How Can This Fantastic, Amazing, KETO DESSERT Keep Your Blood Sugar Around 100 mg/dl?

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Dennis and Benedicta Pollock share a fantastic keto dessert that will make it a little bit easier for you to stay low carb, and keep your glucose spikes low!

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Recipes:
To make the ice cream, in a medium sized bowl, combine one pint of heavy whipping cream, 2 teaspoons of vanilla extract, and about 7-8 tablespoons of allulose. Remember, allulose is not as sweet as sugar and many other sugar substitutes. Mix with a hand mixer for about five minutes and boom, you are done. Place that bowl in the freezer for about 4 hours.

To make the chocolate mug cake, in a bowl crack an egg and blend it well. Add about ½ tsp of baking powder, and one heaping tablespoon of almond flour, coconut flour, and powdered, unsweetened cocoa. Add two tablespoons of olive oil and two tablespoons of heavy cream. Sweeten with about three packets of non-sugar sweetener. Stir it together very well to make a batter. Now this is optional, but I like to create chocolate shavings from a couple of pieces of unsweetened chocolate baking bar, and mix in with it. Sometimes I’ll need to add a little extra cream to get the mixture to the right consistency. Then put it in a mug or a ramekin, and microwave it for about 90 seconds. Take it out and after cooling, cut it into three slices.