This Keto Butter Pecan Ice Cream Pie is a delightful dessert that blends creamy indulgence with a crunchy nutty crust. Ever since I discovered a way to make a low-carb version, it’s been a staple in our family gatherings. It takes a bit of planning with its chilling time, but trust me, the wait is totally worth it! Whether it’s a special occasion or just a cozy family dinner, this pie always wins smiles.
If you’re looking for some breakfast ideas to start your day, you might want to try my favorite crescent roll breakfast recipes .
Why you’ll love this recipe
This keto ice cream pie is not just delicious but also easy to prepare. It fits perfectly into a low-carb lifestyle without sacrificing flavor. The creamy filling offers a luxurious texture, while the buttery pecan crust adds a satisfying crunch. Plus, the recipe uses simple ingredients you likely already have in your pantry. Perfect for any occasion, this pie is bound to become a family favorite!
Ingredients
- 1 1/2 cups pecan flour
- 1/4 cup Swerve Granular
- 1/4 tsp salt
- 1/4 cup butter, melted
- 1 ¾ cups heavy whipping cream, divided
- 3/4 cup unsweetened almond milk
- 1/3 cup Swerve Confectioners
- 1/3 cup Allulose
- 1 tsp vanilla extract
- 1/4 tsp xanthan gum
- 1 tbsp butter
- 3/4 cup chopped pecans
- 1 tbsp Swerve Granular
- 1/4 tsp salt
Step-by-step instructions
- Preheat the oven to 325ºF.
- In a medium bowl, mix together the pecan flour, sweetener, and salt. Stir in the melted butter until the mixture clumps.
- Press the mixture evenly into the bottom and up the sides of a glass or ceramic pie pan. If it’s deep dish, only fill about 3/4 up.
- Bake for about 15 minutes until the edges begin to brown. Let it cool, then place in the freezer.
- In a saucepan over medium heat, combine 3/4 cup whipping cream, almond milk, powdered Swerve, and allulose. Simmer strongly, then reduce heat and gently simmer for 30 minutes.
- Remove from heat and add the vanilla extract. Sprinkle xanthan gum over the surface while whisking. Let cool.
- Meanwhile, melt the butter in a skillet over medium heat. Add pecans, sweetener, and salt, then toast lightly for 2 minutes. Allow to cool.
- Once the mixture is cool, beat remaining cream to stiff peaks. Fold in the condensed milk and cooled pecans.
- Spread the filling in the chilled crust and freeze at least 8 hours, ideally overnight.
Recipe tips & variations
- Nut-free option: Replace pecan flour with almond or coconut flour.
- Dairy-free option: Use coconut cream instead of heavy cream.
- For added flavor, sprinkle a pinch of cinnamon into the crust mixture.
- Feeling chocolatey? Add a handful of keto-friendly chocolate chips to the filling.
Storage & reheating
Store the pie covered in the freezer. To serve, let it sit at room temperature for 10-15 minutes for a creamier texture. If you have leftovers, keep them frozen and enjoy within a month for optimal taste.
FAQs
Can I use regular sugar instead of Swerve?
If you’re not sticking to a keto diet, regular sugar can be used, but it will increase the carb count significantly.
What can I do if I don’t have xanthan gum?
Xanthan gum helps in thickening. If it’s not available, try using guar gum or omit it for a slightly different texture.
How far in advance can I make this pie?
You can make it up to a week in advance. Ensure it’s well covered to avoid freezer burn.
Recipes you may like
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- Breakfast potatoes recipe easy crispy
- Breakfast pizza recipe easy cheesy
- Crescent roll breakfast recipes
Keto Butter Pecan Ice Cream Pie
- Total Time: 8 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Keto
Description
Delightful Keto Butter Pecan Ice Cream Pie blending creamy indulgence with crunchy nutty crust.
Ingredients
- 1 1/2 cups pecan flour
- 1/4 cup Swerve Granular
- 1/4 tsp salt
- 1/4 cup butter, melted
- 1 3/4 cups heavy whipping cream, divided
- 3/4 cup unsweetened almond milk
- 1/3 cup Swerve Confectioners
- 1/3 cup Allulose
- 1 tsp vanilla extract
- 1/4 tsp xanthan gum
- 1 tbsp butter
- 3/4 cup chopped pecans
- 1 tbsp Swerve Granular
- 1/4 tsp salt
Instructions
- Preheat the oven to 325ºF.
- In a medium bowl, mix together the pecan flour, sweetener, and salt. Stir in the melted butter until the mixture clumps.
- Press the mixture evenly into the bottom and up the sides of a glass or ceramic pie pan. If it’s deep dish, only fill about 3/4 up.
- Bake for about 15 minutes until the edges begin to brown. Let it cool, then place in the freezer.
- In a saucepan over medium heat, combine 3/4 cup whipping cream, almond milk, powdered Swerve, and allulose. Simmer strongly, then reduce heat and gently simmer for 30 minutes.
- Remove from heat and add the vanilla extract. Sprinkle xanthan gum over the surface while whisking. Let cool.
- Meanwhile, melt the butter in a skillet over medium heat. Add pecans, sweetener, and salt, then toast lightly for 2 minutes. Allow to cool.
- Once the mixture is cool, beat remaining cream to stiff peaks. Fold in the condensed milk and cooled pecans.
- Spread the filling in the chilled crust and freeze at least 8 hours, ideally overnight.
Notes
- Nut-free option: Replace pecan flour with almond or coconut flour.
- Dairy-free option: Use coconut cream instead of heavy cream.
- For added flavor, sprinkle a pinch of cinnamon into the crust mixture.
- Feeling chocolatey? Add a handful of keto-friendly chocolate chips to the filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg