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This no-churn avocado keto ice cream is a creamy frozen dessert made with ripe avocados, heavy cream, and allulose. Each half-cup serving contains 3 grams of net carbs and 29.5 grams of fat and requires only 5 minutes of active preparation time before freezing.
Avocado Keto Ice Cream: Ultra-Creamy 5-Minute No-Churn
You have stared into the freezer at 9 p.m., craving something cold and spoonable, knowing a single scoop of store-bought ice cream would cost you an entire day's carb budget. I have been there more evenings than I care to count. Avocado Keto Ice Cream: Ultra-Creamy 5-Minute No-Churn is the answer I finally landed on after three failed batches taught me exactly where this recipe can go wrong.
This is not a novelty green dessert. It is a genuinely creamy, scoopable ice cream that derives its body from one of the most keto-aligned whole foods available. You get 3 grams of net carbs per half-cup serving, 5 minutes of active prep, and a texture that passes the bend-the-spoon test straight from the freezer.
Prep: 5 min | Freeze: 4 to 6 hrs | Serves: 6 | Net Carbs: 3g per serving | Difficulty: BeginnerYou will learn why avocado eliminates the need for commercial stabilizers, how to prevent the bitterness that ruins most avocado ice cream attempts, and exactly which sweetener keeps this scoopable without spiking your glucose. These are the details standard recipe cards skip. They are also the difference between a gritty green block and a dessert you actually want to make twice.
1. Why This Avocado Keto Ice Cream Recipe Works
- Keto macro-aligned: Only 3 grams of net carbs per serving versus roughly 24 grams in traditionally sweetened avocado ice cream made with condensed milk and cane sugar.
- No-churn advantage: Whipping cold heavy cream to stiff peaks introduces air and fat structure that mimics the overrun produced by an ice cream maker. The avocado's natural lipid content then stabilizes that structure without gums or gelatin.
- Time efficiency: Table-ready in 5 minutes of active time. The freezer finishes the job while you sleep.
- Meal prep bonus: Stores for up to 3 months in an airtight container with plastic wrap pressed directly to the surface. The texture remains scoopable without iciness if thawed correctly.
- Diet-flexible: Swap heavy cream for chilled full-fat coconut cream to make this dairy-free. For the precise ratio and expected texture, see the variants section.
About 60% of the total fat content of avocados is made up of monounsaturated fatty acids, mostly oleic acid. When blended into a fat-rich dairy base, these lipids create a natural emulsion that coats water molecules and interferes with large ice crystal formation.
This is why avocado-based no-churn ice cream resists the grainy texture that plagues banana or berry versions. Research published in the European Journal of Clinical Nutrition demonstrates that ketogenic diets suppress the post-weight-loss rise in ghrelin, the hunger hormone, which helps explain why a high-fat dessert like this supports satiety rather than triggering further cravings.
2. Avocado Keto Ice Cream Ingredient Highlight
Avocado keto ice cream ingredients: Hass avocados, heavy cream, allulose, lime, vanilla, and sea salt on linen.
Hass Avocado — not underripe or overripe
- Role in this recipe: The avocado provides the structural backbone. Its high lipid content (roughly 15% by weight) emulsifies with dairy fat to create a stable, creamy matrix that prevents iciness without added stabilizers.
- Keto benefit: Per 100 grams, avocado delivers ~206 kcal, 20.3 grams of fat, ~1.80grams of protein, and only 1.63 grams of net carbs after accounting for fiber. USDA FoodData Central data integrated into NIH reviews confirms that 65 to 80 percent of avocado carbohydrates are dietary fiber
- Selection tip: Hold the avocado in your palm and squeeze gently. It should yield slightly, like the flesh between your thumb and forefinger when relaxed. The stem end should detach easily to reveal bright green flesh underneath.
- Substitution: Frozen avocado chunks (thawed and drained) work in a pinch, but fresh provides superior emulsification. Expect a 10 to 15 percent reduction in creaminess if using frozen.
Heavy Whipping Cream—not light cream or half-and-half
- Role in this recipe: The cream is whipped to stiff peaks, incorporating air that creates the light body no-churn ice cream requires. At 36% milkfat or higher, it provides sufficient fat globules to stabilize that air structure through freezing.
- Keto benefit: Heavy cream contains approximately 2.79 grams of carbohydrates per 100 grams, with zero fiber, and a fat content of ~36 grams per 100 grams (per USDA SR Legacy data). drives the ketogenic macro ratio of this recipe toward 90 percent calories from fat.
