Keto Salted Caramel Ice Cream

Name: Easy Keto Sea Salt Caramel Ice Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 cup heavy cream; 2 1/2 tbsp brown erythritol; 2 tbsp powdered erythritol; 2 egg yolks; 1 whole egg; 1 tbsp sugar-free caramel syrup; 1/2 vanilla bean; 1 pinch of flakey sea salt; 3 tbsp melted butter; 2 1/2 tbsp creamy sugar-free peanut butter; 3 tbsp brown erythritol; 1 tbsp sugar-free caramel syrup

Keto Salted Caramel Ice Cream Mobile Featured Image

Keto Salted Caramel Ice Cream Desktop Featured Image

Nutrition facts per serving

One serving = 1 scoop of ice cream

Carbs
2.0g

Protein
5.2g

Fat
24.8g

Kcal.
253

Carbs

2.0g

Protein

5.2g

Fat

24.8g

Kcal.

253

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

Can’t have salted caramel ice cream on keto?
Well, now you can!

With our sugar-free and low carb salted caramel ice cream – including keto caramel chunks!
It’s super creamy and super low in carbs with only 2g net carbs per scoop.

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

Ingredients

Servings:

Ingredients for the ice cream:

ml heavy cream
g brown erythritol
g powdered erythritol
egg yolks
whole egg
tbsp sugar-free caramel syrup
vanilla bean
pinch of flakey sea salt

fl oz heavy cream
oz brown erythritol
oz powdered erythritol
egg yolks
whole egg
tbsp sugar-free caramel syrup
vanilla bean
pinch of flakey sea salt

cup heavy cream
tbsp brown erythritol
tbsp powdered erythritol
egg yolks
whole egg
tbsp sugar-free caramel syrup
vanilla bean
pinch of flakey sea salt

Ingredients for the caramel chunks:

g melted butter
g creamy sugar-free peanut butter
g brown erythritol
tbsp sugar-free caramel syrup

oz melted butter
oz creamy sugar-free peanut butter
oz brown erythritol
tbsp sugar-free caramel syrup

tbsp melted butter
tbsp creamy sugar-free peanut butter
tbsp brown erythritol
tbsp sugar-free caramel syrup

Step 1

ml heavy cream, vanilla bean, pinch of flakey sea salt

fl oz heavy cream, vanilla bean, pinch of flakey sea salt

cup heavy cream, vanilla bean, pinch of flakey sea salt

Add the heavy cream, the vanilla pulp as well as the scraped out vanilla bean and the sea salt 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 brown erythritol, g powdered erythritol, egg yolks, whole egg

oz brown erythritol, oz powdered erythritol, egg yolks, whole egg

tbsp brown erythritol, tbsp 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 erythritol-egg-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-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.

Step 6

tbsp sugar-free caramel syrup

Add the sugar-free caramel syrup to the mixture before you proceed to the next step.

Step 7 – With ice cream maker

Follow the instructions of your ice cream maker.

Step 8 – With ice cream maker

g melted butter, g creamy sugar-free peanut butter, g brown erythritol, tbsp sugar-free caramel syrup

oz melted butter, oz creamy sugar-free peanut butter, oz brown erythritol, tbsp sugar-free caramel syrup

tbsp melted butter, tbsp creamy sugar-free peanut butter, tbsp brown erythritol, tbsp sugar-free caramel syrup

Mix the ingredients for the “caramel chunks” and add them to the ice cream mixture shortly before it’s done.

Step 7 – Without ice cream maker

Place the bowl with the liquid ice cream mixture in your freezer and stir it 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 – Without ice cream maker

g melted butter, g creamy sugar-free peanut butter, g brown erythritol, tbsp sugar-free caramel syrup

oz melted butter, oz creamy sugar-free peanut butter, oz brown erythritol, tbsp sugar-free caramel syrup

tbsp melted butter, tbsp creamy sugar-free peanut butter, tbsp brown erythritol, tbsp sugar-free caramel syrup

Mix the ingredients for the “caramel chunks” and add it to the almost frozen ice cream.
This should be the case after about 3-4 hours.

Stir thoroughly before adding the bowl back into the freezer until the ice cream is ready.

Step 9

Serve the keto salted caramel ice cream with a 2.2″ ice cream scoop.

Storage

We recommend storing the low carb salted caramel 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 period.

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 prior to eating.