30+ Tasty and Easy Keto Butter Pecan Ice Cream Recipes to Satisfy

Are you craving a sweet, rich, and creamy dessert while sticking to your keto diet? Look no further!

Butter pecan ice cream is the perfect low-carb treat for satisfying your sweet tooth.

It offers a delicious combination of buttery flavor and crunchy pecans.

The best part? You can make it keto-friendly!

In this article, we’ll explore over 30 unique keto butter pecan ice cream recipes that are not only mouthwatering but also easy to make. Whether you prefer a classic, a dairy-free version, or something with a twist, there’s a recipe for everyone.

Each recipe uses simple ingredients that are low in carbs and high in flavor.

From rich caramel swirls to unique ingredients like matcha and cinnamon, the possibilities are endless.

Let’s dive into these creative and indulgent ice cream ideas!

30+ Tasty and Easy Keto Butter Pecan Ice Cream Recipes to Satisfy

Keto butter pecan ice cream is the ultimate way to enjoy a sweet treat while keeping your carb intake in check.

The versatility of this dessert means there’s something for everyone, whether you’re a chocolate lover, a coffee enthusiast, or someone who loves a savory-sweet balance.

With these 30+ recipes, you’ll never have to feel deprived of delicious desserts again.

Enjoy experimenting with different flavors and textures, and share your creations with family and friends!

Satisfy your cravings without compromising on your keto lifestyle—because who says you can’t enjoy a rich and creamy ice cream while being mindful of your health goals?

Creamy Keto Butter Pecan Bliss Ice Cream

This rich and creamy keto butter pecan ice cream is a dream come true for low-carb dessert lovers. The combination of buttery roasted pecans and a smooth custard base makes every bite a decadent treat. It’s perfect for satisfying your sweet tooth while staying on track with your keto lifestyle.

Ingredients:

• 1 ½ cups heavy whipping cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ½ cup powdered erythritol (or preferred keto sweetener)
• 2 tsp vanilla extract
• 2 tbsp butter
• ¾ cup pecan halves, roughly chopped
• Pinch of salt

Instructions:

1. In a medium skillet, melt the butter over medium heat. Add the pecans and toast for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Set aside to cool.
2. In a medium saucepan, heat the almond milk and 1 cup of heavy cream over medium heat until warm but not boiling.
3. In a separate bowl, whisk together the egg yolks, sweetener, and salt until smooth.
4. Slowly pour the warm milk mixture into the egg yolks while whisking continuously to temper the eggs.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5–7 minutes). Do not let it boil.
6. Remove from heat and stir in the vanilla extract. Allow the mixture to cool completely, then refrigerate for at least 2 hours or overnight.
7. Once chilled, fold in the toasted pecans. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. Transfer the ice cream to an airtight container and freeze for an additional 1–2 hours for a firmer texture.

This ice cream strikes the perfect balance between rich flavors and a creamy texture. Each spoonful is infused with buttery nuttiness, making it an indulgence you can enjoy guilt-free.

Silky Keto Butter Pecan Gelato Delight

Experience the luxurious texture of gelato with this silky keto butter pecan recipe. The velvety custard base paired with caramelized pecans creates an elegant dessert that’s both indulgent and health-conscious.

Ingredients:

• 1 cup heavy cream
• 2 cups unsweetened coconut milk
• 4 egg yolks
• ½ cup allulose or monk fruit sweetener
• 2 tbsp unsalted butter
• 1 cup pecan pieces
• 1 tsp vanilla bean paste
• Pinch of cinnamon (optional)

Instructions:

1. Heat the coconut milk and heavy cream in a saucepan over medium heat until just simmering.
2. In a mixing bowl, whisk together the egg yolks and sweetener until pale and creamy.
3. Slowly incorporate the warm cream mixture into the yolks, whisking continuously to avoid curdling.
4. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
5. Remove from heat and stir in vanilla bean paste. Cool to room temperature and refrigerate until completely chilled.
6. While the custard cools, melt the butter in a skillet and toast the pecans with a sprinkle of cinnamon (if using) for 3–5 minutes. Allow to cool.
7. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. Add the toasted pecans during the last few minutes of churning.
8. Freeze for 1–2 hours to firm up before serving.

