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Home / Recipes / Frozen Desserts

Low-Carb Keto Butter Pecan Ice Cream Recipe

By Lisa MarcAurele · Jun 30, 2020 · 42 Comments

10.3K shares
Jump to Recipe
butter pecan ice cream pinterest image
Low carb butter pecan ice cream recipe

The best low carb butter pecan ice cream recipe ever! It's smooth and creamy and scoops well after frozen. You'd never know it's sugar free!

The best low carb butter pecan ice cream recipe ever! It's smooth and creamy and scoops well after frozen. You'd never know it's sugar free! | LowCarbYum.com
Article Index
  • Low Carb Butter Pecan Ice Cream Recipe - No Sugar Added
  • Recipe

Nothing helps beat the heat better than ice cream! Don't you agree?

My family loves to go out for ice cream in the summer. And, we have one of the best store made ice cream shops right down the road from us.

Unfortunately, there are only three ice cream flavors that have no sugar added. All of them contain maltitol and none of them are store made.

The three no sugar added flavors offered at this premium ice cream shop are pecan caramel, raspberry cheesecake, and moose tracks. I've tried them all and the pecan caramel is my favorite.

I don't think there is a lot of maltitol in the ice cream because I'm usually okay after eating it. It also doesn't seem to affect my weight so I don't mind treating myself with the no sugar pecan caramel ice cream when the family goes out for a summer treat. However, the ice cream is really expensive so I wanted to try and make a similar flavor at home.

Low carb butter pecan ice cream recipe

The thought of making a homemade caramel sauce wasn't really appealing to me. I didn't want to have to take that extra step. So, I chose to make a low carb butter pecan ice cream recipe. The recipe was inspired by a recipe I found over at Epicurious.com.

Low carb butter pecan ice cream recipe

I find the texture of low carb ice cream is best when made with a fiber sweetener. For this recipe, I used LC Foods white inulin sweetener which combines chicory root, stevia, and monk fruit. And, there's only 2.5 grams of fiber carbs in each teaspoon. You can find this sweetener on the LC Foods website or at Amazon.

Low carb butter pecan ice cream recipe

Another way to ensure a nice texture is to use egg yolks. One could argue that this makes it a frozen custard rather than ice cream, but it's really hard to tell the difference. That's why I'm calling it a low carb butter pecan ice cream recipe rather than a frozen custard recipe.

The best low carb butter pecan ice cream recipe ever! It's smooth and creamy and scoops well after frozen. You'd never know it's sugar free! | LowCarbYum.com

Like all homemade ice creams. You'll need to let this sit out for a good 5-10 minutes before scooping. But, after that, it scoops really well.

The pecans are roasted for a few minutes before using, then are topped with salt and butter. The flavoring soaks into the nuts as they cool giving them a buttery flavor.

I prefer the pecan nuts to be chopped. This not only allows more of the butter flavor to soak in, but they also blend in better throughout the ice cream.

The resulting low carb butter pecan ice cream is as good or better than any premium ice cream I've ever tasted In fact, I doubt anyone would guess that it has no sugar added.

The best low carb butter pecan ice cream recipe ever! It's smooth and creamy and scoops well after frozen. You'd never know it's sugar free! | LowCarbYum.com

In addition to the fiber sweetener, the low carb brown sugar alternative Sukrin Gold was used. This enhances the flavor of the buttered pecans.

If you love butter pecan ice cream as much as I do, you'll give this recipe a try. It may sound like a lot to use the specialty sweeteners, but these are ingredients I always keep stocked in my kitchen.

Of all the inulin based sweeteners out there, the LC Foods white inulin is my favorite. It has the lowest carb count I've found and tastes great.

Sukrin Gold is the only low carb brown sugar substitute that I use now. In the past, I used to add a little blackstrap molasses to regular granular sweeteners. But, molasses does contain natural sugar so many would rather not use it.

