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

This Keto Butter Pecan Ice Cream gives you everything you love about the classic flavor—rich cream, toasted pecans, and a buttery finish—without the sugar crash. It’s smooth, scoopable, and easy to make at home, even if you’re new to low-carb desserts. You’ll get that nostalgic ice cream shop taste with ingredients you can feel good about.

No weird aftertaste, no icy texture, and no complicated steps. Just a dependable, delicious treat for your freezer.

Keto Butter Pecan Ice Cream - Creamy, Low-Carb, and Surprisingly Simple

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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

  

• Heavy cream (2 cups)
• Unsweetened almond milk or macadamia milk (1 cup)
• Egg yolks (4 large)
• Butter (3 tablespoons), preferably unsalted
• Pecans, roughly chopped (1 cup)
• Allulose (1/2 cup) – helps prevent iciness
• Erythritol or monk fruit erythritol blend (1/4 cup) – boosts sweetness
• Vanilla extract (2 teaspoons)
• Butter extract (optional, 1/2 teaspoon) for extra butter pecan flavor
• Pinch of salt
• Vegetable glycerin (1 tablespoon) or vodka (1 tablespoon) – optional, for softer scoops

Method

 

1. Toast the pecans. In a skillet over medium heat, melt 2 tablespoons of butter. Add chopped pecans and a pinch of salt. Cook, stirring often, for 4–5 minutes until fragrant and slightly darkened. Remove from heat and set aside to cool.
2. Warm the dairy. In a medium saucepan, combine heavy cream and almond milk. Heat over medium until steaming but not boiling. Turn heat to low.
3. Whisk the yolks and sweeteners. In a bowl, whisk egg yolks with allulose and erythritol until smooth and slightly pale.
4. Temper the eggs. Slowly ladle some hot cream into the yolk mixture while whisking constantly. Repeat with 2–3 ladles to gently warm the yolks.
5. Cook the custard. Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring with a silicone spatula, until the custard thickens slightly and coats the back of the spatula (about 170–175°F). Do not let it boil.
6. Add flavorings. Remove from heat. Stir in vanilla, optional butter extract, remaining 1 tablespoon of butter, and vegetable glycerin or vodka if using. The butter should melt smoothly into the custard.
7. Chill completely. Pour the custard through a fine mesh strainer into a clean bowl to catch any curdled bits. Cover and chill in the refrigerator for at least 4 hours, preferably overnight. The colder the base, the creamier your ice cream.
8. Churn. Add the chilled custard to your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until thick and soft-serve consistency.
9. Fold in the pecans. During the last minute of churning, add the toasted pecans. Let them distribute evenly.
10. Freeze to set. Transfer to a lidded, freezer-safe container. Smooth the top, place plastic wrap directly on the surface, seal, and freeze for 2–4 hours until scoopable.

What Makes This Special

This recipe delivers a true butter pecan flavor by toasting pecans in butter and a touch of vanilla before folding them into a creamy base. It’s designed to be low in net carbs and free of refined sugar, using a blend of keto-friendly sweeteners for the best texture and taste.

A pinch of salt balances the sweetness and highlights the buttery notes. There’s also a small amount of vegetable glycerin or vodka to keep it scoopable without adding carbs. The result is a classic ice cream experience with a keto twist that doesn’t feel like a compromise.

Shopping List

• Heavy cream (2 cups)
• Unsweetened almond milk or macadamia milk (1 cup)
• Egg yolks (4 large)
• Butter (3 tablespoons), preferably unsalted
• Pecans, roughly chopped (1 cup)
• Allulose (1/2 cup) – helps prevent iciness
• Erythritol or monk fruit erythritol blend (1/4 cup) – boosts sweetness
• Vanilla extract (2 teaspoons)
• Butter extract (optional, 1/2 teaspoon) for extra butter pecan flavor
• Pinch of salt
• Vegetable glycerin (1 tablespoon) or vodka (1 tablespoon) – optional, for softer scoops

Instructions

1. Toast the pecans. In a skillet over medium heat, melt 2 tablespoons of butter.
   

   Add chopped pecans and a pinch of salt. Cook, stirring often, for 4–5 minutes until fragrant and slightly darkened. Remove from heat and set aside to cool.

2. Warm the dairy. In a medium saucepan, combine heavy cream and almond milk.
   

   Heat over medium until steaming but not boiling. Turn heat to low.

3. Whisk the yolks and sweeteners. In a bowl, whisk egg yolks with allulose and erythritol until smooth and slightly pale.
4. Temper the eggs. Slowly ladle some hot cream into the yolk mixture while whisking constantly. Repeat with 2–3 ladles to gently warm the yolks.
5. Cook the custard. Pour the tempered yolk mixture back into the saucepan.
   

   Cook over low heat, stirring with a silicone spatula, until the custard thickens slightly and coats the back of the spatula (about 170–175°F). Do not let it boil.

6. Add flavorings. Remove from heat. Stir in vanilla, optional butter extract, remaining 1 tablespoon of butter, and vegetable glycerin or vodka if using.
   

   The butter should melt smoothly into the custard.

7. Chill completely. Pour the custard through a fine mesh strainer into a clean bowl to catch any curdled bits. Cover and chill in the refrigerator for at least 4 hours, preferably overnight. The colder the base, the creamier your ice cream.
8. Churn. Add the chilled custard to your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until thick and soft-serve consistency.
9. Fold in the pecans. During the last minute of churning, add the toasted pecans.
   

   Let them distribute evenly.

10. Freeze to set. Transfer to a lidded, freezer-safe container. Smooth the top, place plastic wrap directly on the surface, seal, and freeze for 2–4 hours until scoopable.

Storage Instructions

Store the ice cream in an airtight, shallow container to reduce ice crystals. Press plastic wrap or parchment directly onto the surface before sealing the lid.

It will keep for 2–3 weeks in the freezer, though the texture is best within the first week. If it firms up too much, let it sit at room temperature for 10–15 minutes before scooping.

Benefits of This Recipe

• Keto-friendly and low carb: Sweetened with allulose and erythritol, not sugar.
• Classic flavor: Real butter and toasted pecans give authentic butter pecan taste.
• Creamy texture: Custard base plus allulose helps prevent iciness.
• Customizable sweetness: Adjust sweeteners to taste without affecting texture much.
• No artificial aftertaste: Balanced sweetener blend keeps flavors clean and smooth.

What Not to Do

• Don’t skip chilling the custard. Warm base leads to icy, thin ice cream.
• Don’t boil the custard. Boiling can curdle the eggs and ruin the texture.
• 
  
• Don’t use only erythritol. It can crystallize and make the ice cream gritty. Use allulose for softness.


• Don’t add pecans too early. Folding them in during the last minute prevents sinking and sogginess.


• Don’t skip the salt. A small pinch enhances butter and pecan flavors.

Alternatives