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Keto Pecan Pralines
These New Orleans-style confections are sweet, nutty, buttery, and big on toasty pecan flavor. Along with being incredibly delicious, they’re also super easy to make. Our method for “setting” the pralines in paper cupcake liners helps them keep a neatly rounded and uniform shape, but they can easily be spooned directly onto wax or parchment paper into more rustic-looking petite clusters. Store leftovers in an airtight container for 2 weeks.
Servings: 12 One Serving: 1 praline
Ingredients
- 7 oz whole pecans
- 4 Tbsp unsalted butter, divided
- 4 Tbsp heavy cream
- 1/3 cup brown granulated erythritol-based sweetener
- 1/4 tsp baking soda
- 1/2 tsp pure vanilla extract
- sea salt
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Spread the pecans on a rimmed baking sheet then bake, shaking the pan a few times during cooking, until lightly browned and toasty fragrant, about 10 minutes. Set aside.
- In a medium saucepan over medium heat, combine the butter with the cream, sweetener, and baking soda. Stir until the sweetener is dissolved, 3 to 4 minutes. Stir in the vanilla and cook, stirring often, until the caramel is deep golden brown, 8 to 10 minutes. Immediately remove from the heat, add the 1/4 teaspoon salt, and fold in the toasted pecans. Drop 2 to 3 tablespoons of the mixture into each of the paper liners. Refrigerate until firm, about 45 minutes. Store in an airtight container at room temperature for 3 days.
Nutritional Information - Macros
- 165 Calories
- 18 g Fat
- 2 g Protein
- 3 g Total Carbs
- 2 g Fiber
- 1 g Net Carbs
Tips
- Over time, pralines may experience “bloom,” or a whitish, cloudy appearance, due to changes in moisture. If they do, don’t worry. They’re still just as good and safe to eat.