Keto Ice Cream | Butter Pecan
  • CuisineDesserts
Servings Prep Time
6 10minutes
Passive Time
Servings Prep Time
6 10minutes
Passive Time
  1. In a pan on low heat, melt the butter. Let it turn slightly brown for enhanced flavor.
  2. Add the cream and let simmer.
  3. Reduce heat as low as possible and add erythritol. Lightly stir until completely dissolved.
  4. Pour the butter mixture into a mixing bowl and add the Stevia. Mix well with an electric hand mixer on medium.
  5. Add xantham gum while mixing.
  6. In a separate bowl add egg yolks and vanilla. Slowly beat the eggs, then pour them in with the butter mixture while still mixing the butter mixture.
  7. Stop mixing and add the pecans. With a spoon, fold the mixture over the pecans.
  8. Pour the mixture into whichever dish you want to use to hold and store the ice cream. Add this to the freezer and let sit for about 3 hours, checking on it every 30-45 minutes to make sure the pecans are still mixed. You can stir it up at this time to ensure the pecans are not stuck on the bottom.
Recipe Notes
Nutrition Facts
Keto Ice Cream | Butter Pecan
Amount Per Serving
Calories 277 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 134mg 45%
Sodium 17mg 1%
Potassium 8mg 0%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
Vitamin A 15%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.