Creamy, nutty sugar-free ice cream that's easy to make and it's low carb and keto-friendly. Super tasty and only 2 net grams of carbs per serving!
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5 from 1 vote

KETO BUTTER ALMOND ICE CREAM

Creamy, nutty sugar-free ice cream that's easy to make and it's low carb and keto-friendly. Super tasty and only 2 net grams of carbs per serving!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Cooling 2 hours
Total Time 30 minutes
Servings 10
Calories 306kcal
Author Christine Mello

Ingredients

  • 1/4 cup unsalted butter
  • 2 cups heavy cream
  • 1/2 cup powdered erythritol or preferred sweetener
  • 1/4 tsp salt
  • 2 whole egg yolks
  • 2 tsp maple extract
  • 2 tbsp vodka or booze of choice 1 tbsp MCT oil may be substituted
  • 1/3 cup toasted sliced almonds
  • 1/4 tsp xanthan gum

Instructions

  • Over medium heat, melt butter in medium saucepan. Cook butter until golden brown, about 1 - 2 minutes.
  • Stir in cream and bring to a simmer over medium-low heat.
  • Reduce heat to low and add erythritol and salt. Stir until completely dissolved.
  • In a small bowl, mix xanthan gum with 2 tablespoons hot cream mixture. Stir with fork until xanthan gum is dissolved. Mixture will be thick. Add to cream mixture and stir until combined.
  • In a small bowl, whisk eggs. Continuing to whisk, add 2 tablespoons of hot cream mixture into bowl with eggs. Repeat several times, adding 2 tablespoons of cream mixture at a time until eggs are tempered (warm). Slowly add tempered eggs to cream mixture in saucepan, whisking to combine.
  • Continue to stir, over low heat,  until mixture thickens and coats the back of the spoon. Egg safe temperature is  (160°F.) Remove from heat.
  • Pour into a container and cool in the refrigerator for 2 - 3 hours, depending on your refrigerator temperature.
  • While mixture is cooling, toast your almonds: In a medium skillet over medium heat, melt 1 tbsp butter (optional) and cook almonds until fragrant and starting to brown, about 3 - 5 minutes. Remove from the heat and transfer to a plate to cool. Cool completely before using.
  • Remove chilled mix from refrigerator and stir in maple extract and vodka.
  • *If using an ice cream maker - Pour into ice cream maker and follow manufacturers  instructions.
  • **If using freezer - pour chilled custard into mixing bowl and whip for 3 - 5 minutes to add air and increase volume of mixture. Fold in almonds and transfer mixture to an 8 x 5 loaf pan. Cover by laying plastic wrap directly on surface and then wrapping the plastic around the pan. Freeze for at least  2 - 3 hours.
  • Serve sprinkled with extra toasted almonds and a spoonful of sugar-free maple syrup on top.

Notes

Set solidly frozen ice cream on counter for 15 minutes to soften before scooping.

Nutrition

Calories: 306kcal | Carbohydrates: 2.8g | Protein: 3.2g | Fat: 30.3g | Sodium: 99.8mg | Fiber: 0.7g | Sugar: 1.9g