Introduction
Experience the ultimate indulgence with our Butter Pecan Keto Ice Cream. With rich flavors and a smooth texture, this dessert satisfies cravings without breaking your keto diet. Perfect for a warm day or an elegant dinner, this recipe pleases every palate and keeps carbs in check. Discover how easy it is to create homemade keto ice cream filled with sugary goodness and crunchy pecans.

Ingredients
Our Butter Pecan Keto Ice Cream shines with simple, high-quality ingredients. Heavy cream and almond milk ensure a creamy base, while erythritol keeps it sweet with minimal carbs. Vanilla and butter extracts enhance flavor, while toasted pecans add a delightful crunch. With just a pinch of salt, these ingredients create a low-carb treat you’ll make time and again.

1 cup heavy cream
1 cup unsweetened almond milk
3/4 cup erythritol (or preferred keto-friendly sweetener)
1 teaspoon vanilla extract
1/2 teaspoon butter extract
1/2 cup pecans, chopped and toasted
Pinch of salt
Instructions
Crafting Butter Pecan Keto Ice Cream is simple with these step-by-step instructions. Using an ice cream maker ensures consistent results, delivering the perfect soft-serve consistency.
1. In a mixing bowl, combine heavy cream, almond milk, erythritol, vanilla extract, butter extract, and salt. Whisk until the sweetener is fully dissolved.
2. Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions until a soft-serve texture is achieved, typically 20-25 minutes.
3. In the last few minutes of churning, incorporate the toasted pecans, allowing them to mix evenly.
4. Transfer to a lidded container and freeze for a minimum of 4 hours, or until firm.
5. Before serving, let the ice cream soften at room temperature for a few minutes to ease scooping.
  
  Tips
  To enhance creaminess, pre-blend the cream mixture using an immersion blender. For variation, substitute pecans with toasted almonds or walnuts, offering new textures and flavors.
  
  Nutritional Information (per serving):
  Calories: 220
  Net Carbs: 2g
  Protein: 3g
  Fat: 20g
  
  —
  
  Storage
  Store your Butter Pecan Keto Ice Cream in an airtight container in the freezer. It can last up to 1 month. Let sit at room temperature for easier serving if it’s frozen solid.
  
  —
  
  FAQs
  Can I use a blender instead of an ice cream maker?
  Yes, blend ingredients until smooth, pour into a container, and freeze. Stir occasionally for texture.
  
  What other nuts can I use in this ice cream?
  Toasted almonds or walnuts offer excellent alternatives to pecans, creating unique flavors.
  
  How do I prevent ice crystals in my ice cream?
  Ensure proper mixing and slow freezing. Consider adding a tablespoon of vodka to reduce crystallization.
  
  —
  
  Variations
  For a nut-free version, omit pecans and add a handful of dark chocolate chips or shredded coconut. This tweak keeps it keto while introducing a delightful twist.
  
  —
  
  Related Recipes
  Explore more keto dessert ideas for your sweet tooth:
6. Keto Chocolate Mousse
7. Coconut Flour Pancakes
8. Almond Flour Brownies
  —
  
  Conclusion
  Enjoy the rich flavor of Butter Pecan Keto Ice Cream today. It’s a perfect low-carb treat for any occasion, seamlessly blending indulgence and keto-friendly nutrition. Explore and savor!

Butter Pecan Keto Ice Cream

Total Time: 250
Yield: 6 1x
Diet: Low Calorie

Print Recipe

Description

A rich and creamy keto-friendly ice cream made with butter pecan flavor.

Ingredients

Scale

1 cup heavy cream
1 cup unsweetened almond milk
3/4 cup erythritol (or preferred keto-friendly sweetener)
1 teaspoon vanilla extract
1/2 teaspoon butter extract
1/2 cup pecans, chopped and toasted
Pinch of salt

Instructions

In a mixing bowl, combine heavy cream, almond milk, erythritol, vanilla extract, butter extract, and salt. Whisk together until the sweetener is fully dissolved.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes about 20-25 minutes.
During the last few minutes of churning, add the toasted pecans to the mixture, allowing them to incorporate well.
Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
For easier scooping, let the ice cream sit at room temperature for a few minutes before serving.