📍 Where this dish comes from: Guanajuato · San Miguel de Allende
Discover the history of this region →
Discover the history of this region →
Servings: 12 servings
Calories: 155kcal
Ingredients
- 1 1/2 cups toasted pecan halves sub: walnuts, almonds, or mixed nuts
- 1/2 cup heavy cream sub: canned coconut cream
- 1/3 cup powdered erythritol/monk-fruit blend sub: allulose, slightly softer set
- 2 tbsp unsalted butter sub: ghee or coconut oil
- 1 tsp pure vanilla extract sub: 1/2 tsp maple extract
- 1 pinch sea salt (sub: smoked salt for depth)
Instructions
- Toast pecans: Warm a dry skillet over medium-low; stir pecans 3–4 min until fragrant. Transfer to a plate.
- Make keto dulce de leche: In the same pan melt butter. Add cream, sweetener, and salt; simmer, stirring, until thick and caramel-colored, about 4 min.
- Coat & flavor: Off heat, stir in vanilla, then fold in pecans until glossy.
- Form pralines: Drop heaping tablespoonfuls onto parchment-lined tray, spacing apart. Cool 20 min until set, or 10 min in fridge.
Nutrition
Serving: 1serving | Calories: 155kcal | Protein: 2g | Fat: 15g
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About This Dish
Five ingredients, one pan, ten minutes — these glossy pralines capture the buttery caramel vibe of Southern candy while staying keto-friendly.
Health Benefits
- Pecans provide heart-healthy monounsaturated fats plus magnesium and antioxidants.
- Butter and cream add CLA and satiating fats that help control appetite.