This Keto Pecan Praline Bark is a quick and easy sugar-free dessert that takes just minutes to make. Freshly roasted pecans are mixed into a sweet and buttery praline, topped with a drizzle of rich dark chocolate and broken into pieces of deliciousness. It’s the ultimate guilt-free healthy treat, that’s also perfect for gift-giving!

❤️ Why You’ll Love This Pecan Praline Recipe

• Freshly toasted pecans
• Sweet and buttery, with a hint of warm cinnamon flavor
• Made into a quick and easy bark
• Perfect for gifting, especially during the holidays
• Sugar-free and kid friendly

You would not believe how easy this pecan praline bark is to make!  It starts with some freshly roasted pecans to give them a rich nutty flavor. They are then mixed into a sweet and buttery praline, and almost caramel-like mixture. It’s sort of like a pecan pie bark.

Next, drizzle some melted sugar-free dark chocolate over the top, allow it to set in the fridge, then break it apart and dig in! You won’t believe how quickly it comes together and doesn’t need hours to set, so it’s perfect if you need a last minute treat. I will warn you though, it’s VERY easy to get carried away, this candy is pretty addictive.

This bark makes great Christmas gifts, you can put a few pieces in a cellophane bag tied with a nice ribbon. This is such an easy Low Carb candy to make and you can also add seeds or different nuts to this if you’d like. I listed some ideas down below that you can check out.

🛒 Ingredients for Sugar-Free Praline

• Pecans
• Swerve Granular
• SF Brown Sugar
• Heavy cream
• Unsalted butter
• Ground cinnamon
• Ground nutmeg
• Vanilla extract
• Sugar-free dark chocolate
• Coconut oil

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Saucepan
• Baking sheet
• Parchment paper or Silpat

🔪 How to Make Pecan Praline Bark

Toast the pecans on the oven @ 325°F for 7 minutes, while you make the praline.

Chop the pecans in roughly small pieces, then set aside.

Melt the butter over medium heat in a medium saucepan. Add in the Swerve granular, Swerve brown and heavy cream, stir to dissolve.

Simmer on low heat for 8-10 minutes, stirring often. Be careful not to burn it!

Remove from the heat, then stir in the chopped pecans, vanilla extract, cinnamon and nutmeg.

Then pour onto a baking sheet lined with a Silpat or parchment paper. There’s no need to use a cooking spray either. Spread it in one even layer using a silicone spatula, working quickly as it sets pretty fast. Allow to cool at room temperature for a few minutes.

Heat the chocolate and coconut oil in the microwave for 15 seconds. Stir until melted, then drizzle it over the top of the bark. You can also add a little flaked sea salt over the top if you’d like.

Chill in the fridge until fully set, then break apart in random pieces.

☑️ Storage Instructions

Store leftovers in an airtight container in the fridge for 5-7 days.

💡 Tips for Making Praline

• Toasting the pecans before adding them to the saucepan will help give them more nutty flavor, so don’t skip this step.
• While the mixture is simmering, make sure to stir it often and don’t walk away from it. It can quickly burn and will ruin the whole batch, so pay close attention to it.
• Make sure to add the pecans, vanilla, cinnamon and nutmeg off the heat to avoid any splattering. This hot bubbly mixture is not something you wan’t to splatter onto yourself, it really burns!
• Once you pour it out onto your parchment paper, work quickly to spread it out. The mixture starts to set fairly quickly and you’ll want to be sure you have the time to spread it in one even layer.
• Allowing the bark to cool for a few minutes before drizzling the melted chocolate will help ensure the drizzle sits on top of the bark, rather than blending into the praline. But again, even the chocolate will set pretty quickly, so work fast.

🔄 Substitutions and Additions

• Walnuts, almonds, hazelnuts and even cashews can all be used instead of or in combination with pecans.
• You can also add in some pumpkin seeds or sunflower seeds if you’d like. Just be sure to keep within the same ratio of nuts.
• If you don’t have sugar-free dark chocolate, you can use sugar-free milk chocolate or even sugar-free white chocolate. The white chocolate will actually give a nice contrast in color.
• If you can find some sugar-free dried cranberries, they would make a nice addition to this bark.
• If you’re a big coconut fan, you can add some unsweetened shredded coconut, just be sure to toast it first.

Are Pecan Pralines like Keto Candied Pecans?

There is a difference for sure. Pralines are more delicate and you’ll use heavy cream to make them creamier than candid pecans. Candied pecans usually use a brown sugar substitute and butter and are cooked stove top to create a somewhat crunchy coating.

What is praline made of?

Praline traditionally consists of nuts, sugar, butter and cream. In order to make this recipe Keto friendly, I used the Swerve sweeteners to not only keep them sugar-free and low in carbs, but also to give them the proper structure.

What sweetener is best Keto Pralines?

It’s very rare that I will say this, but for this recipe to work, you need to use an erythritol-based sweetener, in both the granular and brown sweeteners in this recipe. If you anything that has allulose, the bark will not harden or crisp up. Ask me how I know this… Yep, I found out the hard way, no pun intended!

Are pralines healthy to eat?

Usually, they are not because of the sugar content. However this recipe uses healthy low carb sweeteners, as I mentioned above.

🍽️ More Easy Keto Desserts

• Chocolate Coconut Brownie Bites
• Peanut Butter Cup Mason Jar Ice Cream
• Chocolate Peanut Clusters
• Chocolate Peanut Butter Truffles
• No-Bake Keto Cookies

If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.

*Originally published on December 10, 2018, updated on August 8, 2026 with improvements to the recipe, new photos, new recipe information and helpful tips.