Low carb lemon sorbet without ice cream maker — is it possible?

Yes! You can make it in a loaf pan using the stir-freeze method. Every 30–45 minutes, scrape and stir until firm—no machine required.

Is there a low carb lemon sorbet recipe without eggs?

Absolutely. This recipe is egg-free and still achieves a creamy, scoopable texture thanks to smart ingredient ratios and keto-friendly sweeteners.

Where can I buy sugar-free lemon sorbet?

Some specialty grocers and keto stores carry sugar-free sorbets, but most contain additives or hidden carbs. Making it at home ensures full control over ingredients.

Can I make this in an ice cream maker?

Yes, and it’s highly recommended if you want the creamiest results. Just chill your base and churn per your machine's instructions.

What’s the best sweetener for a low sugar lemon sorbet recipe?

Allulose gives the smoothest texture, but erythritol or monk fruit blends work well too. Avoid stevia-only products for this one.

How do I store homemade sorbet to keep it soft?

Store in an airtight container with parchment pressed on top. Let it sit for a few minutes before scooping to regain its soft, silky texture.

Is this healthy lemon sorbet keto-approved?

Yes—it’s low in net carbs, has no refined sugars, and uses whole ingredients. It's light, satisfying, and won’t spike blood sugar.

Can I add other flavors to this sorbet?

Definitely! Try herbs like mint or basil, or mix in other citrus like lime or grapefruit. It’s easy to customize while staying low carb.

Low Carb Lemon Sorbet: A Refreshingly Healthy Treat You’ll Crave

Name: Low Carb Lemon Sorbet
Prep time: 10 min
Cook time: 5 min
Total time: 4 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup fresh lemon juice (about 4–5 lemons); 1 tablespoon lemon zest; 1 cup water; 2/3 cup allulose (or powdered erythritol); Optional: 1 tbsp vodka (for softer texture)

Description

A bright, refreshing low carb lemon sorbet made with simple ingredients. No eggs, no dairy, no refined sugar—just pure citrus flavor.

Ingredients

Scale

1 cup fresh lemon juice (about 4–5 lemons)

1 tablespoon lemon zest

1 cup water

2/3 cup allulose (or powdered erythritol)

Optional: 1 tbsp vodka (for softer texture)

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Instructions

1. Combine lemon juice, zest, water, and sweetener in a saucepan over low heat. Stir until sweetener dissolves.

2. Remove from heat and chill the mixture in the fridge for at least 2 hours.

3. For ice cream maker: Pour into machine and churn 20–25 minutes. Transfer to container and freeze 1–2 hours.

4. For no-churn: Pour into loaf pan. Freeze, stirring every 30–45 minutes for 3 hours.

5. Scoop and serve garnished with lemon slices or mint.

6. Store with parchment pressed on top to prevent crystals.

Notes

Use allulose for the smoothest texture.

Add vodka or glycerin to improve scoopability.

Pairs well with fresh berries or sugar-free whipped cream.

Prep Time: 10 mins
Cook Time: 5 mins
Category: Dessert
Method: Churned or No-Churn
Cuisine: American

Nutrition

Serving Size: 1 scoop (about 1/2 cup)
Calories: 40
Sugar: 1g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg