After our delicious new flavored fat bomb recipe, White Chocolate Butter Pecan fat bombs, we were inspired to use our pecans again. The combination of butter and pecan was made for low carb, high fat diets, so we kept going! We decided to make one of the most classic ice cream flavors- butter pecan!
This recipe is a basic vanilla low carb ice cream recipe with added butter and chopped pecans. You can use this recipe as a base for any other flavors! Add in sugar-free chocolate chips, peanut butter, cocoa powder, berries or keto brownie bits! You can make any flavor you want using the basic ingredients:
Egg yolks – not 100% necessary, but helps the ice cream stay creamy in the freezer instead of ice-y and hard to scoop
We have an entire list of amazing low carb ice cream recipes you can make! The combinations are endless, especially on a diet like keto. We welcome high fat heavy cream and spruce it up with low carb sweeteners like erythritol and stevia.
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You can also make this recipe without an ice cream maker. Simply pop the entire thing in the freezer and wait! Because this recipe is chunky, we recommend stirring every 30-45 minutes to make sure the pecans are even distributed in the ice cream. If you have an ice cream maker, definitely following the manufacturer’s instructions for how long to churn and cool and when to add the pecans.
Butter Pecan Ice Cream
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Macros per 1 scoop:
• 200 Calories
• 20g of Fat
• 2g of Protein
• 1g of Carbs
Begin by melting the butter in a pan on a low flame and letting it brown very slighty. This will bring out more of the butter's flavor.
Add in the cream and allow it to come to a simmer.
Turn the heat down to the lowest setting and add the erythritol. Let it dissolve completely, stirring gently.
Transfer the mixture to a deep mixing bowl and add a pinch of Stevia. Use an electric hand mixer to combine all the ingredients.
While mixing at a medium speed, add xanthan gum to help the ingredients really bind and thicken.
In a small bowl, separate egg yolks and add vanilla extract. Beat them a little slowly add them into your mixing bowl as you're beating your cream mixture.
Lastly, add chopped pecans and fold them in with a spoon. You can toast the pecans in a bit of butter to bring out more of their nutty and sweet flavor!
Place your bowl (or wherever you're going to store the ice cream) in the freezer. Because this ice cream has chunks of pecans in it, I suggest stirring with a spoon every 30-45 minutes to make sure the pecans are well incorporated and don't get frozen sitting at the bottom of the ice cream. Of course, if you have an ice cream maker, feel free to use that and use the manufacturers instructions.
Let freeze for about 3 hours or until you can scoop it. If you let it freeze overnight, let it sit on the counter for a few minutes to soften so you can scoop it easily. Enjoy!
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
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This recipe was made with love by our amazing readers!
Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite food is steak and lava cake. She enjoys photography, travel, cooking, working out, cats & Harry Potter. She loves sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.