These keto maple nut pralines are little clusters of toasted pecans and almonds held together by a buttery, sugar free maple caramel. They're crunchy, a bit chewy, and taste like a holiday candy shop, but each one has only about 1g net carb, so they fit right into a low carb or keto way of eating.
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Maple and pecan is one of those flavor pairings that just feels like fall, and you don't need a drop of real sugar to get it. This recipe takes about 15 minutes of hands-on time, uses six ingredients, and makes 16 bite-size pralines that set up firm in the fridge. They're the kind of treat I like to keep on hand for when a sweet craving hits, because one or two really does the trick.
Key Ingredients & Substitutions
- Pecan halves. Pecans are one of the lowest carb nuts around, and their buttery flavor is made for maple. I use pecan halves and break a few of the bigger ones so they fit in the muffin cups.
- Slivered almonds. Slivered almonds (or sliced almonds, which is what you see in my photos) add crunch and fill in the gaps between the pecans. Walnuts, macadamias, hazelnuts or chopped brazil nuts all work as swaps; just keep the total at about 1 cup of nuts.
- Sugar free maple syrup. This is where the maple flavor comes from. I love ChocZero sugar free maple syrup because it's thick, sweetened with monk fruit, and made with soluble fiber instead of maltitol, which a lot of sugar free syrups still use. A thin, watery syrup won't thicken the same way, so pick a thick one.
- Butter. Salted or unsalted both work. If you use salted butter, start with a little less of the added salt and taste the coated nuts before spooning them out.
- Heavy cream. The cream turns the butter and syrup into a soft caramel that clings to the nuts. For a dairy free version, use coconut cream and swap the butter for coconut oil (the pralines will be a little softer).
- Salt. Don't skip it! The first time I made these I left the salt out, and they tasted flat. A little salt makes the maple flavor pop.
Helpful Tips (and How to Get Them to Set)
Toast the nuts first, and watch them closely. Toasting brings out a deep, roasted flavor that makes these taste like real pralines. Use a dry skillet over medium heat and stir often for 3 to 4 minutes, until the almonds are golden and the kitchen smells nutty. Nuts go from toasted to burnt very quickly, so this is not the moment to check your phone. If your oven is already on, you can roast them at 350°F for 5 to 7 minutes instead.
Cook the caramel until it bubbles and darkens. This is the most important step for getting the pralines to set. Let the butter, cream and syrup boil gently for 4 to 5 minutes, stirring often, until the bubbles get bigger and slower and the mixture turns a light golden caramel color. If you pull it off the heat too early, the pralines stay soft and sticky. If you leave it too long, the butter can scorch, so keep stirring and stay close.
Work quickly once the caramel is ready. Pour it straight over the warm nuts, stir in the salt, and spoon the mixture into the pan right away. The caramel starts to thicken as it cools, and it's much easier to portion while it's still loose.
Use a mini muffin pan and press the mixture down. A 24-cup mini muffin pan gives you neat, even pralines that hold their shape. Grease it lightly or use mini paper or foil liners, then press each portion down with the back of a spoon so the nuts are packed together and the caramel fills the gaps. A silicone mini muffin mold works too and makes them very easy to pop out.
Chill them for at least an hour. Sugar free caramel doesn't harden the way sugar does at room temperature; it firms up as the butter gets cold. Let the pan cool for about 10 minutes, then refrigerate for at least 1 hour (or 20 minutes in the freezer if you're impatient). Run a butter knife around the edge of each praline to lift it out.
Variations
- Chocolate drizzle. Melt a little sugar free chocolate and drizzle it over the set pralines, or dip the bottoms, like my Low Carb Chocolate Dipped Pecans.
- All pecan. Use 1 cup of pecan halves and skip the almonds for a classic Southern-style praline.
- Warm spices. Stir ½ teaspoon of cinnamon or pumpkin pie spice into the caramel for an extra cozy fall flavor.
- Add seeds. Swap a few tablespoons of the nuts for pumpkin seeds, sunflower seeds or flax seeds for extra crunch.
- Salted maple. Sprinkle a few flakes of sea salt on top of each praline before chilling.
- Vanilla maple. Add ½ teaspoon of vanilla extract with the salt, or use ChocZero's maple vanilla syrup.
Serving Ideas
These pralines are perfect as an afternoon pick-me-up with a cup of coffee, or as a small after-dinner treat. They're also great on a holiday dessert board next to Low Carb Walnut Fudge and Low Carb Caramelized Pecans.
For a fancier dessert, crumble one or two over a scoop of Sugar Free No Carb Ice Cream and finish it with a spoonful of Low Carb Caramel Sauce. Packed into a small tin or jar, they also make a lovely homemade gift for a low carb friend.
Storing & Freezing
Keep the pralines in an airtight container in the refrigerator for up to 1 week. They soften at room temperature, so serve them straight from the fridge, and don't leave them out for more than an hour or so on a warm day. If you stack them, put a piece of parchment paper between the layers so they don't stick together.
They also freeze really well. Freeze them in a single layer on a tray until firm, then move them to a freezer bag or container for up to 3 months. There's no need to reheat them; just let them sit at room temperature for 5 to 10 minutes, or thaw them in the fridge, and they're ready to eat.
More Low Carb Sweet Treats
If you loved these pralines, here are a few more sugar free treats you might enjoy:
- Low Carb Pecan Caramel Bites
- Low Carb Pecan Pie Brownies
- Low Carb Mapletini
- A Guide to Low Carb Candy
📖 Recipe
Keto Maple Nut Pralines
Ingredients
Equipment
Step-by-Step Instructions
- Toast the pecans and almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden and fragrant. (Or roast them at 350°F / 175°C for 5 to 7 minutes.) Transfer to a heatproof bowl.
- Lightly grease 16 cups of a mini muffin pan, or line them with mini paper or foil liners.
- In a small saucepan over medium heat, combine the butter, heavy cream and sugar free maple syrup. Bring to a gentle boil and cook for 4 to 5 minutes, stirring often, until the bubbles get larger and the mixture thickens and turns a light golden caramel color. Watch closely so it doesn't burn.
- Immediately pour the caramel over the toasted nuts, add the salt, and stir until every nut is coated.
- Working quickly, spoon the mixture into the 16 prepared cups and press each one down firmly with the back of a spoon.
- Let the pralines cool for 10 minutes, then refrigerate for at least 1 hour, until firm. Run a butter knife around each one to release it from the pan. Store in an airtight container in the fridge.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Gini says
Tried them, loved them!
Georgina says
So glad that you liked them!!!! Thanks for letting me know, Gini!