Table of Contents
Description
This Butter Pecan Keto Ice Cream is rich, creamy, low-carb, and packed with toasted pecans—an easy sugar-free dessert everyone will love!
Introduction
If you’ve ever thought going keto meant saying goodbye to indulgent frozen desserts, this recipe is about to change your mind. Butter Pecan Keto Ice Cream delivers everything you love about the classic scoop—velvety texture, buttery flavor, and crunchy toasted pecans—without the sugar overload or carb crash.
Picture this: a hot summer evening, the freezer humming softly, and a bowl of silky ice cream that tastes like it came straight from an old-school ice cream parlor. That’s the vibe here. 🍨✨ The best part? You control the ingredients, so there are no hidden sugars or questionable additives.
This low-carb, keto-friendly dessert is surprisingly easy to make at home, whether you use an ice cream maker or a simple no-churn method. It’s perfect for entertaining guests, satisfying late-night cravings, or keeping on hand for those “I need something sweet” moments.
Let’s get into all the details so you can whip up your own batch of this creamy classic.
Recipe Equipment
Before starting, gather these tools:
- Medium saucepan
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
- Skillet (for toasting pecans)
- Ice cream maker or freezer-safe loaf pan
- Airtight freezer container
- Parchment paper (optional)
Recipe Stat Sheet
| Category | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Chill/Freeze Time | 2–4 hours |
| Total Time | ~3 hours |
| Servings | 6 |
| Difficulty | Easy |
| Diet | Keto / Low-Carb |
| Net Carbs | ~3g per serving |
Ingredients
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk
- ¾ cup powdered sugar-free sweetener (erythritol or monk fruit blend)
- 4 large egg yolks
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup chopped pecans
- 2 tbsp butter
- ½ tsp cinnamon (optional)
Ingredient Notes
- Heavy Cream: Creates that rich, scoop-shop texture.
- Almond Milk: Lightens the base while keeping carbs low.
- Egg Yolks: Give the ice cream a custard-style creaminess.
- Sugar-Free Sweetener: Keeps the recipe keto and diabetic-friendly.
- Pecans & Butter: The stars of the show—nutty, golden, and irresistible.
Step-by-Step Instructions
1. Toast the Pecans
Melt butter in a skillet over medium heat. Add chopped pecans and cook until fragrant and lightly golden.
Stir constantly to avoid burning. Remove from heat and let cool completely.
2. Heat the Cream Base
In a saucepan, combine heavy cream, almond milk, and sweetener.
Warm gently over medium-low heat until steaming but not boiling, stirring until the sweetener dissolves.
3. Temper the Egg Yolks
In a bowl, whisk egg yolks.
Slowly pour about ½ cup of the warm cream mixture into the yolks while whisking constantly. This prevents scrambling.
Pour everything back into the saucepan.
4. Thicken the Custard
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove from heat and stir in vanilla, salt, and cinnamon.
Let the base cool completely, then refrigerate for at least one hour.
5. Churn or Freeze
Pour the chilled base into your ice cream maker and churn according to instructions.
During the last minute, add the buttered pecans.
No-churn option: pour into a loaf pan, stir in pecans, freeze, and stir every 30 minutes for 2 hours.
6. Final Freeze
Transfer to an airtight container and freeze until scoopable and firm.
Pro Tips & Variations
For deeper flavor, brown the butter before adding pecans.
Love maple vibes? Add a drop of sugar-free maple extract.
Stir in sugar-free chocolate chips for a twist.
If the ice cream freezes too hard, let it sit at room temperature for 5–10 minutes before scooping.
Store tightly sealed to prevent ice crystals.
Serving Suggestions
Serve your Butter Pecan Keto Ice Cream:
- In a chilled bowl with extra toasted nuts
- Drizzled with sugar-free caramel sauce
- Sandwiched between keto cookies
- Alongside a warm keto brownie
Perfect for summer nights, holiday desserts, or anytime cravings strike. 😋
Storage Information
- Freezer: Store in an airtight container for up to 2 weeks.
- Texture Tip: Press parchment directly on the surface before sealing to reduce freezer burn.
- Re-Softening: Let thaw briefly before scooping.
Nutrition Facts (Per Serving – Estimated)
- Calories: 280
- Fat: 26g
- Protein: 5g
- Total Carbs: 5g
- Net Carbs: 3g
This Butter Pecan Keto Ice Cream proves that low-carb desserts can still feel decadent and nostalgic. Creamy, buttery, and dotted with crunchy pecans, it’s a freezer staple you’ll come back to again and again.
Try it out and let us know how it turned out in the comments! Don’t forget to share your scoops on social media—we love seeing your keto creations. 📸🍨