Servings 10

Calories 346

Carbs 11 grams

Fat 11 grams

Protein 2 grams

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3 T. Butter

3 C. Heavy Cream

1/3 C. Powdered Erythritol

1 t. Vanilla

1/2 C. MCT Oil

1 Vanilla Bean scraped (optional)

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Melt butter

Add 2/3 cream and Erythritol

Bring to boil

Reduce and simmer 30-45 minutes til thick enough to coat spoon, reduced by 1/2 and pulls away from sides of boiler

Pour into large bowl

Stir in vanilla and scraped seeds

Whisk in MCT oil

Beat 1 C. Cream til stiff peaks form and mixture doesn’t pour when bowl is tilted. Do not over mix…stiff but not extremely stiff.

Fold beaten cream into sweet mixture, 1/2 C. at a time.

Transfer to 9X5 loaf pan and smooth top

Freeze 5-6 hours, stirring every 30 minutes for 2 hours and every 60-90 minutes for 2-3 hours

Soften for 10-30 minutes before serving with a wet scoop.