Make these easy low carb no sugar pecan pralines, that fit easily into a keto diet
I’ve always liked nuts, and now I’m eating a keto diet I’m eating a lot more, and more variety. They’re a great way to get healthy fats in. I’ve made a few snacks from them, and a semi successful keto alternative to Nutella. I just need a stronger blender that doesn’t get so hot blending nuts down to a paste.
I wanted to try keto pecan pralines though. While I love chocolate, and have made a few chocolate fat bomb treats, a nut one was appealing as an alternative. I don’t tend to snack much anymore, but sometimes I’d like something with a sweet note to finish off a meal.
With keto fat bombs or treats, I find I only need one to fill me up. It means there’s no danger of scoffing the lot, like with chocolate or cakes in my pre-low carb days.
I decided on using pecans to make my pralines, but you could use any nuts – almonds, macadamia, hazelnuts or the like. Or if you’re low carb rather than strict clean keto, peanuts would work too.
My first try were just too sweet, so I had to reduce the amount of sweetener. But you can adjust according to your taste. Of course, if you’re not keto, feel free to use sugar instead. The pralines will still work.
One definite must is toasting the nuts. Always do this to bring out the flavour of the nuts. It adds a delicious toasted flavour. It definitely ups the taste of nuts and takes away any bitterness. I just laid them out on a baking tray and put in the aga for around 8 minutes. In the oven just put them in at 160C, and keep an eye on them after around 6-8 minutes. They will catch fast, so just keep checking. You’ll smell when they’re lightly toasted.
With only a few ingredients, these butter pralines are so easy to make. The hardest part is making sure you don’t burn the pan when dissolving the sweetener and making the ‘caramel’ (especially on my aga when there’s no way to adjust the temperature).
Ingredients for low carb no sugar pecan pralines
Pecan halves, unsalted butter, erythritol (granulated), double cream, vanilla extract, pinch of salt, and if using ground cinnamon.
For sweetener I used brown erythritol which acts like brown granulated sugar. But you can use whatever keto friendly sweetener you like. Just adjust the amount you use depending on the strength of the sweetness. I’d always err on the side of caution and try less to begin with.
How to make keto pecan pralines
Really there’s just a few stages.
Toast the nuts in the oven.
In a pan, heat the cream, butter, sweetener and vanilla until the sweetener is dissolved and the butter melted. Add the salt and cinnamon, and stir (although I did add mine with the rest being heated! I’m all for speed and ease).
Put the nuts into moulds, pouring over the caramel liquid. Then put in the fridge to set (or the freezer if you want the pralines ready to eat sooner.
I used silicone muffin moulds but you can just use a baking sheet with a reusable baking sheet liner on. Just put the nuts into the caramel then pour it out onto a layer on the baking sheet. Once set, it can be broken up into pieces.
I made 11 in my moulds, but I could have got 12 out of the mix if I’d spooned it in rather than poured.
To store mine I left them in the fridge in the moulds, then just removed them as I wanted to eat them. You can store them in an airtight container at room temperature, they should keep for a week. In the fridge they should keep for a couple of week, and if you separate them with baking paper, they can go in the freezer for up to 3 months. Just remove when you want one and defrost in the fridge or at room temperature.
They have such a delicious buttery taste which works so well with a roasted nuts.
I’m looking forward to trying these pralines with different nuts.
Keto pecan pralines
These low carb and sugar free, high fat pecan pralines make a great treat on a keto diet.
- 100 g pecan halves
- 100 g unsalted butter
- 60 g granulated erythritol (I used brown granulated)
- 6 tbsp double cream
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon optional
- pinch salt
Toast the nuts on a single layer on a baking tray in a preheated oven (160C) for around 6 minutes
In a saucepan, heat the butter, cream, erythritol, vanilla, salt and cinnamon until the butter has melted and the sweetener has dissolved. Keep stirring all the time to avoid it burning
Divide nuts between the muffin tray moulds, then pour over the caramel sauce
If using a baking sheet, add the nuts to the saucepan, stir to mix, then pour onto a lined baking sheet.
Put into the fridge to set.
Eat when ready, either from the moulds or by breaking up from the baking sheet.
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