There’s something about homemade ice cream that just tastes better. And when it’s low carb and keto friendly, it feels like a win all around.
This keto butter pecan ice cream has a rich custard base that’s smooth and creamy. The kind of texture that makes you forget it’s sugar free.
The pecans get toasted in butter with a little salt, which gives them this amazing nutty, almost caramel-like flavor. They add the perfect crunch to every scoop.
You don’t need any fancy ingredients to pull this off. Heavy cream, almond milk, egg yolks, erythritol, butter, pecans, and vanilla. That’s the whole lineup.
It does take a few hours of chilling and freezing, so plan ahead. But the hands-on time is pretty minimal, and the result is totally worth the wait.
Whether you’re deep into keto or just cutting back on sugar, this is one dessert that won’t disappoint.
Why You’ll Love This Recipe
Real Custard Base – This recipe uses a proper egg yolk custard so the texture is rich and creamy like real ice cream.
Tastes Like the Classic – If you miss old fashioned butter pecan ice cream this version nails that same warm buttery flavor.
Butter Toasted Pecans – Toasting the pecans in real butter gives them an incredible nutty richness you will not get from store bought keto ice cream.
No Weird Aftertaste – Erythritol paired with heavy cream and egg yolks creates a smooth sweetness that hides any cooling effect.
Recipe Ingredients
- 2 cups Heavy Cream
- 1 cup Unsweetened Almond Milk
- 2/3 cup Granulated Erythritol
- 4 Large Egg Yolks
- 2 tbsp Butter
- 3/4 cup Pecan Halves, roughly chopped
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
How To Make
Step 1
In a small skillet, melt the butter over medium heat. Add the chopped pecans and a pinch of salt. Toast them in the butter, stirring often, for about 4 to 5 minutes until fragrant and golden.
Spread the pecans on a plate and let them cool completely. These buttery toasted pecans will add incredible flavor and crunch.
Step 2
In a medium saucepan, heat the heavy cream, almond milk, and erythritol over medium heat, stirring until the sweetener dissolves. Bring it just to a simmer, then remove from heat.
Step 3
In a bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper them. Then pour the egg mixture back into the saucepan.
Step 4
Cook the custard over medium-low heat, stirring constantly with a spatula, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil.
Step 5
Strain the custard through a fine mesh strainer into a clean bowl. Stir in the vanilla extract and remaining salt. Press plastic wrap directly onto the surface of the custard and refrigerate until completely cold, at least 4 hours or overnight.
Step 6
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Fold in the buttered pecans during the last 2 minutes of churning.
Step 7
Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours for a firmer scoop. Let it sit at room temperature for 5 minutes before serving.
Tips
Temper the Egg Yolks Slowly
When you drizzle the hot cream into the egg yolks, go really slow and whisk the entire time. If you dump it in too fast, the heat will scramble the yolks and you’ll end up with little egg chunks floating in your custard.
A thin, steady stream is what you want. It should take you about 30 seconds to add that half cup of hot cream. This gradually brings the yolks up to temperature so they can thicken the custard without curdling.
If you do see a few small lumps, that’s exactly why the recipe has you strain it through a fine mesh strainer later. But getting the tempering right means a smoother custard from the start.
Get the Custard Cold Before Churning
The custard needs to be completely cold before it goes into the ice cream maker. Not just cool, but fridge-cold all the way through. If it’s still warm in the middle, it won’t churn properly and the texture will be icy instead of creamy.
Four hours in the fridge is the minimum, but overnight is better. If you’re short on time, you can set the bowl of custard inside a larger bowl filled with ice water and stir it every few minutes. This can cut the cooling time down to about 30-45 minutes.
Don’t Skip the Plastic Wrap on the Custard
When the recipe says to press plastic wrap directly onto the surface of the custard, it means right on the custard itself, not stretched over the top of the bowl. The wrap should be touching the liquid.
This prevents a thick skin from forming on top as it cools. That skin won’t dissolve back into the custard and can leave you with weird chewy bits in your ice cream.
More Recipes
- Low Carb No-Churn Vanilla Ice Cream
- Low Carb Caramel Pecan Clusters
- Low Carb Pecan Pie Bars
- Low Carb Maple Pecan Blondies
- Low Carb Salted Caramel Fudge
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes, you can. Pour the chilled custard into a freezer-safe container and place it in the freezer. Every 30 to 45 minutes, take it out and stir it vigorously with a fork or whisk to break up the ice crystals. Repeat this process for about 3 to 4 hours until it reaches a creamy consistency.
The texture won’t be quite as smooth as what you get from a proper ice cream maker, but it still turns out really good. Fold in the buttered pecans during one of the last stirs.
Keto Butter Pecan Ice Cream
Ingredients
Equipment
Method
- In a small skillet, melt the butter over medium heat. Add the chopped pecans and a pinch of salt. Toast them in the butter, stirring often, for about 4 to 5 minutes until fragrant and golden. Spread the pecans on a plate and let them cool completely. These buttery toasted pecans will add incredible flavor and crunch.
- In a medium saucepan, heat the heavy cream, almond milk, and erythritol over medium heat, stirring until the sweetener dissolves. Bring it just to a simmer, then remove from heat.
- In a bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper them. Then pour the egg mixture back into the saucepan.
- Cook the custard over medium-low heat, stirring constantly with a spatula, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil.
- Strain the custard through a fine mesh strainer into a clean bowl. Stir in the vanilla extract and remaining salt. Press plastic wrap directly onto the surface of the custard and refrigerate until completely cold, at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. Fold in the buttered pecans during the last 2 minutes of churning.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours for a firmer scoop. Let it sit at room temperature for 5 minutes before serving.