Zero carbs! You can eat as much as you like, and it helps you dry out! Delicious without flour, easy and quick. I sent to those who sent Hi

Keto Butter Pecan Ice Cream

Prep Time: 15 mins

Freeze Time: 4 hrs

Servings: 6

Ingredients

Butter Pecans: 1 cup chopped pecans, 2 tbsp unsalted butter, pinch of salt

Cream Base: 2 cups heavy whipping cream, 1 cup unsweetened almond milk

Sweetener & Flavor: 1/2 cup powdered allulose or powdered erythritol, 1 tsp vanilla extract, 1/2 tsp maple extract

Texture Helper: 1/4 tsp xanthan gum (optional, prevents ice crystals)

Instructions

Toast Pecans: Melt 2 tbsp butter in a skillet over medium heat. Add chopped pecans and salt. Toast for 3–5 minutes until fragrant and golden. Remove from heat and cool completely.

Blend Base: In a bowl or blender, whisk heavy cream, almond milk, powdered sweetener, vanilla extract, maple extract, and xanthan gum until smooth and sweetener dissolves.

Churn / Freeze Method:

With Ice Cream Maker: Pour mixture into ice cream maker and churn per manufacturer instructions. Add toasted pecans during the last 5 minutes of churning.

No-Churn Method: Whip heavy cream to soft peaks before folding in remaining liquid ingredients and cooled pecans.

Chill: Transfer to a freezer-safe container and freeze for at least 4 hours until scoopable.

Note: While virtually net-carb-free when made with allulose, heavy cream and pecans contain trace carbs and calories, so enjoy mindfully!

CategoriesEasy Recipes