Keto Butter Pecan Ice Cream

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Nutrition facts per serving

One serving = 1 scoop of ice cream

Carbs
2.7g

Protein
6.0g

Fat
35.1g

Kcal.
353

Carbs

2.7g

Protein

6.0g

Fat

35.1g

Kcal.

353

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

Butter pecan is one of the most popular ice cream flavors in the US and this is not a surprise considering the tempting combination of crunchy pecans and creamy vanilla ice cream.

Eating a serving of butter pecan ice cream is usually associated with quite a bit of guilt and a slow goodbye for your summer body – but that doesn’t have to be the case.

Our sugar-free low carb version with only 2.7g net carbs makes it possible to treat yourself during summer, even if you’re on keto!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Butter Pecan Ice Cream Image #2
Keto Butter Pecan Ice Cream Image #1

Ingredients

ml heavy cream
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g chopped pecans
g butter
egg yolks
egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
fl oz heavy cream
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz chopped pecans
oz butter
egg yolks
egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean
cup heavy cream
cup powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

cup chopped pecans
tbsp butter
egg yolks
egg
vanilla bean You can also use vanilla extract in exchange.
1 tsp = 1/2 bean

Step 1

  ml heavy cream, vanilla bean

  fl oz heavy cream, vanilla bean

  cup heavy cream, vanilla bean

Add the heavy cream, the vanilla pulp and the scraped out vanilla bean into a small pot and set the heat to medium.
Bring the heavy cream to a boil while stirring the mixture every now and then.

Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.

Don’t forget to remove the scraped out vanilla bean from the pot once the mixture has cooled down a bit.

Step 2

  g powdered erythritol, egg yolks, whole egg

  oz powdered erythritol, egg yolks, whole egg

  cup powdered erythritol, egg yolks, whole egg

Add the powdered erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.

Keep in mind that the bowl should be big enough to fit both the egg-erythritol-mixture as well as the heavy-cream-mixture.

Step 3

Fill another small pot with water and place it on your stove.
Place the bowl with the erythritol-egg-mixture on top of the pot and bring the water to a boil.

Pour the heavy-cream-vanilla-mixture into the bowl with the erythritol-egg-mixture while constantly stirring.

Step 4

Keep stirring constantly for about 5-6 minutes.

The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.

Step 5

Let the ice cream mixture cool down for at least 30 minutes before proceeding to the next step.

Step 6

  g chopped pecans, g butter

  oz chopped pecans, oz butter

  cup chopped pecans, tbsp butter

Add the chopped pecans into a small frying pan with the butter.

Roast the pecans for about 3-4 minutes on medium heat and set them aside while you proceed to the next step.

Step 7 – With ice cream maker

Follow the instructions of your ice cream maker.
Add the roasted pecans to the ice cream maker shortly before your ice cream is done.

Read the instructions of your ice cream maker and make sure it can deal with larger chunks like nuts.

If this is not the case, you should wait until your ice cream is done and then stir in the pecans manually.

Step 7 – Without ice cream maker

Add the chopped pecans to your ice cream mix and place the bowl in your freezer.
Stir the mix once every hour.

After about 4-5 hours in the freezer, the ice cream will have a perfect consistency: creamy and soft, just like your favorite store-bought ice cream.

Step 8

Serve the keto butter pecan ice cream with a 2.2″ ice cream scoop.

Storage

We recommend storing the low carb butter pecan ice cream in an air-tight container.
It will keep its’ taste and consistency for about 1-2 weeks, that’s why we recommend consuming it within that time.

It’s completely normal if the ice cream is rock solid after it’s been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.

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