- Selection tip: Choose cream labeled heavy whipping cream with at least 36% milkfat. Whipping cream at 30 to 35% milkfat will produce softer peaks that collapse during folding.
- Substitution: Chilled full-fat coconut cream (the thick layer from a refrigerated can of coconut milk) replaces dairy cream at a 1:1 ratio by volume. The result is slightly less airy and carries a faint coconut aroma. Add ¼ teaspoon xanthan gum if the mixture seems loose.
Allulose — not erythritol or monk fruit alone
- Role in this recipe: Allulose sweetens without the cooling aftertaste of erythritol and without the intensity of monk fruit extracts. Critically, allulose depresses the freezing point more than sucrose but less than erythritol (because it is a monosaccharide with lower molecular weight than sucrose, yielding more dissolved molecules per gram), producing a scoopable texture straight from the freezer.
- Keto benefit: The FDA has issued guidance allowing manufacturers to calculate allulose at 0.4 calories per gram and to exclude it from added-sugar declarations. It is absorbed but not metabolized, contributing negligible net carbohydrates.
- Selection tip: Use powdered allulose, not granulated. Granulated crystals do not dissolve fully in cold cream and can create a gritty texture in the finished ice cream.
- Substitution: Powdered erythritol works at a 1:1 ratio by volume but introduces a pronounced cooling sensation and can crystallize during storage, producing a sandy mouthfeel. If using erythritol, add ¼ teaspoon xanthan gum to compensate for texture loss.
Fresh Lime Juice — not bottled lemon juice
- Role in this recipe: Lime juice provides the acidity needed to inhibit polyphenol oxidase, the enzyme responsible for avocado browning. It also brightens the overall flavor profile and cuts through the richness of the cream.
- Keto benefit: The 30 milliliters used here add about 2.5 grams of total carbohydrates to the entire batch, or less than 0.5 grams each serving, at a rate of about 8.4 grams per 100 grams.
- Selection tip: Juice fresh limes immediately before blending. Bottled juice lacks the volatile aromatic compounds that mask avocado's vegetal undertones.
3. Equipment
- Food processor (minimum 3-cup / 710ml capacity): Essential for creating a completely smooth avocado base. A blender works, but the narrow vortex often leaves unblended chunks against the walls.
- Electric hand mixer or stand mixer with whisk attachment: Required for whipping cold cream to stiff peaks. A balloon whisk and elbow grease will work, but the cream warms during manual whipping, reducing final volume by roughly 20 percent.
- 9 by 5-inch (23 by 13 cm) loaf pan or shallow freezer-safe container: A shallow vessel increases surface area and promotes faster freezing, which minimizes ice crystal size. Deep containers insulate the center and encourage a grainy core.
- Silicone spatula: More effective than a wooden spoon for folding whipped cream without deflating the incorporated air.
- Optional but recommended: Kitchen scale. Volume measurements for avocado vary wildly depending on pit size and skin thickness. Weighing 300 grams of flesh guarantees consistent batch-to-batch results.
4. Recipe Card
Recipe Name: Avocado Keto Ice Cream: Ultra-Creamy 5-Minute No-Churn
Prep Time: 5 minutes
Freeze Time: 4 to 6 hours
Total Time: 4 hours 5 minutes (active time: 5 minutes)
Servings: 6 (each equals ½ cup / 120 ml)
Difficulty: Beginner
Cuisine: American
Diet: Ketogenic, Gluten-Free, Vegetarian
## Full Ingredient List:
- 2 medium Hass avocados, flesh only (about 10½ oz / 300 g), ripe
- 1½ cups (360ml) heavy whipping cream, cold (36% milkfat)
- ⅓ cup (48g) powdered allulose
- 2 tbsp (30ml) fresh lime juice
- 1 tsp (5 ml) pure vanilla extract
- ⅛ tsp fine sea salt
## Preparation Phase:
Step 1: Cut the avocados in half lengthwise, then cut off the pits. Transfer the meat to a food processor. Examine each half for the thin dark-green layer directly beneath the skin. Scrape away and discard any darkened areas with a spoon. (Note: This layer contains concentrated tannins and polyphenol oxidase that cause bitterness and browning.)
Step 2: Add the lime juice, vanilla extract, and salt to the food processor with the avocado. Process on high until the mixture is completely smooth, stopping once to scrape down the sides. The result should resemble thick green frosting with zero visible lumps. (Note: Under-blending leaves fibrous particles that freeze into hard specks.)