This gelato-style ice cream is an elevated take on the classic butter pecan, offering a smoother and creamier texture. The addition of vanilla bean and cinnamon enhances its flavor profile, making it a show-stopper for any occasion.

Decadent No-Churn Keto Butter Pecan Ice Cream

For those who want the deliciousness of keto butter pecan ice cream without an ice cream maker, this no-churn version is the perfect solution. With a quick prep time and simple ingredients, this recipe delivers all the richness without the hassle.

Ingredients:

• 2 cups heavy whipping cream
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• ½ cup pecan halves
• 2 tbsp unsalted butter
• Pinch of sea salt

Instructions:

1. Melt the butter in a skillet over medium heat and toast the pecans until golden and fragrant. Sprinkle with a pinch of sea salt and set aside to cool.
2. In a large bowl, whip the heavy cream with an electric mixer until soft peaks form.
3. Add the powdered erythritol and vanilla extract, and continue whipping until stiff peaks form.
4. Gently fold in the toasted pecans, ensuring they are evenly distributed.
5. Transfer the mixture to a freezer-safe container, smoothing the top with a spatula.
6. Cover and freeze for 4–6 hours or until firm.

With no need for special equipment, this recipe is perfect for those craving a quick, keto-friendly dessert. Its rich, creamy texture and buttery pecan flavor make it a hit for every occasion.

Velvety Keto Butter Pecan Ice Cream with Coconut Milk

This velvety keto butter pecan ice cream offers a dairy-free twist on the classic, using coconut milk for a rich and smooth base. The nutty, buttery pecans complement the coconut flavor beautifully, making this a luxurious treat for those on a keto diet.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ¼ cup powdered erythritol or your preferred keto sweetener
• 2 tsp vanilla extract
• 1 tsp butter extract (optional for added depth)
• 1 cup pecan halves, chopped
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, almond milk, and a pinch of sea salt. Heat gently over medium-low heat until warm.
2. In a separate bowl, whisk together the egg yolks and sweetener until smooth and pale.
3. Slowly pour the warm coconut milk mixture into the egg yolks while whisking constantly to temper the eggs.
4. Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly, about 5 minutes.
5. Remove from heat and stir in the vanilla extract and butter extract, if using. Allow the mixture to cool, then refrigerate for at least 2–3 hours or until fully chilled.
6. In a small skillet, melt butter and toast the pecans for 3–5 minutes until fragrant and slightly golden. Let them cool.
7. Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. Add the pecans during the final minutes of churning.
8. Freeze for 1–2 hours before serving for a firmer texture.

This coconut milk-based ice cream is a smooth, dairy-free alternative for those on a keto or dairy-free diet. The buttery roasted pecans provide a crunchy contrast to the creamy base, creating a balanced and flavorful dessert.

Low-Carb Keto Butter Pecan Ice Cream with Almonds

For a unique twist on butter pecan, this keto-friendly ice cream uses both pecans and almonds to create a nutty, satisfying treat. The creamy base and buttery flavor come together for a dessert that will make you forget it’s low-carb!

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 4 large egg yolks
• ½ cup erythritol or another keto sweetener
• 1 tsp vanilla extract
• ½ cup roasted pecans, chopped
• ½ cup roasted almonds, chopped
• 2 tbsp butter
• Pinch of salt

Instructions:

1. Toast the pecans and almonds in a skillet with melted butter over medium heat for 3-4 minutes until they become fragrant and golden. Set aside to cool.
2. In a saucepan, heat the almond milk and cream together until it’s just warm, being careful not to let it boil.
3. In a separate bowl, whisk the egg yolks and sweetener until smooth and slightly pale.
4. Gradually pour the warm milk mixture into the egg yolks, whisking constantly to avoid scrambling the eggs.
5. Pour the custard back into the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon.
6. Remove from heat and stir in the vanilla extract. Allow to cool before refrigerating for 2-3 hours.
7. Once chilled, fold in the toasted pecans and almonds, then churn the mixture in an ice cream maker according to the manufacturer’s directions.
8. Freeze for at least 1 hour to allow it to firm up before serving.

