Sugar Free Low Carb Keto Butter Pecan Ice Cream
This creamy Sugar Free Low Carb Keto Butter Pecan Ice Cream is one of those recipes that reminds you that living a low-carb lifestyle doesn’t mean giving up your favorite treats. With rich buttery flavor, toasted pecans, and a smooth creamy texture, it tastes incredibly similar to traditional butter pecan ice cream, but without the added sugar.
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.
Why You’ll Love This Keto Butter Pecan Ice Cream
Unlike many store-bought keto ice cream options that contain artificial sweeteners, tapioca starch, milk protein concentrate, chicory root fiber, vegetable glycerin, annatto extract, or other fillers, this homemade butter pecan ice cream uses simple ingredients you can easily find at your local grocery store.
This recipe is:
- Sugar free
- Low carb
- Gluten free
- Keto friendly
- Made with real butter and heavy cream
- Naturally sweetened with low-carb sweeteners
- Free from added sugar
- Rich and creamy
- Easy to customize
The combination of egg yolks, heavy cream, butter, and allulose creates the creamiest texture that’s very similar to regular ice cream.
While this is definitely a classic high-fat ketogenic diet recipe, it can absolutely be enjoyed on a maintenance day if you’re following my Midlife Macro Method. A smaller serving paired with a higher protein day can be a delicious way to enjoy one of the world’s favorite treats without feeling deprived.
Whether you’re making homemade ice cream for a hot summer day or looking for a special dessert for family and friends, this keto butter pecan ice cream is always a crowd pleaser.
The Secret to Creamy Keto Ice Cream
One challenge when making keto ice cream recipes is preventing the mixture from freezing rock solid.
Traditional ice cream relies on sugar to keep the texture soft and scoopable. Since we’re avoiding sugar, a few ingredients help create that creamy ice cream texture:
- Allulose helps keep ice cream softer after freezing.
- MCT oil helps reduce iciness.
- Egg yolks add richness and improve texture.
- Heavy cream provides the fat needed for smooth, luscious ice cream.
- Churning in an ice cream machine incorporates air for a lighter consistency.
These simple tricks make a huge difference in creating a keto ice cream that rivals traditional butter pecan ice cream.
Churn or No-Churn Ice Cream
Using an ice cream machine is still my favorite way to make homemade keto ice cream. The constant churning creates the smoothest texture and prevents large ice crystals from forming.
If you own a stand mixer like a KitchenAid, you may already have an ice cream maker attachment that works beautifully.
For the best method, I highly recommend using an ice cream machine.
If you don’t have one, you can still make this recipe:
- Whip the heavy cream in a stand mixer until slightly thickened.
- Prepare the custard mixture as directed.
- Cool completely.
- Fold the whipped cream into the mixture.
- Pour into a loaf pan.
- Cover with plastic wrap.
- Freeze until firm.
The texture won’t be quite as creamy as churned ice cream, but it will still be delicious.
Helpful Tips for Success
For the smoothest keto vanilla ice cream style base:
- Use room temperature egg yolks before tempering.
- Heat over low heat and avoid boiling.
- Stir constantly once the egg yolks are added.
- Cook until the custard coats the back of a spoon.
- Chill the ice cream mixture thoroughly before churning.
If the ice cream freezes too hard after overnight storage, let it sit at room temperature for 10-15 minutes before serving.
​Sweetener Options
I highly recommend allulose for the best texture.
Other keto sweeteners can work, but the final texture may be firmer.
Good options include:
- Monk fruit extract blended with allulose
- Lakanto sweeteners
- Low-glycemic sweeteners
- Steviol glycosides (stevia blends)
I do not recommend replacing all of the allulose with sugar alcohol sweeteners if possible, as they can create a harder frozen texture.
Nut Free and Dairy Free Options
Nut Free
The ice cream base is completely nut free.
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!
Simply omit the toasted pecans and enjoy a buttery maple ice cream instead.
You can also add:
- Sugar free chocolate chips
- Crumbled low carb cookies
- Unsweetened chocolate pieces
- Sugar free caramel swirl
Dairy Free
I haven’t tested a dairy-free version, but you could experiment with:
Keep in mind the flavor will change and you’ll have more of a coconut butter pecan ice cream.
Toasting Pecans Makes a Difference
Don’t skip toasting the pecans.
Toasted pecans add incredible flavor and crunch that takes this keto butter pecan ice cream to the next level.
Simply toast them in a dry skillet over medium heat for a few minutes until fragrant, then allow them to cool before adding to the ice cream mixture.
Tasty Toppings
You obviously don’t need any toppings, but if you’re really in the mood for something extra special, try:
- Additional toasted pecans
- Choczero Maple Pecan syrup
- DIY Sugar Free Magic Shell
- Unsweetened chocolate shavings
- Sugar Free Whipped cream
- Crushed keto vanilla wafers
Every bite tastes like classic buttery pecan ice cream from your favorite ice cream shop, but without the damaging side effects of sugar or the blood sugar roller coaster that often follows traditional desserts.
If you’re looking for a delicious ice cream recipe that proves homemade keto ice cream can be every bit as satisfying as regular ice cream, this one is definitely worth making.
Frequently Asked Questions
Does this keto ice cream affect blood sugar?
Because this recipe contains no added sugar and uses low-carb sweeteners, it generally has a much smaller impact on blood glucose levels than regular ice cream. Individual responses can vary, but ingredients like allulose and monk fruit are popular choices among those following a ketogenic diet or those who are diabetic.
Can I make this without maple extract?
Yes. You can substitute vanilla extract for a delicious keto vanilla ice cream variation.
Can I use whole milk or skim milk?
I don’t recommend it. Heavy cream provides the fat necessary for the rich creamy texture that makes this recipe special.
How should I store homemade ice cream?
Store in an airtight container or loaf pan covered tightly with plastic wrap. For best flavor and texture, enjoy within 2 weeks.
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, low carb confectioners 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.Â
- Remove bowl from the fridge and stir in maple extract and sugar free maple syrup or sweetener of choice and MCT oil.Â
- 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. Â
Video
Notes
 Brenda’s Notes:
- 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.Â
- This recipe was first published in April of 2018 and updated with video in January 2020.
- Midlife Macro Approved for maintenance day.
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 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macroâ„¢ Method and the weekly Midlife Macro Meal Plansâ„¢, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
Butter Pecan is my husband’s favorite and we were always stopping at the local ice cream shop to get a scoop. Tried this to keep us keto and WOW!!!!!!! He said it is better than the shop’s! I did use a Kitchen Aid ice cream attachment to make.
Wow, that is an amazing compliment! Thank you!
Brenda, I read through the comments trying to find this answer… Can this be made in a ninja creamy? Not sure if you use one of those or not.
Also wondering if you have tried coconut cream in place of the heavy cream. I’m sure that would technically work. Just not sure if the flavor would be right.
I’m having so much fun cooking recipes from your site! Thanks in advance.
I do use my Ninja creami but this recipe was created even before the ninja was invented but I do think you could use the ninja for it. I have replaced heavy cream for coconut cream in many recipes so it can work but taste might be strong for coconut. I have a few ninja creami recipes here: https://www.sugarfreemom.com/?s=ninja+creami
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.