Vegan keto recipes are always my favorite!
They’re simple, healthy, and delicious!
Dashi, a Japanese-inspired condiment, is a great substitute for the dairy-based dill, which can be used to create a creamy texture.
When it comes to making vegan ketos, the key ingredient to get the best result is a vegan yogurt that is low in fat and high in protein.
The goal is to make it as flavorful as possible while still maintaining the high-protein and low-fat qualities of a dairy-free ice cream.
It’s no secret that keto is one of my favorite health-conscious diets to make!
The best way to go about making keto-friendly ice creamas is to follow the simple recipe below.
Dashi-Free Dashi Ice Cream Recipe Ingredients: 1/4 cup unsweetened Dashi (or other Japanese-style dashi) 1/2 cup plain white rice flour 1 cup granulated sugar 1/3 cup vegan sour milk 2 tsp.
DASHI vegan sour flavor 1/8 tsp.
salt Directions: In a medium bowl, whisk together the dry ingredients.
Add the wet ingredients, and whisk until smooth.
Stir in the DASHi and whisk again until combined.
Divide the batter among 8 small dishes.
Top each with a layer of sour cream.
Bake at 350 degrees F for about 10 minutes or until golden brown.
Serve warm with a dollop of dashi dipping sauce.
Nutrition Facts Dashi Vegan Ice Cream Amount Per Serving Calories 539 Calories from Fat 212 % Daily Value* Total Fat 15g 26% Saturated Fat 1g 5% Sodium 811mg 37% Potassium 926mg 21% Total Carbohydrates 23g 12% Dietary Fiber 4g 16% Sugars 11g Protein 4g 8% Vitamin A 1% Vitamin C 3% Calcium 3% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.