Keto Butter Pecan Ice Cream

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Keto Butter Pecan Ice Cream

  • Prep Time: 15 mins

  • Freeze Time: 4 hrs

  • Servings: 6

Ingredients

  • Butter Pecans: 1 cup chopped pecans, 2 tbsp unsalted butter, pinch of salt

  • Cream Base: 2 cups heavy whipping cream, 1 cup unsweetened almond milk

  • Sweetener & Flavor: 1/2 cup powdered allulose or powdered erythritol, 1 tsp vanilla extract, 1/2 tsp maple extract

  • Texture Helper: 1/4 tsp xanthan gum (optional, prevents ice crystals)

Instructions

  1. Toast Pecans: Melt 2 tbsp butter in a skillet over medium heat. Add chopped pecans and salt. Toast for 3–5 minutes until fragrant and golden. Remove from heat and cool completely.

  2. Blend Base: In a bowl or blender, whisk heavy cream, almond milk, powdered sweetener, vanilla extract, maple extract, and xanthan gum until smooth and sweetener dissolves.

  3. Churn / Freeze Method:

    • With Ice Cream Maker: Pour mixture into ice cream maker and churn per manufacturer instructions. Add toasted pecans during the last 5 minutes of churning.

    • No-Churn Method: Whip heavy cream to soft peaks before folding in remaining liquid ingredients and cooled pecans.

  4. Chill: Transfer to a freezer-safe container and freeze for at least 4 hours until scoopable.

Note: While virtually net-carb-free when made with allulose, heavy cream and pecans contain trace carbs and calories, so enjoy mindfully!