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Keto Low Carb Butter Pecan Ice Cream Recipe


Ingredients:
  • 1/4 cup butter
  • 2 cup heavy cream
  • 1/2 cup Swerve sweetener
  • 1/4 teaspoon salt
  • 2 each egg yolks
  • 2 teaspoon maple extract
  • 1 tablespoon Choczero maple pecan sweetener
  • 1 tablespoon MCT oil
  • 2 tablespoon Priester's Natural Pecan Halves


Directions:
Toast and chop the natural pecan halves. 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 and then gradually add in the remaining yolk into the mixture on the stove and bring to a boil. Continue to stir until the mixture thickens 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.