This ice cream is a nut lover’s dream, combining the rich flavor of pecans with the crunchy texture of roasted almonds. The combination of textures and flavors offers an indulgent treat that fits perfectly into a keto lifestyle.

Keto Butter Pecan Ice Cream with Collagen Boost

For those looking to add a healthy twist to their keto butter pecan ice cream, this recipe includes collagen peptides to support skin, joints, and hair health. The result is a nutritious dessert that’s as beneficial as it is delicious.

Ingredients:

• 1 ½ cups heavy whipping cream
• ½ cup full-fat coconut milk
• 2 tbsp collagen peptides
• 3 large egg yolks
• ½ cup monk fruit sweetener (or your preferred keto sweetener)
• 2 tsp vanilla extract
• 1 cup pecan halves, chopped
• 2 tbsp butter
• Pinch of salt

Instructions:

1. Toast the pecans with the butter in a skillet over medium heat, stirring frequently until golden brown. Set aside to cool.
2. In a saucepan, combine the heavy cream and coconut milk and heat over medium-low until warm.
3. In a separate bowl, whisk the egg yolks and sweetener until smooth.
4. Slowly add the warm cream mixture to the egg yolks, whisking to temper.
5. Return the mixture to the saucepan and cook over low heat, stirring until it thickens enough to coat the back of a spoon, about 5–7 minutes.
6. Stir in the collagen peptides and vanilla extract, mixing until fully dissolved.
7. Let the custard cool, then refrigerate for a few hours to chill.
8. Once chilled, fold in the toasted pecans and churn the mixture in an ice cream maker.
9. Freeze for 1–2 hours for a firmer texture.

This collagen-infused ice cream is a perfect blend of indulgence and wellness. The addition of collagen boosts its nutritional value, making it not only a treat for your taste buds but also a healthy addition to your keto diet.

Keto Butter Pecan Ice Cream with Cinnamon Swirl

This keto butter pecan ice cream is enhanced with a warm, aromatic cinnamon swirl, creating an irresistible flavor profile. The combination of the buttery pecans with the sweet cinnamon is a perfect way to bring a bit of spice to your low-carb dessert routine.

Ingredients:

• 1 ½ cups heavy cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ½ cup stevia sweetener or your preferred keto sweetener
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 cup pecans, toasted and chopped
• Pinch of salt

Instructions:

1. In a skillet, toast the pecans over medium heat with a pinch of salt until fragrant and lightly browned. Set them aside to cool.
2. In a saucepan, heat the almond milk and heavy cream together until just simmering.
3. In a mixing bowl, whisk the egg yolks and sweetener until smooth and pale.
4. Gradually pour the warm cream mixture into the egg yolks while whisking to temper.
5. Return the combined mixture to the saucepan and cook over low heat until it thickens, about 5 minutes.
6. Remove from heat and stir in the vanilla extract and cinnamon, mixing well. Allow to cool completely, then refrigerate for 2-3 hours.
7. Once chilled, churn the mixture in an ice cream maker, adding the toasted pecans during the last few minutes of churning.
8. After churning, swirl extra cinnamon into the ice cream before freezing for an additional 1-2 hours.

The cinnamon swirl brings a warm, comforting flavor to this rich butter pecan ice cream. It’s an excellent dessert for chilly nights or any time you want a sweet yet spicy treat that still fits your keto diet.

Guilt-Free Keto Butter Pecan Ice Cream with MCT Oil

Take your keto ice cream to the next level with MCT oil, known for its fat-burning properties. This ice cream is not only delicious but can help fuel your body on a ketogenic diet while still satisfying your dessert cravings.