Looking for another delicious ice cream recipe to try? Check out my peanut butter low carb ice cream recipe here.

Low Carb Butter Pecan Ice Cream Recipe - No Sugar Added

The best low carb butter pecan ice cream recipe ever! It's smooth and creamy and scoops well after frozen. You'd never know it's sugar free! | LowCarbYum.com

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Recipe

Low carb butter pecan ice cream recipe

Low Carb Butter Pecan Ice Cream Recipe

4.30 from 10 votes
The best low carb butter pecan ice cream recipe ever! It’s smooth and creamy and scoops well after frozen. You’d never know it’s sugar free!
Prep Time:10 minutes mins
Cook Time:10 minutes mins
Total Time:20 minutes mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 8 people
Calories: 211

Video

Ingredients

  • ½ cup pecans finely chopped (about 4 ounces)
  • 1 ½ tablespoons unsalted butter softened
  • ⅛ teaspoon salt
  • ¼ cup Sukrin Gold
  • ½ cup LC Foods White sweetener - Inulin
  • ¼ teaspoon xanthan gum
  • 3 egg yolks
  • 1 ½ cups heavy cream
  • ½ cup unsweetened almond milk or coconut milk (in carton)
  • ½ teaspoon vanilla
US Customary - Metric

Instructions

  • Toast pecans in baking pan with lip until fragrant (about 7-8 minutes at 350°F).
  • Add butter and salt to hot pecans, tossing until butter is melted. Set aside to cool completely.
  • Whisk together the Sukrin Gold, inulin sweetener, and xanthan gum.
  • Add in egg yolks whisking until combined into the sweeteners.
  • Bring cream and low carb milk just to a boil over moderately high heat.
  • Add hot cream mix to egg mixture in a slow stream whisking constantly.
  • Cook combined mixture over low heat, stirring constantly with wooden spoon until thick enough to coat back of the spoon and temperature is 170-175°F. Stir in vanilla after removing from heat.
  • Pour into heat safe bowl then cover surface with wax paper.
  • Chill for at least 3 hours.
  • Freeze custard in ice cream maker until almost firm.
  • Stir together ice cream and pecans then transfer to an airtight container and freeze until hardened.

Notes

1.7g net carbs per serving. Each serving contains 10g erythritol.
Inspiration for this recipe was from Epicurious.com

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 103g | Calories: 211 | Carbohydrates: 6.9g | Protein: 7.8g | Fat: 16.6g | Saturated Fat: 9.6g | Cholesterol: 169mg | Sodium: 114mg | Fiber: 5.2g | Sugar: 0.6g

Additional Info

Net Carbs: 1.7 g | % Carbs: 3.6 % | % Protein: 16.6 % | % Fat: 79.7 % | SmartPoints: 8
Values
Array
(
    [serving_size] => 103
    [calories] => 211
    [carbohydrates] => 6.9
    [protein] => 7.8
    [fat] => 16.6
    [saturated_fat] => 9.6
    [cholesterol] => 169
    [sodium] => 114
    [fiber] => 5.2
    [sugar] => 0.6
    [serving_unit] => g
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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Reader Interactions

Comments

  1. Jewelie Dee

    May 30, 2022 at 5:29 pm

    5 stars
    I have always preferred butter almond to butter pecan, so I am going to simply substitute the almonds. It's one of the ice creams I find IRRESISTIBLE!!

    Reply
    • Lisa MarcAurele

      May 31, 2022 at 8:57 am

      I've never had butter almond. I may have to give that a try too!

      Reply
  2. Linda Bartel

    May 16, 2021 at 8:57 pm

    5 stars
    Really good. We devoured it. I used bocha sweet and allulose plus for the sweeteners. My favorite sweeteners.
    So so good.

    Reply
    • Bridget

      September 14, 2022 at 2:08 am

      Did you use the same measurement for your sweetner substitutions. I have all the sweetners ????, and I'd love to experiment with these mentioned.

