Step 1

Add pecans to a Ziploc bag and crush them up using a rolling pin. Set aside.

Step 2

Cut up the butter and add to a small bowl. Add confectioners swerve to a separate small bowl, set both aside.

Step 3

Put a pan over medium-low heat and add the butter to it. Work the butter around the pan to help it start to melt, then add the crushed pecans and swerve.

Step 4

Mix these ingredients and combine using a spatula so the butter and sweetener start to caramelize.

Step 5

Add salt and continue to cook the mixture down until it's a dark amber color. Then set aside and let cool until it's set.

Step 6

Add your heavy cream and vanilla extract to the mason jar, then add the vanilla bean.

Step 7

Break up your butter pecan mixture into crumbly pieces and add to the jar and then add in the allulose.

Step 8

Screw the lid on tight and shake everything up just until the cream doubles in size. This should only take about 1-2 minutes, do not over shake.

Step 9

Once the cream has thickened up, freeze for at least 5 hours.