Ingredients:

• 2 cups heavy whipping cream
• ½ cup unsweetened coconut milk
• 1 tbsp MCT oil
• 3 large egg yolks
• ½ cup powdered erythritol or your preferred keto sweetener
• 1 tsp vanilla extract
• 1 cup pecan halves, toasted and chopped
• Pinch of salt

Instructions:

1. Toast the pecans in a skillet with a pinch of salt over medium heat for about 3–5 minutes. Set aside to cool.
2. In a saucepan, combine the heavy cream and coconut milk and heat until warm.
3. In a separate bowl, whisk the egg yolks and sweetener until smooth and pale.
4. Slowly add the warm cream mixture to the egg yolks, whisking constantly.
5. Return the combined mixture to the saucepan and cook over low heat until it thickens, about 5 minutes.
6. Stir in the MCT oil and vanilla extract. Remove from heat and allow to cool before refrigerating for 2–3 hours.
7. Once chilled, churn the mixture in an ice cream maker. Add the toasted pecans during the last few minutes of churning.
8. Freeze for 1–2 hours before serving for a firmer texture.

The addition of MCT oil makes this butter pecan ice cream a powerhouse of fat-burning goodness. It’s a great option for those looking to stay in ketosis while enjoying a deliciously smooth and nutty ice cream.

Keto Butter Pecan Ice Cream with Chocolate Chunks

This decadent butter pecan ice cream features rich chunks of sugar-free chocolate, creating the perfect balance of creamy and crunchy. The chocolate complements the buttery pecans, offering an extra layer of indulgence for those on a keto diet.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ½ cup erythritol or monk fruit sweetener
• 2 tsp vanilla extract
• 1 cup toasted pecans, chopped
• ¼ cup sugar-free dark chocolate, chopped into chunks
• Pinch of salt

Instructions:

1. In a skillet, toast the pecans over medium heat until golden brown and fragrant. Set aside to cool.
2. In a saucepan, heat the heavy cream and almond milk over medium heat until warm, being careful not to boil.
3. Whisk the egg yolks and sweetener together in a separate bowl until smooth.
4. Slowly pour the warm cream mixture into the egg yolks while whisking to temper.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
6. Remove from heat and stir in vanilla extract and a pinch of salt. Allow the mixture to cool completely, then refrigerate for 2-3 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. In the last few minutes of churning, add the toasted pecans and sugar-free chocolate chunks. Freeze for at least 1-2 hours to firm up.

This ice cream is a perfect choice for those who want a little extra chocolate with their buttery pecans. The combination of chocolate and nuts makes it a rich, satisfying treat that’s sure to please any dessert lover on a keto diet.

Keto Butter Pecan Ice Cream with Caramel Swirl

Add a luxurious touch to your butter pecan ice cream with a homemade sugar-free caramel swirl. This recipe delivers rich caramel flavor mixed with the creaminess of the base, giving you a perfect low-carb indulgence.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ½ cup erythritol or your preferred keto sweetener
• 2 tsp vanilla extract
• 1 cup toasted pecans, chopped
• ¼ cup unsweetened butter
• ½ cup heavy cream (for caramel swirl)
• ¼ cup powdered erythritol (for caramel swirl)

Instructions:

1. Start by toasting the pecans in a skillet with a pinch of salt until fragrant and golden. Set them aside to cool.
2. In a saucepan, heat the heavy cream and almond milk over medium heat until warm.
3. Whisk the egg yolks and sweetener together in a separate bowl until smooth.
4. Slowly pour the warm cream mixture into the egg yolks, whisking continuously.
5. Return the mixture to the saucepan and cook over low heat, stirring until thickened.
6. Remove from heat and stir in the vanilla extract. Let the custard cool completely and refrigerate for 2-3 hours.
7. While the custard chills, prepare the sugar-free caramel. In a saucepan, melt the butter and add the erythritol. Stir until dissolved and the mixture begins to bubble. Add the ½ cup heavy cream and whisk until smooth and thickened. Let it cool.
8. Once the custard is chilled, churn it in an ice cream maker, adding the toasted pecans during the last few minutes.
9. As you transfer the ice cream to a storage container, swirl in the sugar-free caramel sauce and freeze for 1-2 hours.

The rich, buttery caramel swirl brings an extra depth of flavor to this already indulgent ice cream. It’s a perfect way to enjoy a decadent dessert while staying on track with your keto goals.

