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Strawberry KetoBiota ice cream



Provides 884.9 kcal per 557.0 g


200 g Strawberries
100 g Stevia
To taste Mint
20 g Lemon juice, freshly squeezed
130 g Cream alternative, vegan
47 g (2 pouches) KetoBiota (Kanso) 
60 g Soy cream, vegan
Used Kanso products
Kanso KetoBiota
Step 1

Cut the washed strawberries into small pieces and puree them together with stevia, mint and lemon juice.

Step 2

Beat the cream alternative until stiff. Stir KetoBiota into the whipped cream and mix in the soy cream.

Step 3

Finally, fold the fruit puree into the cream and place the mixture in the ice cream maker for about 30 minutes and freeze.

Nutritional values


Total (9 portions - 557.0 g) Per portion (61.8 g)
Ketogenic Ratio 2.9:1 2.9:1
Energy (kcal) 884.9 98.3
Fat (g)  79.1 8.8
of which MCT (g) 20.0 2.2
Carbohydrates (g) 16.9 1.9
Protein (g) 9.7 1.1