This Butter Pecan Keto Ice Cream is made in a mason jar and requires no churning and no ice cream machine to make it! And, honestly, this is the best homemade low carb ice cream you'll ever make. It's insanely creamy, loaded with vanilla flavor, and filled with perfectly sweetened crunchy buttery pecan pieces! Honestly, it's so good, you won't believe that each scoop has LESS THAN 2 NET CARBS.
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THE BEST KETO ICE CREAM
As you guys know, I've done a few keto friendly ice creams using mason jars already. I've done this strawberry-flavored one, this vanilla one, this mint chip one, this almond one, and this chocolate one.
But, this keto butter pecan ice cream recipe just might be my best one yet! And it's so easy to make too.
As I already mentioned, there's no churning, no ice cream machine, & no ice cream maker needed to make it - all you need to make this keto butter pecan ice cream in a mason jar!
And let me tell ya, not only are the combination of flavors in this ice cream to die for, but the texture is so legit too. This low carb ice cream is ridiculously smooth, oh-so-creamy creamy, and loaded with vanilla bean flavor and bits of sweetened buttery pecan bits.
It's way better than any keto ice cream brands you'd find at the grocery store.
Yeah, this homemade keto ice cream is on another level of deliciousness. It tastes like classic vanilla ice cream - actually, it tastes better than real ice cream!
Why This Recipe Works
Tastes like regular ice cream. Sweet, creamy, and smooth, you won't believe this ice cream is keto!
No ice cream machine or ice cream maker is needed. That's right, you can make the best keto ice cream using only a mason jar.
Super low carb. Each serving of this ice cream has under two net carbs, so you can eat scoop after scoop.
So, you only need a few ingredients for this keto vanilla ice cream with a buttery pecan flavor, and I bet you have most of them at home already.
Here is what you'll need to make this creamy keto ice cream recipe:
- ¼ cup raw pecans
- 3 tablespoons salted butter
- 3 tablespoons Confectioners Swerve
- 7 oz (207mL) heavy cream
- ½ teaspoon vanilla extract
- Seeds from ¼ of a vanilla bean
- 4 tablespoons allulose
If you need to run to the store, I actually use many of the same ingredients to make these keto pecan pralines, so pick up a few extras.
And if you want to try some more keto ice creams that taste like traditional ice cream and won't raise your blood sugar, you can use most of the ingredients to make my keto peanut butte ice cream!
HOW TO MAKE BUTTER PECAN KETO ICE CREAM
Step 1: PREP WORK
First things first, we're going to do a little prep work.
So, in a small bowl, add your raw pecans and then transfer them to a small Ziploc bag.
Then, after you've done that, you're going to use a rolling pin to roughly crush up your pecans in the bag.
Now, when your pecans are crushed, you're going to set them aside, cut up your butter, and add it to a small bowl.
Then, the last thing you'll want to do is add your confectioners swerve to a separate small bowl.
Step 2: MAKING THE BUTTER PECAN MIXTURE
Ok, so the prep work is done let's make this dreamy butter pecan mixture.
First, you will set a pan over medium-low heat and add your butter to it.
Then, work the butter around the pan to help it start to melt, and then when it does, add your crushed pecans to it, along with the swerve that you prepped earlier as well.
Next, use a spatula to continuously mix and combine the ingredients so the butter and swerve start to caramelize.
Also, during this caramelization process, I like to add a little sprinkle of salt to the butter pecan mixture. It just enhances the flavors of the buttered pecans and the ice cream when everything is said and done.
Anyway, you'll want to continue to cook the butter pecan mixture down until it's a dark amber color.
Then, once it is a dark amber color, you can set the pan aside and let your butter pecan mixture cool until it's set - about 15 to 20 minutes.
Step 3: SETTING UP THE ICE CREAM
Now, after the mixture solidifies, you can start making your mason jar keto vanilla ice cream.
To start the process, add your heavy cream and vanilla extract to the mason jar.
