Pecan pralines are a decadent treat from the United States' deep south. Their base is already high in fat, so it's an easy enough conversion to simply swap out sugar for keto-friendly, low-carb sweeteners and you're golden (so to speak)! They are absolutely delicious, and it's a bonus that pecans are the one of the more keto-friendly nuts out there.
Ingredients:
- 1 cup raw pecan halves
- 5 tablespoons unsalted butter, divided (4/1)
- 6 tablespoons heavy cream
- 5 tablespoons erithrytol, powdered in a spice/coffee grinder (*If you can get Sukrin Gold, its brown sugar like colouring really works well, but you don't absolutely need it.)
- 5 drops liquid stevia, vanilla-flavoured
- 1/8 teaspoon Himalayan pink sea salt
Directions:**
Spray a large skillet with coconut oil cooking spray and toast pecans on medium heat for 2-5 minutes (until fragrant), stirring occasionally.
Combine 4 tbsp of the butter with the sweetener and cream over medium heat. Stir until sweetener is dissolved.
Add liquid stevia.
Cook until it is a deep golden brown. Just as it reaches that deep colour, to prevent from burning, remove from the heat and immediately add the other 1 tbsp butter. Stir until smooth.
Add the salt and toasted pecans. Drop 10 spoonfuls onto on silicon baking mat or divide into 10 portions in silicon muffin cups. Sprinkle with ground cinnamon as a garnish (if desired). Refrigerate until firm. Store in the fridge for up to a week or in the freezer for up to a month.
What did you think of these keto pecan pralines? Please share your thoughts in the comments or if you post photos on Instagram, tag me so I can see them. Enjoy! :)
