If you're on a keto diet but are hankering for something sweet, this Keto Butter Pecan Ice Cream is your dream come true. Rich, creamy, and chock-full of buttery pecan goodness, this treat is a healthy summer dessert option to satisfy your sweet tooth. It's low in carbs and sugar-free!
Prep Time: 10 minutes Cooking Time: 10-12 minutes Chill Time: 2 - 24 hours Total Time: 2 hours 30 minutes Difficulty Level: Easy Recipe Makes 4 Servings
– 1 cup pecans, chopped
– 2 cups heavy cream
- 1 cup unsweetened almond milk
- ½ cup erythritol
- 4 large egg yolks
- 4 tablespoons unsalted butter
1. In a skillet over medium heat, toast the pecans until they're lightly brown and aromatic. Set aside to cool.
2. In a saucepan, combine heavy cream and almond milk. Heat on medium until almost boiling, then remove from heat.
3. In a separate large bowl, whisk the egg yolks with the powdered erythritol until it's a smooth mixture.
4. Gradually add the warm cream and milk to the egg yolk blend, whisking non-stop. This keeps the eggs from curdling.
5. Pour this combined mixture back into the saucepan. On low heat, stir it constantly using a wooden spoon. Remove from heat once it's thick enough to coat the back of the spoon. Ensure it doesn't boil.
6. Stir in the vanilla extract and add a pinch of salt to the custard.
7. Add the unsalted butter to the custard mixture and stir until the butter completely melts.
8. Cover the custard and allow it to cool to room temperature. Then refrigerate it for at least 2 hours or preferably overnight.
9. Once the custard is chilled, combine your creamy base with the toasted pecans in your ice cream machine. Churn it as per the machine's guidelines.
10. Transfer your churned ice cream into a container and pop it into the freezer. When it's set, and you're ready, serve generous scoops in bowls or on keto cones!
Want more delicious keto dessert ideas to beat down the summer heat? Check out these recipes: