This Creamy Keto Low Carb Butter Pecan Ice Cream is not only an easy recipe, it tastes incredibly similar to traditional sugar filled butter pecan ice cream! You can make this with to without an ice cream machine!
The Best Sugar Free Keto Ice Cream
When it comes to ice cream one thing is certain, it’s got to be creamy for that perfect mouth feel. With the right combination of flavors, just one spoonful, will linger on your tongue for days, bringing you back again for another taste.
Creating the perfect keto ice cream that can hold up against traditional sugary ice cream is no small feat, but today’s recipe will make you believe in miracles. You can enjoy this luscious ice cream in your low carb life style for little effort in the kitchen and few carbs.
Churn or No Churn Ice Cream
Using an ice cream machine is truly the very best way to create that texture you’ll remember from before your low carb days. If you have a stand mixer, like a KitchenAid, you can get an attachment to make ice cream so you wouldn’t need another separate appliance. I have this one.
If you really want to try this recipe but don’t have an ice cream machine then try whipping the heavy cream in a stand mixer and set aside. Melt the butter and gradually add it to the egg yolks then try blending it in the mixer together then pouring into the loaf pan and freezing. I can’t say this is the best method for a creamy ice cream, but let me know if you do try it.
For the best results I highly recommend using an ice cream machine or attachment.
Nut Free Option
Since the base of the ice cream itself is completely nut free, you can certainly leave out the added pecans to make this nut free. It will still be a BUTTERY CREAMY Maple flavored ice cream and I’m sure you’ll love it.
Try adding other items like sugar free chocolate chips instead of nuts for a bit of texture. Or crumble my low carb vanilla wafers into it or stir in my crumble mixture from my cookies and cream dip!
Tasty Toppings
You obviously don’t need any toppings but if you’re really in the mood for delicious, top this ice cream with more toasted pecans and a little drizzle of Choczero Maple Pecan syrup or Sukrin Fiber Gold Syrup.
If you’re more of a chocolate kind of person, my DIY Sugar Free Magic Shell would be awesome on top of this!
Brenda’s Notes:
- If you don’t have Swerve just use any sweetener of choice you prefer.
- Again if you don’t have the Choczero sweetener that’s fine too just use what you like, and add more maple extract, but I do highly recommend trying the Choczero sweetener.
- If you don’t have MCT oil you can replace it with vodka. Both of these help to keep the soft texture after freezing.
Enjoy!
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Keto Low Carb Butter Pecan Ice Cream
Ingredients
- 1/4 cup butter
- 2 cups heavy cream
- 1/2 cup Swerve sweetener confectioners
- 1/4 tsp salt
- 2 egg yolks
- 2 tsp maple extract
- 1 tbsp Choczero Maple Pecan sweetener or sweetener of choice
- 1 tbsp MCT oil
- 2 tbsp pecans toasted, chopped
Instructions
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Melt the butter, heavy cream, Swerve sweetener and salt in a small sauce pan. Heat over low heat do not boil.
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Whisk egg yolks until light in color. Take a spoonful of the butter cream mixture and stir into the yolks to temper them. Continue with a few more spoonfuls then gradually add in the remaining yolk into the mixture on the stove.
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Continue to stir until mixture thickens over low heat, and coats the back of a spoon, 175 degrees F. Pour into a bowl to cool in the fridge for 30 minutes.
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Then add maple extract and Choczero sweetener or sweetener of choice and MCT oil.
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Once combined pour mixture into your ice cream machine. Follow manufacturer's instructions. Stir in pecans then spread ice cream into an 8 by 5 loaf pan and freeze for 2-3 hours for soft serve.
I can’t have milk so can you make this with coconut cream?
I’ve not tried it but I think it could work.
This looks so delicious! I do not have MCT oil, do you think that coconut oil might work as a replacement? I have every other ingredient… 🙂
No coconut oil will harden when cold, MCT oil will not and will keep the texture smooth instead of icy. Try vodka instead.
Would Bourbon work instead of Vodka?
Many keto icecream recipes call for vegetable glycerin instead off mtc oil for the same purpose. I would prefer to use mtc oil but if you have the glycerin…
i will try making this at home. Yummy Ice – cream.
Thanks for sharing the recipe.
Brenda, what is MCT oil?
Medium Chain Triglycerides, a fatty acid with so many health benefits. Here’s more info from Dr.Axe https://draxe.com/mct-oil/
I like to brown my butter before adding the other ingredients. It was the first keto ice cream recipe that I tried and I LOVE it!
