Keto Strawberry Shortcake Ice Cream Bon Bons

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5 from 125 votes

Keto Strawberry Shortcake Ice Cream Bon Bons

45 minutes
Calories 770kcal


  • 2 cups heavy whipping cream
  • 1/4 cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract
  • 4 egg yolks
  • 1/3 cup sweetener (granulated erythritol)
  • 1 cup strawberries (granulated erythritol)
  • 3 tablespoons butter (granulated erythritol)
  • 1 cup blanched almond flour (granulated erythritol)
  • 1/4 cup sweetener (granulated erythritol)
  • 1/2 teaspoon strawberry extract
  • 3 cups strawberry ice cream (granulated erythritol)
  • 1 cup crumbs (granulated erythritol)


  • Combine cream and almond milk in a medium microwave safe bowl.
  • Microwave for 2 minutes.
  • Add vanilla, sweetener and egg yolks to heated cream and stir until combined.
  • Microwave for one minute.
  • Stir.
  • Microwave for 30 seconds, stir.
  • Microwave for another 30 seconds, stir.
  • (Don’t try to do this all in one step or you’ll end up with sweet scrambled eggs – alternatively you could heat it in a saucepan until thickened.) Strain into a chilled bowl to get any lumps out and chill in the freezer for 15 – 20 minutes until cold.
  • Meanwhile, blend your strawberries in a food processor or magic bullet until slightly chunky.
  • When your custard mixture is chilled, pour it into an ice cream maker and follow the manufacturer’s instructions.
  • When the ice cream is at a soft serve consistency, slowly pour in your strawberry mixture.
  • Spoon into a container, cover, and freeze until firm enough to scoop.
  • Preheat the oven to 325 degrees (F) In a medium bowl, combine the melted butter, almond flour, and sweetener.
  • Stir with a fork until well mixed and crumbs form.
  • Transfer approximately half of the mixture to a separate bowl.
  • Add the strawberry extract (and red food coloring if using) to one of the bowls and mix well.
  • Line a small cookie sheet with parchment paper.
  • Press the strawberry flavored mixture into one side of the pan, and the plain mixture into the other side of the pan.
  • Bake the shortbread for 10 – 12 minutes or until just golden.
  • Remove from the oven and cool for 15 minutes.
  • Break up into large crumbs and combine them.
  • Store in an airtight container or bag in the refrigerator for up to one week, or in the freezer for up to three months.
  • Scoop the ice cream into 18 two-inch balls with a small scoop.
  • Place the ice cream balls on a cookie sheet lined with parchment paper and freeze for 30 minutes or until firm.
  • (Don’t worry if they aren’t perfectly round, you can mold them in the crumbs later.) Place the crumbs in a small plastic bag, and roll the firm ice cream balls in the coating one at a time, placing them back on the parchment paper once coated.
  • You’ll have to work quickly so they don’t melt into a mess.
  • If they soften too much, put them back in the freezer until firm enough to work with.
  • Once all the balls are coated return to the freezer for 30 minutes, or until firm.
  • Store in an airtight container in the freezer for up to 3 months.


Calories: 770kcal

Originally posted 2019-02-20 18:15:35.

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