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.
- 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.
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.
- 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 Macro™ Method and the weekly Midlife Macro Meal Plans™, 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.
Swerve; granulated or confectioners? Thanks.
confectioners is better for this recipe
If using vodka instead of MTC oil is it the same measurement?
Same amount
Can you add cocoa? And at what point would you add, after chilled or while on stove?
Hmm sorry I’ve haven’t experimented with it, not sure on how much, don’t want it to change the texture.
I made this and had to post it on my IG I’ve made lots of ice cream but this recipe is honestly “The BEST ONE EVER!!”
Its so creamy I really couldn’t believe it and soft!
I used the 1 tablespoon vodka as a substitute as I didn’t have MCT. Even hubby asked where I bought it and said I should have got more haha!
I’m going to try more if your recipes thanks so much @sugarfreemom!!!!
Thanks so much,
IG: shrinking Sammy
Thank you so much Sammy!
THE BEST ICE CREAM EVER! I had to tell because it’s so delish! Thank you!
Thank you!
How far ahead can you make and store the mixture before you churn it?
At least 24 hours.
Hi Brenda,
Have you ever tired adding peanut butter to this? Thanks! Julie
No but that sounds like a great idea!
If you are keto, you CANNOT add peanut butter.
Not sure where you are getting your information but you can have peanut butter on a keto diet. All nuts are allowed.
Nuts, yes. Peanuts are a legume. It’s a no for strict Keto.
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!
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!
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.
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.
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.
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?
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
Everything from ChocZero is keto. The ingredients for the Maple Pecan syrup is Liquid vegetable fiber, natural toasted pecan flavor, natural maple flavor and monk fruit extract. It does not have corn or tapioca solids.
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!
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 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.
Thank you so much, I’m going to order that part for the Kitchenaid!
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.
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 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.
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 will try making this at home. Yummy Ice – cream.
Thanks for sharing the recipe.
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?
Vodka didn’t work when I’ve tried it in the past. Allulose, swerve, etc… all harden to brick consistency if ice cream is left in the freezer overnight. If you want it semi soft, freeze for 4 hrs and serve or leave out on counter until it softens again.
Um. That sounds amazing if it works lol.
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 can’t have milk so can you make this with coconut cream?
I’ve not tried it but I think it could work.