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.
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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.
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Can I use truvia?
Only sweetener I have, but haven’t used yet.
Yes, go for it!
Will this recipe work in my ice cream maker or will it turn to butter?
We have not tried it in an ice cream maker but hopefully someone can let you know if they have!
I wanted to make the ice cream, but was baking tartlets at the same time. Then it hit me, why don’t I try to make pastry cream with this recipe!? This is by far the best keto pastry cream recipe I found. Left out the pecans and added 1 tsp of gelatine and cooled it in the fridge for a couple of hours (or overnight) Just wanted to share this! Thanks for this great recipe!!!
What a great idea! We’ll definitely try it out. 😀 That sounds so good haha!!
Thanks for your great receipt, my ice cream is in the frizer right now.
I’ve just a question about Erytherol. I bought the same than you but there is 4g of carbs per tsp. So in your receipt we put 1/3 cup, so per scoop it’s about 14g of carbs :-// no ?
We count net carbs, which are the total carbs minus any fiber and sugar alcohols, like erythritol. Sugar alcohols are not digested by our bodies and don’t affect blood sugar in most people. That’s why the grams of carbs in the erythritol don’t count towards the net carb count. Hope that explains it!
I didn’t have any almonds so I use walnuts hopefully this works
Thank you, it tastes great.
I think I used a bit to much xanthan -made it a bit slimy.
Think Im going to warm it up again and stirr in some more cream, but still fantastic.
Could be cool to add non american measurements…rest of the world likes icecream too 😉
Was not sure wether to use 41g or 67g or else grams of erythritol, you find x explanations…I dont have an american “cup” 🙁
I have made this recipe multiple times now and I love it. I reduce the sweetener from 1/3 cup to 1/4 cup, and I use half xylitol and half swerve. (and I concluded that a pinch of stevia is 7 drops of sweet leaf). And I reduce the nuts from 2/3 to 1/3 cup. Butter pecan is one of my favorites, and because of your recipe I have it regularly even being lowcarb ☺
We’re truly happy to hear that! Throughout this summer we must have made this recipe at least 5 times ourselves. We just can’t ever get enough 😀
I just made the butter pecan icecream and i can’t believe that i actually Made this wonderful creation. I have never posted a comment before for these recipes but this one was outstanding! I was looking for something i could eat for dessert as an alternative to the nutty buddies everyone else will be enjoying. I feel like i have a secret because i know mine is way better than theirs! Thanks so much!
That’s so great to hear, Cynthia! We’re glad you enjoyed this recipe as much as we did. Enjoy the ice cream 😀
Made it tonight and its great! Although it was super creamy and I could only eat like 4 spoons of it….did I do something wrong? The flavor was great but it was so rich. Any idea why?
Rich is usually a good thing! But if it was too much for you, try using half heavy cream, half almond or coconut milk. It should water the consistency down a bit.
Just wanted to stop in and say wow this ice cream is awesome!! I made this two nights ago and went to get some tonight and its so so good. I made it for my husband, butter pecan isn’t my flavor, but I tried it and was blown away. I used a little less pecans and it was enough! Also I would recommend making at least a double batch!! Its very little ice cream. Great recipe thanks!!!
Thank you so much for the kinds words. We’re so glad you liked it! We’ll keep in mind to make more ice cream in the future 🙂
Hi! I’m so excited to try this recipe, Butter Pecan ice cream is one of my faves.
I was wondering, is there raw egg in it?
There is, though it is heated gently using the heavy cream. If you’re worried about raw egg, consider using pasteurized eggs. Their shells are less likely to be infected with food-borne illnesses!
First of all this is delicious, but mine turned out grainy after freezing. I dissolved the erythritol per the instructions. Did I stir it too much while freezing?
No, I don’t think over stirring could have caused that. Erythritol is hard to dissolve in general. Try powdered erythritol next time. It’s much easier to dissolve!
My guy made this for me and turned out doughy and slimy. What happened? I’d appreciate any input. I don’t know what he did, but I was desperately hoping to get my sugars down by having this. I know we don’t have an ice cream maker. I was after him for a whole week to try this just to have it turn out this way. 🙁 Not sure how to leave a picture of it here.
Hmm, not sure what happened! The only thing I can think of to suggest is to beat/whip the ice cream batter very much to incorporate as much air into it as possible.
This was our first keto ice cream recipe and it did not disappoint!!! We didn’t have xantham gum, but it seems fine without it. Also, we only had a stevia blend on hand so we used that instead of erythritol. However, I’m ordering both of those to have for next time.
We may never buy store bought ice cream again.
Oh, and we threw the pecans in a pan with some butter for a few minutes. So. Much. Yum.
Ugh, that sounds amazing! More butter is always better!
Oh goodness! I have never eaten this ice cream non-keto, but when I tasted this recipe, I was shocked. IT’S AMAZING!
That’s great to hear! Enjoy!
THIS. WAS. AMAZING.
I toasted the pecans in a little bit of butter and added them after the ice cream froze since I was using an ice cream machine. Way better than any store-bought/regular sugar ice cream I have ever had! Thanks for the recipe!
Toasted the pecans in butter sounds like an awesome idea, Marti! I’ll add that in as a tip in the recipe. Thanks, and glad we gave store bought ice cream a run for their money!
I made this last night and I had to say, this is probably my favorite ice cream I have made in the past year that I have been leading a keto life. I was wondering two things: 1. Do you know the macros and 2. What are the actual serving sizes in weight? Not just that it is 6 servings. If you have this info, it would be greatly appreciated. And once again, THANK YOU for a wonderful recipe. I will be telling all my keto friends.
Hi Michele, thanks so much and we’re happy you enjoyed it!
The macros are listed right above the ingredients:
Macros per 1 scoop:
• 200 Calories
• 20g of Fat
• 2g of Protein
• 1g of Carbs
We’ve long eaten this ice cream 🙂 so we can’t weigh out how much 1 scoop would be. All ice creams are different weights per scoop depending on how much air is in them and any add ins like the pecans. So it’s hard to even give an estimate.
If it helps, we use a standard ice cream scoop and it’s about 2-2.5 inches in diameter. The entire recipe makes about 6 heaping scoops of ice cream.