Vicky Abrams Vicky Abrams started Tasteaholics and So Nourished in 2015 with her husband, Rami, hoping to document all their low carb cooking adventures. She is an expert in the keto diet industry and is the author of the bestseller, Keto Diet for Dummies, and the Keto in Five cookbook series. In her spare time, Vicky volunteers to help animals get adopted using her acquired photography skills. She enjoys traveling, spending time outdoors and working with her hands.

Dr. Rosmy Barrios, MD Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.

High Fat Low Carb Fun!

After our delicious new flavored fat bomb recipe, White Chocolate Butter Pecan fat bombs, we were inspired to use our pecans again. The combination of butter and pecan was made for low carb, high fat diets, so we kept going! We were also craving a delicious new dessert…maybe an ice cream?? We decided to make one of the most classic ice cream flavors- butter pecan! The results were truly amazing.

Lots of ice creams begin with a great vanilla ice cream base. Luckily, we have a great vanilla ice cream recipe already on hand. Our butter pecan ice cream recipe was already in the works! This recipe is a basic vanilla low carb ice cream recipe with added butter and chopped pecans. You can use this recipe as a base for any other flavors that you may be craving as well! Add in sugar-free chocolate chips, peanut butter, cocoa powder, berries or keto brownie bits! You can make any flavor you want using the basic ingredients:

Heavy cream – obviously

Erythritol, or any sugar substitute

Egg yolks – not 100% necessary, but helps the ice cream stay creamy in the freezer instead of ice-y and hard to scoop

We also have a few quick ice cream making tips that we have found to be helpful. Heavy cream is a must. If you substitute it with whole milk or almond milk, your ice cream will be icier and less creamy. Heavy cream is also great for a keto diet anyway as it is full of delicious fats that you need to fuel your body.

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Our recipe uses granular erythritol but powdered erythritol would work great as well. You may need a little more of the powdered version to get the same sweetness but it will definitely give you a delicious, low carb taste as well! Try a brown sugar substitute as well, like So Nourished GOLD, that will give you an even richer taste, perfect for butter pecan ice cream.

We have an entire list of amazing low carb ice cream recipes you can make! The combinations are endless, especially on a diet like keto. We welcome high-fat heavy cream and spruce it up with low carb sweeteners like erythritol and stevia.

You can also make this recipe without an ice cream maker. Simply pop the entire thing in the freezer and wait! If you do choose to skip the ice cream machine and use the freezer, we have an extra tip for you. Because this recipe is chunky, we recommend stirring every 30-45 minutes to make sure the pecans are evenly distributed in the ice cream. If you have an ice cream maker, definitely following the manufacturer’s instructions for how long to churn and cool and when to add the pecans.

Butter Pecan Ice Cream Votes: 131

Rating: 4.16

You: Rate this recipe! Print Recipe Macros per 1 scoop:

• 200 Calories

• 20g of Fat

• 2g of Protein

• 1g of Carbs

Serves 6 scoops Prep Time 10 minutes Serves 6 scoops Prep Time 10 minutes Butter Pecan Ice Cream Votes: 131

Rating: 4.16

You: Rate this recipe! Print Recipe Macros per 1 scoop:

• 200 Calories

• 20g of Fat

• 2g of Protein

• 1g of Carbs

Serves 6 scoops Prep Time 10 minutes Serves 6 scoops Prep Time 10 minutes Servings: scoops Log this recipe with the FREE Total Keto Diet app! Ingredients 1 cup heavy cream

2 tbsp butter

1/3 cup So Nourished erythritol sweetener

1 pinch Stevia

1 tsp vanilla extract

2 egg yolks

2/3 cup chopped pecans

1/8 tsp xanthan gum Instructions Begin by melting the butter in a pan on a low flame and letting it brown very slighty. This will bring out more of the butter's flavor. Add in the cream and allow it to come to a simmer. Turn the heat down to the lowest setting and add the erythritol. Let it dissolve completely, stirring gently. Transfer the mixture to a deep mixing bowl and add a pinch of Stevia. Use an electric hand mixer to combine all the ingredients. While mixing at a medium speed, add xanthan gum to help the ingredients really bind and thicken. In a small bowl, separate egg yolks and add vanilla extract. Beat them a little slowly add them into your mixing bowl as you're beating your cream mixture. Lastly, add chopped pecans and fold them in with a spoon. You can toast the pecans in a bit of butter to bring out more of their nutty and sweet flavor! Place your bowl (or wherever you're going to store the ice cream) in the freezer. Because this ice cream has chunks of pecans in it, I suggest stirring with a spoon every 30-45 minutes to make sure the pecans are well incorporated and don't get frozen sitting at the bottom of the ice cream. Of course, if you have an ice cream maker, feel free to use that and use the manufacturers instructions. Let freeze for about 3 hours or until you can scoop it. If you let it freeze overnight, let it sit on the counter for a few minutes to soften so you can scoop it easily. Enjoy! Tasteaholics, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!

NUTRITIONAL DISCLAIMER The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.