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Low Carb Bacon Chocolate Ice Cream Recipe I Breathe I'm Hungry

Keto Chocolate Bacon Toffee Ice Cream

  • Author: Mellissa Sevigny
  • Yield: 8 servings 1x


A decadent low carb ice cream recipe that has a creamy chocolate base with crunchy toffee and chocolate covered bacon stirred in.


  • 1 cup granulated sugar substitute
  • 3 large eggs
  • 1 cup premium cocoa powder
  • 1 cup almond milk (unsweetened vanilla)
  • 1 1/2 cups heavy whipping cream
  • pinch of salt
  • 1/2 tsp xanthan gum
  • 4 squares Lindt 90% chocolate
  • 2 Tbsp heavy whipping cream
  • 1/4 cup crispy bacon, chopped
  • 3 squares sugar free toffee, chopped


  1. Combine the sugar substitute, eggs, cocoa powder, xanthan gum, and almond milk in a blender and blend until smooth.
  2. Pour into a microwave safe bowl and microwave on high for one minute. Stir.
  3. Microwave for 30 seconds. Stir.
  4. Microwave for another 30 seconds. Stir.
  5. If the mixture hasn’t thickened slightly, repeat for 30 seconds one more time. Stir.
  6. If you end up with a few lumps you can stir vigorously or run through a strainer to remove them.
  7. Whisk in the heavy whipping cream and a pinch of salt.
  8. Chill in the refrigerator overnight.
  9. Meanwhile, melt the chocolate with the 2 Tbsp whipping cream, then stir in the bacon.
  10. Spread out the mixture on parchment or wax paper and chill until hardened.
  11. Once hardened, chop and set aside.
  12. When the ice cream mixture is fully chilled, run it through an ice cream maker according to the manufacturers instructions.
  13. In the final minute or two, stir in the bacon and toffee. Serve immediately or freeze until firm.
  14. If serving out of the freezer, be sure to defrost for 15 minutes at room temperature to soften before eating.


Approx nutrition info per serving: 325 calories, 30g fat, 6g net carbs, 5g protein


  • Serving Size: 1/2 cup
  • Calories: 325
  • Fat: 30g
  • Carbohydrates: 6g net
  • Protein: 5g

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