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freezer sherbet

Keto Sherbet

Recipe Creator ,Chef Taffiny Elrod
This recipe doesn’t require an ice cream freezer, and it’s a great project to get kids involved in the kitchen. It’s easy enough for a fun and healthy treat.
Prep Time 10 minutes
Chill Time 3 hours
Servings 44-oz. servings
Calories 95.18kcal


  • 1servingKey Lime Keto Chowor any fruity Keto Chow flavor
  • 0.33cupgranulated allulose2.25 oz.
  • 1.25cupsunsweetened nut or seed milk
  • 0.25cupheavy cream
  • 2Tbsp.egg white powder
  • 2tsp.fresh lemon juice


  • Combine the Keto Chow, allulose, nut milk, heavy cream, egg white powder, and lemon juice in a pitcher or blender and blend with whisk or blend well until all the dry ingredients are blended and the allulose has all dissolved.
  • Pour the mixture into a shallow metal dish, a metal loaf pan works perfectly for this. No need to cover the pan.
  • Place the pan in the freezer and set a timer for 30 minutes.
  • When the timer goes off, pull the pan out of the freezer and stir the sherbet mix, taking care to scrape the sides of the pan where the sherbet will freeze first. Mix the chilled bits into the center of the sherbet and mix together thoroughly. Stir to break up any ice crystals that have formed.
  • Return the sherbet to the freezer and continue taking it out and stirring it well, scraping down the sides of the pan, every thirty minutes until the sherbet has a thick, frozen texture that is hard to stir. The sherbet will have visible ice crystals and an almost stretchy-elastic feeling. It will take at least three hours to fully freeze in a standard freezer.


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Serving: 1servingCalories: 95.18kcalCarbohydrates: 18.85gProtein: 7.7gFat: 6.21gSaturated Fat: 3.55gPolyunsaturated Fat: 0.42gMonounsaturated Fat: 1.8gTrans Fat: 0.19gCholesterol: 18.7mgSodium: 239.67mgPotassium: 347.57mgFiber: 1.23gSugar: 1.22gVitamin A: 107.82IUVitamin C: 19.69mgCalcium: 267.49mgIron: 0.6mgSugar Alcohol: 0.01gNet Carbs: 1.67g