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A handful of ingredients, and 15 minutes is all it takes to make these low carb Holiday Praline No-Bake Cookies.
Filled with coconut, pecans, and a low carb sweetened condensed milk, these keto Christmas cookies are perfect!
These sugar free cookies are great for keto Christmas Cookie trays, and they are also a Trim Healthy Mama S Fuel!
Holiday Praline No-Bake Cookies
Christmas is no doubt a favorite time of the year for many people. And we have so many traditions associated with food and Holidays.
This cookie recipe is so quick and easy – you can be back to your celebrating in less than 20 minutes!
I especially love the fact that these cookies are made on the stovetop. This gives you room in your oven to make even more low carb Christmas cookies (like these Soft Gingersnap Cookies)!
I saw the original idea for this recipe from Confessions of a Cookbook Queen, and I immediately knew I wanted to try to tweak it to be Trim Healthy Mama friendly, low carb, and sugar free. (See original recipe here.)
I decided to use a tweak on my 3 Ingredient Sweetened Condensed Milk as the base for these cookies.
If you already have a batch of the Low Carb Sweetened Condensed Milk made up, I believe you could substitute Ā½ cup of that in place of the heavy cream, butter, and sweetener.
Ingredients needed to make Low Carb Praline Cookies
These delicious sugar free praline cookies only take a handful of ingredients (and you probably already have most of them on hand)!
All you need is heavy whipping cream, unsalted butter, xylitol (or sweetener of your choice), coconut oil, vanilla extract, shredded coconut, and chopped pecans.
Simply, wholesome, real food ingredients. You will be amazed at how easily these simple ingredients transform into an amazing Christmas treat!
Steps for making Holiday Praline No-Bake Cookies
The steps for making these cookies are as easy as 1, 2, 3.
First of all, you want to place the heavy cream, butter, and sweetener in a medium saucepan and bring to a gentle boil. Then turn the heat down to a slow simmer.
Let the cream work its magic (it turns into a low carb condensed milk) for about 10 minutes or so.
Remove from the heat and add the vanilla extract. (Everything is better with vanilla, donāt you agree?)
Add the shredded, unsweetened coconut and the chopped pecans, then give the mixture a good stir.
Drop the cookie mixture in mounds onto a parchment lined cookie sheet (I like to use my cookie scoop, then flatten them slightly).
Now comes the hardest part – allowing the cookies to chill until they are set! (It should only take 10-15 minutes in the freezer.)
If your freezer is full, you could even place them outside on your porch (out of the reach of little critters), if the weather is cool enough.
And if you are impatient, and must eat them right away, I have eaten them while they are warm and gooey.
But . . . that does not even compare with the texture and flavor after they have solidified. Melt in your mouth goodness! (Itās worth the 15 minute wait, promise!)
Substitutions for making Praline Cookies
Make sure that you use the finely shredded unsweetened coconut for the best results. In a pinch you could use the larger flaked coconut, but the results will not be the same.
If you have an allergy to pecans, you could easily replace them with any other nut, or simply omit the nuts if you like. This would give you a delicious coconut cookie – you could drizzle melted Lilyās chocolate over the top for an extra special treat! (Similar to these 3 Ingredient Coconut Macaroons.)
Low Carb Christmas Cookies
These Low Carb Holiday Praline Cookies work great for Christmas Cookie Trays, too!
Once they have solidified, you do not need to keep them in the freezer or refrigerator. I let mine set out at room temperature, and they are fine for about a week.
They also freeze extremely well. This makes them an ideal Low Carb Christmas Cookie! You can make up a batch (or two) whenever you have the time, then keep them on hand for when you need to take a healthy treat to a party!
If you enjoy these cookies, you may like some of my other cookie recipes, like Almond Joy Cookies, German Chocolate Cookies, or Soft Gingersnap Cookies – all low carb, sugar free, and Trim Healthy Mama Friendly!
