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4.13 from 16 votes

Keto Low Carb Butter Pecan Ice Cream

Servings 8 @ ½ cup
Calories 302kcal
Author Brenda Bennett | Sugar-Free Mom



  • 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.  


 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.


Serving: 1serving | Calories: 302kcal | Carbohydrates: 2g | Protein: 2g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 145mg | Sodium: 148mg | Potassium: 59mg | Vitamin A: 1115IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 0.2mg