Keto Pecan Pralines Recipe
These Keto Pecan Pralines are creamy and sweet with toasted pecans throughout. My Pecan Pralines Recipe cooks in about ten minutes and is ready to eat in under an hour. They are low carb, sugar-free, gluten-free, grain-free, keto, and a THM S.
Ever since my husband and I went to New Orleans for our first anniversary pralines have been one of my favorite treats. I was thrilled to come up with a low carb sugar-free version.
My first attempt was good, but not great. Those were too crunchy. More like Candied Pecans. Those are great for salad. One of my favorites is fresh baby spinach with strawberries, feta, and some of my chopped candied pecans.
But this creamy pecan pralines recipe is just like the ones sold in New Orleans. Ever since our 1st anniversary trip to NOLA I’ve occasionally ordered Aunt Sally’s Pralines online. Now I don’t have to. There are several types of pralines throughout the world. These are the best.
When I decided to play around with my original recipe today I had high hopes and they were fulfilled.
How to Make Pecan Pralines
To make pralines you basically make a caramel type sauce, add the pecans, and let them set. It is easier than you think and my method doesn’t even require a candy thermometer.
Just cook some of the butter with sweetener and cream. Add the rest of the butter, vanilla, salt, and your toasted pecans. Drop spoonfuls onto parchment paper and let them cool. That’s it!
How do I know when my keto pecan pralines are done?
The photo above is a good representation of the color you are looking for when cooking this praline recipe. You want the mixture to get thick, turn golden, and smell fragrant.
I do not use a candy thermometer because it is hard to temp such a small amount of caramel. If your caramel looks like my photos you are good!
How do I toast pecans?
I simply put a cookie sheet of pecans in a 400-degree oven for 5-8 minutes. I check them frequently. Nuts are pricey and I’ve burned enough to know not to forget about them.
You want to take them out with the edges get slightly darker and they smell fragrant. If you taste one the flavor should be stronger than with a raw nut.
How to store pralines:
I recommend storing these at room temp and eating them within 2 days. If you want to store them longer you can refrigerate them but they will get a little firmer and the sweetener may crystallize turning them whiteish. They are still delicious!
American cream-based pralines
French settlers brought the recipe to Louisiana, where both sugar cane and pecan trees were plentiful. During the 19th century, New Orleans chefs substituted pecans for almonds, added cream to thicken the confection, and thus created what became known throughout the American South as the praline.
Pralines have a creamy consistency, similar to fudge. They are usually made by combining sugar (often brown), butter, cream or buttermilk, and pecans in a pot over medium-high heat, and stirring constantly until most of the water has evaporated and it has reached a thick texture with a brown color. This is then usually dropped by spoonfuls onto wax paper or a sheet of aluminum foil greased with butter, and left to cool.
‘Pralines and Cream’ is a common ice cream flavor in the United States and Canada. In New Orleans and Baton Rouge, Louisiana, pralines are sometimes called “pecan candy”. Source: https://en.wikipedia.org/wiki/Praline
If you love this Creamy Pecan Pralines Recipe make sure to also take a look these:
Pecan Praline Brownies – fudgy brownies topped with a rich praline topping
Pecan Praline Ice Cream – homemade vanilla ice cream with ribbons of praline running through
Pecan Praline Cookie Bars – just like a pecan pie, but a bar instead
Chocolate Pecan Pralines – the classic but with chocolate
Keto Toffee – layers of chocolate around a crisp nutty toffee
Did you realize yet how much I love these pecan pralines?
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Video
Keto Pecan Pralines
Ingredients
- 1 cup pecans toasted
- 5 tbsp butter divided
- 6 tbsp light cream (or heavy cream)
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/4 tsp vanilla
- pinch salt
Instructions
- Combine 4 tbsp of the butter with the sweetener and cream over medium heat. Stir until sweetener is dissolved.
- Cook until it is a deep golden brown. As soon as it reaches that deep color (right before burning) remove from the heat and immediately add the other 1 tbsp butter and vanilla. Stir until smooth.
- Add the salt and toasted pecans. Drop by spoonfuls onto on wax paper. Refrigerate just until firm.
Notes
Nutrition
Originally Published March 9, 2016. Revised and Republished March 16, 2020.
Absolutely delicious! I used swerve granulated & they turned out perfect!!
I made these several times with monk fruit and they’re amazing. I never thought about adding chocolate, but the next batch may have a few chips on top.
I used allulose and 2 short squeeze’s of Splenda zero and cooked to 260 degrees. I topped mine with Hershey sugar free melted chocolate.
Followed the recipe to a tee but mixture did not thicken or turn golden brown?
They still taste fabulous but don’t look like yours?
Hi Janice, which sweetener did you use? You may need to cook it longer next time.
It says in the recipe 1/3 cup then in directions it says to use 4 Tbsp. Not sure which I am supposed to follow? Can you help?
Hi Tonya, I’m not sure which ingredient you are referring to?
Love these!!
You are my favorite Keto Cook. The sweetener recipe is THE BEST!!! It’s was worth waiting for the order to come. Thank you for making our keto journey filled with a sweet end of the day, literally. The Magic Caramel Cookie bars was a big hit, too. 75 pounds lost so far and I’m amazed we can enjoy wonderful treats like this. Thank you for all your hard work!
Delicious!
They are absolutely amazing they remind me of when my parents and I use to go to the R.V show and dad use to get these
Hi today will be the 4th time making these and each time I have used granulated monkfruit sweetener because that’s what I always use and have stocked. They are absolutely amazing. Especially at Christmas time I put them in these cute Christmas tins with clear tops. I just have a sweet tooth today and need to make these. I’ll try the lemon pound cake next since I have all the ingredients for it. Thanks for the recipe
Fabulous, they remind of me of the ones my Aunt Margaret used to make! I used 1/4 cup Monk Fruit and 1/4 cup allulose as that is what I had and coarsely chopped the nuts (personal preference), they were fantastic, thank you!
I love this recipe. I try to keep this on hand all the time.
I use Splenda brn sugar…nothing short of delicious…sometimes I under cook to get a Carmel chew and dip in melted SF chocolate chips for ‘turtles’
Did you use the same amount of sweetener?
Loved your easy pralines!!! I used a different sweetner that was a blend and it worked great!! Going to double the nuts next time. Loved the creamy texture. Burned my first batch of pecans because my timer didn’t go off and when I opened the oven they were black, ugh! Rescued the next batch. The sweetner is made by Whole Earth called allulose baking blend.
Thanks for posting this! I have the Whole Earth Allulose baking blend too so I really appreciate the review. Saves me from wasting the ingredients! 🙂
These are wonderful! I had Lakanto’s confectioners blend of monk fruit and erythritol and subbed it with no issues. I started with a little less than 1/3 cup but after tasting, added the rest. I also used peanuts for testing. Will drizzle with Lily’s white chocolate. Reece’s pralines my butt! 🤣❤
THANK YOU for doing the hard work.
Did you use the same amount of sweetener?
I am expecting a baby any day and I have GD. I am SO GRATEFUL for you that you created this AMAZING recipe to help a needy emotional mama like me waiting for a sweet baby to arrive! I made it during a previous GD pregnancy and found it amazing too. I did add SF chocolate chips too.
Aww, congrats on the baby! I’m so glad you liked these 🙂