And if you need more ideas for Low Carb Holiday recipes, check out my Ultimate Holiday Recipes Ebook!
Holiday Praline No-Bake Cookies {THM-S, Low Carb, Sugar Free}
Ingredients
- 1/2 Cup Heavy Whipping Cream
- 4 Tablespoons Unsalted Butter
- 1/2 Cup Xylitol
or the equivalent of your favorite sweetener - 1 Tablespoon Coconut Oil
- 1 Teaspoon Vanilla Extract
- 1 Cup Unsweetened Shredded Coconut you want finely shredded, not the large flakes
- 1 Cup Chopped Pecans
Instructions
- In a large saucepan, melt Heavy Whipping Cream, Butter, Xylitol and Coconut Oil.
- Bring to a low boil and simmer for 10 minutes.
- Remove from heat and add Vanilla, Shredded Coconut, and Chopped Pecans.
- Scoop onto a parchment lined cookie sheet, and chill in freezer until firmly set.
farmerswife518 says
November 29, 2016 at 1:30 pmAbsolutely on the Carpenters Christmas…it is a must. Along with all Amy Grant Christmas! Can’t wait to make these…your sweetened condensed milk is fabulous!!
Sharon Wade says
November 29, 2016 at 5:49 pmI’m assuming these must stay refrigerated at least, no storing at room temp?
dsdjhardy says
November 29, 2016 at 6:32 pmI kept mine on the fridge. š
Georgina says
November 30, 2016 at 8:30 amYum – coconut and pecans – great flavor combination!
Debbie says
November 30, 2016 at 11:06 amThank you for the recipe, it sounds great. I have one question, being new to the THM way of eating. I know your recipe called for xylitol or equilivant of other sweetner. I am not familiar with xylitol but have gentle sweeet and don’t want to waste it, will it be a 1:1 ratio ?
dsdjhardy says
December 2, 2016 at 2:10 pmIf I were using Gentle Sweet, I would use 3 Tbs + 1 Tsp.
Debbie says
December 6, 2016 at 12:56 pmdsdjhardy…. Thank you for the reply. I will give it a try
Katrin says
December 1, 2016 at 7:32 amI love no bake cookies – easy-peasy! You’ll be glad to heat I purchased my Christmas tree today. Bring on the season!
Maya | Wholesome Yum says
December 2, 2016 at 8:35 amI can see why you had difficulty waiting for these to finish! These look delicious and absolutely perfect for a holiday get-together!
STACEY says
December 3, 2016 at 9:04 amThese look yummy and simple. Praline is one of my favorite ice cream flavors.
Linda says
December 6, 2018 at 5:48 pmOoohhhh…..imagine these broken up in Keto vanilla ice cream!
Kim | Low Carb Maven says
December 3, 2016 at 11:46 amYour post brought back memories for me, Sarah. My mother played Christmas music every day all day between Thanksgiving and Christmas and that is what I remember most about my childhood. These cookies look really good. I can see why you wanted to make them over. Thanks for the recipe.
Sharie says
December 3, 2016 at 4:33 pmHow much trivia would you recommend?
dsdjhardy says
December 3, 2016 at 9:55 pmI have not cooked with Truvia, so I am not familiar with measurements, but I think I would start 1/3-1/2 the amount called for and adjust to taste as needed.
Cyndi says
December 11, 2016 at 2:59 pmAny ideas for a replacement (especially a THM-friendly one) for those of us who really do not enjoy coconut? Thank you!
dsdjhardy says
December 13, 2016 at 8:27 amPerhaps you could use slivered almonds – or all pecans?
Laura says
December 11, 2016 at 4:12 pmI love that album, and I cannot wait to try these!
Thank you.
Avigail says
December 12, 2016 at 1:59 pmDrooling here! These look absolutely amazing! I love love love coconut so these just sound perfect!
https://avigailife.wordpress.com/
CAROL says
December 13, 2016 at 7:48 pmMade these 2 days ago. They are heavenly, even Hubby likes them. Thank you for this recipe.
