keto butter pecan ice cream

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



  • 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



  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!