Keto Butter Pecan Ice Cream Recipe | Made With Toasted Pecans

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This keto butter pecan ice cream is probably my new favorite keto ice cream flavor. It’s buttery, sweet and loaded with crunchy toasted pecans. Because I grew up in central Texas, butter pecan ice cream is incredibly nostalgic for me. As a kid, nothing beat eating a nice bowl of butter pecan ice cream on a hot summer day. So, of course, I knew I had to create a low-carb butter pecan ice cream recipe to enjoy this summer and to share with all of you!

Thankfully, it came out perfectly on the first try. In fact, it tasted just like the ice cream I enjoyed growing up! I’m so glad that now I can enjoy it without all the unnecessary sugar. This keto butter pecan ice cream recipe contains 6 servings and each serving yields roughly 325 calories, 31.1 grams of fat, 4.51 total carbs, and 2 net carbs. Net carbs are calculated by subtracting the fiber and erythritol from the total carbs.

Keto Butter Pecan Ice Cream Ingredients

1. 1 tbsp butter
2. 1/2 cup chopped pecans
3. 1 cup half and half
4. 1 cup heavy whipping cream
5. 3 egg yolks and 2 whole eggs
6.  2/3 cup Swerve Brown
7. 2 tsp vanilla extract

Directions

1. Make sure you have an ice cream maker and pre-frozen churning bowl before you begin.
2. First, toast your pecans in butter in a saucepan over low-medium heat for about 5 minutes.
3. Then separate out 3 egg yolks and two whole eggs in a bowl.
4. Next, pour the remaining ingredients with the exception of the eggs into the saucepan, stirring constantly.
5. Stir vigorously as you pour the eggs into the mixture. Continue to stir until the temperature reaches 170 degrees Fahrenheit.
6. After that, remove your saucepan from heat and continue to stir for another 2 minutes. Place into the fridge to cool down for 2-4 hours.
7. Next, pour the mixture into the ice cream maker according to manufactures instructions. Usually about 30-40 minutes. It should have the consistency as soft serve ice cream.
8. Pour into freezer-safe containers for about 4 hours or overnight. I like to use smaller, individual ice cream containers as the ice cream will soften quicker this way.
9. Enjoy some keto butter pecan ice cream!

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Keto Butter Pecan Ice Cream Recipe

This keto butter pecan ice cream recipe contains 6 servings and each serving yields roughly 325 calories, 31.1 grams of fat, 4.51 total carbs, and 2 net carbs. Net carbs are calculated by subtracting the fiber and erythritol from the total carbs.

Course Dessert

Cuisine ketogenic, low-carb

Keyword keto butter pecan ice cream

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Calories 325 kcal

Ingredients

Ingredients

• 1 tbsp butter
• 1/2 cup chopped pecans
• 1 cup half and half
• 1 cup heavy whipping cream
• 3 egg yolks and 2 whole eggs
• 2/3 cup Lakanato Golden Monk Fruit Sweetener
• 2 tsp  vanilla extract

Instructions

Directions

1. Make sure you have an ice cream maker and pre-frozen churning bowl before you begin.
2. First, toast your pecans in butter in a saucepan over low-medium heat for about 5 minutes.
3. Then separate out 3 egg yolks and two whole eggs in a bowl.
4. Next, pour the remaining ingredients with the exception of the eggs into the saucepan, stirring constantly.
5. Stir vigorously as you pour the eggs into the mixture. Continue to stir until the temperature reaches 170 degrees Fahrenheit.
6. After that, remove your saucepan from heat and continue to stir for another 2 minutes. Place into the fridge to cool down for 2-4 hours.
7. Next, pour the mixture into the ice cream maker according to manufactures instructions. Usually about 30-40 minutes. It should have the consistency as soft serve ice cream.
8. Pour into freezer-safe containers for about 4 hours or overnight. I like to use smaller, individual ice cream containers as the ice cream will soften quicker this way.
9. Enjoy some keto butter pecan ice cream!