Not that this needs an intro, but it’s sensational! This low-carb, sugar-free Cinnamon & ‘Maple’ Ice-Cream recipe will not disappoint! Because the eggs are separated and whipped, it creates a lighter texture without having to churn it. You can make whatever flavour you want with this base recipe if you reduce the cinnamon and take out the maple syrup. Add cocoa, mint, peanut butter etc.
If you’re worried about the raw egg (in NZ we don’t get salmonella from eggs), you can always use pasteurised eggs.
This yields 8 generous portions.
The Keto Chef,
Nerys X
