Keto Butter Pecan Ice Cream – Rich, Creamy, and Low-Carb

If you love classic butter pecan ice cream but want to keep things low-carb, this keto version will make you very happy. It’s rich, creamy, and tastes like the real deal—without the sugar crash. You’ll get toasted, buttery pecans in every bite and a smooth vanilla base that churns beautifully.

Whether you’re new to keto or just looking for a smarter dessert, this is a keeper. You can make it with or without an ice cream machine, and the ingredients are simple.

Keto Butter Pecan Ice Cream - Rich, Creamy, and Low-Carb

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 1 cup pecan halves, roughly chopped
• 3 tablespoons unsalted butter
• 2 cups heavy cream
• 1 cup unsweetened almond milk (or unsweetened macadamia milk)
• 4 large egg yolks
• 2/3 cup granular erythritol/monk fruit blend (or allulose for softer scoopability)
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon butter extract (optional, but adds classic flavor)
• 1/4 teaspoon xanthan gum (optional, helps reduce iciness)
• Pinch of fine sea salt

Method

 

1. Toast the pecans: In a skillet over medium heat, melt the butter. Add the chopped pecans and a pinch of salt. Cook, stirring often, for 4–6 minutes until fragrant and lightly toasted. Remove from heat and let cool. Reserve 1–2 tablespoons of the buttery pan drippings for extra flavor, if you like.
2. Warm the dairy: In a saucepan, add heavy cream and almond milk. Heat over medium until steaming but not boiling. Reduce heat to low.
3. Whisk the yolks and sweetener: In a bowl, whisk egg yolks with the sweetener until pale and slightly thickened. If using xanthan gum, sprinkle it in and whisk well to avoid clumps.
4. Temper the yolks: Slowly drizzle about 1 cup of the hot cream mixture into the yolk mixture, whisking constantly. This prevents scrambling.
5. Cook the custard: Pour the tempered mixture back into the saucepan. Cook over low heat, stirring with a spatula, until it thickens slightly and coats the back of the spoon (170–175°F). Do not let it boil.
6. Flavor the base: Remove from heat. Stir in vanilla, butter extract (if using), a pinch of salt, and the reserved buttery drippings from the pecans. Taste and adjust sweetness or salt.
7. Chill completely: Strain the custard through a fine mesh sieve into a clean bowl to catch any bits. Cover and chill in the fridge until very cold, at least 3–4 hours or overnight.
8. Churn: Pour the cold custard into your ice cream maker and churn according to the manufacturer’s directions, usually 20–25 minutes. Add the toasted pecans in the last 3–5 minutes of churning.
9. Freeze to set: Transfer the soft ice cream to a lidded container. Freeze for 2–4 hours until firm enough to scoop.
10. No-churn option: Chill the custard as directed. Fold in the toasted pecans, then pour into a loaf pan. Cover tightly and freeze 4–6 hours, stirring every hour for the first 3 hours to reduce iciness.

What Makes This Recipe So Good

• Authentic flavor: Butter-toasted pecans and a silky vanilla base deliver that classic butter pecan taste.
• Keto-friendly: Sweetened with a low-carb sweetener, so you keep carbs down without sacrificing texture.
• Ultra creamy: Heavy cream, egg yolks, and a touch of almond milk create a custard that churns into a scoopable, rich ice cream.
• Simple method: A straightforward custard base with clear steps. Works with an ice cream maker or a no-churn method.
• Flexible: Easy to adjust sweetness, add flavor twists, or make it dairy-light if needed.

Ingredients

• 1 cup pecan halves, roughly chopped
• 3 tablespoons unsalted butter
• 2 cups heavy cream
• 1 cup unsweetened almond milk (or unsweetened macadamia milk)
• 4 large egg yolks
• 2/3 cup granular erythritol/monk fruit blend (or allulose for softer scoopability)
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon butter extract (optional, but adds classic flavor)
• 1/4 teaspoon xanthan gum (optional, helps reduce iciness)
• Pinch of fine sea salt

How to Make It

1. Toast the pecans: In a skillet over medium heat, melt the butter.

   Add the chopped pecans and a pinch of salt. Cook, stirring often, for 4–6 minutes until fragrant and lightly toasted. Remove from heat and let cool.

   Reserve 1–2 tablespoons of the buttery pan drippings for extra flavor, if you like.

2. Warm the dairy: In a saucepan, add heavy cream and almond milk. Heat over medium until steaming but not boiling. Reduce heat to low.
3. Whisk the yolks and sweetener: In a bowl, whisk egg yolks with the sweetener until pale and slightly thickened.

   If using xanthan gum, sprinkle it in and whisk well to avoid clumps.

4. Temper the yolks: Slowly drizzle about 1 cup of the hot cream mixture into the yolk mixture, whisking constantly. This prevents scrambling.
5. Cook the custard: Pour the tempered mixture back into the saucepan. Cook over low heat, stirring with a spatula, until it thickens slightly and coats the back of the spoon (170–175°F).

