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Add pecans to a Ziploc bag and crush them up using a rolling pin. Set aside.
Cut up the butter and add to a small bowl. Add confectioners swerve to a separate small bowl, set both aside.
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.
Mix these ingredients and combine using a spatula so the butter and sweetener start to caramelize.
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.
Add your heavy cream and vanilla extract to the mason jar, then add the vanilla bean.
Break up your butter pecan mixture into crumbly pieces and add to the jar and then add in the allulose.
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.
Once the cream has thickened up, freeze for at least 5 hours.