Keto Butter Pecan Ice Cream

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Last Updated on May 29, 2025 by Toya

Easy keto butter pecan ice cream that has only 1g net carbs! The best part is this ice cream recipe is made in minutes and uses only a handful of simple ingredients. 

This rich-buttery ice cream, like our easy keto yogurt recipe,  is way better than a store bought version. And with all of it’s delicious crunchiness from the pecans, this keto ice cream, along with our yummy chocolate ice cream, is all you will need this summer.

This ice cream is the perfect treat if you are on a keto diet as it has only 1g of net carbs. How cool is that?

The recipe is basically vanilla ice cream with added butter and chopped pecans. However, the butter has been gently browned to emphasize its aroma which pairs perfectly with the pecans. If you want more intensive flavor, make sure you toast the pecan nuts.

This ice cream is also great as you can play with the flavors. The vanilla we used gives a nice sweet aftertaste, but if you are for a richer flavor, you can add some natural butter pecan flavoring.

Tips to Make the Best Butter Pecan Ice Cream

• For extra creamy ice cream, use 2 small egg yolks instead of one.
• To help prevent ice crystals, add 1 teaspoon of vodka to the mixture. Stirring the ice cream every 30–45 minutes while it freezes can also help.
• For a deeper, more intense flavor, toast the pecans in a dry skillet for about 3 minutes before chopping and adding them to the ice cream base.

Ingredients to Make Butter Pecan Ice Cream

To make this keto ice cream, these are the ingredients you’ll need:

• Heavy cream – You should use a good-quality heavy cream for a rich, creamy base.
• Allulose or monk fruit sweetener – These low-carb sweeteners don’t crystallize when frozen. Try using this allulose to give your ice cream the best smooth texture.
• Butter – It’s best to brown your butter for deeper flavor! Any unsalted butter will work, but you can also use grass-fed butter for extra richness.
• Pecans – Toasting these brings out the flavor. These pecan halves have become have become my new go-to for recipes like this.
• Vanilla extract – A good vanilla makes all the difference.
• Almond milk – Make sure to use unsweetened almond milk.
• Xanthan gum – This will help thicken the mixture and prevent ice crystals. Just ⅛ tsp is plenty. 👉 This xanthan gum is a pantry must-have for keto recipes.

05/29/2025 07:38 pm GMT

How to Make Keto Butter Pecan Ice Cream

To start, gather all of your ingredient sin one place.

Next, melt the butter in a large skillet or sauce pot over medium heat. Allow the color of the butter to change, just a bit.

Then pour in the heavy cream into the skillet and bring almost to a simmer.

Remove the skillet from the heat and stir in the sweetener, and the vanilla.

Then transfer the mixture into a bowl, add xanthan gum, and beat with an electric mixer.

Stir in chopped pecans and stir gently until combined.

Note: If you’d like, toast the pecans for 5 minutes until they’re brown.

 

Transfer the butter pecan ice cream into a freezer friendly container and freeze for 3-4 hours.

Make sure you stir every 45 minutes to prevent ice crystals from forming.

Lastly, scoop this yummy keto butter pecan ice cream and serve.

Churn, No-Churn, or Mason Jar — Choose Your Method

No-Churn Method

This recipe was designed to be freezer-friendly without needing any fancy equipment. Simply pour the ice cream base into a freezer-safe container, then stir in the chopped, toasted pecans, and freeze. To get that signature smooth, creamy ice cream texture, you will need to, stir the ice cream every 30–45 minutes during the first 2–3 hours to help prevent ice crystals from forming. After that, just let the keto ice cream fully set and then you can enjoy ultra-creamy keto butter pecan ice cream!

Churned Method

If you want the smoothest, most scoop-able ice cream texture with the lest amount of effort, you can use an ice cream maker! For many of my homemade ice cream recipes, I personally use and recommend the
CUISINART 2-Qt. Ice Cream Maker — it’s reliable, affordable, and perfect for low-carb ice creams like this one.

To use it:

1. Pre-freeze the bowl (usually overnight).
2. Add the prepared ice cream base to the machine.
3. Churn according to the manufacturer’s instructions.
4. Stir in the pecans during the last 2–3 minutes of churning.

This gives you a super creamy, soft-serve texture right away — or freeze it a bit longer for firmer scoops.

Mason Jar Method

Yes, you can make keto butter pecan ice cream in a mason jar too!

Here’s how:

1. First, melt your butter and toast the pecans.
2. Then add them to a wide-mouth mason jar, along with all the other ingredients.
3. Seal the lid tightly and shake the jar vigorously for 5–7 minutes — this step is key for creamy keto ice cream!
4. Once the mixture has thickened a bit from shaking, place the jar in the freezer for at least 3 hours.

You’ll get a delicious keto treat without needed to churn. Just like my popular keto chocolate mason jar ice cream, this is a great way to enjoy keto frozen desserts!

Low Carb Butter Pecan Ice Cream Flavor Variations

This creamy keto ice cream tastes amazing just the way it is. However, if you want to experiment with different flavor variations, here are a few ideas you can try below:

• Keto butter pecan ice cream without eggs – To make a no egg version of this butter pecan ice cream, simply leave the eggs out. This version may not be as creamy as the eversion made with eggs, but it will still taste great.
• Nut free butter pecan ice cream – It’s not really possible to make butter pecan ice cream nut free. But, you can also try out this take on a nut free ‘butter pecan’ ice cream by imply, leave the pecan out and replacing them with these keto friendly sugar free chocolate chips for a yummy buttery and chocolate keto ice cream.

How Long Will This Ice Cream Last?

If you have leftover keto butter pecan ice cream, you can store it in the freezer for up to 3 months. For best results, transfer it to an airtight, freezer-safe container. This helps prevent freezer burn and keeps the flavor and texture as fresh as possible.

Whenever you’re ready to enjoy this ice cream again, just let it sit at room temperature for about 10–15 minutes before scooping. This is important because keto ice creams do not contain stabilizers like store-bought versions, so they tends to freeze harder — but a short rest on the counter brings it back to a scoop-able consistency.

**Need a good container? These freezer-safe ice cream tubs are reusable, durable, and great for homemade ice cream.

Best Toppings for Butter Pecan Ice Cream

• Chopped pecans
• Keto caramel drizzle
• Keto chocolate chips
• Crushed candied nuts (made with allulose)

Recipe Update

Note from Me:

When I first created this recipe a few years ago, I used erythritol (and it still works great!). Since then, I’ve tested it with allulose, and it makes a huge difference in the ice creams texture. I’ve found that using allulose makes the ice cream so creamy and more scoopable!

If you’ve tried this recipe before and loved it, amazing. If you’re making it for the first time, I highly recommend using this allulose instead. You’ll taste the difference!