Step 3: Place the avocado foundation in a big mixing basin. Put aside.
## Cooking/Assembly Phase:
Step 4: Pour the cold heavy cream and powdered allulose into a separate chilled bowl. Using an electric mixer, beat on medium-high speed for 2 to 3 minutes, or until stiff peaks form. When the beaters are raised, the cream should maintain a solid peak. (Note: Over-whipping produces butter granules that create a greasy mouthfeel.)
Step 5: Add one-third of the whipped cream to the avocado base. Fold gently with a silicone spatula, cutting through the center and turning the bowl, until mostly combined. (Note: Stirring vigorously deflates the whipped cream and eliminates the air structure you just created.)
Step 6: Add the remaining whipped cream in two more additions, folding until no green streaks remain. The mixture should be pale green, airy, and thick enough to mound on a spoon without collapsing. (Note: If the mixture looks soupy, chill the bowl for 10 minutes and fold in ¼ teaspoon xanthan gum.)
Step 7: Transfer the mixture to a 9 by 5 inch (23 by 13 cm) loaf pan or similar shallow, freezer-safe container. Use the back of a spoon or an offset spatula to smooth the top. (Note: A shallow container freezes faster than a deep tub, producing smaller ice crystals.)
Step 8: Press a sheet of plastic wrap directly onto the surface of the ice cream, ensuring no air pockets remain between the wrap and the cream. Cover with a tight-fitting lid or a second layer of aluminum foil. (Note: Air exposure causes surface browning and freezer burn.)
## Finishing Phase:
Step 9: Place the container in the coldest part of the freezer, typically the back wall, for 4 to 6 hours, or until firm enough to scoop. Avoid opening the freezer door repeatedly during this window. (Note: Temperature fluctuations cause recrystallization, the process by which small ice crystals merge into large, gritty ones.)
Step 10: Remove from the freezer and let sit at room temperature for 5 to 10 minutes before scooping. Serve in ½-cup (120ml) portions. (Note: If the ice cream is too firm to scoop after 10 minutes, dip the scoop in warm water between servings.)
## Nutrition Per Serving (½ cup / 120ml):
| Calories | Fat | Protein | Total Carbs | Fiber | Net Carbs |
|----------|-----|---------|-------------|-------|-----------|
| 296 | 29.5g | 2.7g | 14.4g | 3.4g | 3.0g |
Disclaimer: Nutrition values are estimates based on the ingredients and serving sizes as tested. Calculated using USDA FoodData Central. Brand-specific products will affect final values. Makes 6 servings.
## Pro Tips Block:
- Moisture control: Pat avocado flesh dry with a paper towel if it feels wet after scooping. Excess water from overripe avocados creates ice crystals.
- Even results: Freeze in a metal loaf pan rather than glass. Metal conducts cold faster, reducing freeze time by roughly 30 minutes.
- Portion variation: For mini single-serve portions, divide the mixture among six 4-ounce (120ml) ramekins before freezing. Reduce thaw time to 3 minutes.
- The most common mistake: Using granulated instead of powdered sweetener. No amount of folding can remove the sandy texture caused by undissolved crystals.
- Texture mastery: Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream. Cold equipment traps air more efficiently.
- Flavor depth: Add 1 tablespoon MCT oil to the avocado base for a neutral fat boost that increases ketone production without altering flavor.
5. Common Mistakes & Solutions with Keto Avocado Ice Cream
❌ The mistake: Using an underripe avocado or blending the dark-green layer that sits directly beneath the skin.
✅ The fix: Select avocados that are soft under light pressing. After halving, scrape away the thin dark layer under the skin with a spoon before blending. Add 1 extra teaspoon of lime juice if the base still tastes sharp. The result will be mild, nutty, and dessert-appropriate.
❌ The mistake: Skipping the acid step or leaving the surface exposed to air during freezing.
✅ The fix: Use 2 tablespoons fresh lime juice per batch. Press plastic wrap directly onto the surface before sealing the container. The ice cream will remain pale green for the full 3-month storage window.
❌ The mistake: Stirring instead of folding the whipped cream or freezing it in a deep container that insulates the center.
✅ The fix: Fold gently in three additions. Freeze on the coldest freezer setting in a shallow loaf pan measuring 9 by 5 inches (23 by 13 cm). For rescue, cut frozen ice cream into cubes and re-blend with 2 tablespoons of unsweetened almond milk until soft-serve consistency returns.
