Keto Low Carb Butter Pecan Ice Cream

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4 from 157 votes

Keto Low Carb Butter Pecan Ice Cream

55 minutes
Calories 710kcal


  • 1/4 cup butter
  • 2 cups heavy cream
  • 1/2 cup Swerve Sweetener (confectioners)
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 2 teaspoons maple extract
  • 1 tablespoon sweetener (confectioners)
  • 1 tablespoon oil
  • 2 tablespoons pecans (confectioners)


  • Instructions Melt the butter, heavy cream, Swerve sweetener and salt in a small sauce pan.
  • Heat over low heat do not boil.
  • 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.
  • 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.
  • Then add maple extract and Choczero sweetener or sweetener of choice and MCT oil.
  • 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.


Calories: 710kcal

Originally posted 2019-02-20 18:37:08.

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