Ingredients
- 1 cup Brown Swerve
- 1/4 cup heavy whipping cream
- 1 tbs water
- 4 tbs butter
- ¼ tsp salt
- 1 TBS tapioca starch
- 1 cup pecans, chopped
Instructions
- Mix Brown Swerve, heavy cream, butter, water and salt in a heavy-bottomed saucepan.
- Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Add tapioca starch and whisk in until dissolved. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
Makes 32 small pralines.

Nutrition Facts Serving Size 1 praline Servings 32 |
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Calories 45 |
Total Fat 4.5g |
Total Saturated Fat 1.5g |
Cholesterol 5mg |
Sodium 0mg |
Total Carbs 7g |
Dietary Fiber 1g |
Sugars 0g |
Swerve 6g |
Protein 0g |
Net Carbs: 0g |