Keto Butter Pecan Ice Cream
This homemade Keto Butter Pecan Ice Cream is rich, sweet and full of luscious buttery flavor. Made with a brown butter base and studded with crunchy toasted pecans, this is sugar free ice cream will be a hit with all your friends and family!
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❤️ Why You’ll Love This Keto Butter Pecan Ice Cream Recipe
- Made with a brown butter base and toasted pecans for rich flavor
- Contains only healthy ingredients with no preservatives
- Classic butter pecan flavor the whole family will enjoy
- Sugar-free and low carb with only 4 net carbs per serving
Ice cream- it’s quite simply one of the most amazing desserts there is. It’s the perfect snack to cool you off on a hot summer day, or when served on top of a gluten free Blondie or Chocolate Brownies, it’s a decadent dessert that will satisfy even the most serious dessert lovers.
Luckily, this recipe for Keto Butter Pecan Ice Cream is also sugar free which means you get to enjoy this sweet indulgence guilt-free.
If store-bought Keto ice creams have left you less than impressed, you’ve come to the right place. This recipe is easy to make, and it taste so absolutely amazing, no one will ever be able to tell its sugar free.
Serve it with these gluten free White Chocolate Macadamia Nut Cookies for a really special treat.
What’s in Homemade Butter Pecan Ice Cream
- Heavy cream
- Pecans
- Butter
- Brown monk fruit/allulose
- Allulose
- Egg yolks
- Vanilla extract
- Xanthan gum
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Homemade Keto Butter Pecan Ice Cream
Place the insert from your ice cream maker in the freezer overnight.
Heat a saucepan to medium low and add in the butter. Once the butter has melted, turn the heat to low and allow it to brown slightly. Watch it carefully because it can burn very quickly! If it browns too much, you won’t be able to use it because it will taste too strong and ruin the ice cream.
Stir in the sweetener and cook until it’s fully dissolved. In a mixing bowl, add in the egg yolks and whisk.
Stir in the heavy cream and heat until it’s just about to simmer. The sweetener might solidify, just keep stirring and it will dissolve again.
Once you see tiny bubbles start to form around the edges, slowly whisk a ladle full into the egg yolks. Repeat the process twice more until the eggs are tempered.
Whisk the egg mixture into the pot with the heavy cream.
Cook on low, stirring often, for about 12 minutes or until thickened enough to coat the back of a spoon.
Whisk in the xanthan gum and salt.
Remove from the heat and stir in the vanilla extract. Pour through a fine mesh sieve to make sure there are no lumps or curdle egg yolks and transfer to a bowl.
Cover with plastic wrap that is touching the custard, this helps prevent a skin from forming. Chill in the fridge for 4 hours or over night.
Preheat oven to 400°F and pour the pecan halves onto a small baking sheet lined with parchment paper. Toast them in the oven for 8-10 minutes or until they are starting to brown and become fragrant.
Set aside to cool before chopping them into small pieces.
Turn your ice cream maker on and pour the custard in and allow to churn for 25-30 minutes, depending on the instructions for your model. Mine took exactly 25 minutes.
During the last 5 minutes of churning, pour the chopped pecans into the ice cream maker and allow them to mix throughout.
If you like your ice cream like soft-serve, you can serve it now. Personally I like mine a little more firm, so I transfer mine to an ice cream storage container and pop it in the freezer for about an hour.
Note: This ice cream has rich butter pecan flavor. If you like a milder flavor, don’t brown the butter completely. Instead, stop cooking at once it becomes a very light amber color. The darker the color, the more intense the flavor will be.
Can You Have Ice Cream on Keto? Does Butter Pecan Ice Cream Have Carbs?
If you’ve been following Keto for a while, then you know that reading labels tells you just about anything you want to know. If you’ve ever glanced at the label on a carton of regular store-bought ice cream, then you know even a small serving has over 20 grams of carbs and about 16 grams of added sugar. WOW, right?
The good news is, with a really good sugar substitute like Allulose and Brown Monk Fruit/Allulose blend like I use in this recipe, you can enjoy this sweet treat with only 4 net carbs per serving!
What’s the Difference Between Butter Pecan Ice Cream and Praline Pecan Ice Cream?
There is one main difference in most recipes for the two ice creams. Butter Pecan usually has toasted pecans, and Pecan Praline has praline pecans added to the base. It is really that simple.
If you’d like, you can easily swap the toasted pecans in this recipe and add some of sugar free praline pecans in their place. During the holidays, these easy to make sugar-free Pumpkin Praline Pecans are great in this ice cream! Plus, who says ice cream is just for summertime?!
