High Fat Low Carb Fun!
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 were also craving a delicious new dessert…maybe an ice cream?? We decided to make one of the most classic ice cream flavors- butter pecan! The results were truly amazing.
Lots of ice creams begin with a great vanilla ice cream base. Luckily, we have a great vanilla ice cream recipe already on hand. Our butter pecan ice cream recipe was already in the works! 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 that you may be craving as well! 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:
- Heavy cream – obviously
- Erythritol, or any sugar substitute
- Egg yolks – not 100% necessary, but helps the ice cream stay creamy in the freezer instead of ice-y and hard to scoop
We also have a few quick ice cream making tips that we have found to be helpful. Heavy cream is a must. If you substitute it with whole milk or almond milk, your ice cream will be icier and less creamy. Heavy cream is also great for a keto diet anyway as it is full of delicious fats that you need to fuel your body.
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Our recipe uses granular erythritol but powdered erythritol would work great as well. You may need a little more of the powdered version to get the same sweetness but it will definitely give you a delicious, low carb taste as well! Try a brown sugar substitute as well, like So Nourished GOLD, that will give you an even richer taste, perfect for butter pecan ice cream.
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.
You can also make this recipe without an ice cream maker. Simply pop the entire thing in the freezer and wait! If you do choose to skip the ice cream machine and use the freezer, we have an extra tip for you. Because this recipe is chunky, we recommend stirring every 30-45 minutes to make sure the pecans are evenly distributed in the ice cream. If you have an ice cream maker, definitely follow the manufacturer’s instructions for how long to churn and cool and when to add the pecans.
You can never have too many ice cream recipes on hand, so we’ve got another one for you – keto soft serve ice cream from My Life Cookbook. Be sure to check it out!
- 1 cup heavy cream
- 2 tbsp butter
- 1/3 cup So Nourished erythritol sweetener
- 1 pinch Stevia
- 1 tsp vanilla extract
- 2 egg yolks
- 2/3 cup chopped pecans
- 1/8 tsp xanthan gum
- 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!
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!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
- EPIC Keto Krate Haul! - February 13, 2020
- 30+ Low Carb Snacks (Keto Snacks) with Little to No Prep - January 1, 2019
- Keto Browned Butter Pumpkin Spice Latte [VIDEO] - November 13, 2018
Have You Tried These Delicious Recipes?
Missing anything? Get it on
This was delicious and I forgot I didn’t have eggs when I started but it still came out good. I added maple extract instead of vanilla it was delicious next time I’ll probably do less pecans. I will definitely make again.
Wonderful Ice Cream! Thanks so much for the recipe! 🙂
Great taste. I cut the Erythritol in half and didn’t add the Stevia. I roasted my pecans (will use 1/3 cup pecans next time). Used an ice cream machine to churn. Will definitely be my go to ice cream. Approx: 1/4 cup per serving. Thanks for the recipe.
You’re very welcome! Thank you for posting your tips 🙂
I, too, was shocked at how yummy and authentic it tasted…just like “real” ice cream! I’ve had to cut the sweetener in half because it’s just too sweet for us. But am really impressed with the consistency. We have shared this with our patients and doing a FB LIVE event tonight on how to make it – giving you all the credit! Thanks for a great recipe!!
Aww that’s great to hear! Thank you so much!
I am new to the keto lifestyle and I am having trouble finding any recipes that are considered sweet that taste good. However, I made this recipe and to my shock, it was delicious! I must say though that it was actually to sweet. I used a monkfruit erythritol blend and I believe next time I will cut it back some. Also, this freezes up very hard & I have no pacience, lol, so I think this would make fantastic ice cream bars on a stick. Then you can just pop one out and go.
Sounds great, Carmin! I’m glad you liked it 🙂
I made the butter pecan this past weekend it’s my husbands favorite. I really browned the kerrygold butter & i cooked my pecans in kerrygold also. It’s delicious. One thing though i made a double batch & made the mistake of doubling the xantham gum, don’t double this one ingredient it makes it a bit of a different texture still tastes great.
Good to know! Thanks, Linda.
reading about raw eggs in home made ice cream causing issues, salmonella etc. How should we deal with this. CAn this receipe have the eggs added to the cream, erythritol and butter to make a custard? Or does that kill the recipe. Thanks
Most eggs are pasteurized which kills most bacteria found on the shells. You shouldn’t have an issue. But if you’re still concerned, you can dip the eggs in boiling water for a few seconds to kill any remaining bacteria.
Can you sub the xanthan gum? THnxs!
One person said they omitted the xanthan gum entirely and the recipe worked out well for them in the end!
Hi, could I ask how long I need to whip the mixture?
Hi Jen, about 10 minutes, you should see the cream start to thicken and aerate. Hope that helps!
This is a great base recipe, the best I’ve found since it’s actually scoopable straight from the freezer. I’ve switched it up a couple of times adding some cream cheese and a little tiny bit of gelatin in place of the “gum.” Also used xylitol and/or fiber yum…still seems to turn out great!
Looks delish, but can I sub coconut milk or cream for dairy, and I am very reactive to eggs…any suggestions? I’m drooling over this!
I would make this recipe with coconut cream (not the boxed coconut milk, that’s too watery). Many people have made ice cream without eggs and it worked out just fine. The consistency will be a bit less creamy, but the coconut cream will lend enough fat to make the ice cream smooth and silky enough. Try it out and let us know how it works out!
Could I use swerve as the sweetner?
Swerve is a brand name of erythritol, so yes, you can use it!
I sent this recipe to my Mom so she could make it for me, and I LOVE it. She thinks it is too sweet and I think she said next time she makes it she will try a different sweetener but I like it the way it is! Thanks!
Glad you liked it! Feel free to play around with the amount of sweetener added, not just which type. Ice cream is pretty flexible 🙂
How much is a serving?
1 scoop, in our case, 1/6th of the total recipe. Your serving size will depend on how much you whipped the ice cream and whether or not you used an ice cream maker. To be safe, consider 1/6th of your total amount to be a serving. Hope that helps!
The recipes are great but it’s not easy to bring it into my kitchen. There is no print option and the text can’t be cut and pasted into a document for easy use at the counter so that doesn’t help.
There is a print button right below the star rating in the recipe box toward the top.
Hope that helps!
This was fantastic! My husband could not believe it was low carb. I used an ice cream maker and it was done in the normal amount of time with appropriate firmness. Upped the vanilla a bit and browned the pecans in an extra TB of butter (4 minutes in 350 oven, then stir and cook another 4 minutes, add salt and/or spices like cinnamon or nutmeg if desired), which as you suggested, made the pecan flavor more robust. Interestingly, we couldn’t eat our normal amount of ice cream, which is…all of it! It was so rich we were happy to with the suggested serving size, and got to have a treat again the next day.
I’m so glad you liked it, Joy! With the warm weather approaching, you can bet we’ll be making this recipe more and more 🙂
We’re also planning on buying an ice cream maker to create some more low carb ice cream recipes in the summer!