Tag Archives: low carb christmas candy

Low Carb Sugar Free Pecan Pralines

Low Carb Sugar Free Pecan Pralines

Sugar Free Pecan Pralines, are you Even Possible?

Last month my husband and I spent a weekend in Savannah, Georgia. One of my favorite things to do there is take a stroll down River Street. I love to shop, what can I say?

I admit it, I was bad on my trip. Every shop that sold food was throwing free samples at me. And, hey, who am I to turn down free food?

Ok, I probably should have stayed out of the candy shops, because no low carb girl needs to step food in there. But my husband really wanted some candy, so I was a good wife and followed him in. 🙂

Well, they were handing out fresh pralines. OMG, it was so good.

I went through the line.


Each of the three times I went through that shop.

I told you I was bad!

I wondered if I could make homemade low carb sugar free pecan pralines that tasted just as creamy and delicious as the ones I ate in Savannah?

Specialty Ingredients Needed to Make Sugar Free Pecan Pralines


Low Carb Sugar Free Pecan Pralines

Yield: 20

Fat per serving: 9.8

Carbs per serving: 6

Protein per serving: .8

Fiber per serving: 1



  1. Preheat oven to 300 F. Toast the pecans on a cookie sheet until lightly toasted.
  2. Mix the first four ingredients together in a heavy saucepan. Bring it to a boil, stirring occasionally. Turn the heat down on low and keep the mixture at a slow boil, stirring constantly.
  3. Stir until the mixture because crystallizing on your spoon and the sides of the pan, about 15 minutes. Remove from heat and add the vanilla and pecans. Stir until the mixture cools, about 10 minutes.
  4. When the mixture is thick, drop by tablespoonfuls on a cookie sheet lined with parchment paper. Let cool completely. Store in an airtight container.


Anatomy of Keto Sugar Free Pecan Pralines

gluten free pecan pralinesI think the blend of the natural sweeteners is what makes these pralines taste like traditional sugar-laden pralines. Natural sweeteners sometimes have an off flavor, but I found that combination of golden monkfruit and sukrin didn’t.

I know a lot of bloggers swear by powdered Swerve, but the off taste and cooling effect is honestly disgusting to me. I refuse to make anything with Swerve. I’ve been using the sukrin melis as a substitute for powdered sugar. Oh my gosh, no cooling and no aftertaste!

You might be wondering what’s in sukrin since you’ve probably never heard of it. Sukrin melis is just a erythritol and stevia blend.

I’ve been using the golden monkfruit as a substitute for brown sugar for a while now. It tastes just like brown sugar! Golden monkfruit also gives the pralines its signature brown color, too.

Traditional southern pecan pralines are made using a candy thermometer. I thought I would need one, too, and then I’m like, duh! My sweeteners don’t have the same chemical properties of sugar. I was surprised I got a nice thick creamy consistency by essentially just reducing the mixture.

A word of warning, these are REALLY sweet. I can only eat one at a sitting, so if you are worried about overeating and ruining your carb count, I think you’ll be good!

Pecan Pralines: The Perfect Low Carb Christmas Candy

BLC (before low carb) I always made some sort of Christmas candy every year. I’ve really missed my homemade candy during the Holidays.

This year I plan on making pecan pralines as a low carb Christmas candy. I will feel like I’m splurging, but at around 5 carbs a piece, I’ll still be sticking to my keto diet!

Low Carb Fudge Made with Coconut Oil

Fudge Made with Coconut Oil

Fudge Made with Coconut Oil: The Perfect Healthy Fudge Recipe

I always wondered as a child, especially when my mother was making me eat Brussels sprouts, why God didn’t make healthy food taste like chocolate? To my six-year-old mind it made perfect sense. If it’s supposed to be good for you, why didn’t it taste, well, good?

Fast forward a little over 30 years later and I still don’t like Brussels sprouts, but I still love chocolate. And I still wonder why a lot of healthy foods doesn’t taste amazing. But I’ve found a yummy healthy food that tastes like chocolate because it’s, well, chocolate.

