Indulge in the rich creaminess of Keto Butter Pecan Ice Cream, a guilt-free dessert blending the crunch of toasted pecans with a luscious, keto-friendly custard base.
In a skillet over medium heat, toast the pecans until they're lightly brown and aromatic. Set aside to cool.
In a saucepan, combine heavy cream and almond milk. Heat on medium until almost boiling, then remove from heat.
In a separate large bowl, whisk the egg yolks with the powdered erythritol until it's a smooth mixture.
Gradually add the warm cream and milk to the egg yolk blend, whisking non-stop. This keeps the eggs from curdling.
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.
Stir in the vanilla extract and add a pinch of salt to the custard.
Add the unsalted butter to the custard mixture and stir until the butter completely melts.
Cover the custard and allow it to cool to room temperature. Then refrigerate it for at least 2 hours or preferably overnight.
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.
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!
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Nutrition
Nutrition Facts
Keto Butter Pecan Ice Cream
Amount Per Serving
Calories 968Calories from Fat 898
% Daily Value*
Fat 99.8g154%
Saturated Fat 28.9g181%
Cholesterol 323mg108%
Sodium 216mg9%
Potassium 468mg13%
Carbohydrates 15.1g5%
Fiber 9.4g39%
Sugar 3.4g4%
Protein 13.4g27%
Calcium 200mg20%
Iron 3mg17%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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