American · dessert

Keto Lemon Sherbet with Sour Cream

Keto Lemon Sherbet with Sour Cream — from Serious Keto (Steve)'s cooking video Watch how it’s made · 8:44

Video by Serious Keto (Steve) on YouTube · Open on YouTube

20 min · plus about 5 hours chill, churn, freezeMakes 12 × 1 large scoop108 kcal a portion
  • Keto (2.7 g net carbs a serve)
  • Vegetarian
  • Gluten-free ingredients
  • Nut-free

Contains: Milk. Check labels on stock, sauces and spice mixes.

Sour cream and lemon sweetened with allulose and erythritol: about 3 g net carbs a scoop and no added sugar.

Printable PDFA4

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Ingredients 7

Method

Tap a time to watch that step in the video.

  1. Finely zest the lemon with a microplane, then squeeze its juice. Set both aside. 0:47
  2. In a medium saucepan combine the allulose and erythritol, water, allulose syrup and salt. Whisk over medium heat until dissolved into a clear syrup. 1:23
  3. Meanwhile, put the sour cream in a bowl (one with a spout is handy) and set it in a larger bowl of ice water. 2:30
  4. Take the syrup off the heat and whisk it into the sour cream, then whisk in the lemon juice and zest. 3:15
  5. Leave it in the ice bath, stirring now and then, until it reads about 7°C (45°F) — about 1 to 1½ hours. 3:56
  6. Pour into a running ice cream maker and churn 30–60 minutes, until thick like soft serve. 4:25
  7. Scrape into a container and freeze for 2–3 hours before scooping. 5:50

Tip. You need an ice cream maker. Using only erythritol makes it freeze too hard; the allulose keeps it scoopable. For a stronger lemon flavour, chill the base overnight before churning.

The method is a summary in our words — the video shows every step.

One portion (1 large scoop) gives you 1 of 12

Energy108 kcal450 kJ
Protein1.3 g3% of a day
Fibre0 g0% of a day
Carbohydrate2.8 g2.7 g net · 2 g sugars1% of a day
Fat11 g5.6 g saturated13% of a day
Sodium80 mg4% of a day

Where the energy comes from one serve

  • Net carbs 9%
  • Protein 5%
  • Fat 86%

Fits keto: 2.7 g net carbs a serve, with 86% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin A Source10%

89 µg a serve, mostly from full-fat sour cream (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Show the other 14
Vitamin B127%

0.2 µg a serve, mostly from full-fat sour cream (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Calcium4%

55 mg a serve, mostly from full-fat sour cream (99%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Selenium4%

2.2 µg a serve, mostly from full-fat sour cream (100%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Omega-33%

0.1 g a serve, mostly from full-fat sour cream (100%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Potassium2%

70 mg a serve, mostly from full-fat sour cream (94%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Zinc2%

0.2 mg a serve, mostly from full-fat sour cream (97%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin C2%

2.2 mg a serve, mostly from lemon juice (67%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin E2%

0.3 mg a serve, mostly from full-fat sour cream (98%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Folate2%

6.7 µg a serve, mostly from full-fat sour cream (89%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Magnesium1%

5.7 mg a serve, mostly from full-fat sour cream (96%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin D1%

0.2 µg a serve, mostly from full-fat sour cream (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin K1%

0.9 µg a serve, mostly from full-fat sour cream (100%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin B61%

0 mg a serve, mostly from full-fat sour cream (83%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Iron0%

0.1 mg a serve, mostly from full-fat sour cream (91%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Serious Keto (Steve); the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.