This Butter Pecan Keto Ice Cream is made in a mason jar and requires no churning and no ice cream machine to make it!. And, honestly, this is the best homemade low carb keto ice cream you'll ever make. It's insanely creamy, loaded with vanilla flavor, and filled with perfectly sweetened crunchy buttery pecan pieces! Honestly, it's so good, you won't believe that each scoop has LESS THAN 2 NET CARBS.
1/4 cup (28g) raw pecans
3 tbsps. (42g) salted butter
3 tbsps. (27g) confectioners swerve
7 oz. (205mL) heavy cream
1/2 teaspoon (2g) pure vanilla extract
Seeds from the 1/4 of a vanilla bean
4 tbsps. (36g) allulose
The scale up function does not change the gram measurements.
If you use erythritol to sweeten up the ice cream it will free incredibly hard. So, if you do use it, you'll need to defrost the ice cream for 30 minutes to and hour before eating it.
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