Sugar-Free Lemon Granita

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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!

Hands-on Overall

Nutritional values (per serving, about 2/3 cup/ 160 ml)

4.6 grams 0.3 grams 0.2 grams 0.1 grams 0 grams 16 calories
Total Carbs4.8grams
Net Carbs4.6grams
of which Saturated0grams
Magnesium5mg (1% RDA)
Potassium64mg (3% EMR)

Macronutrient ratio: Calories from carbs (89%), protein (4%), fat (7%)

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
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  1. Zest 1 to 2 lemons and then juice all of them. Sugar-Free Lemon Granita
  2. 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. Sugar-Free Lemon Granita
  3. Pour through a fine mesh sieve into a 1 1/2 - 2 L container or baking dish that can fit into your freezer. Sugar-Free Lemon Granita
  4. Discard the pulp. Straining is required as the pulp may make the granita bitter. Sugar-Free Lemon Granita
  5. 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. Sugar-Free Lemon Granita
  6. To make the granita very smooth, scrape more with a fork, or place in a food processor and pulse until it resembles smooth snow. Sugar-Free Lemon Granita
  7. 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. Sugar-Free Lemon Granita
  8. 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. Sugar-Free Lemon Granita
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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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