetness.
• Cocoa Powder (2 tbsp): Unsweetened, for rich flavor.
• Vanilla Extract (1 tsp): For aroma.
• Almond Butter (1 tbsp): For added fat and flavor.
• Salt (pinch): Enhances flavor; adjust to taste.
• Chia Seeds (1 tbsp): Optional, for texture.
• Unsweetened Almond Milk (¼ cup): To adjust consistency.
• Dark Chocolate Chips (2 tbsp): Sugar-free, for topping.

Variations and Substitutions

• Milk Swap: Use heavy cream or cashew milk.
• Protein Swap: Replace with vanilla protein powder.
• Sweetener Swap: Use monk fruit sweetener instead of erythritol.
• Cocoa Swap: Use cacao powder for variety.
• Nut Butter Swap: Use peanut butter or omit.
• Seed Swap: Use flaxseeds instead of chia.
• Milk Swap: Use coconut milk or omit.
• Chip Swap: Use chopped nuts or omit.

Storage Options

• Freezer: Store in an airtight container for up to 1 month; soften before serving.
• Refrigerator: Not recommended; best frozen.
• Reheating: Not applicable; serve cold.

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Until you can read, Keto Chocolate Chip Cookies