Keto Butter Pecan Ice Cream Recipe 🍨

If you’re on a keto diet but have a hankering for something sweet, this Keto Butter Pecan Ice Cream is your dream come true. Rich, creamy, and chock-full of buttery pecan goodness, this treat doesn’t just satisfy your sweet tooth—it’s a flavor-packed experience that will make you forget you’re on a diet in the first place. And the best part? It’s incredibly easy to make at home with just a handful of ingredients. So, let’s dive in and whip up some creamy deliciousness!

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Preparation and cooking overview

Making this keto ice cream is simple! Begin by browning the pecans to a golden shade. Next, blend the heavy cream, almond milk, egg yolks, and vanilla into a smooth custard. Chill this mixture in the fridge. Then, combine it with the toasted pecans in an ice cream maker. After blending, transfer it to the freezer. Once firm, it’s time to savor your delicious treat!

Chef’s note

Feel free to put your twist on the keto pecan ice cream! Experiment with various keto-friendly sweeteners and tweak the sweetness as you like. Add some keto-friendly berries, like raspberries or blueberries, if you’re in the mood for a fruity touch. Also, a hint of nutmeg or cinnamon can add a warm, cozy flavor. Dive in and make it uniquely yours!

Prep Time: 10 minutes
Cooking Time: 10-12 minutes
Chill Time: 2 – 24 hours
Process Time: 10-20 minutes (depending on the ice cream maker)
Total Time: 2 hours 30 minutes
Difficulty Level: Easy
Recipe Makes 4 Servings

🍨 Ingredients for this keto butter pecan ice cream recipe

To prepare this keto ice cream at home, you’ll need the following ingredients:

1 cup pecans, chopped
2 cups heavy cream
1 cup unsweetened almond milk
½ cup erythritol
4 large egg yolks
4 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of sea salt

All the required ingredients for homemade butter pecan ice cream measured and arranged on the table.

Ingredient substitutions

Seeking to tweak or replace some ingredients? Check out these alternative suggestions:

Erythritol: If you prefer an alternative sweetener, use stevia, monk fruit sweetener, or a blend of erythritol and stevia.
Unsweetened almond milk: If you’re not a fan of almond milk, use other unsweetened non-dairy milk such as coconut milk, cashew milk, or soy milk.

Additional ingredients

Elevate the flavor of your keto ice cream recipe with these optional ingredients:

Unsweetened cocoa powder: Mix in a teaspoon for a chocolatey twist in your ice cream.
Cinnamon: Add a teaspoon to the custard with the vanilla for a warm, spiced flavor.
Shredded coconut: Include unsweetened shredded coconut with pecans for a tropical hint.

Homemade butter pecan ice cream served in a glass container alongside a trigger scoop with ice cream.

Cooking tools required

To make this homemade butter pecan ice cream recipe, you’ll need the following tools:

Skillet
Medium saucepan
Whisk
Mixing bowl
Cutting board
Knife
Plastic wrap

Tool substitutes list

Skillet: Instead of a skillet, use a frying pan to toast the pecans.
Whisk: If you don’t have a whisk, use a fork to stir the custard.

Keto butter pecan ice cream served with a slice of dried orange in a transparent glass container.

How to make Keto Butter Pecan Ice Cream: step-by-step guide

Cooking methods

Toasting
Simmering

Preparation steps

Gather and measure all the ingredients.
Chop the pecans.
Separate the yolks from the egg whites and keep them aside.

Cooking steps

In a skillet over medium heat, toast the pecans until they’re lightly brown and aromatic. Set aside to cool.
In a saucepan, combine heavy cream and almond milk. Heat on medium until almost boiling, then remove from heat.
In a separate large bowl, whisk the egg yolks with the powdered erythritol until it’s a smooth mixture.
Gradually add the warm cream and milk to the egg yolk blend, whisking non-stop. This keeps the eggs from curdling.
Pour this combined mixture back into the saucepan. On low heat, stir it constantly using a wooden spoon. Remove from heat once it’s thick enough to coat the back of the spoon. Ensure it doesn’t boil.
Stir in the vanilla extract and add a pinch of salt to the custard.
Add the unsalted butter to the custard mixture and stir until the butter completely melts.
Cover the custard and allow it to cool to room temperature. Then refrigerate it for at least 2 hours or preferably overnight.
Once the custard is chilled, combine your creamy base with the toasted pecans in your ice cream machine. Churn it as per the machine’s guidelines.
Transfer your churned ice cream into a container and pop it into the freezer. When it’s set, and you’re ready, serve generous scoops in bowls or on keto cones!

Chef’s pro tip

To avoid curdling the eggs, always pour the warm cream into the egg yolks slowly, all while whisking non-stop. This method helps the eggs adjust smoothly without curdling. If you spot any lumps, just strain your mix through a fine sieve. This quick fix guarantees your ice cream turns out perfectly smooth and luscious!

How to make keto ice cream without an ice cream maker?

While an ice cream maker helps create that classic creamy texture, you can still make this delightful ice cream without one by using the freeze-and-stir method or the blender technique. These methods might not yield the exact texture of churned ice cream, but they will still give you a wonderfully flavorful and keto-friendly treat.

