Ingredients
- Crust:
- 1 1/2 cups pecan flour (or almond flour)
- 1/4 cup Swerve Granular (original formula)
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- Butter Pecan Ice Cream:
- 1 3/4 cups heavy whipping cream, divided
- 3/4 cup unsweetened almond milk (or other low-carb milk)
- 1/3 cup Swerve Confectioners
- 1/3 cup Allulose (or BochaSweet)
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum
- 1 tablespoon butter
- 3/4 cup chopped pecans
- 1 tablespoon Swerve Granular
- 1/4 teaspoon salt
Instructions
- Make the Crust: Preheat oven to 325°F (165°C). In a bowl, mix pecan flour, Swerve Granular, and salt. Stir in melted butter until mixture clumps together. Press into the bottom and sides of a glass or ceramic pie dish (go 3/4 up the sides if deep dish). Bake for about 15 minutes or until edges brown. Cool completely in pan, then freeze.
- Prepare the Ice Cream: In a saucepan, heat 3/4 cup cream, almond milk, powdered Swerve, and allulose over medium. Simmer strongly, then reduce heat and gently simmer for 30 minutes. Remove from heat, whisk in vanilla, then sprinkle xanthan gum while whisking vigorously. Let cool completely.
- In a skillet, melt butter. Add pecans, Swerve Granular, and salt. Toast for 2 minutes. Cool.
- Beat remaining heavy cream in a bowl until stiff peaks form. Fold in the cooled condensed milk mixture, then stir in pecans.
- Spread ice cream mixture evenly into the frozen crust. Freeze at least 8 hours or overnight before serving.
Notes
- Use almond flour if pecan flour is unavailable.
- Substitute BochaSweet with monk fruit or erythritol blends if needed.
- Top with extra toasted pecans or sugar-free caramel for serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 1g
- Sodium: 100mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