Connie says
December 22, 2016 at 7:02 pmThis is the first time I have ever left a comment on a recipe, but I just had to give my opinion this time. This is definitely the BEST sugar free/low carb cookie that I have made. Just delicious!
dsdjhardy says
December 22, 2016 at 10:28 pmThat’s awesome! I’m so glad you stopped by to let me know!
Kate says
January 3, 2017 at 8:15 pmI was wondering if the pecans could be toasted for this recipe. I may try it.
dsdjhardy says
January 3, 2017 at 8:51 pmAbsolutely!
Jan says
February 4, 2017 at 12:47 pmJust wondering if you could use half and half, or does it have to be heavy cream?
dsdjhardy says
February 4, 2017 at 2:08 pmIf you use half & half, you may need to cook the mixture a little longer so it will condense properly. Heavy cream is a good bit thicker than half & half. š
Connie C. says
September 15, 2017 at 7:49 pmThese look so delicious! Silly question though — do you stir the mixture during the 10 minutes of cooking, or leave it alone to simmer? I’ve made different no-bake cookies both ways and was just wondering. (Thanks for the recipe!)
Sarah Hardy says
September 16, 2017 at 2:30 pmIt would not hurt it to stir half-way, but it is not absolutely necessary, as long as the heat is turned down low.
Rhonda Clonts says
December 3, 2017 at 5:41 amBig hit at family Christmas party!
I am wondering if I reduced the amount of xylitol will the recipe still work?
Sarah Hardy says
December 3, 2017 at 7:23 amProbably, as long as you didn’t reduce it too much. š
Claudia Arbaugh says
December 17, 2017 at 1:33 pmOmg….these are heavenly!!!!
Lorie says
January 11, 2018 at 3:19 pmHas anyone calculated the nutrition values for these? They are great!
Lisa says
January 15, 2018 at 12:03 amThese are amazing! I’ve made them twice now and they have become my favorite low-carb cookie. BUT I find that I have to keep them in the freezer or they melt apart. I’d like to make them at least fridge stable. Should I simmer them longer?
Sarah Hardy says
January 15, 2018 at 10:25 amPerhaps . . . I can usually leave mine on the counter and they hold their shape well.
Angel D says
October 8, 2018 at 4:14 amI listen to Christmas music and watch Christmas movies year round!! I think that is ok!! We should remember all that Christ has done for us daily not seasonal!
Judy says
November 30, 2018 at 3:20 pmWould it hurt to use salted butter?
Sarah Hardy says
November 30, 2018 at 10:54 pmNo, not at all!
Dawn - Girl Heart Food says
December 5, 2018 at 6:37 amThese look delicious! Love that they are no bake too…with all the holiday cooking and baking, it’s nice to get a break from the oven š
Blaklabz says
December 6, 2018 at 7:26 pmOk these are amazing ! I only had liquid stevia so made the conversion and I toasted my pecans. So good!! My new favorite cookie, thank you!!
Deanna Herrmann says
December 15, 2018 at 11:35 amSo so good! Made these last week as a trial run and loved them so Iām making again today for work for our Christmas ācookieā exchange. At least one thing Iāll be able to enjoy. š¤£
Judy says
December 28, 2018 at 4:42 pmWhat could I use instead of the coconut oil? Thank you! I canāt wait to make these!
Laura says
February 3, 2019 at 6:43 pmThese are amazing! Making my second batch of the week. They freeze amazingly well. A HUGE thank you for this recipe!
Teresa says
February 19, 2019 at 5:30 pmOmg!! These are amazing!!!! Everyone from my 1 year old grandson up loved these. My husband says he doesn’t want any other dessert again, just these. They are better than pralines with sugar!! Thank you so much for this recipe!!
Sarah Hardy says
February 19, 2019 at 7:50 pmAwe, what a lovely compliment! I am so glad your family enjoyed them!