❌ The mistake: Insufficient freeze time or adding more than 1 tablespoon of alcohol.
✅ The fix: Freeze for a full 6 hours before the first scoop. If you added liqueur, limit it to 1 tablespoon per batch. The ice cream should hold a firm edge when pressed with a spoon.
❌ The mistake: Under-sweetening or using imitation vanilla.
✅ The fix: Increase allulose by 1 tablespoon and use pure vanilla extract, not imitation. Add an extra pinch of salt. Taste the base before folding in the cream; it should read as sweet and fragrant, not vegetal.
❌ The mistake: Over-mixing the base or using room-temperature cream.
✅ The fix: Until you are ready to whip, keep the cream and bowl cold. Fold in three additions with a light hand, turning the bowl rather than stirring. Stop the moment green streaks disappear.
6. Variations and Customizations
Dairy-Free Swap
Replace the heavy cream with 1½ cups (360ml) chilled full-fat coconut cream (the thick layer from a refrigerated can). Whip the coconut cream exactly as you would dairy cream. The result is slightly denser with a faint coconut aroma. Net carbs increase by approximately 0.5 grams per serving. Add ¼ teaspoon xanthan gum if the mixture seems loose after folding.
Chocolate Avocado Keto Ice Cream
Add 2 tablespoons (10g) unsweetened cocoa powder and 1 additional tablespoon (12g) powdered allulose to the avocado base in Step 2. Process until fully incorporated. The additional sweetener is required for balance since the polyphenols in cocoa provide bitterness. The final color is deep green-brown, and the flavor reads as dark chocolate with a buttery finish.
Matcha Avocado Ice Cream
Whisk 1 teaspoon (2 g) culinary-grade matcha powder with the allulose before adding to the cream. The matcha's umami compounds complement avocado's natural fattiness. This variation contains the same net carb count and adds roughly 35 milligrams of caffeine per serving.
Mint Avocado Ice Cream
Replace the vanilla extract with ¼ teaspoon peppermint extract and add 2 drops of green food coloring if desired. Peppermint's high aromatic intensity masks avocado flavor more aggressively than vanilla, making this the preferred variation for anyone skeptical of green desserts.
A Short Note on Avocado as a Dessert Ingredient
Avocado's role in sweet preparations is not a modern keto invention. In the Philippines, avocado con leche blends ripe avocado with milk and sugar into a chilled dessert drink. Indonesian jus alpukat combines avocado with palm sugar and condensed milk over ice. These traditions recognize what modern food science now confirms: avocado's high fat content and neutral sweetness make it an ideal base for creamy desserts. The flavor pairing works because avocado contains minimal acid and almost no volatile aromatics, allowing added flavors like vanilla, chocolate, or matcha to dominate the sensory profile.
7. Different Cooking Techniques Keto Avocado Ice Cream
Blender Method
Add avocado flesh, lime juice, vanilla, and salt to a high-speed blender. Blend on high for 30 seconds, scrape down the sides, then blend for 15 seconds more. Transfer to a bowl and proceed with whipping and folding the cream. Result: Slightly smoother base than a food processor, but you must stop and scrape more frequently to avoid unblended chunks against the jar walls.
Immersion Blender Method
Place all base ingredients in a tall, narrow cup. Insert an immersion blender and pulse, moving the head up and down, until the mixture is completely smooth, about 1 minute. Whip the cream separately, then fold. Result: Ideal for small kitchens. The narrow cup forces the blades to contact all the avocado flesh. Compared to a food processor, cleanup is quicker.
Ninja Creami Method
Prepare the base through Step 6. Pour into a Ninja Creami pint container and freeze for 24 hours. Process on the ice cream setting. Result: The Creami's blade shear produces a denser, more commercial-style texture than folding whipped cream. Because the machine's overrun requires less freezing-point depression, you can cut the allulose by 1 tablespoon.
8. Storage and Reheating
Freezer Storage
Store in an airtight container with plastic wrap pressed directly onto the surface for up to 3 months. Place the container in the back of the freezer, where temperature fluctuates least. Automatic defrost cycles in front-loading freezer compartments create heat shocks that enlarge ice crystals over time.
