NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Lemon and Toasted Coconut Squares Recipe - June 13, 2019
- Cheesy Ham & Chive Keto Souffle Recipe - June 10, 2019
- Copycat Sausage Egg Muffin Recipe - June 6, 2019
| Servings: |
- 2 cups heavy cream
- 1/2 cup So Nourished powdered erythritol sweetener
- 1/4 cup butter
- 2 large egg yolks
- 2 teaspoons maple extract
- 1/4 cup roasted pecans (chopped)
- Combine the heavy cream, sweetener, and butter in a small saucepan.
- Heat over low heat until the butter is melted then stir smooth.
- Whisk the egg yolks in a mixing bowl then stir in 2 tablespoons of the warm cream.
- Pour the egg yolks into the mixture in the saucepan and stir well.
- Cook over low heat until the mixture is thick enough to coat the back of a wooden spoon.
- Pour the mixture into a bowl and chill for 30 minutes then stir in the maple extract.
- Add the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
- Stir in the pecans then pour into a loaf pan and freeze for 2 to 3 hours until firm.
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