One Carb Butter Pecan Ice Cream

ByHannah Peterson

One Carb Butter Pecan Ice Cream Ultra Creamy, Sugar-Free, and Perfectly Keto & Diabetic-Friendly

This One Carb Butter Pecan Ice Cream is rich, ultra-creamy, and loaded with toasted buttery pecans — everything you love about classic butter pecan ice cream, but with just 1 net carb per serving. No ice cream maker needed, no weird aftertaste, and it freezes beautifully without turning icy. It’s the ultimate guilt-free treat for low-carb, keto, or diabetic lifestyles.

Why You’ll Love This Recipe

  • Only 1 net carb per generous serving
  • Rich, scoopable texture that tastes like premium ice cream
  • No churn required — just mix and freeze
  • Toasted butter pecans in every bite
  • Perfect for summer, holidays, or anytime cravings

Ingredients (makes about 8 servings)

  • 2 cups heavy whipping cream
  • 8 oz full-fat cream cheese, softened
  • ½ cup powdered allulose (or erythritol + 1 tsp xanthan gum for better texture)
  • 2 tbsp butter, melted
  • 2 tsp vanilla extract
  • 1 tsp butter flavor extract (optional but highly recommended)
  • ¼ tsp salt
  • 1 cup pecans, chopped
  • 2 tbsp butter (for toasting pecans)
  • 1–2 tbsp powdered sweetener (extra for pecans)

Instructions

  1. Toast the pecans: In a skillet over medium heat, melt 2 tbsp butter. Add chopped pecans and cook for 4–6 minutes, stirring often, until fragrant and lightly toasted. Sprinkle with 1–2 tbsp sweetener and a pinch of salt. Remove from heat and let cool completely.
  2. In a large bowl, beat the softened cream cheese until smooth.
  3. Add powdered allulose, melted butter, vanilla extract, butter flavor, and salt. Beat until fully combined and creamy.
  4. Pour in the heavy cream and beat on high speed until stiff peaks form (about 2–3 minutes). The mixture should be thick and fluffy.
  5. Fold in most of the cooled toasted pecans, reserving a few for topping.
  6. Transfer to a loaf pan or freezer-safe container. Smooth the top and sprinkle with remaining pecans.
  7. Cover and freeze for at least 4–6 hours, or overnight for best texture.
  8. Let sit at room temperature for 5–10 minutes before scooping.

Storage Tips

Store in an airtight container in the freezer for up to 2 months. For easier scooping, move to the refrigerator for 15–20 minutes before serving.

Nutritional Information (per serving — ½ cup, approx. 8 servings)
  • Calories: ~320
  • Fat: 33g
  • Total Carbs: ~4g
  • Fiber: ~2g
  • Net Carbs: 1–2g
  • Protein: 4g

Macros are approximate and based on using allulose. Always verify with your preferred tracker and test your personal blood sugar response.

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