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Apple cinnamon ice cream might not sound like something that you can have on a keto diet.
But actually you can, with this keto-friendly apple cinnamon ice cream that has only 4.8g net carbs per scoop!

Adding higher carb fruits like apples into your keto diet plan might sound weird at first, as one middle-sized apple has about 20g carbs!
But here’s the but: the amount is what counts.

The sugars in apples are the same as in “keto-appropriate” fruits like strawberries and raspberries, apples just contain more of them.
If you adjust the amount of apple in any given recipe appropriatly, you can still stay in ketosis.

If you still don’t feel comfortable having apples on your ketogenic diet, don’t worry, I’ve also got you covered with a bunch of other keto ice cream recipes with less carbs than this one, for example my keto vanilla ice cream, keto butter pecan ice cream or keto chocolate ice cream!
 
Sugar Free Keto Apple Cinnamon Ice Cream
 

Sugar Free Keto Apple Cinnamon Ice Cream

 

KETO APPLE CINNAMON ICE CREAM INGREDIENTS:

This section is where I go a bit more in-depth about the ingredients you’ll need for this recipe. ☺️

(You can find the exact amounts needed on the recipe card that’s embedded below this section!)
 

  • heavy cream
  • eggs: one whole egg and two egg yolks
  • apple:
    One serving of this keto apple cinnamon ice cream contains only 4.8g net carbs, even though it contains one apple!
    In my opinion, what matters to stay in ketosis is how many carbs you consume, thus eating apples on the ketogenic diet is fine as long as you adjust for the higher carb count.
    The sugars in an apple are the same as in raspberries or strawberries, it just contains more of them!
  • brown erythritol:
    Adding brown erythritol is optional, but I recommend adding it.
    The malty flavor adds a slight caramel “touch” to the ice cream, which I personally enjoy a lot.
  • powdered erythritol:

    Why do I love Erythritol so much?
    In my opinion, Erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • (ceylon) cinnamon: I prefer ceylon cinnamon over cassia cinnamon – it’s higher in quality and has a better taste in my opinion.
  • sugar-free vanilla extract
  • vodka or gin
    Adding (low carb) booze like gin or vodka will improve the consictency of the ice cream.
    Booze that’s high in alcohol content has a very low freezing point and adding even very small amounts will lower the freezing point for your ice cream as well.

    Don’t worry if you think that it will kick you out of ketosis – like I already mentioned, you only need about 2-3 tsp for the whole recipe.
    This amount is so miniscule that it most certainly won’t affect your state of ketosis whatsoever.


  •  
    Sugar Free Keto Apple Cinnamon Ice Cream
     

    Sugar Free Keto Apple Cinnamon Ice Cream
     

    HOW TO MAKE KETO APPLE CINNAMON ICE CREAM:

     

    Category, , , , , , DifficultyBeginner

    This keto apple cinnamon ice cream has only 4.8g net carbs per scoop and is a perfect keto summer treat or even as a keto holiday dessert!

    Sugar Free Keto Apple Cinnamon Ice Cream

    Yields6 Servings
    Prep Time10 minsCook Time10 minsTotal Time4 hrs

    Ingredients:
     1 middle-sized apple (approx. 6oz/170g)
     1 tbsp brown erythritol (optional, can be replaced by 2x amount of powdered erythritol)
     1.80 oz powdered erythritol (50g)
     1 cup heavy cream (250ml)
     2 egg yolks
     1 whole egg

    Instructions:
    1

    Grate the apple. You may want to keep a slice of apple for decoration, but it's not necessary.
    Add the grated apple, vanilla extract, cinnamon, and heavy cream into a small non-sticking pot and set the heat to medium.
     

    2

    Bring the heavy cream-apple-cinnamon mix to a boil.
    Keep stirring while the heavy cream begins to boil.
    This will infuse the apple flavor into the heavy cream.

    ☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
    Both will help to avoid burning the heavy cream.

     

    3

    In a separate bowl, whisk the eggs and the powdered erythritol and brown erythritol until you get a foamy, pale yellow-colored mixture.

    ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
     

    4

    Place the big bowl with the egg mixture on top of a pot that's filled with water.
    This will be our self-made double boiler for this time being.
     

    5

    Bring the water in the pot to a boil and start to drizzle in the apple-cinnamon-infused heavy cream into the egg mixture.
    All of the heavy cream-apple-cinnamon-mix is going to be added into the bowl with the egg mixture.
     

    6

    Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

    ☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
    (It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

     

    7

    Let the mixture cool down and chill it in the fridge for at least 30 minutes.
     

    With Ice Cream Maker:
    8

    Follow the specific instructions of your personal ice cream maker.
     

    Without Ice Cream Maker:
    9

    (Optional): Add 2-3 tsp of vodka or gin.

    This will lower the freezing point and improve the consistency of your ice cream.
     

    10

    Place the bowl in your freezer.
     

    11

    Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
     

    12

    I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
    So if you start in the morning you should be able to enjoy your keto apple cinnamon ice cream in the afternoon.

    BUT:
    You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
    Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
     

    13

    Enjoy!
     

    Storage:
    14

    Fill your ice cream into a suitable container.
    I recommend consuming the ice cream within 1-2 weeks.
    Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
    (It probably won't last long anyway because it's sooo delicious!)
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Nutrition Facts

    Serving Size 1 scoop of ice cream

    Servings 6


    Amount Per Serving
    Calories 193
    % Daily Value *
    Total Fat 18.3g29%
    Total Carbohydrate 5.3g2%
    Dietary Fiber 0.5g2%
    Protein 2.9g6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients:
     1 middle-sized apple (approx. 6oz/170g)
     1 tbsp brown erythritol (optional, can be replaced by 2x amount of powdered erythritol)
     1.80 oz powdered erythritol (50g)
     1 cup heavy cream (250ml)
     2 egg yolks
     1 whole egg

    Directions

    Instructions:
    1

    Grate the apple. You may want to keep a slice of apple for decoration, but it's not necessary.
    Add the grated apple, vanilla extract, cinnamon, and heavy cream into a small non-sticking pot and set the heat to medium.
     

    2

    Bring the heavy cream-apple-cinnamon mix to a boil.
    Keep stirring while the heavy cream begins to boil.
    This will infuse the apple flavor into the heavy cream.

    ☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
    Both will help to avoid burning the heavy cream.

     

    3

    In a separate bowl, whisk the eggs and the powdered erythritol and brown erythritol until you get a foamy, pale yellow-colored mixture.

    ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
     

    4

    Place the big bowl with the egg mixture on top of a pot that's filled with water.
    This will be our self-made double boiler for this time being.
     

    5

    Bring the water in the pot to a boil and start to drizzle in the apple-cinnamon-infused heavy cream into the egg mixture.
    All of the heavy cream-apple-cinnamon-mix is going to be added into the bowl with the egg mixture.
     

    6

    Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

    ☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
    (It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

     

    7

    Let the mixture cool down and chill it in the fridge for at least 30 minutes.
     

    With Ice Cream Maker:
    8

    Follow the specific instructions of your personal ice cream maker.
     

    Without Ice Cream Maker:
    9

    (Optional): Add 2-3 tsp of vodka or gin.

    This will lower the freezing point and improve the consistency of your ice cream.
     

    10

    Place the bowl in your freezer.
     

    11

    Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
     

    12

    I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
    So if you start in the morning you should be able to enjoy your keto apple cinnamon ice cream in the afternoon.

    BUT:
    You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
    Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
     

    13

    Enjoy!
     

    Storage:
    14

    Fill your ice cream into a suitable container.
    I recommend consuming the ice cream within 1-2 weeks.
    Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
    (It probably won't last long anyway because it's sooo delicious!)
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Homemade Sugar Free Keto Apple Cinnamon Ice Cream

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

     

    OTHER DELICIOUS KETO TREATS:

     
    Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
     

  • Velvety No Bake Keto Brownie Bites
  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Healthy No Bake Keto Snickers Bars
  • The Easiest Keto Peanut Butter Cookies Ever
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  

     

     
    Sugar Free Keto Apple Cinnamon Ice Cream
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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