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    Home » Recipes » Keto Dessert Recipes

    Published: Dec 7, 2018 · Modified: Jan 15, 2023 by Jennifer Banz · This post may contain affiliate links

    Keto Brown Butter Pralines

    Jump to Recipe Pin for Later

    These keto pralines with pecans and cream are the ultimate easy keto 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.

    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

    “As an Amazon Associate I earn from qualifying purchases.”

    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!

    keto pralines

    Keto Brown Butter Pralines - 1 Net Carb

    These keto pralines with pecans and cream are the ultimate easy low carb 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!
    4.31 from 13 votes
    Print Recipe Save to FavoritesSaved! Pin Recipe
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 11 minutes minutes
    Chilling time: 1 hour hour
    Total Time: 16 minutes minutes
    Servings: 10
    Calories: 338
    Author: Jennifer Banz

    Ingredients

    • 2 Sticks Salted butter
    • ⅔ Cup Heavy Cream
    • ⅔ Cup Granular Sweetener (Click here to see my favorite on Amazon)
    • ½ teaspoon xanthan gum (click here to see my favorite brand on Amazon)
    • 2 Cups Chopped pecans
    • Maldon sea salt
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    Instructions

    • Prepare a cookie sheet with parchment paper or a silicone baking mat.
    • 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.
    • 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.  
    • Store in an air tight container and keep refrigerated until serving.

    Jennifer's tips

    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.  What is Xanthan Gum?
    Servings: 10

    Nutrition per serving

    Calories: 338

    Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

    Watch how to make it

    Keyword :gluten free, keto holiday recipe, recipe for pralines

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

     

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      Easy Keto Strawberry Shortcake Recipe - Gluten Free
    • a slice of sugar free caramel cheesecake on a white plate
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    • a tray of keto peanut butter cookies
      Keto Peanut Butter Cookies - Bakery Style

    Reader Interactions

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      Recipe Reviews




    1. Deb Biernacki says

      July 29, 2023 at 12:33 pm

      5 stars
      Oh my gosh Jennifer you have done it again!! These Brown Butter Pralines are the best.

      Reply
    2. Margo says

      December 29, 2021 at 7:15 am

      5 stars
      Love these! They’re delicious and very easy to make!

      Reply
    3. Donna D says

      September 07, 2021 at 9:14 pm

      5 stars
      OMG these are delicious! I found the recipe made quite a lot, so I divided it into 18 pralines instead of 10. Feels like I’m getting more when I can eat two!!!

      Oh, and to the reviewer who said they were gross because they tasted like butter…really?? Who doesn’t like butter?

      Reply
    4. Kathy Hogan says

      February 14, 2021 at 5:42 pm

      I followed along with your video but my butter took forever to brown. Also, I was unable to find lakanto white locally but did find the golden one so I used that instead.
      The flavor is delicious but wondering if my consistency is right...they kinda taste/feel like cookie dough. Is that how they’re supposed to be? Could the golden affect the texture?

      Reply
      • jenniferbanz says

        February 16, 2021 at 12:41 pm

        They aren't going to get crispy if that's the texture you're looking for. They will firm up but will not get crunchy as that is something that comes from using real sugar.

        Reply
    5. Rio says

      January 29, 2021 at 7:52 am

      Absolutely delicious!!!

      Reply
    6. Lizzie says

      December 04, 2020 at 5:46 pm

      4 stars
      I couldn't get my butter to brown. It started to bubble so I lowered the head to keep it from popping and didn't want to overcook it. It still separated out so I'm not sure what I did wrong but in the end it was delicious just not golden and fully set.

      Reply
      • Cecily says

        May 17, 2022 at 1:55 pm

        Aloha! Yes, the butter totally bubbles up, then sets as the milk solids cook and settle. Try a bigger pot. I love toasted butter for dipping artichoke leaves and many keto bloggers use brown butter for baking to create depth. Hope that helps! I'm a keto chef and have been keto for 6 years.
        Cecily

        Reply
    7. Yvonne says

      October 13, 2020 at 10:42 pm

      These look amazing! Do these have to be stored in the fridge? I would like to make some for a gift and place in a tin and want to make sure that I keep them cold and need to let them know also whether they require refrigeration.
      Thank you!

      Reply
      • jenniferbanz says

        October 14, 2020 at 10:20 am

        Yes, I would keep them refrigerated

        Reply
    8. Sue says

      September 29, 2020 at 4:16 pm

      1 star
      Tasted like butter. Gross. Lots of $$ put into this recipe to taste bad.

      Reply
    9. Nimisha Clawson says

      August 30, 2020 at 5:58 pm

      4 stars
      It was good! I made it with Splenda so no caramelization but still yummy!
      Thanks!

      Reply
      • Cecily says

        May 17, 2022 at 1:58 pm

        Do you realize Splenda is artificial made?
        Hope you will decide that you not only want to perhaps loose weight and produce ketones, but to feed your body toxic free food to get healthier! Just a fellow keto peep here! C

        Reply
    10. Terri says

      July 22, 2020 at 1:47 pm

      Looks yummy, will try I’m not a baker so hopefully will not mess up.