Thawing Before Serving
Remove from the freezer and let sit at room temperature for 5 to 10 minutes before scooping. If the ice cream is stored in single-serve ramekins, 3 minutes is sufficient. Do not microwave. Microwave energy heats unevenly and melts the fat structure while leaving ice crystals intact, producing a separated, greasy puddle rather than a smooth scoop.
Best Softening Method
Place the sealed container in the refrigerator for 20 minutes before serving. This softens the exterior evenly without the thermal shock of room-temperature air. For immediate serving, dip a metal ice cream scoop in hot water, shake off excess, and press firmly through the surface.
9. Serving Advice for Avocado Keto Ice Cream
Garnish and Finish Ideas
- Toasted unsweetened coconut flakes (sprinkle just before serving to preserve crunch)
- Sugar-free dark chocolate shavings (use a vegetable peeler on a chilled bar)
- Crushed raw pistachios (2 teaspoons per serving adds color contrast and texture)
- Fresh raspberries (3 to 4 berries per serving; count the extra 1.5 grams net carbs)
- Lime zest (grated fresh over each scoop for aromatic intensity)
- The impression of sweetness is enhanced by flaky sea salt (3 to 4 crystals per dish).
Drinks and Occasion Framing
Serve with iced bulletproof coffee or unsweetened sparkling water with lime. This ice cream suits Sunday meal prep sessions, post-dinner weeknight treats, or packing in a cooler for outdoor summer gatherings. The high fat content means a ½-cup serving satisfies longer than a larger portion of sugar-based dessert.
10. Nutritional Analysis and Keto Context
Macro Comparison Table
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Traditional versions rely on sweetened condensed milk and cane sugar, which drive net carbohydrates above 20 grams per serving. This recipe replaces those with allulose and heavy cream, shifting the energy source from glucose to fat without sacrificing scoopability.
Keto Macro Ratio Analysis
This recipe delivers approximately 89 percent of calories from fat, 4 percent from protein, and 4 percent from net carbohydrates. Standard therapeutic keto ratios target 70 to 75 percent fat, 20 to 25 percent protein, and 5 to 10 percent carbohydrates. This dessert sits at the extreme fat end of that spectrum, making it ideal as an occasional high-fat treat or a fat-bomb-style snack rather than a daily staple. To bring the ratio closer to standard keto, pair a ¼-cup serving with 2 ounces (57g) of grilled chicken breast to add protein without significant carbs.
Satiety Mechanism
The combination of monounsaturated fat from avocado and saturated dairy fat triggers cholecystokinin release, a peptide hormone that signals stomach distension to the brain. The main hunger hormone, ghrelin, is suppressed by ketosis itself, regardless of the number of calories consumed, according to research published in the European Journal of Clinical Nutrition.
According to a paper published in Current Opinion in Clinical Nutrition and Metabolic Care, participants who are more ketotic experience a greater increase in satiety peptides and a lesser increase in ghrelin. A ½-cup portion of this ice cream delivers roughly 29.5 grams of fat and 3.4 grams of fiber, both of which slow gastric emptying and extend the satiety signal. According to Frontiers in Endocrinology reviews, cholecystokinin is one of the first gastrointestinal hormones recognized for its ability to suppress appetite and limit overeating.
Macro Customization
- To increase fat: Add 1 tablespoon MCT oil to the avocado base. This contributes 14 grams of fat and zero carbs, pushing fat percentage above 92 percent.
- To increase protein: Fold in 1 scoop of unflavored collagen peptides with the allulose during whipping. This adds 10 grams of protein to the batch, or 1.7 grams per serving, without altering flavor.
- To reduce calories: Replace ½ cup of heavy cream with ½ cup unsweetened almond milk. This reduces calories by approximately 35 per serving and fat by 3.5 grams, but the texture becomes slightly less creamy.
- Keto Fudgy Brownies (Nut-Free, 10 Min Prep, 2g Net Carbs)
- Keto Almond Flour Cookies — Golden, Chewy, Easy, 3g Carbs
- Creamy Avocado Keto Dessert (5 Min, Dairy-Free)
- Fudgy Keto Brownies (No Almond Flour, 3g Net Carbs)
- Creamy Keto Ricotta Dessert: Easy 10-Minute Recipe
- Keto Sour Cream Mousse – Creamy, Easy, 10-Min, 3g Net Carbs
- Keto Zucchini Brownies: Fudgy 20-Min Low Carb Dessert
11. Frequently Asked Questions
Yes. This recipe is designed specifically for no-churn preparation. The whipped cream provides the air structure that a machine would normally introduce. Fold gently and freeze in a shallow container, and you will achieve a scoopable texture without any special equipment.