Is Keto Ice Cream Good for Weight Loss?
Having a healthier option than traditional ice cream on hand can definitely help you get through those tough times when you’re craving something sweet. But just like with anything else, Keto ice cream should be eaten as a treat if your objective is weight loss.
Keeping your snacking to a minimum is important, especially when you’re on a Ketogenic Diet, but let’s face it, never indulging in a sweet treat is just not sustainable for the average person long term. That’s where recipes like this Keto Butter Pecan Ice Cream really helps.
What’s in Keto Ice Cream?
The main ingredients that make this ice cream Keto is using a sugar substitute and heavy cream, verses white sugar and regular milk, evaporated milk or sweetened condensed milk.
How do you keep keto Ice Cream Soft in the Freezer?
Keeping the ice cream “scoopable” is the key to a good recipe. Using just a tad bit of xanthan gum will help achieve that. But be careful, a little bit goes a long way. The other key to help it softer is using allulose sweetener verses Swerve which tends to make it set up a little too firm.
More Keto Ice Cream Recipes
- No-Churn Raspberry Ice Cream
- Strawberry Ice Cream
- No-Churn Coffee Chip Ice Cream
- Cookie Dough Ice Cream
- No-Churn Lemon Ice Cream
- Vanilla Chocolate Chip Ice Cream
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Keto Butter Pecan Ice Cream
Ingredients
- 3 1/2 cups heavy cream
- 1/2 cup pecans
- 1/2 cup butter
- 1/4 cup brown monk fruit/allulose
- 1/4 cup allulose
- 4 egg yolks
- 2 teaspoons vanilla extract
- 1/4 teaspoon xanthan gum
- Pinch of salt
Instructions
- Place the insert from your ice cream maker in the freezer overnight.
- Heat a saucepan to medium low and add in the butter. Once the butter has melted, turn the heat to low and allow it to brown slightly. Watch it carefully because it can burn very quickly! If it browns too much, you won't be able to use it because it will taste too strong and ruin the ice cream.
- Stir in the sweetener and cook until it’s fully dissolved.
- In a mixing bowl, add in the egg yolks and whisk.
- Stir in the heavy cream and heat until it’s just about to simmer. The sweetener might solidify, just keep stirring and it will dissolve again. Once you see tiny bubbles start to form around the edges, slowly whisk a ladle full into the egg yolks. Repeat the process twice more until the eggs are tempered.
- Whisk the egg mixture into the pot with the heavy cream and cook on low, stirring often, for about 12 minutes or until thickened enough to coat the back of a spoon. Whisk in the xanthan gum and salt.
- Remove from the heat and stir in the vanilla extract. Pour through a fine mesh sieve to make sure there are no lumps or curdle egg yolks and transfer to a bowl.
- Cover with plastic wrap that is touching the custard, this helps prevent a skin from forming. Chill in the fridge for 4 hours or over night.
- Preheat oven to 400°F and pour the pecan halves onto a small baking sheet lined with parchment paper.
- Toast them in the oven for 8-10 minutes or until they are starting to brown and become fragrant. Set aside to cool before chopping them into small pieces.
- Turn your ice cream maker on and pour the custard in and allow to churn for 25-30 minutes, depending on the instructions for your model. Mine took exactly 25 minutes.
- During the last 5 minutes of churning, pour the chopped pecans into the ice cream maker and allow them to mix throughout.
- If you like your ice cream like soft-serve, you can serve it now. Personally I like mine a little more firm, so I transfer mine to an ice cream storage container and pop it in the freezer for about an hour.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
This was AMAZING!!!!! Can’t wait to make again. Everyone loved it!
I’m so glad you love it. It’s one of my favorites too.
This was my choice for the inaugural batch of ice cream in my new ic maker.
Oh my gosh it was delicious!!
At first I thought the serving size was silly small but it really is rich and satisfying.
And how amazing that this is a guilt free treat at the end of my day. I’m excited to try other recipes on this sight! Thank you KetoCookingChristian! ❤️
I am so happy you enjoyed it!
What ice cream maker do you use?
I use the one linked in the recipe, and I really love it. It works really well. Check it out by clicking the link.
Can I make this butter pecan Icecream without a Icecream maker?
I have not tried to do that. But if you’d like to try, you could probably just add the ingredients into a glass, freezer-safe container. Place it in the freezer and about every hour take it out and scrape the mixture to prevent it from being too firm.