AuthorMax Mentzer
RatingDifficultyBeginner

The 'Spiced Butter Pecan Bomb' is just like the ice cream. Did you know the reason people love butter pecan ice cream is because there's a higher fat content in it than any other ice cream due to butter. Well in this recipe we took Gold Nugget Ghee and added a ton of it to reach that creamy and rich texture. Enjoy!

Yields20 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients
-The Filling
 4 oz full-fat cream cheese
 4 fl oz organic heavy whipping cream
 6 tbsp vanilla Gold Nugget Ghee
 4 tbsp extra-virgin coconut oil
  cup powdered erythritol (erythritol, stevia, allulose, monk fruit or xylitol)
  tsp pink Himalayan sea salt
 2.50 g sufnlower lecithin (optional)
-Candied Spiced Pecans
 1 cup chopped pecans
 3 tbsp granulated sweetener (erythritol, stevia, allulose, monk fruit or xylitol)
 1 ½ tbsp vanilla Gold Nugget Ghee
 2 vials OOOFlavors Vanilla MCT Oil
 ½ tsp ground cinnamon
 Flake salt to taste

1

Line a small plate or sheet tray with parchment paper or silpat and set aside.

2

In a small sauté pan over medium-high heat, place your pecans in the pan and begin toasting them until fragrant, occasionally stirring or tossing as they toast. You can also toast them in the oven at 375 degrees 6 to 7 minutes or until fragrant. In a small bowl, combine the rest of the ingredients and mix thoroughly to create a paste. Toss this mixture into the pan and let melt. Allow the sweetener to brown and lightly caramelize. Be careful here there will be some smoke as you toss them and don’t push them too far to where they burn.

3

Pour nuts onto parchment paper or silpat and let cool for 10 minutes before consuming.

4

In a small sauce pot over medium heat, combine all of the ingredients for the filling and melt completely. Whisk to combine the ingredients. Add this mixture to a blender and blend until emulsified and smooth. Pour into silicone molds and top with about 1 teaspoon the Candied Spied Pecans! Freeze for 2 hours and enjoy!

Ingredients

Ingredients
-The Filling
 4 oz full-fat cream cheese
 4 fl oz organic heavy whipping cream
 6 tbsp vanilla Gold Nugget Ghee
 4 tbsp extra-virgin coconut oil
  cup powdered erythritol (erythritol, stevia, allulose, monk fruit or xylitol)
  tsp pink Himalayan sea salt
 2.50 g sufnlower lecithin (optional)
-Candied Spiced Pecans
 1 cup chopped pecans
 3 tbsp granulated sweetener (erythritol, stevia, allulose, monk fruit or xylitol)
 1 ½ tbsp vanilla Gold Nugget Ghee
 2 vials OOOFlavors Vanilla MCT Oil
 ½ tsp ground cinnamon
 Flake salt to taste

Directions

1

Line a small plate or sheet tray with parchment paper or silpat and set aside.

2

In a small sauté pan over medium-high heat, place your pecans in the pan and begin toasting them until fragrant, occasionally stirring or tossing as they toast. You can also toast them in the oven at 375 degrees 6 to 7 minutes or until fragrant. In a small bowl, combine the rest of the ingredients and mix thoroughly to create a paste. Toss this mixture into the pan and let melt. Allow the sweetener to brown and lightly caramelize. Be careful here there will be some smoke as you toss them and don’t push them too far to where they burn.

3

Pour nuts onto parchment paper or silpat and let cool for 10 minutes before consuming.

4

In a small sauce pot over medium heat, combine all of the ingredients for the filling and melt completely. Whisk to combine the ingredients. Add this mixture to a blender and blend until emulsified and smooth. Pour into silicone molds and top with about 1 teaspoon the Candied Spied Pecans! Freeze for 2 hours and enjoy!

Spiced Butter Pecan Bomb | Keto
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