I’ve been dabbling with a low-carb dessert that doesn’t taste like cardboard, plastic, or air. It’s been a challenge, believe me. My husband takes the kids to get ice cream occasionally and there I sit, not missing the gut ache but missing having something sweet. Until now.
I was inspired by a podcast episode with Dave Asprey and Dom D’Agostino. They are both big ketogenic enthusiasts and Dom explained one of his favorite desserts so I decided to give it a go. If you’ve been paying attention to the interwebs these days, a diet high in healthy fats is all the rage. For so many years growing up, it was no fat or low fat ALL THE TIME. Never mind all the sugar and weird fillers they added.
I’m so glad fat is back and I for one feel much better with a higher fat diet. I think that I thrive on more protein than the average person but that’s still something I’m toying with.
A diet full of healthy fats is great for our bodies*:
- improves blood sugar levels (can even reverse Type 2 diabetes and dramatically improve levels for Type 1)
- prevents dementia/Alzheimer’s and improves brain health
- helps with seizures, depression, ADHD, ADD, autism, trauma, etc.
- reduces inflammation and autoimmune disease
- boosts sports performance
- helps improve skin, hair and nail health
- enhances sex life
*(resource: Eat Fat, Get Thin by Mark Hyman, M.D.)
- Can of Coconut Cream, refridgerated
- Handful of frozen berries
- 1 packet of stevia
- 1/2 tsp of vanilla extract
I put them all of these into my blender then poured the mixture into a small glass jar with lid. After a couple of hours in the freezer, I had a low carb yummy dessert that satisfied my sweet tooth without the blood sugar spike or dairy gut ache.
- Add collagen hydrolysate or protein powder
- Cacao powder instead of frozen berries to reduce carbs even more
- MCT oil for antioxidant and antimicrobial properties and as well as immune system support and fuel for energy
- Avocado (makes it creamy with but no avocado taste)