Sugar Free Pecan Pralines (Keto, Low Carb)
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Introduction
These sugar free pecan pralines were inspired by a trip that Dylan and I took to Savannah, Georgia. We loved EVERYTHING about that city. It was one of the most beautiful places we have ever been!
Not only was it beautiful, but the food was great, the people were friendly, and best of all… there were candy stores everywhere! I mean EVERYWHERE!
Related Recipe: Best Keto Candied Pecans
It seemed like there was a candy store on every block, and we had no problem with that at all. I think we probably spent most of our travel budget on candy, like any responsible adult would. I probably should point out that we took this trip before we started keto. 😉
After a trip like that, how could we not attempt to make a sugar free pecan praline!? Pralines are just too good not to have in your life!
If we were to go back now, it would (probably) go a little differently. Either way, in every candy store in Savannah, right in the front of the store, they sold pralines, and as soon as we tried one we fell in love!
Pecan Pralines
Pralines are a pretty simple candy. They’re pretty much made of some sort of nut (usually pecans) and sugar. Oh, and butter.
In other words, just the essential ingredients for DELICIOUS!
It was pretty easy to keto-fy our favorite Savannah snack. We subbed sugar for Golden monk fruit and used muffin cups as a mold (though this step isn’t required). Those are pretty much the only differences between our pralines and a traditional praline. The sugar was the part keto couldn’t keep; the pecans are a different story, which we go through in Are Pecans Keto?
Ingredients Needed For Keto Pecan Pralines
Seven things, and most of them are already in your kitchen: a cup of pecans, golden monk fruit, butter, heavy cream, vanilla, cinnamon, and a pinch of coarse sea salt. The salt and the pecans are the two that do not go into the pan with everything else — they are stirred in off the heat at the end, which is worth knowing if you are reading ahead.
Not an ingredient, but worth having out before you start: a muffin pan with silicone cups sitting in it. The spoonfuls go in while the mixture is still hot, and the cups hold them in shape as they set — which is what gives these their depth.
What Keto-Friendly Sweetener To Use:
Lakanto’s Golden monk fruit is what these are written for. The golden blend is built to measure 1:1 with the sugar it replaces, and we don’t get the aftertaste or cooling effect some other keto-friendly sweeteners leave. Golden is the one for pralines — it leans toward brown sugar, which is where a praline lives.
A praline sets or it does not, so this is not a recipe where one sweetener stands in for another without consequence. If you are reaching for a confectioners-style blend instead — Swerve or erythritol — use a third of a cup rather than a half.
Our monk fruit sweetener guide explains the differences between Golden, Classic, and powdered blends. For these pralines, use Golden or follow the one-third-cup confectioners-style adjustment above.
If these are going on a holiday table, they sit with our other pecan desserts on our keto Thanksgiving recipes page. Like the candied pecans and the pecan bars there, they never need the oven once the pecans are toasted.
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!
You can also share it on Instagram with the hashtag #buttertogetherkitchen — we love seeing them.
Enjoy!
Sugar-Free Pecan Pralines
1 net carbIngredients
- 1 cup pecans, toasted
- ½ cup lakanto golden monkfruit sweetener
- ⅓ cup butter, unsalted
- 6 tbsp heavy whipping cream
- 1 tsp vanilla extract
- ½ tsp cinnamon, ground
- A pinch of sea salt, coarse
Nutrition Facts
12 servings per recipe| Per Serving 130 | Per Recipe 1560 | |||
| 1 cup of pecans, toasted | 59.52 | 714.29 | ||
| ⅓ cup of butter, unsalted | 44.4 | 532.8 | ||
| 6 tbsp of heavy whipping cream | 25 | 300 | ||
| 1 tsp of vanilla extract | 1 | 12 | ||
| ½ tsp of cinnamon, ground | 0.25 | 3 | ||
| 14g | 17% | 164g | 210% | |
| 1 cup of pecans, toasted | 6.25 g | 75 g | ||
| ⅓ cup of butter, unsalted | 4.88 g | 58.61 g | ||
| 6 tbsp of heavy whipping cream | 2.5 g | 30 g | ||
| ½ tsp of cinnamon, ground | 0 g | 0.02 g | ||
| 5g | 27% | 65g | 327% | |
| 1 cup of pecans, toasted | 0.6 g | 7.14 g | ||
| ⅓ cup of butter, unsalted | 3.11 g | 37.3 g | ||
| 6 tbsp of heavy whipping cream | 1.75 g | 21 g | ||
| ½ tsp of cinnamon, ground | 0 g | 0.01 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 23mg | 8% | 280mg | 93% | |
| ⅓ cup of butter, unsalted | 13.32 mg | 159.84 mg | ||
| 6 tbsp of heavy whipping cream | 10 mg | 120 mg | ||
| 0mg | 0% | 30mg | 1% | |
| 6 tbsp of heavy whipping cream | 2.5 mg | 30 mg | ||
| 1 tsp of vanilla extract | 0.03 mg | 0.4 mg | ||
| 10g | 3% | 114g | 42% | |
| 1 cup of pecans, toasted | 1.19 g | 14.29 g | ||
| ½ cup of lakanto golden monkfruit sweetener | 8 g | 96 g | ||
| 6 tbsp of heavy whipping cream | 0.2 g | 2.4 g | ||
| 1 tsp of vanilla extract | 0.04 g | 0.5 g | ||
| ½ tsp of cinnamon, ground | 0.09 g | 1.05 g | ||
| 1g | 3% | 11g | 41% | |
| 1 cup of pecans, toasted | 0.89 g | 10.71 g | ||
| ½ tsp of cinnamon, ground | 0.06 g | 0.7 g | ||
| Total Sugars | — | — | ||
| 8g | 96g | |||
| ½ cup of lakanto golden monkfruit sweetener | 8 g | 96 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 1g | 7g | |||
| 1 cup of pecans, toasted | 0.3 g | 3.57 g | ||
| 6 tbsp of heavy whipping cream | 0.2 g | 2.4 g | ||
| 1 tsp of vanilla extract | 0.04 g | 0.5 g | ||
| ½ tsp of cinnamon, ground | 0.03 g | 0.35 g | ||
| 1g | 2% | 13g | 26% | |
| 1 cup of pecans, toasted | 0.89 g | 10.71 g | ||
| 6 tbsp of heavy whipping cream | 0.2 g | 2.4 g | ||
| ½ tsp of cinnamon, ground | 0 g | 0.05 g | ||
Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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If your pecans came already toasted, set them aside and start at the next step. From raw, preheat the oven to 300 degrees, spread the pecans on a sheet pan, toast for 10 minutes and set aside.
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In a large sauce pan over medium heat, combine sweetener, butter, cinnamon, heavy cream, and vanilla. Slowly stir until sweetener is dissolved and is a deep golden brown color (6-8 mins).
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Remove mixture from heat and immediately stir in the pecans and salt.
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Line silicone muffin cups into a muffin pan and quickly drop spoonfuls into cups. Add to freezer until firm, about 30 mins. Enjoy!
Notes
- Store in airtight container in fridge.
Correction — October 17, 2026: The ingredients asked for toasted pecans while step one toasted them again. The step now covers both, so nobody toasts them twice.
