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!
Praline Pecan Sauce – Keto Recipe
Ingredients
- 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
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!).
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.