Low Carb Lemon Sorbet

What a great way to use a bag of lemons! This tangy, sweet and tart is a great summer treat.
Prep Time: 10 minutes
Cook Time: 1 hour
Freezing Time: 4 hours
Total Time: 1 hour 10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: easy dessert, keto dessert, keto friendly, lemon dessert, lemon sorbet, low carb
Servings: 4
Calories: 16kcal
Author: The Kellie Kitchen


  • 3 cups water
  • 1 ½ cups Xylitol
  • 1-2 whole lemon peel
  • 1 ¼ cup lemon juice


  • With a vegetable peeler remove the yellow part of the rind and add to heavy saucepan. In heavy saucepan bring to a water, xylitol and lemon peel to a boil for 5 mins and then simmer for 5 minutes. Remove from stove and transfer to a glass bowl. Cool completely in the refrigerator.
    Once your simple syrup has completely cooled strain out the lemon peel, add the lemon juice and stir.
    Add lemon mixture to your ice cream maker as per it’s instructions. This part usually takes about 20 minutes.
    Then transfer your slushie lemon mixture to a freezer container and freeze for at least 4 hours, but preferably overnight. Scoop and enjoy!


*special equipment ice cream maker
Please note that the carbs in this recipe come from the lemon juice.  The sweetener used in this recipe is a sugar alcohol, therefore there are no carbs to report as sugar alcohols are not digested.
Also note that xylitol is highly toxic to dogs.  Please keep this product away from your pets.


Serving: 1g | Calories: 16kcal | Carbohydrates: 8g | Sodium: 10mg | Potassium: 78mg | Sugar: 1g | Vitamin C: 29.9mg | Calcium: 10mg | Iron: 0.1mg
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