There’s a reason this keto pecan ice cream has taken the internet by storm—it’s everything you want in a dessert: creamy, rich, nutty, and perfectly sweet without the sugar. If you’ve been craving a frozen treat that won’t kick you out of ketosis, this homemade low-carb ice cream is about to become your new best friend.

The combination of buttery toasted pecans and a silky-smooth vanilla custard base creates an indulgent experience that feels just like traditional ice cream—but with a fraction of the carbs. Whether you’re making this for a solo treat, a family dessert, or even to impress guests at your next gathering, this keto-friendly pecan ice cream is guaranteed to be a hit.

Why You’ll Love This Keto Pecan Ice Cream

✅ Ultra-creamy & smooth texture – No icy, rock-hard ice cream here! This recipe stays soft and scoopable thanks to the egg yolks and the right keto sweetener.
✅ Low-carb & keto-friendly – Just 2g net carbs per serving so you can indulge without guilt.
✅ Easy to make – No fancy ingredients, just simple keto staples that come together beautifully.
✅ Packed with flavor – Toasted pecans and a hint of vanilla make every bite extra special.

Ingredients You’ll Need

Each ingredient in this recipe plays a role in making your ice cream perfectly creamy, flavorful, and keto-friendly.

For the Ice Cream Base:

  • 2 cups heavy cream – This is the secret to a rich, luxurious texture. Heavy cream gives keto ice cream its signature smooth and creamy consistency.
  • 1 cup unsweetened almond milk – Helps lighten the mixture so it’s not too dense. Coconut milk is a great alternative if you want extra creaminess.
  • ¾ cup allulose (or preferred keto sweetener) – Allulose is the best sweetener for ice cream because it prevents it from getting rock-solid in the freezer. If using erythritol or monk fruit, consider adding a little vodka or MCT oil to keep it softer.
  • 3 large egg yolks – These add richness and help create a custard-like base, making the ice cream extra creamy.
  • 1 teaspoon vanilla extract – For that classic, deep vanilla flavor that pairs perfectly with pecans.
  • ½ teaspoon salt – Enhances the flavors and balances out the sweetness.
  • ½ teaspoon cinnamon (optional) – Adds warmth and depth, making the pecans taste even more irresistible!

For the Toasted Pecans:

  • ½ cup chopped pecans – Pecans add a buttery crunch and nutty flavor to every bite.
  • 1 tablespoon butter – Used to toast the pecans, giving them a rich, roasted taste that takes this ice cream to the next level.

Step-by-Step Instructions

🔥 Step 1: Toast the Pecans

Toasting pecans is a game-changer. It brings out their natural sweetness and gives them that rich, nutty depth that makes this ice cream shine.

  1. Heat a small skillet over medium heat and add 1 tablespoon of butter.
  2. Once melted, add the chopped pecans and stir frequently for 3-5 minutes, until they become fragrant and slightly golden brown.
  3. Remove from heat and set aside to cool. (Resist the urge to snack on them all—we need them for the ice cream!)

🍦 Step 2: Make the Ice Cream Base

Now we create the silky custard that makes this keto pecan ice cream thick and ultra-creamy.

  1. In a medium saucepan, combine heavy cream, almond milk, and sweetener over medium-low heat. Stir gently until the sweetener fully dissolves (about 3-4 minutes). Do not let it boil!
  2. In a separate bowl, whisk together the egg yolks until smooth.
  3. Temper the egg yolks: Slowly pour about ¼ cup of the warm cream mixture into the yolks, whisking constantly. This step prevents the eggs from scrambling when added to the hot liquid.
  4. Gradually pour the tempered egg mixture back into the saucepan, whisking continuously.
  5. Cook over low heat while stirring constantly until the mixture thickens slightly (about 5-7 minutes). You’ll know it’s ready when it coats the back of a spoon and leaves a trail when you run your finger through it.In a medium saucepan, combine heavy cream, almond milk, and sweetener over medium-low heat. Stir gently until the sweetener fully dissolves (about 3-4 minutes). Do not let it boil!
  6. In a separate bowl, whisk together the egg yolks until smooth.
  7. Temper the egg yolks: Slowly pour about ¼ cup of the warm cream mixture into the yolks, whisking constantly. This step prevents the eggs from scrambling when added to the hot liquid.
  8. Gradually pour the tempered egg mixture back into the saucepan, whisking continuously.
  9. Cook over low heat while stirring constantly until the mixture thickens slightly (about 5-7 minutes). You’ll know it’s ready when it coats the back of a spoon and leaves a trail when you run your finger through it.

❄️ Step 3: Chill & Churn

Patience is key—this step ensures your ice cream is smooth and creamy, not icy!

  1. Remove from heat and stir in vanilla extract, salt, and cinnamon (if using).
  2. Let the mixture cool to room temperature before covering it and placing it in the fridge for at least 3-4 hours (or overnight). The longer it chills, the better the texture will be!
  3. Once fully chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  4. In the last 3-5 minutes of churning, add the toasted pecans, allowing them to mix evenly into the ice cream.

🥶 Step 4: Freeze & Enjoy!

  1. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.
  2. When ready to serve, let it sit at room temperature for 5 minutes before scooping.

💡 Pro Tip: If using a non-ice cream maker method, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for about 3 hours to break up ice crystals and mimic churning.

Toppings & Variations

🔹 Drizzle with sugar-free caramel sauce for a caramel pecan ice cream vibe.
🔹 Mix in sugar-free chocolate chips for a nutty, chocolatey twist.
🔹 Swap pecans for walnuts or almonds if you prefer different nuts.
🔹 Add a splash of bourbon or rum for a boozy adult version.

Nutritional Information (Per Serving – Approx. ½ Cup)

💚 Calories: 250
💚 Fat: 25g
💚 Protein: 3g
💚 Total Carbs: 3g
💚 Fiber: 1g
💚 Net Carbs: 2g

Final Thoughts

This viral keto pecan ice cream is a game-changer for anyone on a low-carb diet who refuses to settle for boring desserts. Every bite is packed with buttery pecan crunch and a silky, vanilla-infused custard base that tastes just like traditional ice cream—but without the sugar crash.

It’s creamy, dreamy, and 100% keto-approved. So go ahead, grab a spoon, and dig in! 🍨🥄✨

Let me know if you try this—tag me in your photos and share your results! 😍