Keto Low Carb Butter Pecan Ice Cream
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!
Meal Planning Membership
Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership. Each Friday you will get a meal plan that comes to your email. You’ll have that early in order to go food shopping before the meal plan begins on Sunday. You will be able to view and print the meal plan and the shopping list. If you don’t like a meal, simply delete it and swap it with another meal you like. The shopping list will automatically adjust. It’s the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow you the option to remove, add, start with a blank menu and create your own if you so wish.
Right now for the New Year we are giving 25% OFF our Meal Plan Membership! Use Code NY2020 at check out!
Keto Low Carb Butter Pecan Ice Cream
Keto Low Carb Butter Pecan Ice Cream
Ingredients
- 1/4 cup butter
- 2 cups heavy cream
- 1/4 cup Monk Fruit Allulose confectioners sweetener
- 1/4 cup liquid Allulose
- 1/4 tsp salt
- 2 egg yolks
- 2 tsp maple extract
- 1 tbsp Lakanto sugar free maple syrup or sweetener of choice
- 1 tbsp MCT oil
- 2 tbsp pecans toasted, chopped
Instructions
- Place the butter, heavy cream, Swerve sweetener, allulose and salt in a small sauce pan. Heat over low heat do not boil.
- 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.
- Continue to stir over low heat until mixture thickens, and coats the back of a spoon, 175 degrees F. Pour into a bowl to cool in the fridge for 30 minutes.
- Remove bowl from the fridge and stir in maple extract and sugar free maple syrup or sweetener of choice and MCT oil.
- Once combined pour mixture into your ice cream machine. Follow manufacturer's instructions. Stir in pecans then spread ice cream into an 9 by 5 loaf pan and freeze for 2-3 hours for soft serve.
Notes
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.
- Allulose is another new favorite sweetener I’ve tried and also helps to keep the ice cream softer in texture.
- This recipe was first published in April of 2018 and updated with video in January 2020.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I did not have any MCT oil and forgot to put in the vodka to keep it from getting to hard and icy…..GUESS WHAT? This was the best keto ice cream that I’ve ever eaten! I made it yesterday and my husband and I just finished it up. It was not hard as a rock but amazingly creamy. Thank you!
That’s great to hear! Thanks for letting me know and happy you both liked it!
Hi there! I would love to make your butter pecan ice cream and I have a question. May I use liquid Monkfruit instead of liquid Allulose?
You could but the reason the Allulose is the better option is because it will keep the ice cream softer after freezing and Monk Fruit will not help with that.
I would love a dairy free option.
Can you change the maple out for vanilla and add cocoa powder to make chocolate this was the best consistency of keto ice cream ever and I’d love other options in flavor
Without testing it I would be guessing on the amount of cocoa powder but I will definitely work on adapting this to a chocolate flavor.
Ok I tried it and it came out great!!!!!
can this be made in a Ninja Creami machine?
I have a bit of a problem… this recipe only makes 2 servings. Okay, well maybe that’s because it is SO AMAZING that we eat it all at once (and I don’t really like ice cream!)
I’m in Canada, where we can’t get allulose, so I just added another tablespoon of sugar free maple syrup. I also sprinkled a lot more nuts on top. But it is really really REALLY delicious. Husband says thank you for giving him back ice cream. 🙂
So happy you both loved it!
There is one major flaw with this recipe…..It’s so good it makes my eyes water!
I used 1.5 cups of 35% whipping cream (not sure if that’s the sane as ‘heavy cream’), and half a cup of silk unsweetened almond milk (due to not having enough whipping cream).
It’s in my freezer now and I can hear it calling me to come have another bite!
Thank you so much for this fantastic recipe!!
This ice cream is simply the best ice cream I’ve ever made!!
So easy and beyond delicious! This is the second time I’m making it and I used gin as I didn’t have any vodka and I used monk fruit/erythritol blend that I powdered myself . So versatile and the taste is out of this world! Making a double batch as I write this lol Thank you so much for this recipe!!!
