Keto Brown Butter Pecan Ice Cream

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3.50 from 183 votes

Keto Brown Butter Pecan Ice Cream

4 minutes
Calories 450kcal


  • 500 milliliters heavy cream (16.9 fl oz)
  • 250 milliliters unsweetened almond milk (16.9 fl oz)
  • 80 grams unsalted butter (16.9 fl oz)
  • 1 1/2 cups pecans (16.9 fl oz)
  • 2 teaspoons vanilla extract (16.9 fl oz)
  • 4 large egg yolks
  • 1 teaspoon glycerin (16.9 fl oz)
  • 1/4 cup xylitol sweetener (16.9 fl oz)


  • Preheat oven to 180 °C/ 355 °F.
  • Melt 20 grams of the butter and toss through the pecans until coated.
  • Spread out in an even layer on an oven tray and bake until browned.
  • Keep an eye on them as they can burn very easily.
  • Place cream, almond milk, vanilla, glycerine and Xylitol into a pan and heat over gentle heat until Xylitol has dissolved.
  • Melt the remaining 60 grams of butter in a pan and keep heating it until it reaches a deep golden brown colour.
  • Again, keep an eye on it so that it doesnt burn.
  • Add the butter to the cream mixture and whisk well.
  • Place the egg yolks in a mixing bowl and beat well.
  • Add one third of the cream mixture to the egg yolks to temper the yolks, beating well.
  • Slowly add the egg yolk mixture in to the cream, beating the whole time, and place back over medium heat.
  • Cook slowly until the mixture thickens.
  • Pour into a bowl and set aside to cool.
  • Place cling wrap over the surface of the custard to avoid a skin forming and chill in the refrigerator until cold, preferably overnight.
  • Place mixture into your ice cream maker and mix until soft serve consistency is achieved.
  • Fold the pecans through the mix, retaining a handful for garnish.
  • Spoon the ice cream into a container, sprinkle with remaining pecans and freeze until firm, usually only a couple of hours.
  • Store, in a container, in the freezer for up to a month.


Calories: 450kcal

Originally posted 2019-02-20 17:07:04.

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