Keto Pecan Pralines
Keto Pecan Pralines
Keto Pecan Pralines are my absolute favorite keto candy. It’s rich, sweet, and as Southern as can be. Best of all, these keto sweets have only 1 net carb. I was actually shocked at how good these were. Mostly, because I actually didn’t set out intending to make Keto Pecan Pralines in the first place. Either way, these Keto Pralines are super delicious and extremely easy to make. Give them a try and you won’t be disappointed.
Pecan Pralines and Charleston, SC
Charleston, SC is one of my favorite cities. It’s beautiful, historic and a major culinary hub for the South East. If you have a chance to go, don’t pass it up. Someday, I might even move there.
There are 3 main foods I associate with the Holy City: she-crab soup, shrimp and grits, and pralines. Some would argue beene wafers too, but I think they’re overrated.
Anyone who has ever been to the Charleston Market has smelled the alluring aroma of fresh pralines wafting through the air. On numerous occasions, I have purchased boxes of pralines, spending more than is reasonable for a box of candy. I’ve tried to make them a few times at home before going low carb. They never turned out all that great and paled in comparison to the real deal on Market Street.
Stumbling over Keto Pralines
As I said before, I didn’t intend to make keto pralines. This all started with having a bag of pecans and wondering what would happen if I put them in the caramel sauce. I figured they would just be caramel candied pecans. Those would be great. I shook some cinnamon over the pecans and baked them for a few minutes before adding them to the bubbling caramel. What resulted was beyond my expectations. Instead of just tasting like pecans in caramel, the result very closely mimicked the taste of a Charleston pecan praline. This unexpected delight was better than Christmas for me. My favorite non-keto candy was now also my favorite keto candy.
Special Recipe Instructions
There are no special recipe instructions. Keto Pecan Pralines are extremely easy to make. You could, however, play with adding some other flavors to the mix. Adding some bourbon would be tasty. A maple extract might also be good. The recipe is amazing on its own, but that’s no reason for you not to play with it! If you do, let me know how it turns out in the comments below.
If you liked this recipe you’ll love Bourbon Caramel Pecan Pumpkin Cheesecake.
|Prep Time||2 minutes|
|Cook Time||15 minutes|
|Passive Time||30 minutes|
- 1 cup pecans raw, halves
- .25 cup heavy whipping cream
- .25 cup salted butter
- 1.25 tbsp Swerve sweetener
- 1/2 tsp vanilla extract
- Spread the pecans on a baking sheet and sprinkle with cinnamon. Bake at 350ºF for 10 minutes.
- In a sauce pan combine butter and Swerve. Stir over medium low heat until golden brown. Add heavy cream and again cook until golden brown, stirring occasionally.
- Add vanilla and pecans and mix until thoroughly combined. Let cool for a minute. Spoon onto parchment paper in 6 equal portions. Place in refrigerator to set. Once set, enjoy! Store in the refrigerator.
8 thoughts on “Keto Pecan Pralines”
Just made these and they came out PERFECTLY!!! I happen to live in Charleston, SC so maybe that’s why…??? Thanks so much for this recipe.
They’re delicious y’all!!!
I’m glad you liked them!
Did you use regular or confectioners swerve? Thank you!
I used regular. Thanks for checking out the recipe!
I’m dairy free, could I substitute coconut milk and butter flavored coconut oil for the HWC and butter?
I would think you’d be able to replace the HWC with a full-fat coconut milk. The problem would be with the butter. You would need to add in a fat source that is fairly solid at cold temperatures. Maybe coconut oil would work. Obviously, this would greatly change the flavor, but not necessarily negatively. Just different. Granted, this is all theoretical. If you decide to try it please let us know how it worked with the ingredient substitutions. Thanks for checking out my recipe.
Help! I’ve attempted to make these twice now. The first time I was worried I’d burn the sugar and the result was they didn’t set enough. The second batch separated, so does that mean I may have cooked the sugar too long. I’ve never made an original batch of pralines so not sure what to expect.
Janine, I’m so sorry I haven’t responded sooner. I thought I did, but I guess that my reply didn’t go through or something. Can you tell me when in the recipe it is seperating? The separation is probably not from the cream or sweetener but instead from the butter. If you’re heating the butter too fast or too high it will seperate. I’d concentrate on lowering the temperature on the entire cooking process. Let me know if this helps. Thanks for reading.