This Low Carb Coconut Ice is the ultimate guilt-free treat, with just 1g of net carbs per serve. Perfect for anyone following a low carb or keto lifestyle, this recipe transforms a childhood classic into a modern, health-conscious dessert or afternoon sweet treat.
Made with desiccated coconut, natural sweeteners, and fresh strawberries, this dairy-free recipe is quick, easy, and utterly delicious.
Store in the fridge for a convenient sweet snack any time.
Prep Time | 10 mins |
Cook Time | 60 mins |
Meal Type | Sweet Treat |
Servings | 16 |
Carbs | 1g |
Indulge in creamy, low carb Coconut Ice with just 1g net carbs per serve. A nostalgic, dairy-free treat perfect for special occasions. The perfect sweet treat with a cup of tea or as a pretty addition to any Christmas buffet.
More tips on managing blood glucose over the holidays:
Did you know, eating low carb food is not only delicious and satisfying, it can also lead to better sleep, reduced 'brain fog', weight loss and even improved happiness? Find out more below:
Why you'll love this recipe:
Essential low carb eCookbooks for anyone with type 2 diabetes:
Key ingredients:
Coconut oil:
Dessicated coconut:
Liquid stevia or monkfruit:
A natural, low carb sweetener that keeps the recipe sugar-free. Both options have zero impact on blood sugar levels, making them diabetes-friendly.
Strawberries:
Pureed for a natural pop of colour and subtle sweetness. They’re packed with antioxidants and vitamin C, supporting overall health.
Egg white:
Helps bind the ingredients for the perfect consistency. It’s also a source of protein, helping to balance the macronutrient profile.
Healthy Low Carb Coconut Ice
Ingredients
- 115 g coconut oil, melted
- 130 g desiccated coconut
- 1 tbsp liquid stevia or monk fruit extract
- 1 egg white
- 1 tsp vanilla extract
- 3 tbsp strawberries, pureed in a blender
COOK MODE
Instructions
- Grease an 8-inch square baking dish.
- Mix the melted coconut oil in a medium-sized bowl with the desiccated coconut, liquid stevia or monk fruit sweetener and vanilla extract until well combined.
- Add the egg white and mix until it is well combined.
- Press half the mixture into the greased baking dish.
- Add the pureed strawberries to the remaining coconut mixture and mix until well combined.
- Press the strawberry mixture on top of the coconut mixture in the pan and press down until the mixture is flat and even.
- Freeze for one hour. Remove and cut into 16 equal squares.