Keto Butter Pecan Ice Cream with Maple Flavor

This butter pecan ice cream gets a cozy twist with the addition of sugar-free maple flavoring. It’s a perfect fall-inspired treat, with the warmth of maple paired with the nutty crunch of pecans. A great low-carb option for maple lovers!

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ½ cup stevia or monk fruit sweetener
• 1 tsp maple extract (sugar-free)
• 1 cup toasted pecans, chopped
• Pinch of salt

Instructions:

1. Toast the pecans in a skillet with a pinch of salt until fragrant and golden. Set aside to cool.
2. Heat the almond milk and heavy cream over medium heat until warm.
3. In a separate bowl, whisk the egg yolks and sweetener together until smooth and pale.
4. Gradually add the warm cream mixture to the egg yolks while whisking to temper.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened.
6. Remove from heat, then stir in the maple extract and a pinch of salt. Let the mixture cool and refrigerate for 2-3 hours.
7. Once chilled, churn the mixture in an ice cream maker, adding the toasted pecans during the final few minutes.
8. Freeze for 1–2 hours to firm up before serving.

The sugar-free maple extract adds a deliciously cozy flavor to this butter pecan ice cream, making it a perfect treat for cooler months. This recipe offers all the richness you want from a butter pecan dessert with a delightful maple twist.

Keto Butter Pecan Ice Cream with Bacon Crumbles

For a truly unique twist on butter pecan, this recipe adds crispy bacon crumbles, creating an irresistible sweet and savory contrast. The combination of buttery pecans and salty bacon is a surprisingly delicious keto treat!

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ½ cup erythritol or your preferred sweetener
• 1 tsp vanilla extract
• 1 cup toasted pecans, chopped
• ¼ cup cooked bacon, crumbled
• Pinch of salt

Instructions:

1. Toast the pecans in a skillet over medium heat until golden and fragrant, then set them aside to cool.
2. In a saucepan, heat the almond milk and heavy cream over medium heat until just warm.
3. Whisk the egg yolks and sweetener together in a separate bowl until smooth and pale.
4. Gradually add the warm cream mixture to the egg yolks, whisking to temper.
5. Return the mixture to the saucepan and cook over low heat until thickened enough to coat the back of a spoon.
6. Remove from heat, stir in vanilla extract, and let the mixture cool. Refrigerate for 2-3 hours to chill.
7. Once chilled, churn the mixture in an ice cream maker, adding the toasted pecans and crumbled bacon during the last few minutes.
8. Freeze for 1-2 hours to firm up before serving.

The combination of crispy bacon with the creamy, buttery ice cream and crunchy pecans makes this a bold and exciting dessert. It’s a sweet-and-savory delight that’s sure to wow your taste buds.

Keto Butter Pecan Ice Cream with Espresso

If you’re a fan of coffee-flavored desserts, this keto butter pecan ice cream infused with espresso will satisfy your cravings. The rich, bold coffee flavor pairs perfectly with the buttery pecans, offering a refreshing yet indulgent treat.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ½ cup erythritol or your preferred keto sweetener
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1 cup toasted pecans, chopped
• Pinch of salt

Instructions:

1. In a skillet, toast the pecans over medium heat until golden brown and fragrant. Set aside to cool.
2. In a saucepan, heat the almond milk and heavy cream over medium heat, adding the espresso powder and stirring until dissolved.
3. Whisk the egg yolks and sweetener together in a separate bowl until smooth.
4. Gradually pour the warm cream mixture into the egg yolks, whisking constantly to temper.
5. Return the mixture to the saucepan and cook over low heat until thickened, about 5-7 minutes.
6. Remove from heat and stir in the vanilla extract and a pinch of salt. Allow the custard to cool before refrigerating for 2-3 hours.
7. Once chilled, churn the mixture in an ice cream maker, adding the toasted pecans during the final minutes.
8. Freeze for 1-2 hours before serving for a firmer texture.

The espresso adds a sophisticated depth to this butter pecan ice cream, giving it a slight bitterness that pairs beautifully with the rich, buttery sweetness of the pecans. It’s an excellent choice for coffee lovers looking for a low-carb dessert.

