Butter Pecan Keto Ice Cream 

Servings: 4
Protein: ~18–22 g per serving

Ingredients

• 2 cups plain Greek yogurt (full-fat or low-fat)
• 1 scoop (30 g) vanilla whey protein isolate
• ½ cup heavy cream
• 2 tbsp butter
• ½ cup pecans, chopped
• ¼ cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Melt the butter in a pan over medium heat.
2. Add the chopped pecans and toast for 3–5 minutes until fragrant. Let them cool.
3. In a bowl, whisk together the Greek yogurt, whey protein, heavy cream, sweetener, vanilla, and salt until smooth.
4. Fold in the toasted pecans.
5. Pour the mixture into a freezer-safe container.
6. Freeze for 4–6 hours, stirring every hour for a creamier texture (or use an ice cream maker).
7. Let it sit at room temperature for 5–10 minutes before scooping.

Approximate Nutrition (Per Serving)

• Protein: 18–22 g
• Net Carbs: 4–6 g
• Fat: 20–24 g
• Calories: 300–350 kcal