      Reply
  3. Susan D

    June 22, 2020 at 2:12 pm

    Can you use regular erythritol sweetener instead of the one with inulin? Will it make a difference? Will this recipe work in an ice cream freezer instead of freezing it in a dish?

    Reply
    • Lisa MarcAurele

      June 23, 2020 at 7:23 am

      You can use erythritol sweetener, but it will result in much harder ice cream that will need to thaw for a bit before scooping. Therefore, you may want to freeze in single servings. Either an ice cream freezer or freezing dish is fine to use.

      Reply
  4. Kari

    May 05, 2020 at 11:58 am

    I have sweetener and inulin separately. How much of each would I use for this recipe?

    Reply
    • Lisa MarcAurele

      May 05, 2020 at 12:59 pm

      I'd say about 2/3 cup inulin and 1/2 cup sweetener.

      Reply
  5. Michelle

    June 16, 2019 at 1:34 pm

    Do you have to use the almond milk or could add extra heavy cream?

    Reply
    • Lisa MarcAurele

      June 16, 2019 at 7:22 pm

      You can add in extra heavy cream. It's just a lot of calories and fat with heavy cream versus almond milk. I'd rather dilute the cream with water before using.

      Reply
  6. Christina

    January 08, 2019 at 10:10 am

    Can you add inllulin powder to your sweetener?

    Reply
    • Lisa MarcAurele

      January 08, 2019 at 12:14 pm

      You can if you'd like. Fiber sweeteners seem to work best in ice cream.

      Reply
  7. Rachel Duke

    September 12, 2018 at 8:11 pm

    I'm fairly new to low carb cooking. I like the looks of the butter pecan ice cream recipe. I already have Swerve Granular Sugar Replacement and Swerve Confectioners Sugar Replacement in my pantry. I really don't want to buy another sugar replacement since I already have two. Would either of those work as a substitute for the LC Foods White Sweetner? If so, would I replace it in a 1 to 1 ratio?

    Thanks so much,
    Rachel

    Reply
    • Lisa

      September 13, 2018 at 12:02 pm

      Either of those will be fine. The ice cream may just freeze harder. Others have told me that adding a 1/2 cup of alcohol like vodka or other tasteless liquor helps to keep the sugar free ice cream from freezing too hard.

      Reply
  8. GL

    July 22, 2018 at 7:58 pm

    Do you measure out and bring all ingredients to room temperature before you start?

    Reply
    • Lisa

      July 23, 2018 at 5:56 am

      I don't as it's not necessary.

      Reply
  9. Terry

    February 07, 2018 at 5:47 pm

    I don't have an ice cream maker. If I buy one, which one would you recommend and how long do you leave it in the ice cream maker? Is there an alternative to getting the ice cream maker?

    Thanks, your recipes area WONDERFUL!

    Reply
    • Lisa

      February 08, 2018 at 5:36 am

      Hi Terry! I've had success using the freezer method where you put the mix in the freezer and stir every 20 minutes or so until the ice cream is soft serve consistency. I like the Cuisinart machines which is what I own.

      Reply
  10. darlene hegyi

    February 03, 2018 at 11:54 pm

    right now i dont have any of these sweeteners, i have powder and liquid stevia and splendid. do you have to use 3 different sweeteners and what is the difference in the 3 if you know

    Reply
    • Lisa

      February 04, 2018 at 7:28 am

      There's 2 sweeteners used. For this recipe, you'll want a brown sugar taste so if you don't have Sukrin Gold or similar, it's best to add a touch of blackstrap molasses (a small amount won't add much in way of carbs). And, when it comes to ice cream, I find fiber sweeteners like those with inulin work best or the ice cream won't be easy to scoop once frozen.

      Reply
  11. Lauren

    January 22, 2018 at 3:54 pm

    5 stars
    I don’t have an ice cream maker. Is that a necessary step?

