Sara Louise's Keto Lemon Freeze
A light summer dessert that is beyond refreshing
Take your blender or mixer and using the egg whipping attachment beat 4 egg yolks with 1 cup Xylitol or Swerve on low-medium heat until the color turns light brown
Next drop in the the lemon juice and the lemon rind and combine again for a couple minutes on low power.
Pour the resulting lemon freeze mixture into a separate bowl and place aside for now.
Allow to the mixing bowls to dry out properly.
With the mixer place 4 egg whites inside the bowl and beat on high setting until you see peaks forming.
Now with care pour egg and lemon sweetened mix into the egg whites and fold by hand using a flexible spatula or spoon, gently until nicely combined together.
Pour mixture into suitable glass containers and let freeze overnight.
When ready to serve allow to sit for a few minutes for easy scoop.
Finish by garnishing for presentation with some lush raspberries, blackberries or even some blueberries or any other berries of choice.
Why not add some sparkle to your lighter keto dessert recipes such as sorbets and ice creams with this range of accessories.
Plus if you love pinning feel free to add this keto lemon freeze pin to your own boards. The image below is free to use and share.
Calories: 23kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 21mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 4.3mg | Calcium: 8mg | Iron: 0.3mg