This Creamy Keto Low Carb Butter Pecan Ice Cream is not only an easy recipe, it tastes incredibly similar to traditional sugar filled butter pecan ice cream! You can make this with to without an ice cream machine!
When it comes to ice cream one thing is certain, it’s got to be creamy for that perfect mouth feel. With the right combination of flavors, just one spoonful, will linger on your tongue for days, bringing you back again for another taste.
Ingredients:
1/4 cup butter
2 cups heavy cream
1/2 cup Swerve sweetener confectioners
1/4 tsp salt
2 egg yolks
2 tsp maple extract
1 tbsp Choczero Maple Pecan sweetener or sweetener of choice
1 tbsp MCT oil
2 tbsp pecans toasted, chopped
Instructions:
Melt the butter, heavy cream, Swerve sweetener and salt in a small sauce pan. Heat over low heat do not boil.
Whisk egg yolks until light in color. Take a spoonful of the butter cream mixture and stir into the yolks to temper them. Continue with a few more spoonfuls then gradually add in the remaining yolk into the mixture on the stove.
Continue to stir until mixture thickens over low heat, and coats the back of a spoon, 175 degrees F. Pour into a bowl to cool in the fridge for 30 minutes.
Then add maple extract and Choczero sweetener or sweetener of choice and MCT oil.
Once combined pour mixture into your ice cream machine. Follow manufacturer's instructions. Stir in pecans then spread ice cream into an 8 by 5 loaf pan and freeze for 2-3 hours for soft serve.