Keto Butter Pecan Ice Cream with Orange Zest

Bring a refreshing citrus twist to your butter pecan ice cream with the addition of orange zest. This recipe offers a balance of creamy, buttery pecans and bright, zesty orange, creating a refreshing yet indulgent dessert.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ½ cup erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1 tbsp fresh orange zest
• 1 cup toasted pecans, chopped
• Pinch of salt

Instructions:

1. Toast the pecans in a skillet with a pinch of salt until golden and fragrant. Set aside to cool.
2. In a saucepan, heat the almond milk and heavy cream over medium heat until just warm.
3. Whisk the egg yolks and sweetener together in a separate bowl until smooth and slightly pale.
4. Gradually add the warm cream mixture to the egg yolks while whisking to temper.
5. Return the mixture to the saucepan and cook over low heat until thickened.
6. Remove from heat and stir in vanilla extract and orange zest. Allow to cool before refrigerating for 2-3 hours.
7. Once chilled, churn the mixture in an ice cream maker, adding the toasted pecans during the last few minutes.
8. Freeze for 1-2 hours to firm up before serving.

The orange zest elevates this butter pecan ice cream, giving it a refreshing citrusy kick that complements the nutty richness of the pecans. It’s a bright and satisfying dessert that brings something special to your keto meal plan.

Keto Butter Pecan Ice Cream with Cinnamon Spice

This butter pecan ice cream gets a cozy and aromatic upgrade with the addition of cinnamon. The warm spice blends beautifully with the creamy base and nutty pecans, making it a perfect dessert for cooler days or when you’re craving something comforting yet keto-friendly.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ½ cup erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 cup toasted pecans, chopped
• Pinch of salt

Instructions:

1. Toast the pecans in a skillet over medium heat until golden and fragrant. Set aside to cool.
2. In a saucepan, heat the almond milk and heavy cream over medium heat until warm.
3. Whisk the egg yolks, sweetener, and cinnamon together in a separate bowl until smooth.
4. Slowly add the warm cream mixture to the egg yolks while whisking continuously.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
6. Remove from heat, stir in the vanilla extract, and let the mixture cool. Refrigerate for 2-3 hours.
7. Churn the chilled mixture in an ice cream maker, adding the toasted pecans during the last few minutes.
8. Freeze for 1–2 hours to firm up before serving.

The addition of cinnamon gives this butter pecan ice cream a warm, spiced flavor, making it a delightful twist on a classic recipe.

Keto Butter Pecan Ice Cream with Coconut Cream

This dairy-free version of keto butter pecan ice cream uses coconut cream as its base, giving the dessert a subtle tropical flavor. The combination of buttery pecans and creamy coconut creates a rich and satisfying treat.

Ingredients:

• 2 cups coconut cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ½ cup erythritol or stevia
• 1 tsp vanilla extract
• 1 cup toasted pecans, chopped
• Pinch of salt

Instructions:

1. Toast the pecans in a skillet with a pinch of salt until fragrant. Let them cool.
2. Heat the coconut cream and almond milk in a saucepan over medium heat until warm.
3. Whisk the egg yolks and sweetener in a separate bowl until smooth.
4. Gradually add the warm coconut cream mixture to the egg yolks, whisking continuously.
5. Return the mixture to the saucepan and cook over low heat until thickened.
6. Remove from heat, stir in vanilla extract, and cool. Refrigerate for 2-3 hours.
7. Churn the chilled mixture in an ice cream maker, adding the toasted pecans in the final minutes.
8. Freeze for 1–2 hours before serving.

This dairy-free option is creamy and decadent, offering all the flavor of traditional butter pecan ice cream with a tropical coconut twist.

