4 each whole large eggs
5 each large egg yolks
2/3 cup coconut oil
2 ¼ oz Creamy MCT oil
7 tbsp butter
1Tbsp vanilla extract
¾ Tbsp lemon juice
1.5 Tbsp Monk Fruit (according to taste)
Leave all ingredients at room temp for 1 hour.
Blend, on high for 5 minutes, all eggs, monk fruit, vanilla, and lemon juice.
Microwave coconut oil and butter for 45 seconds. Slowly pour into the egg mixture while whisking to emulsify. Add creamy MCT oil and continue to whisk. Consistency should be that of yogurt.
Place in container and freeze for 8 hours. Keto Ice Cream is best eaten within 24 hours but can be enjoyed for up to a month. If Keto Ice Cream sets up too hard, microwave in two 20-second intervals to soften.
Nutrition Facts: (serving size: about 1/2 cup) Fat: 27 g Protein: 3 g Fiber: 0 g Carb: 1 g Net Carb: 1 g