These low carb and sugar free, high fat pecan pralines make a great treat on a keto diet.
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.