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.
WOW! Going to have to keep HWC and pecan on hand at all times! Favorite recipe ever!
I made this exactly as posted and put in mini glass canning jars. 4 hours later, wonderful icecream with no machine or blender. This was awesome!
Really?? So no churning? I might have to try it! Thanks!
Can i substitute coconut milk/ cream in the can for HWC or WC and use the rest if the butter pecan ice cream as is?
I think it would work ok, but can’t guarantee as I’ve not tried it myself. If you do, please let me know how the texture was.
Can you use MCT in the powder form or does it have to be liquid?
I’ve not tried the powder form, may need to mix it with a liquid before adding to this, not sure if it will be clumpy.
I just made a plain vanilla version using 1 can coconut milk and about 2 cups heavy whipping cream. The recipe I used calls for 4 Tbsp of beef glycerin, but someone in the comments section recommended using Allulose sweetener instead of Stevia or other sweetener. Since I couldn’t find beef glycerine but found Allulose at my local grocery store, I tried it. Let me tell you the ice cream is creamy and smooth after 18 hours in the freezer… and it ‘s delicious. I can’t wait to try this Butter Pecan recipe with the vanilla base using Allulose sweetener.
OMG….this is sinfully good! I used whiskey instead of vodka and added a tsp of sugar free caramel flavoring with the maple. Very rich and satisfying! 5 stars!
Debra
I was wondering if anyone had used whisky – which depending on the brand I think would taste great in this recipe. Now I see you’ve tried I will attempt as well 🙋
ChocZero stated on the amazon link that the liquid vegetable fiber is made from corn and tapioca.
You could replace it with sugar free maple syrup.
I love the taste of this ice cream but mine is not the same creamy color as yours. It was until I added the maple syrup and flavor. After that it was sort of a mocha color?
What brand of sugar free maple syrup did you use?
I just started keto 2 weeks ago and needed to make something for my husband for his birthday and Father’s Day. OMG this is AMAZING! Thank you so much for the recipe!
Okay, it’s been churning for over 20 mins and not getting thicker. I used Vodka instead of MCT and more Swerve instead of the other ChocZero. Other directions followed to a tee. .
What could be the issue? Should I have waited until the end to add Vodka??
Please help. I’m so disappointed.
Could it be a problem with your ice cream machine? Was the bowl frozen?
Just made this and it is so delicious and creamy! Wow! I did use Lankato maple syrup and vodka as subs for the choczero and MCT because that’s what I had on hand. I also candied the pecans with swerve and vanilla as another commenter suggested. The only problem is that I wish I made a double batch. Haha! Thank you for this recipe!! ?
I made this yesterday and had some issues. First, it makes a very small amount. That’s ok. Second, I used my ice cream freezer and it never increased in volume. Third, it took forever for it to start freezing. Double the time it takes to make my 6 quarts peach ice cream with regular ingredients. Fourth, the taste was so rich a person could only eat a spoonful.
My suggestion – it needs milk added to get the volume in a ice cream freezer and tone down the richness. The flavor was very good – just too rich.
While I have to limit carbs and fat, I don’t do keto for several other health reasons. Making for a co-worker looking for a special treat. I will adjust your recipe and see what happens. Always fun trying new recipes.
How do I make this just plain churn vanilla ice cream? I don’t want a buttery flavor. I know not to add the butter then, but anything else I should omit? Thank you, I’m having a hard time finding keto vanilla ice cream CHURN methods. I want to use my ice cream maker. I also don’t want a recipe with tons of eggs, that’s actually custard ice cream, not just ice cream. Thank you so much
I just made this and it’s yummy. I used half Swerve and half stevia and vodka instead of mct oil. I also added cake batter flavoring and no nuts. Very tasty and firmed up nicely but it was gritty…. Not sure why. I used an ice cream maker. I didn’t use choczero but stevia…. Maybe that was it. I guess next time I can try liquid stevia to see if that helps. Great recipe though thanks!!!
Try confection not granular unless you cook on stove top to desolate.
What an appetizing post! I’m craving for ice cream these days but I’m restricting myself not to eat it as I have gestational diabetes and I’m keeping my blood glucose at a normal level. However, since this is sugar-free, maybe I can try this at home.