   Do not let it boil.

6. Flavor the base: Remove from heat. Stir in vanilla, butter extract (if using), a pinch of salt, and the reserved buttery drippings from the pecans. Taste and adjust sweetness or salt.
7. Chill completely: Strain the custard through a fine mesh sieve into a clean bowl to catch any bits.

   Cover and chill in the fridge until very cold, at least 3–4 hours or overnight.

8. Churn: Pour the cold custard into your ice cream maker and churn according to the manufacturer’s directions, usually 20–25 minutes. Add the toasted pecans in the last 3–5 minutes of churning.
9. Freeze to set: Transfer the soft ice cream to a lidded container. Freeze for 2–4 hours until firm enough to scoop.
10. No-churn option: Chill the custard as directed.

    Fold in the toasted pecans, then pour into a loaf pan. Cover tightly and freeze 4–6 hours, stirring every hour for the first 3 hours to reduce iciness.

Storage Instructions

• Container: Store in a shallow, airtight container to reduce ice crystals. Press a piece of parchment onto the surface before sealing.
• Freezer time: Best within 2–3 weeks for flavor and texture.
• Softening: If very firm, let it sit at room temperature for 8–10 minutes before scooping.

  Allulose-based versions tend to stay softer than erythritol-based ones.

Health Benefits

• Low carb: Using keto sweeteners keeps net carbs down while still delivering a satisfying dessert.
• Pecan power: Pecans offer healthy fats, fiber, and minerals like manganese and copper. They can help with satiety.
• Steady energy: The fat content provides a slow, steady fuel source—useful for ketogenic or low-carb lifestyles.
• No refined sugar: Skipping sugar avoids blood sugar spikes and crashes common with traditional ice cream.

Pitfalls to Watch Out For

• Overheating the custard: Boiling can scramble the eggs. Keep heat low and watch for gentle thickening.
• Skipping the chill: Churning warm or lukewarm custard leads to poor texture and larger ice crystals.
• Sweetener choice: Erythritol can crystallize and make the ice cream hard.

  Allulose or a blend often gives a softer scoop.

• Not toasting the pecans: Raw pecans lack the deep, buttery flavor. Toasting in butter is key to classic taste.
• Too much xanthan gum: A little helps; too much creates a gummy texture. Measure carefully.

Alternatives

• Dairy-light: Swap half the heavy cream for full-fat coconut milk.

  Flavor will shift slightly but stays rich.

• Nut-free: Use toasted pumpkin seeds in butter and add a drop more butter extract. It’s not traditional, but it’s tasty and crunchy.
• No eggs: Use 2 cups heavy cream + 1 1/4 cups almond milk, 1/2 teaspoon xanthan gum, and 2 tablespoons vodka (optional) to improve scoopability. Heat, blend, chill, then churn.
• Flavor twist: Add 1/4 teaspoon maple extract (sugar-free) for a “butter-maple pecan” vibe, or swirl in a keto caramel sauce during the last minute of churning.
• Sweetener swap: Use 2/3 to 3/4 cup allulose for soft texture, or a monk fruit/allulose blend.

  Adjust to taste.

FAQ

Can I make this without an ice cream machine?

Yes. Use the no-churn instructions: chill the custard, fold in pecans, freeze in a loaf pan, and stir every hour for the first few hours. It won’t be quite as airy but still delicious.

Why is my ice cream too hard?

Low-carb sweeteners like erythritol can firm up a lot.

Switch to allulose or add 1–2 tablespoons of vodka (it lowers the freezing point) to keep it scoopable. Let it sit out a few minutes before serving.

Do I have to use egg yolks?

No, but yolks create a classic custard texture. If you prefer egg-free, use the xanthan gum option and consider a tablespoon or two of cream cheese or mascarpone for extra body.

What’s the best sweetener for this recipe?

Allulose gives the smoothest texture and least iciness.

Monk fruit/erythritol blends taste good but can crystallize; blending with a bit of allulose helps.

How many carbs are in a serving?

Exact numbers depend on brands and sweeteners. As a rough guide, expect around 3–5 net carbs per 1/2-cup serving when using allulose and unsweetened almond milk. Always calculate with your specific ingredients.

Can I use salted butter for the pecans?

Yes, but skip the extra pinch of salt when toasting.

Taste and adjust at the end.

How long should I churn it?

Usually 20–25 minutes, or until it looks like soft-serve and mounds on itself. Add pecans in the last few minutes so they stay evenly distributed.

Wrapping Up

Keto Butter Pecan Ice Cream is one of those desserts that feels indulgent but fits a low-carb lifestyle. The butter-toasted pecans and creamy custard make it taste just like the classic you remember.

With a few smart ingredient choices and simple steps, you’ll get a smooth, scoopable treat every time. Keep a batch in the freezer, and you’re never far from a sweet, satisfying spoonful.