I make this ice cream for my family on a biweekly basis! They absolutely love it! I leave out the maple extract and syrup and add 1 tsp. peppermint extract and in the last few minutes while churning I add 1/2 C. melted Lilly’s chocolate chips with 1 tsp. coconut oil to help them melt. It turns out tasting as good if not better then Baskin Robins. My daughter also loves when I add 1-2 tsps. of spirulina to the sugar in the beginning because it gives it that beautiful green she knows and loves in her mint chip ice cream. Thank you for all the great healthy recipes!
Hi Brenda, I just tried your recipe in my Cuisinart ice cream maker, omitting the pecans and adding vanilla extract with the maple, and it was phenomenal. There’s just something I’d like to point out: The total volume of the ingredients, with the bulk of the liquid being the 2 cups (16oz/1 pint) of heavy cream, was exactly 2 cups/4 half-cup servings after it was removed from the ice cream maker. This does not equal the 8 half-cup servings/2 pints of ice cream you state in your recipe. It’s not a problem, but just may be a calculation error. The nutrition content comes to exactly 550cal per half-cup serving with 2,200cal in the whole batch. It just may help some people calculate how much to make:)
Can you use powdered allulose or just liquid?
I haven’t tried the powdered so can’t say you will get the same smooth texture.
I went through all the ?s and Ans to see if anyone else had this happen. I made the Butter Pecan ice cream yesterday using the old recipe you posted a year or so ago. I used 1/2 c xlyitol instead of Swerve (don’t like Swerve after taste) and I used 1 tsp each of maple flavor and carmel , 1 T MCT oil powder Hazelnut flavor but everything else according to your recipe. I put in fridge for cooling but could not take out after 30 minutes (probably more like an hr or so) the butter had come to the top so I poured the whole bowl through a flour sifter and threw the butter away. Put it in the ice cream machine and churned it for well over 1/2 hr and put it out into several smaller bowls and froze it. This morning I tried it and it was soft but firm and delicious! My question is what should I have done differently about the butter? I cooked and stirred for at least 30-40 minutes on stove until back of spoon was coated . What did I do wrong?
Followed your recipe exactly. Flavor was great but an oily paraffin like film coated my mouth. My other two family members had the same experience. Wondering if the allulose liquid could cause this. I am going to try substituting Maple sugar for the allulose. Could not find anyone else with same problem in comments.
This is AMAZING!!! I was missing my butter pecan ice cream since going keto and although I found some decent but expensive alternatives at the store, I was hoping to find one I could make myslef that would be more cost-effective and taste better. This exceeded my expectations! I used all allulose for the sweetener and used vodka in place of the MCT oil, which has kept it soft and scoopable even after being in the freezer for a day. It tastes so rich and creamy I had trouble convincing my honey that it is indeed keto! I doubt that this will last until the end of the week, it is so good I can’t stay away from it!
Thank you so much!
I’m getting ready to make this, but I’m questioning the swerve and allulose. Unless I missed it, you only used Swerve in your video. Do I use both?
Right, in the video I had not tried the allulose yet. I made it several times since the video was made, combining the two sweeteners which worked better for a softer texture.
That’s looks yummy and healthy as well. Thanks for the nice post
Hello! What can I use to substitute the liquid stevia? I don’t have liquid sweeteners. Thanks!
If you have confectioners erythritol that would work too.
This ice cream is so delicious!! My husband says it’s the best he’s ever had in his life. Thank you for the recipe!!
For those having trouble with it not thickening: Mine wasn’t but I had already done all of the steps so didn’t go the stand mixer route like you mentioned. I ended up using a hand mixer to whip some air into the finished/cooled mix until it was slightly thicker (like the ripples kept their shape while the mixer was on) and put it in a container in the freezer. I took it out every few hours to stir then left it overnight. This morning, it’s still soft enough to scoop. And PS: I used half swerve and half allulose.
My hubby and I are looking over your ice cream recipes and getting excited. It is hard to find much of a selection of low carb, sf ice cream in the stores! One question- We are planning to buy an ice cream maker and wonder what size ice cream maker do you recommend for your recipes?
I only have a large bowl attachment for my Kitchenaid that I use to make ice cream.
That would be nice, but right now we can’t invest in Kitchen aid – a future goal. Thanks for your response.