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    Home » Low Carb » Keto Pecan Praline Sauce

    Published: Feb 11, 2020 by Carolyn

    Keto Pecan Praline Sauce

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    7.9K shares
    Jump to Recipe Print Recipe

    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. 

    Keto praline pecan sauce in a jar on a white plate, with pecans around it.

    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.

    A stack of keto pancakes with praline sauce dripping down.

    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.

    Drizzling keto praline sauce over almond flour pancakes.

    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. 

    A jar full of praline sauce on a white table, with two bricks of butter in behind.

    Ready to make some delicious keto Praline Sauce? Grab yourself some Cabot Creamery butter and let’s get started!

    Praline Pecan Sauce – Keto Recipe

    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.
    5 from 21 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: praline pecan sauce, praline sauce
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12 servings
    Calories: 133kcal

    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!).
    Nutrition Facts
    Praline Pecan Sauce – Keto Recipe
    Amount Per Serving (2 tbsp)
    Calories 133 Calories from Fat 120
    % Daily Value*
    Fat 13.3g20%
    Carbohydrates 1.4g0%
    Fiber 0.8g3%
    Protein 1g2%
    * Percent Daily Values are based on a 2000 calorie diet.
    7.9K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Ray says

      January 19, 2021 at 11:08 pm

      5 stars
      Simplicity meets perfection! Paired this with Carbquik Keto Cinnamon Rolls and it reminded me of a T.J. Cinnamon pecan sticky bun! Super easy and tasted exactly as expected. Have not mixed Swerve with allulose (did not have Bocha Sweet) before, the combo gave a very well rounded sweetness with the perfect consistency. Can’t wait to see what else this pairs with! Thank you for another great recipe.

      Reply
    2. Deborah M Kloss says

      January 11, 2021 at 6:51 pm

      5 stars
      Oh my! I just made this and served it on your New York style cheesecake….lovely! Thank you for the great recipe!

      Reply
    3. Melinda says

      April 09, 2020 at 2:49 pm

      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!

      Reply
      • Sheila says

        July 22, 2020 at 5:16 pm

        Hey Melinda, I was wondering if I could use Allulose also. I’m pretty new to keto & jphave already accumulated a collection of different sweeteners,so I really don’t want to spent $20 on another one from Amazon. I was wondering if you used regular or powdered & did you just use the same amount that it called for in the Bochasweet? Thanks ????

        Reply
    4. Sharon says

      March 22, 2020 at 12:25 pm

      Could this be made using Allulose Sweetener? Would this work? I would like to try making this as a gift.

      Reply
      • Carolyn says

        March 22, 2020 at 1:26 pm

        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?

        Reply
    5. Laurie says

      March 15, 2020 at 3:07 pm

      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?

      Reply
      • Carolyn says

        March 15, 2020 at 3:41 pm

        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.

        Reply
    6. Laura Reese says

      March 10, 2020 at 9:28 am

      5 stars
      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.

      Reply
    7. Natalie says

      March 09, 2020 at 2:24 pm

      5 stars
      I am dying to pour this over pancakes! Mmm..sounds so delicious! And, easy!

      Reply
    8. Melissa says

      March 09, 2020 at 2:08 pm

      5 stars
      Oh wow – this was so delicious! We used it over pancakes so yummy!

      Reply
    9. Kathleen says

      March 08, 2020 at 3:21 pm

      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…

      Reply
    10. Dawnj says

      March 03, 2020 at 5:15 pm

      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

      Reply
    11. Maggie Kent says

      February 27, 2020 at 10:16 am

      5 stars
      This recipe was amazing! I’ve made it twice in a week. It is perfect as written

      Reply
    12. Jennifer says

      February 23, 2020 at 8:13 am

      5 stars
      Another dangerously delicious recipe!

      Reply
    13. Carmen says

      February 13, 2020 at 10:31 am

      Hi, how long will this sauce last in the refrigerator? Also can it be frozen to extend?

      Reply
      • Carolyn says

        February 13, 2020 at 6:00 pm

        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.

        Reply
        • Erica says

          March 17, 2020 at 5:03 pm

          Or you can just scrape out spoonfuls cold out of the fridge like I did today, lol. Soooo good.

          Reply
          • Carolyn says

            March 17, 2020 at 9:36 pm

            Been there, done that!

            Reply
    14. Janel Turner says

      February 12, 2020 at 7:37 pm

      Can you substitute more swerve brown if you don’t have bocha sweet?

      Reply
      • Carolyn says

        February 13, 2020 at 9:37 am

        Hi Janel… you can but as I am very clear in the blog post, it will re-crystallize and harden after cooking.

        Reply
    15. Allison G says

      February 12, 2020 at 5:54 pm

      5 stars
      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?

      Reply
      • Carolyn says

        February 12, 2020 at 7:00 pm

        Allison… they just put out the new packaging so maybe what you have is the older packaging?

        Reply
    16. Liz says

      February 12, 2020 at 4:27 pm

      Does this firm up enough or can it be altered for a pecan pie filling? This looks so good!!!

      Reply
      • Carolyn says

        February 12, 2020 at 5:30 pm

        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/

        Reply
    17. LIRAZ says

      February 12, 2020 at 4:20 am

      5 stars
      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.

      Reply
      • Carolyn says

        February 12, 2020 at 5:34 pm

        I am sorry, I don’t understand what you’re asking.

        Reply
      • Erica B says

        February 13, 2020 at 12:32 am

        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.

        Reply
        • Carolyn says

          February 13, 2020 at 7:47 am

          Thanks, Erica. I understood a bit about the hazelnuts in this praline but got confused by the reference to Nutella.

          Reply
    18. Tracy says

      February 11, 2020 at 2:42 pm

      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.

      Reply
      • Carolyn says

        February 11, 2020 at 4:59 pm

        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. 🙂

        Reply
        • Tracy Andries says

          February 12, 2020 at 8:43 pm

          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.

          Reply
    19. Michelle says

      February 11, 2020 at 12:02 pm

      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?

      Reply
      • Carolyn says

        February 11, 2020 at 12:17 pm

        Hmmm, that’s not good. I will look into it…

        Reply
    20. Catherine Bast says

      February 11, 2020 at 10:13 am

      5 stars
      Love your recipes Carolyn. Would it be possible for you to provide the grams with your recipes?

      Reply
      • Carolyn says

        February 11, 2020 at 4:58 pm

        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

        Reply
      • Carolyn says

        February 11, 2020 at 4:58 pm

        Also my baking book has a very detailed metric conversion chart, I highly recommend it.

        Reply
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