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 tsp 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 tsp 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!
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.
- 1 cup pecan halves
- 6 tbsp Cabot Creamery butter
- 1/3 cup heavy whipping cream
- ¼ cup Swerve Brown
- ¼ cup Bocha Sweet
- ½ tsp vanilla extract
- ¼ tsp salt
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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.
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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.
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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!).
Catherine Bast says
Love your recipes Carolyn. Would it be possible for you to provide the grams with your recipes?
Carolyn says
Hi Catherine. Grams are pretty easy to convert online, except for things like almond flour and coconut flour. For those, you can use these amounts (I have weighed my almond and coconut flour many times):
Almond flour = 100g per cup
Coconut flour – 110g per cup
Carolyn says
Also my baking book has a very detailed metric conversion chart, I highly recommend it.
Michelle says
I can’t wait to taste this on ice cream! Yum! I also am not getting your recent daily e-mails, but I did receive the weekly summary one. The last daily e-mail I got was the Keto Enchilada Casserole. Is this happening to anyone else?
Carolyn says
Hmmm, that’s not good. I will look into it…
Tracy says
I always open up your new recipes with trepidation. Every one of them look so good I just want to make them all and there is just not enough time to do that. Also, I’d weigh 500lbs if I made and ate them all. I do my best though and this will definitely be on my list to make in the near future. It looks beyond delicious. I think it would also be wonderful on Greek yogurt.
Carolyn says
One day at a time! Remember, I do this for a living. Just pick and choose and fit in a dessert or two a week and you’ll stay on track. 🙂
Tracy Andries says
Lol! I don’t even try. I wish I could make them all. Just saying everything you do looks so good I wish I could do them all. I really do look forward to new posts.
LIRAZ says
HI CAROLYN!
WANT TO TRAY MAKING THIS RECIPE. CAN I USA HAZELNUT INSTED THE PECAN NUTS? AND TO AUSA THIS IN THE SUGAR FREE NUTELLA REIPE?
I SOW AT YOUTUB NUTELLA RECIPE BASE ON PRALINE.
THANK YOU FOR THIS.
Carolyn says
I am sorry, I don’t understand what you’re asking.
Erica B says
Hi Liraz, I think you’re asking about using hazelnuts instead of pecans in this praline sauce? That sounds good; it would probably work well. I don’t think this sauce would work in Carolyn’s “Nutella” recipe though, because that recipe isn’t caramel-based. Maybe you could try melting some sugar-free chocolate into the praline sauce, though, and that might be similar to the recipes you’ve seen on YouTube.
Carolyn says
Thanks, Erica. I understood a bit about the hazelnuts in this praline but got confused by the reference to Nutella.
Liz says
Does this firm up enough or can it be altered for a pecan pie filling? This looks so good!!!
Carolyn says
It’s not the right consistency for pecan pie but you do know I have not one but TWO delicious pecan pie recipes? https://alldayidreamaboutfood.com/easy-pecan-pie/
https://alldayidreamaboutfood.com/best-low-carb-maple-pecan-pie/
Allison G says
I need to make this asap! It looks so good! I am surprised to learn about the butter. My Cabots don’t have the checkered box. So bummed I couldn’t find it. So what do I have? Is it not Cabot? Not good quality?
Carolyn says
Allison… they just put out the new packaging so maybe what you have is the older packaging?
Janel Turner says
Can you substitute more swerve brown if you don’t have bocha sweet?
Carolyn says
Hi Janel… you can but as I am very clear in the blog post, it will re-crystallize and harden after cooking.
Carmen says
Hi, how long will this sauce last in the refrigerator? Also can it be frozen to extend?
Carolyn says
I wouldn’t freezing it because it will change consistency… but mine is still in the fridge after a week and is perfect. As long as you are using good butter, it will be fine for several weeks. It does need to be reheated gently to become gooey and liquid again.
Erica says
Or you can just scrape out spoonfuls cold out of the fridge like I did today, lol. Soooo good.
Carolyn says
Been there, done that!
Jennifer says
Another dangerously delicious recipe!
Maggie Kent says
This recipe was amazing! I’ve made it twice in a week. It is perfect as written
Dawnj says
This praline pecan sauce is cooling right now and, of course, I had to try it and it is out of this world good! I also made the salted caramel cheesecake bars today and salted caramel sauce. I have made the hot fudge sauce recently three times by request. If there were Oscars for sauces all three sauces should have their own. —Gob-smacked fan of Carolyn
Kathleen says
My husband made this sauce this morning and we enjoyed it on pancakes. Enjoyed? Much more than that, actually – we enthusiastically, exhuberantly, passionately and fervently consumed and exclaimed over every bite!!!! This stuff is amazing and absolutely scrumptious… and on top of that, SO easy to make! Thank you Carolyn, for a Sunday morning eztravaganza!!! Over the top? Maybe just a little, but I mean every word…
Melissa says
Oh wow – this was so delicious! We used it over pancakes so yummy!
Natalie says
I am dying to pour this over pancakes! Mmm..sounds so delicious! And, easy!
Laura Reese says
This sauce is so amazing and tastes so good on anything! So many things I want to try it on and it is so easy to make.
Laurie says
I was wondering where I can buy the BochaSweet? I have been searching on line but have not been able to find anywhere to purchase it in Canada, any suggestions?
Carolyn says
There IS a place, I know but I can’t remember the name. It’s a Canadian online low carb company and it’s definitely selling BochaSweet.
Sharon says
Could this be made using Allulose Sweetener? Would this work? I would like to try making this as a gift.
Carolyn says
I think it would work but you need something caramel coloured to get the right color. Can you do a tsp or two of molasses?
Melinda says
Oh my goodness. I just finished making this. It is delicious! I did not have Bocha Sweet, so I used allulose. It is perfect. I can’t imagine it could be any better with Bocha Sweet. Yummy!