Ratio    3.04:1

Total Calories    381 kcals  

Fat                      36.68g

Protein               7.65g

Carbohydrate     4.4g

 

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Ingredients

20g Pistachio nuts, kernel only, roasted and salted

20g 90% dark chocolate

50ml KetoCal 4:1 LQ - Vanilla (available on prescription)

2ml Vanilla extract, sugar free 

3g Sweetener, liquid, Hermesetas

9g Oil, olive

         

Method

1. Melt chocolate and KetoCal LQ together, add vanilla and sweetener.

2. Blend pistachio and olive oil together, stir through the chocolate mixture, allow to cool.

3. Pour into a lolly mould and freeze.

Top Tips

Skip the freezing stage and use as a delicious keto milkshake. You can also use this as a soft ice cream, just freeze in a small pot and remove from freezer a few minutes before serving to soften slightly.

 

 

A Nutricia Recipe

© The Daisy Garland