Keto Butter Pecan Ice Cream

Keto Butter Pecan Ice Cream



View Reddit by kvinje1View Source

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6 Responses

  1. kvinje1 dedi ki:

    Courtesy of Keto Connect

    INGREDIENTS
    • 1 1/3 cup raw pecans, roughly chopped
    • 1/4 cup unsalted butter
    • 2 cup heavy cream
    • 2 tbsp powdered erythritol
    • 10 drops liquid stevia (1/8th tsp)
    • 1 tsp vanilla extract
    • 1 tsp imitation butter flavoring (optional)

    INSTRUCTIONS
    • In a small skillet, melt butter. Toast pecans until lightly browned, 5-6 minutes, then remove from heat and cool completely.
    • Combine all ingredients in a wide mouth 24 ounce-sized mason jar. Secure the lid and shake vigorously for 3-5 minutes. The liquid in side should double in volume, filling the mason jar.
    • Freeze for 3 hours up to 24 hours.
    •. at the three hour mark we found the ice cream to be perfect consistency. If you are freezing for significantly longer/over night be sure to let it sit out for 5-7 minutes prior to enjoying. 

    NOTES
    Net Carbs: 3g per servingServing Size: 1/8th recipe

    **This recipe is high in fat (basically an ice cream fat bomb) so feel free to balance it out by cutting out some of the pecans or making a different flavor using your favorite protein powder!

  2. Everytime I try to make keto ice cream, including this recipe, it comes out the right consistency but the ice cream itself leaves a filmy/oily feeling in my mouth I can’t stand. Anyone have any suggestions for this?

  3. Divad777 dedi ki:

    I want.. How much can I buy this from you.. I would pay triple the normal store price for Keto versions

  4. zer0xray dedi ki:

    I really want to try this recipe but with a can of coconut cream and a can of coconut milk. You think it’ll be decent?

  5. miss-meow-meow dedi ki:

    Holy shit

    Thank you!
    This is my favorite ice cream

  6. NoHonorHokaido dedi ki:

    I think adding butter is not a good idea and not really necessary. It will be hard to make it connect with the cream. The most important thing in making ice cream creamy would be to make sure fat stays emulsified.

    Also I am not big fan of the bitter taste of stevia. IMO cream is sweet enough.

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