Keto Butter Pecan Ice Cream
Nutrition facts per serving
Carbs
2.7g
Protein
6.0g
Fat
35.1g
Kcal.
353
Carbs
Protein
Fat
Kcal.
353
Prep
Cook
Total
Prep
Cook
Total
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!
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Ingredients
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
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 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
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
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
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
The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.
Step 5
Step 6
 g chopped pecans, g butter
 oz chopped pecans, oz butter
 cup chopped pecans, tbsp 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
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
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.
Storage
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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Learn more about keto
Erythritol: The better sugar?
Keto diet: The best guide for beginners!
Cholesterol and keto: What you need to know!
Keto side effects: What you can do!