Insanely delicious melt-in-your-mouth Keto Pecan Pralines made with butter, brown sweetener & heavy cream. Perfect as a snack or dessert.
These amazing low carb pecan pralines are like a cross between a cookie and a candy. Soft with a creamy texture and notes of caramel, you won't believe they are only 1g net carbs per serving.
Traditionally made with brown sugar, we swap it out and use brown sugar erythritol to give the same flavor but keep them sugar-free.
A perfect treat if you are watching your sugar intake or live with diabetes.
Main ingredients used to make these keto pecan pralines
Super easy to make, these keto pecan pralines are my new favorite snack to keep around for those days when I want something sweet but not a full dessert.
- Toasted Pecans: toasting the pecans is not mandatory for this recipe but I feel it brings out the flavors in the pecans. I toasted them on two baking sheets in the oven for about 10 minutes at 375°F or until browned and fragrant.
- Butter: we melt unsalted butter to form the base of these buttery sugar free pecan pralines.
- Brown Sweetener: made with erythritol this brown sweetener gives these cookies a touch of caramel flavor that makes them ultra lux.
- Heavy Whipping Cream: adding a creamy texture to this glorious pecan pralines recipe.
See the recipe card for quantities.
Steps by step instructions
How to make Keto Pecan Pralines?
STEP 1: Using a skillet or sturdy pan over medium heat melt the ½ cup of butter and then add the brown sweetener and salt. Stir until dissolved.
STEP 2: Once the sweetener is dissolved and the butter is bubbling stir in the heavy whipping cream, stirring often.
STEP 3: Next add the toasted pecans and mix through so everything is coated with the butter mixture. Continue to stir occasionally and allow the pecans to simmer with the butter mixture.
Stir until the mixture has thickened and the color has turned a brown caramel color. See the video for reference.
- STEP 4: Remove the pan from the heat and stir in the tablespoon of butter and the vanilla extract until mixed through and melted.
STEP 5: Scoop out the pecan mixture with a tablespoon and transfer to a parchment-lined baking sheet. Sprinkle a little sea salt on top of each praline (optional)
STEP 6: Refrigerate for about 1 hour or until the pralines are firm.
STEP 7: Gently remove from the baking sheet and serve or store in an airtight container.
Other sweet low carb recipes you might enjoy
Top Tip: don't over-brown the butter mixture as it can get really thick the longer you stir it. Soon as it gets brown in color remove it from the heat.
Preparation: have all your ingredients on hand and your baking sheet lined with parchment paper ready to go. It will make the process much easier and you will have succeeded in making these keto pecan pralines.
- Set in the fridge: Allow the pralines to set in the fridge, the longer in the fridge the more firm they will be.
- Storage: store in an airtight container in the fridge or a cool dry place for up to 5 days.
Frequently asked questions
If the mixture is still runny when placed on the parchment-lined baking sheet, simply place everything back in the pan on low heat and stir until it thickens. Then scoop out on the parchment-lined baking sheets again.
These low-carb pecan pralines are made without sugar and use sweeteners that are less likely to spike your blood sugars. Each pecan praline contains about 1g net carbs per serving to make them keto friendly.
They may also be considered diabetic friendly, although you should always monitor your blood sugars when trying out new recipes to see how it affects you personally.
Keto Pecan Pralines
- Medium Frying Pan use a sturdy pan or skillet
- 1.5 cups toasted pecan halves
- ½ cup unsalted butter
- 1 tablespoon unsalted butter
- ¼ teaspoon salt
- 2 tablespoon brown sweetener
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
- Sea Salt for sprinkling on top of the pralines optional
- Melt the butter in a medium sized sturdy frying pan or skillet.
- Stir in the brown sweetener and salt and mix until dissolved.
- Add the heavy cream and mix through on medium heat.
- Once the mixture is simmering add the toasted pecans and continue to stir until the liquid has thickened and turned a brown caramel color.
- Remove from the heat and add 1 tablespoon of butter and vanilla extract, stir until butter is melted.
- Using a tablespoon scoop out the mixture and trasnfer to a baking sheet lined with parchment paper. Sprinkle each pecan praline with sea salt.
- Store in the fridge until firm. (about an hour)
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oops I can't stop at one. These are really good. Thanks for a great recipe. Perfect for Christmas too.
These look perfect for a fall treat! Cant wait to make these for my family!
these pralines are absolutely delicious! such a sweet treat!
and so easy to make.
Helen at the lazy gastronome
What a yummy treat! I love anything with pecans!
Same here 🙂