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You may or may not have noticed that most of the recipes I have posted so far on this blog are sweet recipes.
And there’s a reason for that.
My sweet recipes seem to be more popular than my savory recipes.
And I think I know the reason why.
I feel like most of us who are on the ketogenic diet have a few dinner favorites that they make over and over again. (One-sheet pan salmon & roasted veggies – I’m looking at you.)
Once in a while, we may try something new but most likely we will continue making our favorites that are easy, delicious and nutritious.
So that’s probably not the reason why people who are on the keto diet may fall off the wagon.
But when all of your friends and family members around you bite into their delicious donuts or piece of cake or start enjoying their ice cream in summer – that’s when we start to feel cravings and cheat.
I know this is very true for myself and I don’t think my feelings are that unusual.
But since I started this blog and started experimenting with a ton of sweet keto recipes, I’ve almost completely eliminated any cravings for something with sugar in it.
I don’t care about the sugar, but sometimes I’d still like to have a bit of ice cream or dessert with my friends.
And now I can!
I’m always amazed by how delicious keto desserts can be and this keto butter pecan ice cream is no exception.
I can’t believe how good it turned out to be.
This was probably the last puzzle piece I needed to resist cravings and peer pressure long-term – it’s so easy when you’re so satisfied with your delicious keto treat!
I really hope you’ll enjoy this recipe as much as I do – it’s pretty easy but does require a bit of work.
But don’t worry – I’ll guide you through the steps as best as I can so you can enjoy your delicious low carb butter pecan ice cream in no time!
KETO BUTTER PECAN ICE CREAM INGREDIENTS:
This section is where I go a bit more in-depth about the ingredients you’ll need for this recipe. ☺️
(You can find the exact amounts needed on the recipe card that’s embedded below this section!)
Why do I love Erythritol so much?
In my opinion, Erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.
Adding (low carb) booze like gin or vodka will improve the consictency of the ice cream.
Booze that’s high in alcohol content has a very low freezing point and adding even very small amounts will lower the freezing point for your ice cream as well.
I tried both versions for this recipe and I can tell you that I highly recommend adding vodka or gin to your ice cream.
Don’t worry if you think that it will kick you out of ketosis – like I already mentioned, you only need about 2-3 tsp for the whole recipe.
This amount is so miniscule that it most certainly won’t affect your state of ketosis whatsoever.
HOW TO MAKE KETO BUTTER PECAN ICE CREAM:
Can't have ice cream on a low carb or ketogenic diet? Think again! This incredibly delicious keto butter pecan ice cream has only 2.5g net carbs per scoop!
Scrape out the vanilla pod.
Add both the scraped out pod and the vanilla pulp into a small pot.
Add the heavy cream to the pot as well and bring to a boil.
Keep stirring while the heavy cream begins to boil.
☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
Both will help to avoid burning the heavy cream.
In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.
☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.
Bring the water in the pot to a boil and start to drizzle in the heavy cream mixture into the egg mixture.
All of the heavy cream-vanilla-mix is going to be added into the bowl with the egg mixture.
Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.
☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
Let the mixture cool down and chill it in the fridge for at least 30 minutes.
Chop your pecan halves roughly if not already chopped.
Melt a tbsp of butter in a pan.
Add the chopped pecans and roast for 3-4 minutes on medium-high heat from all sides.
Set aside.
Follow the specific instructions of your personal ice cream maker.
Add the roasted butter pecans to your ice cream maker in the last 5 minutes or once the ice cream is almost done.
☝︎ Adding the pecans to the ice cream right away could cause trouble in a lot of ice cream makers, that's why I recommend adding them later on.
(It should be written in the instruction manual if you can or cannot do this.)
If your ice cream maker states that you can add ingredients like nuts/chocolate chips etc. right away then go on and follow the instructions of your machine.
Add the roasted butter pecans into your mixture.
(Optional, but highly recommended): Add 2-3 tsp of vodka or gin.
Place the bowl in your freezer.
Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your perfect keto butter pecan ice cream in the afternoon.
BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15 minutes before you plan on enjoying it.
Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15 min are over!
Enjoy one scoop at a time.
Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's sooo delicious!)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 big scoop of ice cream
Servings 4
- Amount Per Serving
- Calories 377
- % Daily Value *
- Total Fat 32g50%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 1.1g5%
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Scrape out the vanilla pod.
Add both the scraped out pod and the vanilla pulp into a small pot.
Add the heavy cream to the pot as well and bring to a boil.
Keep stirring while the heavy cream begins to boil.
☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
Both will help to avoid burning the heavy cream.
In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.
☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.
Bring the water in the pot to a boil and start to drizzle in the heavy cream mixture into the egg mixture.
All of the heavy cream-vanilla-mix is going to be added into the bowl with the egg mixture.
Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.
☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
Let the mixture cool down and chill it in the fridge for at least 30 minutes.
Chop your pecan halves roughly if not already chopped.
Melt a tbsp of butter in a pan.
Add the chopped pecans and roast for 3-4 minutes on medium-high heat from all sides.
Set aside.
Follow the specific instructions of your personal ice cream maker.
Add the roasted butter pecans to your ice cream maker in the last 5 minutes or once the ice cream is almost done.
☝︎ Adding the pecans to the ice cream right away could cause trouble in a lot of ice cream makers, that's why I recommend adding them later on.
(It should be written in the instruction manual if you can or cannot do this.)
If your ice cream maker states that you can add ingredients like nuts/chocolate chips etc. right away then go on and follow the instructions of your machine.
Add the roasted butter pecans into your mixture.
(Optional, but highly recommended): Add 2-3 tsp of vodka or gin.
Place the bowl in your freezer.
Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your perfect keto butter pecan ice cream in the afternoon.
BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15 minutes before you plan on enjoying it.
Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15 min are over!
Enjoy one scoop at a time.
Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's sooo delicious!)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
Velvety No Bake Keto Brownie Bites Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy No Bake Keto Snickers Bars The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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