As you may already know, during our recent trip to the Oregon coast, we visited the Tillamook Creamery. Having tried some of their local Oregon specially flavours, I resolved to make keto versions of them, this roast hazelnut salted caramel ice cream recipe is my latest one, which turned out delicious, along with my cold brew coffee ice cream recipe, which I shared earlier this week.

Keto Roast Hazelnut Salted Caramel Ice Cream Recipe



  1. Beat eggs with cream of tartar at high speed with an electric mixer until frothy.

  2. Lower speed to medium and add xylitol a little at a time until mixture thickens.

  3. Continue to mix at medium speed and add in all ingredients except xanthum gum and mix well at a lower speed, but don’t overdo it or else the cream will start to form a frothy layer on top. Finally, sprinkle in the xanthum gum, and mix until fully incorporated. Chill ice cream mixture for at least 2 hours. While it chills, bring the salted caramel to room temperature.

  4. Add chilled mix to ice cream maker and follow the manufacturer’s instructions for your model. While the ice cream machine is running, make sure the caramel has come to room temperature and is in a liquid state. Add the chopped hazelnuts in to ice cream maker for the last 5 minutes. Whisk the caramel to make sure its consistency is even. Remove from ice cream maker and add ⅓ of the mix to a chilled, wide, shallow container. Drizzle ⅓ of the caramel into the ice cream to form ribbins and cut into it with a knife to make it swirl. Repeat with the remaining mix and caramel two more times.

  5. Put the ice cream in the freezer for at least 4 hours or overnight to ensure a good scoopable consistency.

It’s so easy to make new keto ice cream flavour when you have a great base. This keto roast hazelnut salted caramel ice cream is just one of many to come. Give it a try and let me know what you think in the comment. Or if you post pics on Instagram, tag me so I can see your creation.