This Keto Butter Pecan Ice Cream is the frozen treat I make when I want something rich and indulgent. Every scoop is loaded with toasted pecans and a rich, allulose-sweetened cream base that tastes like the real thing. No sugar, no compromise, and no one at my house ever guesses it is keto.

Three glass bowls filled with scoops of butter pecan ice cream mixed with chopped pecans sit on a piece of burlap atop a wooden board, with extra pecan pieces scattered around. A vase with green leaves is in the background.

If you have been searching for a butter pecan keto ice cream that tastes just as good as the real thing, your search officially ends here.

In my Florida kitchen, ice cream season is year-round. I am always looking for ways to recreate classic flavors without the sugar spike. This keto butter pecan ice cream recipe has quickly become one of my all-time favorites, because it has the taste and texture of regular ice cream.

If you love homemade ice cream recipes, you will also want to check out my Keto Vanilla Ice Cream, Keto Chocolate Ice Cream, and my Keto Mint Chocolate Chip Ice Cream.

A top-down view of ingredients on a white surface: a measuring cup of milk, a bowl of sugar, a small bowl of pecans, a pat of butter, a small bowl of vanilla extract, and two small dishes with spices.

Let's Talk Ingredients

Pecans: Halves, pieces, or a mix all work.

Heavy Whipping Cream: The high fat content makes for rich, creamy ice cream. To make it dairy-free, you could use coconut cream. I don’t recommend unsweetened almond milk or any other nut milk as a base here - it just isn’t rich enough.

Allulose: Of all low-carb sweeteners, I’ve found allulose is best for delicious ice cream that is scoopable from the freezer.

Erythritol-based sweeteners like Swerve freeze rock solid. You have to take the ice cream out of the freezer and let it sit out for a while until it's scoopable.

It is important to note that Allulose will require some time in the freezer after churning for it to solidify. If you want to serve straight from the ice cream machine, I recommend a Monk fruit allulose blend.

Step-by-Step

Pecans in a glass bowl are being topped with a white, creamy liquid that has specks of spice, likely being poured from a small white dish. — Preheat the oven to 350°F and line a baking sheet with parchment paper. Melt the butter in a microwave-safe glass bowl. Add the pecan halves and pieces, along with salt.

Pecan halves and granulated sugar in a clear glass bowl with melted butter on the bottom, set on a white countertop. — Toss to coat.

Pecan halves coated in a shiny glaze are spread out on a sheet of parchment paper, likely for cooling after roasting or candying. — Spread the pecans on the prepared baking sheet.

Toasted pecans spread out on a sheet of parchment paper, showing a slightly browned color and glistening coating, likely from roasting or seasoning. — Toast for 5 minutes, stir, then toast for another 5 minutes.

Chopped pecans spread across a dark, speckled surface. The nuts are unevenly cut, showing a mix of small and medium pieces with brown shells and lighter interiors. — Remove from the oven and allow the buttered pecans to cool completely. Chop and set aside.

A close-up view of a mixing bowl containing a frothy mixture of yeast, water, and flour, seen from above. Measurement markings are visible on the side of the transparent bowl. — Combine the heavy cream, allulose, vanilla extract, and sea salt in a blender. Process until smooth.

A clear blender pitcher filled with frothy, bubbly pale liquid sits on a white countertop, with part of a blender base visible nearby. — Place in the freezer for at least 20 minutes, or refrigerate for at least 4 hours.

A top-down view of a metal ice cream maker bowl filled with a light beige, frothy liquid mixture, with two gray blades in the center. — Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.

Close-up view of creamy ice cream being churned in an ice cream maker, with small chocolate or nut pieces mixed into the vanilla mixture. — Add the toasted pecans in the last 5 minutes of processing. Transfer the churned ice cream to a sealed freezer-safe container. Freeze until firm.

Tips & Tricks for the Best Keto Butter Pecan Ice Cream

Freeze your ice cream maker canister for at least 24 hours. A partially frozen canister means a soupy, under-set result.
Cool the pecans completely before adding them. Warm pecans raise the base temperature during churning and can leave you with a soft final product.
No ice cream maker? Pour the base into a shallow freezer-safe dish and stir vigorously every 30 to 45 minutes for about 3 hours. Add the pecans on the final stir, then freeze overnight.

A glass bowl filled with scoops of creamy ice cream mixed with chopped pecans, topped with more pecans, sits on a woven mat with extra pecan pieces scattered around.

If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see all my delicious recipes.

A close-up of a glass bowl filled with vanilla ice cream mixed with chopped pecans, topped with extra pecans, placed on a textured brown surface.

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Keto Butter Pecan Ice Cream

Prep Time10

Freezing and Processing50

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 252.21kcal

Author: Wendy Polisi

As an Amazon Associate I earn from qualified sales.

Equipment

Ice Cream Maker

Ingredients

Pecans

2 tablespoons unsalted butter
½ cup pecan halves and pieces
½ teaspoon sea salt

Ice Cream Base

3 cups heavy cream
⅔ cup allulose
1 ½ tablespoons vanilla extract
¼ teaspoon sea salt

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place the butter in a glass bowl and melt in the microwave. Add the pecans and salt and toss.
Toast for 5 minutes. Stir, and toast another 5 minutes.
Remove from the oven and cool completely. Chop.
In a blender, combine the heavy cream, allulose, vanilla extract, and sea salt.
Process until smooth.
Place in the freezer for 20 minutes to chill. Or refrigerate for at least 4 hours.
Place the ice cream base in the bowl of your ice cream maker. Process according to the ice cream makers instructions, adding the pecans in the last 5 minutes of processing.
It will initially be soft. Place in a sealed freezer-safe container and freeze until solid for firmer ice cream.

Nutrition