Keto Butter Pecan Ice Cream with Almond Butter Swirl

For nut lovers, this recipe incorporates a swirl of almond butter, adding an extra layer of creaminess and flavor. The combination of almond butter and buttery pecans is a match made in keto dessert heaven.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ½ cup erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1 cup toasted pecans, chopped
• ¼ cup sugar-free almond butter, slightly warmed
• Pinch of salt

Instructions:

1. Toast the pecans in a skillet over medium heat until fragrant. Set aside to cool.
2. Heat the almond milk and heavy cream in a saucepan over medium heat until warm.
3. Whisk the egg yolks and sweetener in a bowl until smooth. Gradually add the warm cream mixture to the egg yolks, whisking continuously.
4. Return to the saucepan and cook on low heat until thickened. Remove from heat and stir in vanilla extract.
5. Cool the mixture and refrigerate for 2-3 hours.
6. Churn the custard in an ice cream maker, adding the pecans in the last few minutes.
7. As you transfer the ice cream to a container, swirl in the almond butter. Freeze for 1–2 hours to firm up.

The almond butter swirl makes this dessert extra luxurious and nutty, perfect for satisfying your keto sweet tooth.

Keto Butter Pecan Ice Cream with Matcha

This vibrant recipe combines the earthy flavor of matcha green tea with the richness of butter pecan. It’s a unique, antioxidant-packed dessert for keto dieters looking to try something new.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ½ cup erythritol or monk fruit sweetener
• 2 tsp matcha powder
• 1 tsp vanilla extract
• 1 cup toasted pecans, chopped
• Pinch of salt

Instructions:

1. Toast the pecans in a skillet with a pinch of salt until golden and fragrant. Let cool.
2. In a saucepan, heat the almond milk and heavy cream over medium heat. Add the matcha powder and whisk until fully dissolved.
3. In a separate bowl, whisk the egg yolks and sweetener together until smooth.
4. Gradually whisk the warm matcha mixture into the egg yolks, then return to the saucepan. Cook on low heat until thickened.
5. Remove from heat, stir in vanilla extract, and let the mixture cool. Refrigerate for 2-3 hours.
6. Churn the mixture in an ice cream maker, adding the toasted pecans during the last few minutes.
7. Freeze for 1–2 hours before serving.

Matcha adds a refreshing twist to this butter pecan ice cream, balancing the nutty richness with a hint of earthy sweetness.

Keto Butter Pecan Ice Cream with Vanilla Bean

This recipe elevates the classic butter pecan flavor with real vanilla bean, adding depth and elegance to the creamy dessert. It’s simple yet sophisticated, perfect for any occasion.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ½ cup erythritol or monk fruit sweetener
• 1 vanilla bean, split and seeds scraped
• 1 cup toasted pecans, chopped
• Pinch of salt

Instructions:

1. Toast the pecans in a skillet over medium heat. Set aside to cool.
2. Heat the almond milk and heavy cream in a saucepan over medium heat. Add the vanilla bean seeds and pod.
3. In a bowl, whisk the egg yolks and sweetener together. Slowly add the warm cream mixture to the egg yolks, whisking continuously.
4. Return to the saucepan and cook on low heat until thickened. Remove the vanilla pod, then cool the mixture and refrigerate for 2-3 hours.
5. Churn the mixture in an ice cream maker, adding the pecans during the final minutes. Freeze for 1–2 hours before serving.

The real vanilla bean gives this butter pecan ice cream an unparalleled depth of flavor, making it a luxurious keto-friendly treat.

Keto Butter Pecan Ice Cream with Rum Essence

For a grown-up twist, this recipe incorporates a hint of rum essence, giving the ice cream a sophisticated edge while keeping it keto-friendly.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 3 large egg yolks
• ½ cup erythritol or stevia
• 1 tsp rum extract
• 1 cup toasted pecans, chopped
• Pinch of salt

Instructions:

1. Toast the pecans in a skillet over medium heat until golden and fragrant. Set aside.
2. Heat the almond milk and heavy cream in a saucepan over medium heat until warm.
3. In a separate bowl, whisk the egg yolks and sweetener together until smooth. Gradually whisk in the warm cream mixture.
4. Return the mixture to the saucepan and cook on low heat until thickened. Remove from heat and stir in the rum extract.
5. Cool the custard and refrigerate for 2-3 hours.
6. Churn the mixture in an ice cream maker, adding the pecans in the last few minutes.
7. Freeze for 1–2 hours to firm up.

The hint of rum essence adds a subtle yet delightful kick to this butter pecan ice cream, making it an excellent choice for special occasions.

Note: More recipes are coming soon!