Freeze-and-stir method: After your custard is ready, pour it into a shallow, freezer-safe dish. Place the dish in the freezer. Every 30 minutes, take it out and vigorously stir the mixture with a fork to break up any ice crystals forming along the edges. Repeat this process 3-4 times until the mixture is creamy and fully frozen.
Blender technique: Pour the custard into ice cube trays and freeze until solid. Once frozen, blend the ice cubes in a high-speed blender until smooth and creamy. You might need to add a bit of almond milk to aid blending.

Homemade keto-friendly butter pecan ice cream served in a glass bowl.

What to serve with butter pecan ice cream?

Pair our low-carb butter pecan ice cream with some of these keto-friendly sides:

Keto cookies: Pair the pecan ice cream with Toll House Cookies or Red Velvet Cookies for a sweet treat.
Keto Cobbler: Pair this ice cream with a berry-filled cobbler pie. The combo of juicy berries and creamy ice cream is unbeatable.
Keto Brownies: Add a scoop of butter pecan ice cream to a chocolate brownie for a timeless dessert duo.
Hot Fudge Sauce: Splash a bit of dairy-free fudge sauce on your ice cream. It brings a delightful chocolatey touch.

How to make it healthier?

Here’s how you can make this sugar-free ice cream recipe even healthier:

Opt for organic ingredients such as heavy cream, almond milk, and unsalted butter for a nutritional boost.

Homemade ice cream with butter and pecan served in a glass bowl and a spoon.

Time-saving tips

Purchase chopped pecans: Get pre-chopped pecans from the grocery store to save preparation time.
Quick cooling: After cooking the custard, speed up the cooling process by placing the saucepan in an ice water bath. Stir the custard occasionally until it reaches room temperature before refrigerating.

What can I prepare ahead of time?

Toasted pecans: Toast the chopped pecans and store them in an airtight container to streamline your cooking process.
Egg yolks prep: Separate the egg yolks ahead of time and keep them in a covered bowl in the fridge.

Keto pecan butter ice cream served in a glass bowl with a spoon alongside an ice cream scooper with more ice cream.

Storage instructions

Store any leftover butter pecan ice cream in an airtight container in the freezer. It will remain delicious for up to a month.

Note: Let the ice cream sit at room temperature for several minutes before scooping and serving. This helps the ice cream maintain its delightful consistency.

Recipe wrap-up conclusion

And there you have it—your very own batch of Keto Butter Pecan Ice Cream. Wasn’t that a breeze? Now, you can indulge in a dessert that’s not only mouthwateringly delicious but also keto-friendly. This recipe proves that cutting carbs doesn’t mean you have to cut out the joys of a tasty treat. Just store any leftovers in an airtight container in the freezer, and you’ve got a go-to dessert.

Homemade pecan butter ice cream topped with a slice of dried orange served in a glass bowl with a spoon alongside an ice cream scooper with more ice cream.

Interested in trying out more keto-friendly desserts? Take a look at these recipes:

Frequently asked questions

Traditional ice cream is generally not keto-friendly due to its high sugar content. However, this sugar-free butter pecan ice cream fits a keto diet. It’s made with low-carb sweeteners and ingredients.

Yes, pecans are an excellent option for a keto diet. They are low in carbohydrates, containing only about 1 gram of net carbs per serving.

Instead of pecans, try toasted walnuts for a slightly bitter aroma, almonds for a sweet crunch, or macadamia nuts for a rich, buttery texture that complements the ice cream’s creaminess.

If your pecan ice cream becomes too firm, leave it at room temperature for a bit. It’ll soften up, making scooping a breeze.

📖 Recipe

Homemade keto butter pean ice cream served in a transparent glass bowl.

Keto Butter Pecan Ice Cream

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Indulge in the rich creaminess of Keto Butter Pecan Ice Cream, a guilt-free dessert blending the crunch of toasted pecans with a luscious, keto-friendly custard base.

Course Dessert

Keyword keto butter pecan ice cream, keto ice cream, low carb ice cream

Prep Time 10

Cook Time 10

Process Time 20

Total Time 40

Servings

Calories 746kcal

Ingredients

1 cup pecans chopped
2 cups heavy cream
1 cup unsweetened almond milk
½ cup erythritol
4 large egg yolks
4 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of sea salt

US Customary – Metric

Instructions

In a skillet over medium heat, toast the pecans until they're lightly brown and aromatic. Set aside to cool.
In a saucepan, combine heavy cream and almond milk. Heat on medium until almost boiling, then remove from heat.
In a separate large bowl, whisk the egg yolks with the powdered erythritol until it’s a smooth mixture.
Gradually add the warm cream and milk to the egg yolk blend, whisking non-stop. This keeps the eggs from curdling.
Pour this combined mixture back into the saucepan. On low heat, stir it constantly using a wooden spoon. Remove from heat once it’s thick enough to coat the back of the spoon. Ensure it doesn’t boil.
Stir in the vanilla extract and add a pinch of salt to the custard.
Add the unsalted butter to the custard mixture and stir until the butter completely melts.
Cover the custard and allow it to cool to room temperature. Then refrigerate it for at least 2 hours or preferably overnight.
Once the custard is chilled, combine your creamy base with the toasted pecans in your ice cream machine. Churn it as per the machine’s guidelines.
Transfer your churned ice cream into a container and pop it into the freezer. When it’s set, and you’re ready, serve generous scoops in bowls or on keto cones!

Video

Nutrition

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