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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

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.
Prep Time10 minutes
Freezing and Processing50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12
Calories: 252.21kcal
Author: Wendy Polisi

Equipment

Ingredients

Pecans

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

Ice Cream Base

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

Calories: 252.21kcal | Carbohydrates: 2.47g | Protein: 2.09g | Fat: 26.34g | Saturated Fat: 15.14g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 7.59g | Trans Fat: 0.08g | Cholesterol: 72.25mg | Sodium: 161.81mg | Potassium: 76.43mg | Fiber: 0.4g | Sugar: 2.11g | Vitamin A: 935.27IU | Vitamin C: 0.4mg | Calcium: 42.99mg | Iron: 0.17mg