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Keto Pecan Pralines in a Creamy Keto Caramel Ice Cream

Delicious soft and creamy keto ice cream is hard to come by. I've tried just about every brand on the market and I do eat them if I'm in a pinch and don't have my homemade in the freezer. But I'm never as satisfied as when I have my homemade keto ice cream. And I love that you can start with a simple base and add anything keto that you have on hand. But I figured out keto pecan pralines which are delicious just on their own. With the holidays coming up and my recently developed keto "apple" pie some caramel praline ice cream is the perfect accompaniment to many holiday desserts.







Allulose is my favorite sweetener to use to keep the keto ice cream soft even weeks after being in the freezer. I use some classic or golden monkfruit with Allulose to add some more sweetness and to make the ice cream a tiny bit stiffer. If you use all Allulose the ice cream will be incredibly soft. The combination of both sweeteners gives the perfect ice cream texture, just like a store bought regular ice cream. You can also use xylitol to replace the allulose but it is higher on the glycemic index and has more calories. It is also unsafe for pets and my cats love to lick my bowls if I leave them unattended for 2 seconds. I also added caramel stevia which is optional, if you have a maple stevia or extract that would be delicious also.


The cream base I choose to use is heavy cream and some kind of unsweetened nut milk. But the liquid is totally up to you. My original recipe I used heavy cream and half and half and it is by far the creamiest keto ice cream but it is much higher in carbs than using a unsweetened nut milk. I would keep the heavy cream to keep the creamy consistency but the other half can be any milk/nut milk you want to use. Different nut milks produces different consistencies. I always have macadamia, almond and cashew in my house and out of those 3, unsweetened cashew milk makes the creamiest keto ice cream.


There are 2 eggs in this particular keto ice cream recipe but this is also up to you. Two egg yolks or 1 whole egg and an egg yolk would work also. Egg yolks make a creamier ice cream but for once I decided to make it simple for you guys and just use whole eggs.


The keto pecan praline is made using allulose, any other sweetener will crystalize once it's cooled, which some people don't mind, it drives me nuts because it's not the best it can be. Sugar work is tricky even with normal sugar so I advise you to watch the video on Keto Upgrade to see the perfect way to make this. When using a small pot I could get the mixture up to 330 degrees but in a bigger pot it was ready before my laser thermometer read 330. So I go by color most times and use the thermometer as a backup. When the mixture starts to get a burnt sugar smell and it is dark caramel color you want to pull it off the heat and add the pecans. It stays nice and crunchy in the refrigerator but gets a little soft on the counter.



Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.


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Silicon spatulas- https://amzn.to/3u8rQNw

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Caramel Ice Cream Base Recipe:


1 1/4 Cup Heavy Cream

1 1/4 Cup Unsweetened milk of choice

80 g Allulose (1/2 Cup)

24 g Golden Monkfruit Sweetener (2 Tbs.) Can use any erythritol based sweetener

1/2 tsp. Salt

1 tsp. Gelatin

1 Tbs. Water

1 tsp. Vanilla Extract

1/2 tsp. Caramel Stevia (optional)


Instructions:

  1. Sprinkle the gelatin over the water and let bloom, pour the cream and unsweetened milk of choice into a heavy bottom sauce pot with the allulose, the other sweetener, and salt and heat until the sweetener is dissolved and small bubbles are forming around the edge

  2. Melt the bloomed gelatin in the hot mixture and crack the eggs into a medium bowl

  3. Once everything is dissolved and hot, temper the eggs with the hot mixture by adding a splash at a time and whisking vigorously as you pour until half the liquid is incorporated

  4. Pour everything back into the pot, scraping the bowl clean and whisk together, strain mixture back into the bowl, cover the liquid directly with plastic wrap and chill for at least 8 hours or place over an ice bath and stir every 20 minutes until below 40 degrees

  5. While it chills make the praline!!


Pecan Praline Recipe:


75 g Allulose

1 Tbs. Butter

2 Tbs. Heavy Cream

84 g Chopped pecans (3/4 Cup)

1/2 tsp. Salt

1/4 tsp. Caramel stevia (optional)

1 tsp. Vanilla Extract


Instructions:

  1. Place allulose, butter and heavy cream in a small heavy bottom sauce pot and turn on heat to medium, stirring until everything is combined and melted together

  2. Once there, turn to medium low and cook without stirring, chop the pecans into small to medium chunks and add the salt to them, measure out the vanilla extract and caramel stevia if using

  3. Line a small baking sheet with a piece of parchment paper or silicon mat

  4. When the mixture starts to turn a deep caramel color, start swirling above the flame and when it's to the point of almost burning pull it all the way off and add the pecans, salt, vanilla extract and stevia and stir

  5. Continue stirring until the mixer starts to thicken, once the pecans are staying nice and coated in the caramel, pour onto the prepared pan and spread into an even layer

  6. Pop into the fridge or freezer to hard

  7. Churn the ice cream according to the manufacturers instructions and once it is almost done, chop the praline into about half inch pieces

  8. Scoop the ice cream into a cold bowl and layer with the praline, freeze for at least 4 hours before scooping ad enjoying!




Macros: For Whole batch, makes 5-6 Cups

1787 Calories

182 g Fat

21 g Total Carbs

8 g Fiber

13 g Net Carbs

32 g Protein

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