Add 2 tablespoons fresh lime juice to the base and press plastic wrap directly onto the surface before freezing. The citric acid lowers pH below the optimal range for polyphenol oxidase, the enzyme responsible for browning. This method keeps the ice cream pale green for the full 3-month storage window.
Each ½-cup (120ml) serving contains 3.0 grams of net carbs. The total carbohydrate count is 14.4 grams per serving, but 3.4 grams are fiber from the avocado and 8.0 grams are allulose, which is not metabolized and therefore excluded from net carb calculations for ketogenic purposes.
Yes. Prepare the base, fold in the whipped cream, and freeze for up to 3 months in an airtight container with plastic wrap pressed to the surface. Flavor and color remain stable. Texture is best within the first 6 weeks; after that, minimal ice crystal growth may occur depending on freezer consistency.
Any food processor with at least a 3-cup (710ml) bowl capacity works. A mini-prep processor is too small and will force the avocado up the sides without blending. If your processor is larger than 7 cups, you may need to scrape down the sides twice instead of once to ensure uniform smoothness.
The base recipe uses heavy cream, so it is not dairy-free. To make it dairy-free, substitute chilled full-fat coconut cream at a 1:1 ratio by volume. See the variations section for the exact technique and texture expectation. The net carb count remains nearly identical.
Yes. Return any uneaten portion to the original container, re-cover with plastic wrap pressed to the surface, and freeze. For best texture, consume within 1 week of opening. Repeated thawing and refreezing causes migratory recrystallization, which produces large, gritty ice crystals.
After making this recipe eleven times across three avocado seasons, the one change that made the biggest difference was discarding the dark layer beneath the skin. I used to blend the whole half, thinking the color would disappear into the cream. It does not. That thin band of flesh carries enough tannic bitterness to ruin the entire batch. Remove it, and the ice cream transforms from grassy to genuinely dessert-like.
You now have a 5-minute, no-churn method that delivers 3 grams of net carbs per serving, stays green in the freezer, and scoops cleanly after a ten-minute counter rest. The food science is on your side: avocado's fat emulsifies with cream, allulose keeps it soft, and lime juice locks in the color.
I make this on Sunday afternoons and portion it into ramekins so I have a ready dessert all week. I am prevented from straying into the cookie jar by the routine of scooping something cold and creamy at the end of the day.
Have you tried this recipe? Please rate it below to make it more accessible to new keto newbies.
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Citations
1. Sumithran, P., Prendergast, L. A., Delbridge, E., Purcell, K., Shulkes, A., Kriketos, A., & Proietto, J. (2013). Ketosis and appetite-mediating nutrients and hormones after weight loss. European Journal of Clinical Nutrition, 67(7), 759–764.
2. Ford, N. A., Spagnuolo, P., Kraft, J., & Bauer, E. (2023). Nutritional composition of Hass avocado pulp. Foods, 12(13), 2516.
3. U.S. Department of Agriculture, Agricultural Research Service. (2023). FoodData Central ID: 2705597.
4. U.S. Food and Drug Administration. (2020, October). Guidance for industry: The declaration of allulose and calories from allulose on nutrition and supplement facts labels. U.S. Department of Health and Human Services. .
5. Xpert, C. (2023, September 1). Enzymatic activity of polyphenol oxidase: a laboratory experiment in flexible learning. Oriental Journal of Chemistry.
6. U.S. Department of Agriculture, Agricultural Research Service. (2023). FoodData Central ID: 168156.
7. Dreher, M. L., & Davenport, A. J. (2013). Hass avocado composition and potential health effects. Critical Reviews in Food Science and Nutrition, 53(7), 738–750.
8. Moon, K. M., Kwon, E., Lee, B., & Kim, C. Y. (2020). Recent trends in controlling the enzymatic browning of fruit and vegetable products. Molecules, 25(12), 2754.
9. Roekenes, J., & Martins, C. (2021). Ketogenic diets and appetite regulation. Current Opinion in Clinical Nutrition & Metabolic Care, 24(4), 359–363.
10. Miller, L. J., Harikumar, K. G., Wootten, D., & Sexton, P. M. (2021). Roles of cholecystokinin in the nutritional continuum. Physiology and potential therapeutics. Frontiers in Endocrinology, 12, 684656.
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