Fudge made with coconut oil.

Coconut oil chocolate fudge is a delicious way to get healthy fats into your diet when you’re low carb or keto. I use it as an excuse to eat chocolate. Oh, I’ve got to get more fats into my diet. Better eat me some fudge.


Sometimes I’ll eat it for a snack, other times I have a piece or two in the morning with my tea if I’m not very hungry. I make my friends choke when they ask me what I had for breakfast that day and I casually tell them fudge. They think I’ve fell off the wagon, but I know I’m really eating healthy.

Fudge Made with Coconut Oil Makes a Great Low Carb Christmas Candy

I don’t know what it is about the holidays and sweets, but you can’t seem to have one without the other. I used to bake batches of wheat flour cookies and sugar laden candies for Christmas. Since I started my new way of eating, I’ve revamped all of my recipes, even the Christmas standbys.

Fudge always reminds me of my grandmother in Missouri. She made the best fudge I’ve ever tasted because she used black walnuts. They have a distinctive flavor that doesn’t even resemble typical English walnuts. I’m here in Florida, and it’s a nut that’s not grown down here.

To me, fudge isn’t fudge without black walnuts, and I’ve kept her tradition by adding black walnuts to my coconut oil fudge, but you can replace it with your favorite nut or don’t use any nuts at all.

To sweeten my coconut oil chocolate fudge without making it gritty and grainy, I used Confectioner’s Swerve. This is a no-cook fudge recipe, and that’s why you can’t use a granulated sweetener. It won’t dissolve, and you’ll be left with a grainy crunchy mess.


Step by Step Directions to Make Fudge Made with Coconut Oil

Healthy Fudge Recipe

First, melt 1 cup organic virgin coconut oil and add to a large mixing bowl. (I use Barlean’s coconut oil.)

low carb fudge recipe

Add 1 cup organic cocoa powder to your oil.

fudge made coconut oil

Add 1/2 cup Confectioner’s Swerve sweetener. Or use your preferred sweetener, just be sure it’s in powder form or your fudge will be grainy.

low carb christmas candy

Next add 1/4 tsp of stevia glycerite, (or to taste) 1 tsp vanilla, and a dash of salt. Mix it really well and make sure you don’t have any cocoa clumps. (hmm…sounds like a fun cereal 🙂

chocolate coconut oil candy

Line a loaf pan with parchment paper. I needed an extra hand and didn’t have any helpers that night to hold the parchment paper in place, so I improvised.

I used clothespins to keep everything in place so I could pour my fudge in. You could also use a silicone loaf pan, and you wouldn’t need to use the parchment paper at all.

coconut oil chocolate candy

Pour in the fudge mixture, and sprinkle 1/2 cup chopped nuts on top. Refrigerate for an hour.

sugar free fudge recipe

Remove from the loaf pan by picking up the parchment paper. Use a sharp knife and cut into bite-sized pieces.

sugar free fudge recipe

Enjoy! Your family and friends will never guess you’re serving them low carb fudge made with coconut oil!

Low Carb Fudge Recipe:

Low Carb Fudge Made with Coconut Oil

Carbs per serving: 3.5

Low Carb Fudge Made with Coconut Oil


  • 1 cup melted organic coconut oil
  • 1 cup organic cocoa powder
  • 1/2 cup confectioner's Swerve (or your preferred natural sweetener)
  • 1/4 tsp stevia glycerite
  • 1 tsp organic vanilla
  • dash of salt (optional)
  • 1/2 cup organic black walnuts (or your preferred nut)


  1. Line a small loaf pan with waxed or parchment paper.
  2. In a bowl, mix oil, cocoa, sweeteners, vanilla, and salt. Combine well. Pour mixture into lined loaf pan. Refrigerate for an hour. Remove your chilled fudge and sprinkle nuts on top. This is to keep them from sinking to the bottom.
  3. Return to refrigerator. When your fudge is solid, remove from loaf pan. Using a large knife, cut into small squares. Store in an airtight container and refrigerate. Do not store at room temperature as your fudge will melt. Makes about 12 servings.