Hülya Tunç
26 May 2026 Son güncelleme: 05 August 2026

This ketogenic treat is made by whipping heavy cream with cocoa and erythritol and freezing it to a smooth consistency, keeping the carbohydrate content low. It can be stored in the freezer and scooped whenever needed.

Step by Step

How to make it?

1

Whip the cream

6 min

Whip the cold cream for 6 minutes until stiff peaks form.

2

Combine

5 min

Fold in the cocoa, erythritol and vanilla gently.

3

Freeze

240 min

Transfer the mixture to a lidded container and freeze for at least 4 hours, stirring every hour.

Reminder

Whip the cream to stiff peaks; underwhipped cream leaves ice crystals once frozen. Stir the mixture every hour, or it will turn gritty. Allergens: contains milk and dairy.

Editor's Note Editörün Notu

Replacing part of the cocoa with unsalted peanut butter adds a nutty depth; the carbohydrate content rises only slightly.

Admin DadaGastro · verified in test kitchen

Nutritional Values · 1 serving

Values are estimates
210 kcalCalories
2 gProtein
5 gCarbohydrate
21 gFat
2 gFiber
1 gSugar
15 mgSodium
13 gSaturated Fat
Protein %4 Carbohydrate %9 Fat %87
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Comments (1)

3.0 2 reviews %50 recommend it
5 1
4 0
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1 1
E
Ercan Erdoğan Marmiton 2 months ago

Kremayı tarifte önerilen 6 dakika yerine 8 dakika çırptım çünkü sert köpük olduğundan emin olmak istedim, dondurduktan sonra hiç buz kristali oluşmadı; 6 kişilik porsiyon tam kremsi çıktı.

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