Low Carb, Paleo & Keto Vanilla Frozen Yogurt (Vegan Gluten-Free Recipe Analysis)
Deliciously tangy, creamy and luscious. This is an updated version of what used to be our vanilla ice cream, now being relabelled as an (extra creamy!) paleo and keto frozen yogurt.Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Full recipe at www.gnom-gnom.com
1 vanilla bean (i.e. pod) (or more vanilla extract)
1 pod (6.1g) Beans, Fava, In Pod, Raw
1 13.5-ounce can full fat coconut milk (*)
14 ounce (383g) Nuts, Coconut Milk, Raw (liquid Expressed From Grated Meat And Water)
135-150 g xylitol (erythritol, to taste (we use 2/3 cup)*)
65 g (65g) 100% Pure Erythritol Crystals
1/4 teaspoon kosher salt
0.25 tsp (0.25g) Kosher Salt
NATURAL SICILIAN MEDITERRANEAN SEA SALT.
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1/4 teaspoon xanthan gum (or 3/4 teaspoon arrowroot flour if paleo&**)
0.25 tsp (0.67g) Arrowroot Flour
480 g full fat Greek-style yogurt (or coconut yogurt)
480 g (480g) Soy Flour, Full-fat, Raw
2 teaspoons vanilla extract (up to 4 or 6 teaspoons if not using a vanilla pod)
2 tsp (8.4g) Vanilla Extract
1 tablespoon vodka, brandy or booze of choice (omit if using the larger quantity of vanilla extract****)
1 tbsp (13g) Vanilla Extract