5 Ingredient Keto Pralines Fat Bombs – BEST Pralines Fat Bombs – Easy NO Sugar Low Carb Recipe

Yummy keto fat bombs that taste amazing!

You won’t want to pass up these low carb keto pralines fat bombs.

A candy like fat bomb that is loved by all even if they don’t follow a ketogenic diet.

A quick and easy keto recipe that you will be making over and over again.

Great for keto desserts, keto snacks or to make and take to parties.

You are going to love these homemade DIY fat bombs.

I love making fat bombs and these once are so good and super quick to prepare.

Are you ready to learn how to make keto fat bombs.

Check out these low carb keto pralines fat bombs.

Check out these other 

Keto Fat Bomb Recipes

Keto Chocolate Peanut Butter Fat Bombs
Keto Chocolate Fat Bombs
Keto Cookie Dough Fat Bombs
Keto Pumpkin Spice Fat Bombs
Keto Lemon Cheesecake Fat Bombs

How To Make Keto Pralines Fat Bombs

In a pot over medium heat, melt the butter and combine it with the Swerve sugar substitute.

Add the heavy whipping cream to the butter mixture, and whisk to combine well.

Continue to cook the mixture down without boiling for 15-20 minutes until it thickens and turns a deep caramel brown color without burning.

Continue to whisk often.

Remove the mixture from the heat and whisk in the vanilla extract.

Pour in the pecan halves

and stir to combine.

Place cupcake liners in a muffin tin, and fill 10 of them about ¼ of the way full with the praline mixture.

Place the pralines into the freezer to set for at least one hour before serving.

If you would like thinner pralines, you can spoon the mixture directly onto a parchment lined baking sheet.

Serve

Enjoy

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Keto Pralines Fat Bombs

 

Ingredients

• 6 Tbsp. Butter
• ½ C. Heavy whipping cream
• ⅓ C. Swerve brown sugar substitute
• ½ tsp. Vanilla extract
• 1 C. Pecan halves

Instructions

1. In a pot over medium heat, melt the butter and combine it with the Swerve sugar substitute.
2. Add the heavy whipping cream to the butter mixture, and whisk to combine well.
3. Continue to cook the mixture down without boiling for 15-20 minutes until it thickens and turns a deep caramel brown color without burning. Continue to whisk often.
4. Remove the mixture from the heat and whisk in the vanilla extract.
5. Pour in the pecan halves, and stir to combine.
6. Place cupcake liners in a muffin tin, and fill 10 of them about ¼ of the way full with the praline mixture
7. Place the pralines into the freezer to set for at least one hour before serving.
8. If you would like thinner pralines, you can spoon the mixture directly onto a parchment lined baking sheet.

Recipe Notes

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Servings: 10
Net Carbs: 1 net carb per serving