This Italian-style low carb lemon granita is the perfect refreshment for a hot summer day. It also works as a tasty keto dessert after dinner. With almost no calories and less than 5 grams of carbs, it's totally guilt-free and ideal for the keto diet.
There are many different varieties of lemon you can use to make this low-carb granita. Eureka or Lisbon lemons are perfect for those who like tart, acidic flavours, while Meyer lemons are more delicate and less acidic so if you use them you may need to add less sweetener.
To make this keto-friendly granita, I used the traditional way of part freezing and scraping the lemon ice. The only downside is that it takes several hours to make. If you have an ice-cream maker, it will only take an hour. Enjoy!
Serving size about 2/3 cup/ 160 ml
Allergy information for Sugar-Free Lemon Granita
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, about 2/3 cup/ 160 ml)
Net carbs4.6 grams
Calories from carbs 89%, protein 4%, fat 7%
Total carbs4.8 gramsFiber0.3 gramsSugars2.1 gramsSaturated fat0 gramsSodium24 mg(1% RDA)Magnesium5 mg(1% RDA)Potassium64 mg(3% EMR)
Ingredients (makes 8 servings)
- 2 cups fresh lemon juice, about 8 lemons (480 ml/ 16 fl oz)
- zest from 1-2 organic lemons
- 3 cups filtered water (720 ml/ 24 fl oz)
- few sprigs of fresh thyme or mint
- 1/2 cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
- pinch of sea salt
- Optional: few drops of stevia or more Erythritol to taste
- Optional: serve each glass with a shot of vodka or white rum
- Zest 1 to 2 lemons and then juice all of them.
- Place the lemon juice, water, lemon zest, thyme leaves (or few mint leaves), Erythritol and salt into a blender. Process until smooth, for 15-20 seconds.
- Pour through a fine mesh sieve into a 1 1/2 - 2 L container or baking dish that can fit into your freezer.
- Discard the pulp. Straining is required as the pulp may make the granita bitter.
- Freeze until the mixture becomes icy on the edges, about 30 minutes. Using a fork, scrape and mash the icy edges and combine with the unfrozen juices. Place back in the freezer and repeat up to 4 times, until the mixture is flaky - the granita is ready.
- To make the granita very smooth, scrape more with a fork, or place in a food processor and pulse until it resembles smooth snow.
- To serve, place the granita into serving glasses. Store any leftover granita in the freezer for up to 6 months. I like to keep mine in single-serving freezer bags.
- The granita can be served just like ice-cream, with a spoon, or frozen drink, with a straw. Optionally, add a shot of vodka or white rum.
Ingredient nutritional breakdown (per serving, about 2/3 cup/ 160 ml)
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