Thank you for this recipe. I followed it precisely, and used my ice cream maker – churned for well over an hour, but it did not thicken up; it stayed liquid. I now have it in the freezer, but, based on my past experience, shouldn’t it be like a creamy soft serve after churning? wonder what I did wrong. Before churning,I did let it chill in the frig for an hour because it still felt warm after 30 minutes.
You churned it for over an hour? Could it be your machine? Mine was ready after just 10 minutes of churning.
I am coming up with 16g carb per serving.
I do not count Swerve (erythritol) in my recipes as it does not effect blood sugar.
Hi!
Just thinking of what I have in my cabinet already. Can beef gelatin be used instead of MCT oil, to serve the same purpose? Cannot use vodka as some family members do not consume alcohol. Thanks!
That might work instead of MCT oil or vodka, let me know.
I’ve used beef gelatin and it works until everything is frozen solid. I bought MCT oil hoping that would be the magic ingredient, and I just took it out of the freezer from last night and it’s a brick of ice. I need an ice pick. So I don’t see any difference versus without MCT oil. I also tried vodka on one occasion and I could taste it (we don’t drink much), so I wasn’t interested in making it with vodka again.
What could I be doing wrong??? Thanks.
I received an ice cream maker as a gift for Christmas and this recipe was my first try and WOW oh WOW! I have never tasted butter pecan ice cream so delicious before in my life! Thank you thank you thank you for sharing this recipe! I didn’t have the mct oil but did have some mct oil powder vanilla flavored on hand. Also didn’t have the chocZero but used a tbsp of Jamaican rum cream and lakanto maple syrup instead. Just WOW again, I keep thinking that this can’t be low carb!!?!?!?!?!? But it is and I’m in heaven! ?
Hey Brenda, i made this once. But that didn’t taste good. Your recipe seems right to me.i will make it again in your way. Hope this time its taste will be good.thanks for sharing this article. Keep posting like this.good wishes.. 🙂
I just made this and it was AMAZING. I plan to use the base recipe (minus the flavorings) to make other flavor ice creams in the future. This is the best, easiest recipe I have found. Thank you so much!!
Oh my GOODNESS, this was soooo delicious! I made it exactly like your recipe and its perfect! I think i may even like it better than the regular kind. Now ive got to check out what other recipes youve got. Thank you!
OH, MY, GOSH!! This ice cream is so incredibly decadent! It taste even better than a full sugar version and I am not easily swayed! Pretty sure my eyes roll back in my head while eating it. I did not have the choczero so I used Walden Farms pancake syrup and an extra 1/2 tsp of maple flavor. I also made candied pecans (butter and swerve granulated) and put them in this recipe. The whole thing is just amazing! I highly recommend trying this recipe! Bravo!
Thanks so much Tara! Did you have any tips for those that mentioned in the comments, having an issue with the texture?
Amazing! I candied the pecans on the stovetop in a little swerve/water/butter/maple/vanilla and then toasted in oven, and then cooled them before adding to ice cream mixture and it was amazing. Wonderful recipe and sugar free. Wow. Thank you.
HI BRENDA,
I LOVE YOUR RECIPES. I MUST SAY WITH THIS ONE I HAVE MADE TWICE AND I’M HAVING DIFFICULTY WITH THE TEXTURE. THE FIRST TIME I PUT MIXTURE IN FRIDGE FOR 30 MINUTES THEN CHURNED FOR 30 MINUTES AND IT CAME OUT VERY WATERY. THE SECOND TIME I PUT THE MIXTURE IN THE FREEZER FOR 40 MINUTES THEN CHURNED FOR 35 MINUTES AND IT STILL CAME OUT JUST AS WATERY? THE TASTE IS OUT OF THIS WORLD BUT MOST OTHER KETO ICE CREAM RECIPES COME OUT OF THE ICE CREAM MAKER READY TO EAT.
ANY SUGGESTIONS??
Jeff
I’m not sure why it’s watery. The only thing I can think of is that you didn’t wait long enough to allow the butter and cream to thicken in the pan. If you took it off the heat before allowing it to thicken that’s probably what the issue is. If you make it again, you could always try adding a 1/2 tsp of xanthan gum while your heating the butter and cream and that will surely thicken it.
That is exactly what I did and it work well. Love the flavor of this recipe. I used Vodka for the MCT and Lakanto Maple Flavored Syrup for the ChocZero.
I’m willing to try to experiment with other flavor for this wonderful ice cream base.