    Reply
    • Lisa

      January 23, 2018 at 5:45 am

      You can try putting in your freezer and stirring every 20 minutes as it's freezing.

      Reply
      • Jennifer

        March 10, 2018 at 7:39 pm

        Do you know the model of the ice cream maker in the video?

      • Lisa

        March 10, 2018 at 7:52 pm

        I believe it's a Cuisinart ICE-30

  12. Shayla

    September 04, 2017 at 4:23 am

    What other alternative can you use instead of the Sukrin Gold?

    Reply
    • Lisa

      September 04, 2017 at 5:32 am

      You can use a white granular sweetener with a touch of blackstrap molasses mixed in. It does add more carbs, but you'll get that brown sugar taste.

      Reply
  13. WallinFam

    July 01, 2017 at 5:42 pm

    4 stars
    been collecting sugar-free ice cream recipes, have made 9 so far this summer. I am new to this, don't hv Sukrin. I used Swerve confection, Blackstrap Molasses, & some addt'l flavor extracts by Frontier: Butterscotch, Walnut, Vanilla. I also added 4Tblsps of "browned butter" and additional cream to doubled ingredients to make a 2 quart in our ice cream maker.
    Everyone LOVES it! The best texture & flavor of all other flavors unanimously! Thx for the recipe.

    Reply
    • Lisa

      July 01, 2017 at 5:58 pm

      Thanks for sharing! Good to know a blend of Swerve and Blackstrap Molasses works. Blackstrap is the only kind of molasses I will use and a little bit doesn't add much for carbs.

      Reply
  14. Lorri S

    May 21, 2017 at 1:08 am

    I'm wondering how many servings does this make? Sounds fabulous by the way!

    Reply
    • Lisa

      May 21, 2017 at 6:49 am

      I got about 8 large scoops.

      Reply
      • Christine Facchina

        September 11, 2020 at 10:07 am

        So can I guess that this recipe makes 1 quart of ice cream? Or 4 cups? Thanks 🙂

      • Lisa MarcAurele

        September 11, 2020 at 12:26 pm

        Yes. The recipe makes about a quart.

  15. Gail

    May 14, 2017 at 12:08 pm

    Hi Lisa! Can you make this ice cream in an ice cream machine (I have a Kitchen Aid attachment) and if so, would you make the ice cream in the machine first, then add the pecans and transfer to a dish for the freezer? Thank you! LOVE your recipes! ?

    Reply
    • Lisa

      May 15, 2017 at 5:08 am

      At step 10, you put the mixture into an ice cream maker.

      Reply
  16. Jennifer

    January 14, 2017 at 12:27 pm

    Could another sweetener be used, like Swerve, instead of the inulin? I hate to buy something else just for one recipe.

    Reply
    • Lisa

      January 14, 2017 at 1:20 pm

      Swerve can be used. The ice cream will just freeze a bit harder that's all.

      Reply
  17. Deb

    November 09, 2016 at 9:32 pm

    Do you think this could be made in the vitamix.... after cooking?

    Reply
    • Lisa

      November 10, 2016 at 5:07 am

      I think you'd be better off keeping it in the freezer and stirring it up by hand every 20 minutes or so until the desired consistency is reached.

      Reply
  18. Lydia

    November 09, 2016 at 5:16 pm

    5 stars
    I made this for my family who doesn't generally eat low carb/sugar free and they loved it! So good!!

    Reply
    • Lisa

      November 10, 2016 at 5:08 am

      So glad the non low carb eaters enjoyed it!

      Reply
  19. Heidi

    October 17, 2016 at 12:38 pm

    I wonder if you could use black walnuts instead of pecans? How do you think that would taste? Thank you!

    Reply
    • Lisa

      October 17, 2016 at 1:09 pm

      I don't see why not. However, pecans are the nut typically used.

      Reply
4.30 from 10 votes (5 ratings without comment)

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