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Keto/Low Carb Butter Pecan Ice Cream

  • Writer: Keto Upgrade
    Keto Upgrade
  • Aug 8
  • 6 min read

Updated: Aug 10

Been meaning to figure out this recipe for awhile. It was one of the first flavored keto ice cream recipes I tried when I first started keto, the dreaded mason jar ice cream. I was so disappointed it spurred me on to find a better keto/low carb ice cream recipe. Keto Vanilla Ice Cream was the first video I ever shot in 2020, it has since been updated and reshot- https://youtu.be/YJGW4pS3M7M


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Allulose is my favorite sweetener to use to keep the keto ice cream soft even weeks after being in the freezer. I use some classic or golden monkfruit/erythritol with Allulose to add some more sweetness and to make the ice cream a tiny bit stiffer. If you use all Allulose the ice cream will be incredibly soft. The combination of both sweeteners gives the perfect ice cream texture, just like a store bought regular ice cream. You can also use xylitol to replace the allulose but it is higher on the glycemic index and has more calories. It is also unsafe for pets and my cats love to lick my bowls if I leave them unattended for 2 seconds. I also add liquid stevia sometimes, if you have different flavored ones you can add them to the base or different extracts.


The cream base I choose to use is heavy cream and some kind of unsweetened alternative milk. But the liquid is totally up to you. My original recipe I used heavy cream and half and half and it is by far the creamiest keto ice cream but it is much higher in carbs than using a unsweetened nut milk. I would keep the heavy cream to keep the creamy consistency but the other half can be any milk/nut milk you want to use. Different nut milks produces different consistencies. I always have macadamia, almond and cashew in my house and out of those 3, unsweetened cashew milk makes the creamiest keto ice cream.


There is 1 egg in this particular keto ice cream recipe but this is also up to you. Two egg yolks or 1 whole egg and an egg yolk would work or as many eggs as you want will work also. Egg yolks make a creamier ice cream but for once I decided to make it simple for you guys and just use whole eggs.


The gelatin adds some creamiest to our keto ice cream, may commercial brands contain some kind of gum. I've used different Perfect Keto MCT Oil Powders in ice cream before that contain guar gum and realized I didn't need to add the gelatin. So other gums will work the amount may just be different.



If you want to use a perfect keto MCT oil or collagen powder for a flavored ice cream recipe, I have a 20% off code if you want to purchase any.

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Strawberry Rhubarb Ice Cream- https://youtu.be/zhFjKbVMoIM 




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Ice Cream Base Recipe

1 1/4 Cup Heavy Cream (can use silk heavy cream)

1 1/4 Cup Unsweetened Milk of choice (I like so delicious coconut milk or cashew the best)

1/2 Cup-3/4 Cup/80-120g Allulose (or xylitol keep in mind xylitol is sweeter than allulose)

2 Tbs./24 g Erythritol based sweetener (I like gold monkfruit/erythritol)

1 Egg

1 Vanilla Bean (optional)

1/2 Tbs. Cold Water

1/2 tsp. Gelatin (alternative gum will work just may need a different amount)

1 tsp. Vanilla Extract (more to taste)

Stevia (optional, to taste) (sweetness will be dulled once frozen)

1/4 tsp. Salt


Butter Pecan Add-in

2oz./4 Tbs./1/2 Stick Salted Butter

4oz./about 1 Cup Pecan Halves Chopped

10g/1-1/2 Tbs. Allulose



Instructions:

  1. Pour the cream and unsweetened milk of choice into a heavy bottom sauce pot with the allulose, and the other sweetener, along with the split vanilla bean if using, and heat until the sweetener is dissolved and small bubbles are forming around the edge

  2. Crack the egg into a medium bowl and bloom the gelatin over the water

  3. Once everything is dissolved and hot, temper the egg with the hot mixture by adding a splash at a time and whisking vigorously as you pour until half the liquid is incorporated

  4. Pour everything back into the pot, scraping the bowl clean and whisk together, if you want to be sure to cook the eggs, place back on the stove to heat to between 145-165, stirring constantly but it is probably at 165 after tempering

  5. Add the gelatin puck and stir until dissolved, add the vanilla extract and stevia if using then strain mixture back into the bowl, cover the liquid directly with plastic wrap and chill for at least 8 hours or place over an ice bath into the refrigerator and stir every 20 minutes until 40 degrees or below

  6. While the base is chilling make the butter pecans by melting butter in a sauté pan, cook until the butter stops splattering and begins to foam, once it's foaming add the pecans

  7. Sautee to toast the pecans a bit then add the allulose and heat until you smell caramelizing sugar and toasting nuts, place in a bowl to cool

  8. Once the base is cooled, place a 6 cup bowl in the freezer and churn the chilled base according to the manufacturers instruction on your ice cream maker, if the pecans aren't room temperature, place in the refrigerator and stir every few minutes until they are cool enough

  9. When the ice cream is beginning to churn over the middle paddle (my kitchen aide takes 20-25 min) add in the butter pecan mixture and churn for 5 more minutes

  10. Place frozen ice cream into the bowl that was in the freezers and freeze for 6-8 hours, if you can wait that long, enjoy!


Macros: 2/3 Cup

260 Calories

27g Fat

6g Total Carbs

1g Fiber

3g Sugar Alcohol

3g Protein


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Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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