Description
These Sugar-Free Gooey Praline Candies feature a rich buttery caramel shell with a soft, melt-in-your-mouth pecan praline center. They’re keto-friendly, low-carb, gluten-free, and perfect for holiday gifting or satisfying your sweet tooth without the sugar.
Ingredients
1½ cups toasted pecans, chopped
3 tablespoons butter
¼ cup heavy whipping cream
⅓ cup powdered allulose
2 tablespoons sugar-free maple syrup
½ teaspoon vanilla extract
Pinch of salt
¼ teaspoon xanthan gum (optional)
½ cup butter
½ cup allulose
¼ cup sugar-free maple syrup
⅓ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Toast the pecans in a 325°F oven for 8–10 minutes until fragrant.
2. In a saucepan melt 3 tablespoons butter, then stir in heavy cream, powdered allulose, sugar-free maple syrup, vanilla, and salt. Simmer for 3–5 minutes.
3. Stir in xanthan gum if using, then fold in the toasted pecans. Chill until firm enough to scoop.
4. Roll the filling into 18 equal balls and freeze for 30 minutes.
5. In a clean saucepan combine butter, allulose, sugar-free maple syrup, and heavy cream. Simmer for 6–8 minutes until thick and glossy.
6. Remove the caramel from the heat and stir in vanilla extract.
7. Dip each frozen praline center into the caramel until evenly coated.
8. Place on parchment paper and allow the candies to set completely before serving or storing.
Notes
For the smoothest caramel, use allulose instead of erythritol.
Freeze the praline centers before coating for easier dipping.
Store in an airtight container in the refrigerator for up to 2 weeks.
Freeze for up to 3 months.
Let candies sit at room temperature for 10 minutes before serving for the gooey texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 candy
- Calories: 145
- Sugar: 0g
- Sodium: 35mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 18mg