Sugar Free & Low Carb French Pralines. Oh my days! These are just sensational!!!!
Get your ingredients out NOW and find 10 MINUTES to spare. You will not believe how out-of-this-world-delicious these keto pralines are.
I kid you not. If ever there was anything that tastes just like something you’d get in a sweet shop, this has to be it.
Actually, as you make Sugar Free & Low Carb French Pralines, the aroma will remind you of those mobile vendors who cook nuts in sugary syrupy caramel and exchange a tiny bag for insane amounts of money. You know the ones. They usually lurk somewhere on street corners, especially on the run up to Christmas, filling the air with that head-spinning, sugary, pillowy, heavenly scent. You cannot help but be drawn to them.
This year, I decided  that I’m not going to feel like I’m missing out. Enter my pralines. Waaay before the Christmas season begins. And waaaay before those retched stands start to appear.
They turned out too good to be just for Christmas. I can think of a thousand ways to use them. As yoghurt topping… muesli enhancement… cake decoration… as a cinema treat… in ice cream… as gifts in little favour bags (aargh!)… The list is endless.
Just be mindful… When you have über yummy nuts in your hand, it’s easy to over-indulge and lose track of what you’re putting in your mouth.
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My Ooh-la-la Sugar Free & Low Carb French Pralines are also highly customisable. Use almonds, walnuts, hazelnuts or Brazil nuts. It might even work with macadamias. Use less or more spices, to suit your taste. Add coarse salt if you want.
You can even make them VEGAN, by swapping the butter for coconut oil.
The only trouble is that you won’t stop tasting them, even before they’ve cooled down (we need to double triple check that our delights work, right?).
My preference is for pralines that are not overly sweet. But everyone’s taste buds are different, so you may wish to increase the amount of sweeteners I used.
Admittedly, I’m always a little conservative with my quantities. So. If you trust me, go right ahead and double up all ingredients. You can thank me later 😉
Enjoy!
- Yield: 100g total
- Serving: 100g batch
- Calories: 784
- Fat: 78g
- Net Carbs: 6g
- Protein: 11g
- 100g pecans (U.S. option HERE), or nuts of your choice.
- 10g butter
- 1 tsp water
- ½ tsp cinnamon
- ¼ tsp dried ginger
- pinch of fine Himalayan pink salt (U.S. option HERE)
- pinch of grated nutmeg
- 1 TBSP (15g) erythritol (U.S. option HERE)
- 1 TBSP (12g) Sukrin Fibersirup Gold or Allulose Syrup
- put all ingredients except nuts into a frying pan over medium heat and stir until erythritol has melted.
- crush nuts into large chunks, add them to the pan, turn heat up and stir for 2 minutes.
- transfer to a tray lined with a silicone baking mat like mine (U.S. option HERE); parchment paper will also do, but the nuts may stick as they cool.
- leave the pralines to cool down - resist the temptation to keep checking if they taste good 😉
- break them up before storing in a sealed container at room temperature.
You will need to re-calculate macros if using different nuts.
You can easily make this recipe vegan by swapping butter for coconut oil (U.S. option HERE).
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
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For some reason, I thought non-sugar sweeteners couldn’t be caramelized — I thought they would recrystalize upon cooling. I am happy to be wrong. I am enjoying my crunchy sweet nut clusters.
Hi, erythritol does tend to re-crystalise over time, but not so much at room temperature, so avoid storing your pralines in the fridge 😊
Hi! I need to make these now but I don’t have Sukrin syrup or Allulose. Is it just a liquid sweetener? I am not able to order online.
Thanks
Glynis
Hello, you can use whichever sweetener you have, although you won’t have the classic ‘stickiness’, they’ll work.