Ooey, gooey, and completely sugar-free, this keto Praline Pecan Sauce is going to rock your world. Buttery and rich, it’s delicious over pancakes, ice cream, or straight from the jar. This post is sponsored by Cabot Creamery.
Butter. Butter butter butter butter. I love butter and I am not afraid to use it liberally, anytime anywhere.
Such as in this dreamy praline pecan sauce. Ooey and gooey, buttery and sweet, it’s the ultimate keto pancake syrup or ice cream topper. It takes a plain breakfast or dessert and makes it absolutely dreamy.
You might even drizzle it over my classic keto cheesecake. I wouldn’t stop you if you wanted to try it!
What would my life be without butter? Quite frankly, I don’t know and I don’t care to find out. There is always room in my heart for more butter.
Award winning butter
There’s butter, and then there’s award winning butter. And I am delighted to congratulate my friends at Cabot Creamery Co-operative for taking 2nd place in the 2019 US Cheese Championships.
Did you even know that Cabot Creamery makes butter? Oh yes, they do! They may be famous for their delectable cheddars, but their dairy line up also includes yogurt, sour cream, and cottage cheese.
And of course, that golden stuff that’s so vital to my overall happiness and well-being: butter.
Look for that distinctive Buffalo check in red (unsalted) or blue (salted), and you’ll know you’re getting Cabot-quality butter.
Salted or unsalted butter for keto baking?
All the experts in the world will tell you that you should always use unsalted butter for baking. The idea is that every brand adds differing amounts of salt to their butter, and so you don’t know how much you are getting, or how much more salt to add to the recipe.
But I confess that I almost always use salted butter for baking, cooking, and eating. I have a high tolerance for salt, and find I prefer everything made with salted butter, whether it’s sweet or savory. It simply enhances the flavor.
So I declare it to be a personal preference. If you don’t like the added salt, go with unsalted. But if you’re like me, there’s no harm in using salted butter. They both bake the same way.
How to make keto praline sauce
I am a sucker for the buttery brown sugar goodness of a classic southern praline. When I spotted a recipe for an ooey gooey praline sauce, I knew I had to make a sugar-free version.
It’s an easy recipe that you will want to keep on hand all the time. But I have a few tips to getting it right.
Carefully toast the pecans: If you’ve ever toasted nuts at home, you know how quickly they can go from raw and pale to completely burnt. I have burned more nuts than I care to admit, mostly from trying to do too many things at once and getting pre-occupied.
I recommend spreading the pecans on a rimmed baking sheet and baking in a 350F oven for about 7 minutes. Ovens can vary tremendously in actual temperature so stay nearby and check them frequently. You can shake the pan a few times to help them toast more evenly.
Use salted butter: A rich, caramel-like sauce like pecan praline sauce benefits from some salt. If you are unsure of how salty you like it, leave out the additional ¼ teaspoon of salt until it has cooled a bit and you can taste it.
Combining sweeteners: I talk about this frequently, as I have found that for a gooey consistency, a mix of sweeteners is best. Swerve Brown gives it that rich, brown sugar flavor, whereas BochaSweet keeps it softer and it won’t re-crystallize.
If you can’t get Swerve Brown, try using any granular erythritol sweetener and 1 teaspoon molasses. If you can’t get your hands on BochaSweet, you can use allulose or xylitol instead. Be sure to keep xylitol away from dogs as it’s incredibly toxic to them.
Reheating the sauce: As it cools, the sauce will thicken significantly, especially if you put it in the fridge to store it. But it re-heats nicely. I don’t recommend the microwave for this, as the butter tends to separate out. Simply add some to a small saucepan over low heat until it’s runny again.
If it’s too thick, add a touch more cream as you reheat it.
Ready to make some delicious keto Praline Sauce? Grab yourself some Cabot Creamery butter and let’s get started!
Praline Pecan Sauce – Keto Recipe
Ingredients
- 1 cup pecan halves
- 6 tablespoon Cabot Creamery butter
- ⅓ cup heavy whipping cream
- ¼ cup Swerve Brown
- ¼ cup Bocha Sweet
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350F and spread the pecan halves on a rimmed baking sheet. Bake 7 to 10 minutes, watching carefully, until nicely toasted. Let cool and then coarsely chop.
- In a medium saucepan over medium heat, combine the butter, cream, and the sweeteners. Bring to a simmer, whisking to dissolve the sweeteners. Let cook 2 minutes.
- Remove from heat and stir in the vanilla extract and salt, then stir in the chopped pecans. Serve warm over pancakes or ice cream (or cheesecake, or brownies, or waffles, or just eat it with a spoon!).
Andree says
Do you think liquid allulose would work in this recipe?
Carolyn says
Probably but I find it a lot less sweet. You may need to adjust the sweetness.
Janet says
OH MY GOODNESS… This is amazing! The most complicated thing about this is where to hide it from my husband. Can it be stored in a cupboard, rather than the fridge?
Carolyn says
I’d probably store in the fridge… unless you will eat in all in 3 days or so.
Nancy says
I only have chopped pecans. Is there any reason they must be whole?
Carolyn says
Chopped can work but they toast faster so keep your eye on them.
Kerri says
Can I use monk fruit for the sweetener? My son has allergies to some of the others and we haven’t tried Bocha yet so I don’t want to risk it.
Carolyn says
I am pretty specific about what works and what doesn’t under the How To section.
Lisa A says
AMAZING!
Jeanette Agnew says
Omg just made this its like pecan butter tart filling this is my new go to syrup thanks Carolyn im going to put it on the maple “oatmeal”
Sally Hood says
How long will this keep in fridge?
Carolyn says
About a week.
Michelle Mohalick says
I want to do some make ahead gifts. Can it be frozen?
Carolyn says
No, this won’t fare well being frozen, I think it will recrystallize too much.
Patti A says
OMG, used YOUR recipe but added the touch of browning the butter. Oh my, I need to wait til Thanksgiving to use this over the Brie AND over vanilla keto ice cream and resist eating it all. Thanks for another fabulous winner Carolyn!
Kim says
Can I use powdered swerve instead of bocha sweet?
Kendall Shanks says
Have you ever tried to make keto pecan pralines. One off my favorite candies. Would love a lower carb version.
Carolyn says
Not on their own, but I did some for my Praline Sheet Cake!
Cynthia McCarthy says
I just got a NInja Creami Ice Cream maker and have made some awesome keto-ish ice cream. I can now take a shot at Pralines and Cream Ice Cream! I’ll let you know how it turns out!
Karen says
I’ve been using Swerve for years and just branched out to Allulose for your Snickerdoodles. Can I use the Allulose or do I need the Bocha Sweet? It’s probably a good idea to have the various sweeteners on hand anyway. Love your recipes!
Carolyn says
Use allulose!
Lisa says
That looks amazing!
Peg Bucci says
So want to make this for the cheesecake topping. But before I spend more money on another sweetener (Bocha) has anyone experienced any GI/stomach issues with it?
Carolyn says
Some people do. I do not but then I never use it full strength, I always mix with Swerve.