Pecan Praline Bark – Keto and Low Carb

Pecan Praline Bark - Keto, Low Carb & Sugar Free

You would not believe how easy this pecan praline bark is to make!  I drizzle some melted Lily’s Salted Caramel Milk Chocolate over the top, allow it to set and break it apart.  

This bark makes great Christmas gifts, you can put a few pieces in a cellophane bag tied with a nice ribbon.  You can also add seeds or different nuts to this if you’d like.

Ingredients

1 cup pecans, toasted and roughly chopped

1/4 cup Swerve Granular

1/4 cup Brown Swerve

1/3 cup heavy cream

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon vanilla extract

4 tablespoons grass-fed butter

1/4 teaspoon coconut oil

Optional: 2 rows (12 mini squares) of your favorite Lily’s chocolate bar (I used Salted and Caramelized Milk Chocolate), melted

Preparation

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

Pecan Praline Bark - Keto, Low Carb & Sugar Free

Melt the butter over medium heat in a saucepan.  

Pecan Praline Bark - Keto, Low Carb & Sugar Free

Add in the swerve granular, swerve brown and heavy cream, stir to dissolve.  

Pecan Praline Bark - Keto, Low Carb & Sugar Free

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

Pecan Praline Bark - Keto, Low Carb & Sugar Free

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

Pecan Praline Bark - Keto, Low Carb & Sugar Free

Stir in the pecans, then pour onto a baking sheet lined with a Silpat or parchment paper.  

Pecan Praline Bark - Keto, Low Carb & Sugar Free

Allow to cool at room temperature for a few minutes.  

Pecan Praline Bark - Keto, Low Carb & Sugar Free

Melt the chocolate in the microwave for 15 seconds.  

Pecan Praline Bark - Keto, Low Carb & Sugar Free

Stir in the coconut oil and drizzle it over the top of the bark.  

Pecan Praline Bark - Keto, Low Carb & Sugar Free

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

Pecan Praline Bark - Keto, Low Carb & Sugar Free

Store leftovers in the fridge.

Pecan Praline Bark - Keto and Low Carb

Pecan Praline Bark - Keto, Low Carb & Sugar Free

This bark makes great Christmas gifts, you can put a few pieces in a cellophane bag tied with a nice ribbon.  

Pecan Praline Bark - Keto, Low Carb & Sugar Free

You can also add seeds or different nuts to this if you’d like.

Pecan Praline Bark - Keto, Low Carb & Sugar Free

Pecan Praline Bark - Keto, Low Carb & Sugar Free

Pecan Praline Bark - Keto and Low Carb

Makes 8 Servings

Macros:  Fat 19 grams – Protein 1 grams – Carbs (net) 1 gram

 

Pecan Praline Bark - Keto and Low Carb
Cook Time
15 mins
Chill
15 mins
Total Time
15 mins
 
You would not believe how easy this pecan praline bark is to make!  I drizzle some melted Lily's Salted Caramel Milk Chocolate over the top, allow it to set and break it apart.  This bark makes great Christmas gifts, you can put a few pieces in a cellophane bag tied with a nice ribbon.  You can also add seeds or nuts to this if you'd like.
Course: candy, Dessert
Servings: 8
Ingredients
  • 1 cup pecans toasted and roughly chopped
  • 1/4 cup Swerve Granular
  • 1/4 cup Brown Swerve
  • 1/3 cup heavy cream
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 4 tablespoons grass-fed butter
  • 1/4 teaspoon coconut oil
Optional: 2 rows (12 mini squares) of your favorite Lily's chocolate bar (I used Salted and Caramelized Milk Chocolate), melted
Preparation
  1. Toast the pecans in the oven @ 350F for 7 minutes, while you make the praline.

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

  3. Simmer on low heat for 8-10 minutes, stirring often.  Be careful not to burn it!   Remove from the heat, then stir in the vanilla extract, cinnamon and nutmeg. Stir in the pecans, then pour onto a baking sheet lined with a Silpat or parchment paper. 

  4. Allow to cool at room temperature for a few minutes. Melt the chocolate in the microwave for 15 seconds. Stir in the coconut oil and drizzle it over the top of the bark. Chill in the fridge until fully set, then break apart in random pieces. Store leftovers in the fridge.

Recipe Notes

Preparation Melt the butter over medium heat in a saucepan.  Add in the swerve granular, swerve brown and heavy cream, stir to dissolve.  Simmer on low heat for 8-10 minutes, stirring often.  Remove from the heat, then stir in the vanilla extract, cinnamon and nutmeg.  Stir in the pecans, then pour onto a baking sheet lined with a Silpat or parchment paper.  Allow to cool at room temperature for a few minutes.  Melt the chocolate in the microwave for 15 seconds.  Stir in the coconut oil and drizzle it over the top of the bark.  Chill in the fridge until fully set, then break apart in random pieces.  Store leftovers in the fridge.

O Lord, you are my God; I will exalt you; I will praise your name, for you have done wonderful things, plans formed of old, faithful and sure.

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