      Reply
    11. Margaret keane says

      July 15, 2020 at 4:00 am

      What weight is a stick of butter. In Ireland we have butter by weight ?
      Thanks
      Mgt

      Reply
      • jenniferbanz says

        July 20, 2020 at 10:11 am

        113 grams

        Reply
    12. Dave says

      June 04, 2020 at 6:53 pm

      Can you use this as a cheesecake topping?

      Reply
      • jenniferbanz says

        June 05, 2020 at 8:27 am

        That sounds delicious! I think it would be soft enough to work on a cheesecake

        Reply
    13. Jessica says

      April 18, 2020 at 4:17 pm

      I don't have xanthan gum, but read an article that said cornstarch can be substituted. Have you tried this with/without success? Thanks!

      Reply
      • jenniferbanz says

        April 21, 2020 at 4:36 pm

        I haven't!

        Reply
        • Jessica says

          April 22, 2020 at 2:07 pm

          I tried it with the cornstarch, and although I don't think I browned the butter enough, everything is holding together and looks good! I will let you know what my husband, the keto eater, thinks. Thanks for the recipe!

    14. Darlene says

      September 21, 2019 at 7:41 am

      Could grass fed gelatin be used as the stabilizer?

      Reply
      • jenniferbanz says

        September 23, 2019 at 9:35 am

        I am not sure as I have not tried that, sorry!

        Reply
    15. Shawna says

      September 08, 2019 at 9:58 pm

      Could you do a video of this recipe please?

      Reply
      • jenniferbanz says

        September 09, 2019 at 9:48 am

        I will add this one to my list!

        Reply
    16. Millican Pecan says

      June 19, 2019 at 3:54 pm

      5 stars
      You have peaked my interest. I am a big keto fan and of course we are a fan of pecan pralines (duh) so you have me really thinking about this one. The picture makes them look sooooo good. Thanks for sharing!

      Reply
    17. Lewis says

      March 29, 2019 at 10:23 pm

      I would like to make this, but how much is a "stick" of butter? Are you saying a 1/4 lb is a stick? So two of those would be 1/2 pound of butter, melted?

      Reply
      • jenniferbanz says

        March 30, 2019 at 1:54 pm

        That is correct

        Reply
    18. Carole says

      January 05, 2019 at 11:31 pm

      5 stars
      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.

      Reply
    19. Carole says

      January 05, 2019 at 10:13 pm

      5 stars
      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!

      Reply
      • Carolyn says

        August 24, 2019 at 1:27 pm

        Sweetener says to see note but nothing in the note regarding anything about the sweetener. Please explain what the sweetener is like a brand name.

        Reply
    20. Kathy Gamble says

      December 31, 2018 at 10:54 pm

      4 stars
      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!

      Reply
      • jenniferbanz says

        January 02, 2019 at 12:06 pm

        Cooking it with the cream and sweetener browns the butter

        Reply
    21. Cathy Bird says

      December 29, 2018 at 8:35 pm

      5 stars
      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?

      Reply
      • jenniferbanz says

        December 31, 2018 at 11:23 am

        So glad it worked out for you!

        Reply
    22. Sandy says

      December 29, 2018 at 12:03 pm

      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.

      Reply
      • jenniferbanz says

        December 29, 2018 at 12:53 pm

        I've used Lakanto with good results.

        Reply
        • VPitman says

          January 13, 2019 at 10:53 am

          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.

    23. Sarah says

      December 24, 2018 at 7:55 am

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

      Reply
      • jenniferbanz says

        December 26, 2018 at 4:36 pm

        Stevia doesn't caramelize

        Reply
    24. kikki says

      December 20, 2018 at 7:14 pm

      3 stars
      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.

      Reply
      • Laura says

        December 29, 2019 at 11:52 am

        Agreed on the butter part made mine w two sticks and it was way too runny then had to drain it, trying with one stick today

        Reply
    25. Robin says

      December 14, 2018 at 8:07 pm

      5 stars
      Would these stay firm enough to take to a party?

      Reply
      • jenniferbanz says

        December 17, 2018 at 4:57 pm

        They should hold up just fine!

        Reply
    26. Irena MacNeil says

      December 09, 2018 at 6:36 pm

      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?

      Reply
      • jenniferbanz says

        December 12, 2018 at 8:31 am

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

        Reply
    27. Dee says

      December 08, 2018 at 4:40 pm

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

      Reply
      • jenniferbanz says

        December 12, 2018 at 8:34 am

        That would work great!

        Reply

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    Hey there, I'm Jennifer! I’m the creator behind Low Carb with Jennifer and author of the cookbook Live Life Keto.  

    I've been cooking low carb/keto for the past 13 years and it has helped me shed over 70 pounds! 

    My keto and low carb recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

    More about me →

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