Then, add the seeds from ¼ of a vanilla bean for a little extra tastiness. And I highly recommend not leaving these out as they'll add A TON OF FLAVOR to your ice cream. Yes, they are a bit expensive, but they are totally worth it.
Anyway, after you've added that to the jar, break up your butter pecan mixture into crumbly pieces and add them in.
Then, once you've added all of the pieces, you will add the allulose to keep your ice cream extra creamy.
STEP 4: MAKING THE ICE CREAM
Now that all of your keto vanilla ice cream ingredients are in the mason jar, you can screw the lid on tight and shake everything up just until the cream doubles in size.
And this should only take a minute or two to happen, so make sure you don't over shake it - if you do, the consistency will be off when it's done freezing.
And speaking of freezing, when the cream has thickened up in the jar, you'll want to freeze it for at least 5 hours.
Then, after that amount of time has passed, you can unscrew the lid of your mason jar, and finally eat ice cream on keto!
Tips To Make The Best Recipe
- Swap the heavy cream with coconut cream for an even creamier texture.
- Use a food scale for the most accurate measurements.
- Make sure to use at least a 16-ounce mason jar. A 24-ounce mason jar works best since you'll have extra room for the ingredients to mix.
- Drizzle this keto caramel sauce on top of the ice cream for an even better flavor. Sea salt caramel and butter pecan is a match made in heaven.
How To Store Keto Ice Cream
So, this keto vanilla ice cream recipe will make 3 generous scoops of butter pecan ice cream. And although it's impossible not to finish it off in one sitting, it stores really well if you have leftovers.
Since it stores so well, I highly recommend making two or three servings of this low carb ice cream all at once!
Then you can store the leftover low carb ice cream in the freezer for up to 2 weeks - that is of course if you sweeten it with allulose. Now you'll always have some keto ice cream ready to eat whenever you want it!
More Keto Dessert Recipes
If you liked this low carb ice cream, I have a ton of other keto recipes on the blog that are just as delicious!
Give one of these a try next:
By the way, for even more delicious recipes check out my YouTube channel. I post new recipes on it every week!Print
Keto Butter Pecan Ice Cream | The Best Sugar Free Ice Cream Recipe
This Butter Pecan Keto Ice Cream is made in a mason jar and requires no churning and no ice cream machine to make it!. And, honestly, this is the best homemade low carb keto ice cream you'll ever make. It's insanely creamy, loaded with vanilla flavor, and filled with perfectly sweetened crunchy buttery pecan pieces! Honestly, it's so good, you won't believe that each scoop has LESS THAN 2 NET CARBS.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 3 servings
- Category: Dessert
- Method: Mason Jar
- Cuisine: Keto Low Carb
- Add pecans to a Ziploc bag and crush them up using a rolling pin. Set aside.
- Cut up the butter and add to a small bowl. Add confectioners swerve to a separate small bowl, set both aside.
- Put a pan over medium-low heat and add the butter to it. Work the butter around the pan to help it start to melt, then add the crushed pecans and swerve.
- Mix these ingredients and combine using a spatula so the butter and sweetener start to caramelize.
- Add salt and continue to cook the mixture down until it's a dark amber color. Then set aside and let cool until it's set.
- Add your heavy cream and vanilla extract to the mason jar, then add the vanilla bean.
- Break up your butter pecan mixture into crumbly pieces and add to the jar and then add in the allulose.
- Screw the lid on tight and shake everything up just until the cream doubles in size. This should only take about 1-2 minutes, do not over shake.
- Once the cream has thickened up, freeze for at least 5 hours.
The scale up function does not change the gram measurements.
If you use erythritol to sweeten up the ice cream it will free incredibly hard. So, if you do use it, you'll need to defrost the ice cream for 30 minutes to and hour before eating it.
- Serving Size: 1 serving
- Calories: 450
- Fat: 41
- Carbohydrates: 2.75
- Fiber: 1
- Protein: 2
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