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Keto Brown Butter Pralines These keto pralines with pecans and cream are the ultimate easy holiday dessert...my whole family loves them and only 1 net carb! A quick cook on the stove then they only need a few minutes to firm up in the fridge.

keto pralines

Are you into keto desserts and cookies?  If so, I have just the recipe for you!  You are going to love these Keto Pralines!

I have been really into the holiday recipes lately…that’s why I have brought you keto sausage balls, keto deviled eggs, and keto chocolate mousse this month.  I am loving this time of year!

The absolutely best thing about these pralines is that we take that butter all the way to browned butter.  I am all about browned butter lately because it is probably the most amazing thing I have ever tasted.  I love it so much!

This recipe is so easy, you will be making it weekly like me!  I love to keep a weeks worth in the fridge to grab anytime I want a sweet treat.  The best thing is that they are so rich you will not want to eat more than one.

To get started with this recipe, we melt the salted butter in a small saucepan over medium high heat and we cook it until it is browned.  Stir the butter often and it will start to turn a beautiful golden color.  This should take about 5 minutes or less.  Now remove from the heat.

Next up we add in the cream, sweetener, and xanthan gum.  The xanthan gum is so important in this recipe because it keeps the mixture stable so it doesn’t separate.

After that, we add in the chopped nuts and stir it up.  I stick it in the refrigerator for about and hour to get the mixture thick so we can scoop it into cookies shapes.

brown butter pralines

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After they have cooled and you scooped them into cookie shapes on a lined baking pan, I like to sprinkle on some Maldon sea salt.  It really takes these over the top!

4.5 from 6 votes
keto pralines
Keto Brown Butter Pralines
Prep Time
5 mins
Cook Time
11 mins
Chilling time
1 hr
Total Time
16 mins
 
These keto pralines with pecans and cream are the ultimate easy holiday dessert...my whole family loves them and only 1 net carb! A quick cook on the stove then they firm up in the refrigerator for a couple of hours.  Easy peasy!

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Course: Dessert
Cuisine: American
Keyword: keto holiday recipe
Servings: 10
Calories: 338 kcal
Ingredients
  • 2 Sticks Salted butter
  • 2/3 Cup Heavy Cream
  • 2/3 Cup 1:1 sugar free sweetener (see notes)
  • 1/2 teaspoon Xanthan gum
  • 2 Cups Chopped pecans
  • Maldon sea salt
Instructions
  1. Prepare a cookie sheet with parchment paper or a silicone baking mat.

  2. Brown the butter in a saucepan over medium high heat, stirring often.  This should take less than 5 minutes.  Stir in the heavy cream, xanthan gum, and sweetener.  Remove from the heat.

  3. Stir in the nuts and place in the refrigerator to firm up for 1 hour, stirring occasionally.  The mixture will get really thick.  Scoop into 10 cookie shapes onto the prepared baking sheet and sprinkle with the maldon salt, if desired.  Let refrigerate on the baking sheet until hardened.  

  4. Store in an air tight container and keep refrigerated until serving.

Recipe Notes

Nutrition per praline: 338 calories / 36g fat / 3g carbs / 2g fiber / 2g protein

 

This recipe has been revised to include xanthan gum as a stabilizer so the butter will not separate.    

⭐ Did you make this Keto Praline Recipe?  Tag me on Instagram so I can see!  @lowcarbwithjennifer

These keto pralines with pecans and cream are the ultimate easy holiday dessert...my whole family loves them and only 1 net carb! A quick cook on the stove then they only need a few minutes to firm up in the fridge.

 

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    • Carole
    • January 5, 2019
    Reply

    Out of the fridge and into our mouths!!! They set up and taste wonderful. I used a mini silicone mold. My husband says two is enough at a time. Very rich! Perhaps I’ll use one stick butter like Kikki did next time I make them. I got 24 little mini pralines. Thanks again, Carole.

    • Carole
    • January 5, 2019
    Reply

    Jennifer, your recipes are the very best! Question. I cook on an electric stove, so the change in temps from medium to medium low may not give the same results as a gas range. Is your new stove gas or electric? It took almost 35 minutes to get to 240F. Of course as soon as I added the nuts it separated. I removed as much butter as I could. They’re now in the fridge. Should I perhaps start on med.high then go to med? Was very careful to stir often. Thank you, and Happy New Year!

    • Kathy Gamble
    • December 31, 2018
    Reply

    I made an amazing praline recipe with sugar last week & want to recreate a healthier version. Your description starts out with browning the butter, but the recipe only calls for melting it before adding the cream & sweetener. Can you add more details, please? Thank you!

      • jenniferbanz
      • January 2, 2019
      Reply

      Cooking it with the cream and sweetener browns the butter

    • Cathy Bird
    • December 29, 2018
    Reply

    I made your pralines with brown sugar swerve instead of regular swerve and they were delicious! Thank you for this recipe! Would you consider creating a recipe for jalapeño pepper jelly?

      • jenniferbanz
      • December 31, 2018
      Reply

      So glad it worked out for you!

    • Sandy
    • December 29, 2018
    Reply

    I can’t find anything around here that has the 1:1 sweetener! Is there something else? I used swerve granulated but it took forever to get thick and it had more of a gritty texture. Don’t get me wrong thay still tasted great, but was wondering about a replacement.

      • jenniferbanz
      • December 29, 2018
      Reply

      I’ve used Lakanto with good results.

        • VPitman
        • January 13, 2019

        Erythritol does not dissolve easily in liquids in crystalline form. You can use a nut/spice grinder, good food processor, or blender to process your erythritol or Swerve into something closer to powdered/confectioner’s sugar. This will dissolve and mix much easier than the crystal form. Also, measure BEFORE you process, because it should take up a lot more volume (and not measure correctly), once processed.

    • Sarah
    • December 24, 2018
    Reply

    Why is it that pure stevia doesn’t work? Thanks!

      • jenniferbanz
      • December 26, 2018
      Reply

      Stevia doesn’t caramelize

    • kikki
    • December 20, 2018
    Reply

    I had the same problem, so I only used one stick of butter. It fixed it completely. It set up like it was supposed to. The first time I made them I had to drain all the excess butter off.

    • Robin
    • December 14, 2018
    Reply

    Would these stay firm enough to take to a party?

      • jenniferbanz
      • December 17, 2018
      Reply

      They should hold up just fine!

    • Irena MacNeil
    • December 9, 2018
    Reply

    Tried to make the pralines but mine didn’t thicken. As I was cooking it went from milky back to butter looking and then didn’t set. What have I done wrong?

      • jenniferbanz
      • December 12, 2018
      Reply

      It may have cooked too long. 10 minutes at medium low and you need to make sure you stir it often.

    • Dee
    • December 8, 2018
    Reply

    Could you use a tablespoon and make them smaller 0r put in a mini muffin tin?

      • jenniferbanz
      • December 12, 2018
      Reply

      That would work great!

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