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.
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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 - 1 Net Carb
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
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.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
NUTRITION
⭐ Did you make this Keto Praline Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Margo says
Love these! They’re delicious and very easy to make!
Donna D says
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?
Kathy Hogan says
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?
jenniferbanz says
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.
Rio says
Absolutely delicious!!!
Lizzie says
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.
Cecily says
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
Yvonne says
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!
jenniferbanz says
Yes, I would keep them refrigerated
Sue says
Tasted like butter. Gross. Lots of $$ put into this recipe to taste bad.
Nimisha Clawson says
It was good! I made it with Splenda so no caramelization but still yummy!
Thanks!
Cecily says
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
Terri says
Looks yummy, will try I’m not a baker so hopefully will not mess up.
Margaret keane says
What weight is a stick of butter. In Ireland we have butter by weight ?
Thanks
Mgt
jenniferbanz says
113 grams
Dave says
Can you use this as a cheesecake topping?
jenniferbanz says
That sounds delicious! I think it would be soft enough to work on a cheesecake
Jessica says
I don’t have xanthan gum, but read an article that said cornstarch can be substituted. Have you tried this with/without success? Thanks!
jenniferbanz says
I haven’t!
Jessica says
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!
Darlene says
Could grass fed gelatin be used as the stabilizer?
jenniferbanz says
I am not sure as I have not tried that, sorry!
Shawna says
Could you do a video of this recipe please?
jenniferbanz says
I will add this one to my list!
Millican Pecan says
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!
Lewis says
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?
jenniferbanz says
That is correct
Carole says
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 says
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!
Carolyn says
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.
Kathy Gamble says
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 says
Cooking it with the cream and sweetener browns the butter
Cathy Bird says
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 says
So glad it worked out for you!
Sandy says
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 says
I’ve used Lakanto with good results.
VPitman says
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 says
Why is it that pure stevia doesn’t work? Thanks!
jenniferbanz says
Stevia doesn’t caramelize
kikki says
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.
Laura says
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
Robin says
Would these stay firm enough to take to a party?
jenniferbanz says
They should hold up just fine!
Irena MacNeil says
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 says
It may have cooked too long. 10 minutes at medium low and you need to make sure you stir it often.
Dee says
Could you use a tablespoon and make them smaller 0r put in a mini muffin tin?
jenniferbanz says
That would work great!