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.
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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!
Keto Brown Butter Pralines
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
- 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.
Notes
Nutrition
⭐ Did you make this Keto Praline Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Could grass fed gelatin be used as the stabilizer?
I am not sure as I have not tried that, sorry!
Could you do a video of this recipe please?
I will add this one to my list!
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!
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?
That is correct
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.
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!
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.
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!
Cooking it with the cream and sweetener browns the butter
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?
So glad it worked out for you!
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.
I’ve used Lakanto with good results.
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.
Why is it that pure stevia doesn’t work? Thanks!
Stevia doesn’t caramelize
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.
Would these stay firm enough to take to a party?
They should hold up just fine!
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?
It may have cooked too long. 10 minutes at medium low and you need to make sure you stir it often.
Could you use a tablespoon and make them smaller 0r put in a mini muffin tin?
That would work great!