I also don’t add maple flavoring, just vanilla. The browned butter adds all the flavor.
What is the serving size of the nutritional guide. 1/2 cup??
right under the title of the recipe, 8 servings @ 1/2 cup
I don’t have an ice cream maker, can I do this in the freezer?
I mentioned the method without using an ice cream machine under the title that say, Churn or No Churn.
Thank you so much, I’m going to order that part for the Kitchenaid!
I can’t have dairy. I plan to use coconut cream in place of the heavy cream. Would butter flavored coconut oil work instead of butter?
I think so though I have not tested that out.
Thanks! I’ll let you know how it turns out.
I just put this in the ice cream maker and the taste before is yummy. I did not see the comments but I added coconut oil but very little. Looking forward to sharing this with my kids.
I wanted to share since I did not use an ice cream maker. I followed the directions and whipped the cream in a standing mixer & then added the saucepan of butter, eggs, etc into the cream S L O W L Y, then I added the pecans. It turned out GREAT. My only advice is to maybe up the amount of MCT oil. I used the correct amount but it’s kind of like chiseling a giant fat bomb. 😉
Thank you for sharing!
The choc zero maple pecan syrup says it’s keto – but it’s made from corn and tapioca solids. Corn is not keto.
Replacement?
Maple flavored syrup from Lakanto sweetened with monk fruit would be a good replacement. https://amzn.to/2IeZaxJ
When I put my ingredients into my app it gives me 8 carbs per serving. The only thing I changed was Monk fruit instead of swerve and I used the vodka instead of mct. I’m not sure the change in sugar added 6 carbs per half cup. I even used half the amount of sweetener as well.
I don’t count the carbs from Swerve in my recipes as it is directly excreted through urine and never actually enters bloodstream so it has little effect on blood glucose. Monk sweetener may have carbs that you counted?
I have not read all the comments, sorry if this is a repeat. The nutritional information says it is for one serving but I didn’t see how many servings the whole recipe contains or what the serving size is. Do you have that info?
Right under the title in the recipe card, it shows 8 servings @ 1/2 cup each.
Made this last night. I subbed vodka for MCT oil and I left out the pecans. I also used an ice cream maker. Taste is phenomenal. Texture is DISGUSTING (I’m talking frozen, crumbly, sandy, butter chunks, disgusting.) HELP! What did I do wrong?
Did you use an ice cream machine? How long did it churn? Did you let the mixture chill in the fridge before adding it to the ice cream machine?
I did use an ice cream machine. I chilled the mixture in the fridge for approximately six hours before churning. I churned twice (40 minutes each time) because the texture looked very odd after the first churn.
I’m so sorry. I’m stumped then I’ve no idea why you had trouble with it. Did you bring the mixture to a boil on the stove?
Yes, but only for about 30 second-not long enough?
DON’T “boil” eggs — you cook them that way. You probably had chunks of cooked egg in your ice cream. Just get it over about 155 degrees. Even that isn’t really necessary unless you’re worried about bacteria.
This turned out amazing! The taste is addictive. I don’t know if I would have self control other than the fact it is so rich. Right out of the ice cream machine it was very smooth and fluffy. This morning after being in the freezer (yes I said morning) it is very hard. So, I’ll try with more mct or vegetable glycerin. Either way a quick sit on the counter and it will soften. Thanks.
I have been keto for two years. I have lost 55 lbs. and feel better than ever, at 60 years old. My one weakness has always been ice cream, which is a no-no on the keto way of eating. I made this yesterday and it is absolutely fabulous!!! It is very filling and you cannot eat a lot of it. I did not have Choczero but used Lakanto Maple Flavored Sugar-Free Syrup. I see myself using this base and adding many different flavors. Thanks, so much for this wonderful recipe.
Kelley
Thanks so much Kelley!
I love this & have made it a couple of times (didn’t use the ChocZero due to ingredients). But today I motioned the pecans & maple flavoring as well. I added blueberry extract & made a syrup using cooked, sweetened, strained blueberries & swirled it in before freezing. Oh my goodness!! It was awesome!!!
Thank you Sara!
Hi Brenda,
Have you ever tired adding peanut butter to this? Thanks! Julie
No but that sounds like a great idea!
How far ahead can you make and store the mixture before you churn it?
At least 24 hours.
THE BEST ICE CREAM EVER! I had to tell because it’s so delish! Thank you!
Thank you!