This Creamy Keto Low Carb Butter Pecan Ice Cream is not only an easy recipe, it tastes incredibly similar to traditional sugar filled butter pecan ice cream! You can make this with to without an ice cream machine! 

When it comes to ice cream one thing is certain, it’s got to be creamy for that perfect mouth feel. With the right combination of flavors, just one spoonful, will linger on your tongue for days, bringing you back again for another taste. You can enjoy this luscious ice cream in your low carb life style for little effort in the kitchen and few carbs.


Using an ice cream machine is truly the very best way to create that texture you’ll remember from before your low carb days. If you have a stand mixer, like a KitchenAid, you can get an attachment to make ice cream so you wouldn’t need another separate appliance. I have this one.

If you really want to try this recipe but don’t have an ice cream machine then try whipping the heavy cream in a stand mixer and set aside. Melt the butter and gradually add it to the egg yolks then try blending it in the mixer together then pouring into the loaf pan and freezing. I can’t say this is the best method for a creamy ice cream, but let me know if you do try it.


Since the base of the ice cream itself is completely nut free, you can certainly leave out the added pecans to make this nut free. It will still be a BUTTERY CREAMY Maple flavored ice cream and I’m sure you’ll love it.

Try adding other items like sugar free chocolate chips instead of nuts for a bit of texture. Or crumble my low carb vanilla wafers into it or stir in my crumble mixture from my cookies and cream dip!


You obviously don’t need any toppings but if you’re really in the mood for delicious, top this ice cream with more toasted pecans and a little drizzle of Choczero Maple Pecan syrup or Sukrin Fiber Gold Syrup.



  1. Melt the butter, heavy cream, Swerve sweetener and salt in a small sauce pan. Heat over low heat do not boil.

  2. Whisk egg yolks until light in color. Take a spoonful of the butter cream mixture and stir into the yolks to temper them. Continue with a few more spoonfuls then gradually add in the remaining yolk into the mixture on the stove and bring to a boil.

  3. Continue to stir until mixture thickens, and coats the back of a spoon, 175 degrees F. Pour into a bowl to cool in the fridge for 30 minutes.

  4. Then add maple extract and Choczero sweetener or sweetener of choice and MCT oil.
  5. Once combined pour mixture into your ice cream machine. Follow manufacturer’s instructions. Stir in pecans then spread ice cream into an 8 by 5 loaf pan and freeze for 2-3 hours for soft serve.

    Servings: 8 @ 1/2 cup Calories 302 kcal

  •  If you don’t have Swerve just use any sweetener of choice you prefer.
  • Again if you don’t have the Choczero sweetener that’s fine too just use what you like, and add more maple extract, but I do highly recommend trying the Choczero sweetener.
  • If you don’t have MCT oil you can replace it with vodka. Both of these help to keep the soft texture after freezing.

Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice.

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