Heat a medium skillet over medium heat. Add butter. When butter has melted, turn heat to low and add pecans.
Roast pecans very gently, stirring constantly until they are very lightly toasted. Be careful not to over-toast. The idea is to bring out the flavors without making them bitter or burned. Remove from heat and set aside.
Add the heavy cream and stevia/erythritol blend to a large mixing bowl. Using a hand mixer, beat at high speed until stiff peaks form. Blend in the vanilla extract and the butter pecan flavoring.
Slowly add the almond milk, a few tablespoons at a time, beating with the hand mixer between additions.
Process in an ice-cream freezer according to manufacturer's instructions. When ice-cream has reached the desired firmness, add the toasted pecans. Transfer to an airtight container and freeze for a few hours before serving.
Serving size: 1/8th of the recipe
Per serving:
Calories: 290
Fat (g): 29
Carbs (g): 3
Fiber (g): 1
Protein (g): 1
Net carbs (g): 3
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