Holiday Praline No-Bake Cookies
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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 ½ 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, don’t 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! (It’s 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 Lily’s 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
A handful of ingredients, and 15 minutes is all it takes to make these low carb Holiday Praline No-Bake Cookies.
Ingredients
- ½ Cup Heavy Whipping Cream
- 4 Tablespoons Unsalted Butter
- ½ 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.
Notes
Absolutely 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!!
I'm assuming these must stay refrigerated at least, no storing at room temp?
I kept mine on the fridge. 🙂
Yum - coconut and pecans - great flavor combination!
Thank 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 ?
If I were using Gentle Sweet, I would use 3 Tbs + 1 Tsp.
dsdjhardy.... Thank you for the reply. I will give it a try
I love no bake cookies - easy-peasy! You'll be glad to heat I purchased my Christmas tree today. Bring on the season!
I can see why you had difficulty waiting for these to finish! These look delicious and absolutely perfect for a holiday get-together!
These look yummy and simple. Praline is one of my favorite ice cream flavors.
Ooohhhh.....imagine these broken up in Keto vanilla ice cream!
Your 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.
How much trivia would you recommend?
I 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.
Mine taste delicious (just came off stove) but they were still runny...It is super hot today-would that make the difference? Other thoughts? Should I have cooked it longer? Added a little gluccie or xantham gum?
Any ideas for a replacement (especially a THM-friendly one) for those of us who really do not enjoy coconut? Thank you!
Perhaps you could use slivered almonds - or all pecans?
I love that album, and I cannot wait to try these!
Thank you.
Drooling here! These look absolutely amazing! I love love love coconut so these just sound perfect!
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Made these 2 days ago. They are heavenly, even Hubby likes them. Thank you for this recipe.
This 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!
That's awesome! I'm so glad you stopped by to let me know!
I was wondering if the pecans could be toasted for this recipe. I may try it.
Absolutely!
Just wondering if you could use half and half, or does it have to be heavy cream?
If 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. 🙂
These 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!)
It would not hurt it to stir half-way, but it is not absolutely necessary, as long as the heat is turned down low.
Big hit at family Christmas party!
I am wondering if I reduced the amount of xylitol will the recipe still work?
Probably, as long as you didn't reduce it too much. 🙂
Omg....these are heavenly!!!!
Has anyone calculated the nutrition values for these? They are great!
These 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?
Perhaps . . . I can usually leave mine on the counter and they hold their shape well.
I 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!
Would it hurt to use salted butter?
No, not at all!
I was quite impressed with them and was confident to serve them to company.
Can you please tell me the carbs in them.
These 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 😉
Ok 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!!
So so good! Made these last week as a trial run and loved them so I’m making again today for work for our Christmas “cookie” exchange. At least one thing I’ll be able to enjoy. 🤣
What could I use instead of the coconut oil? Thank you! I can’t wait to make these!
These are amazing! Making my second batch of the week. They freeze amazingly well. A HUGE thank you for this recipe!
Omg!! 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!!
Awe, what a lovely compliment! I am so glad your family enjoyed them!
These were absolutely delicious! I substituted Nut Pods unsweetened/non-dairy creamer instead of heavy whipping cream. That stuff destroys my stomach. They turned out great! Thanks 🤗
Hi Sarah, I’m a little newer to low-carb as we’ve been Paleo for a long time but I have all the THM Products. Can you tell me what the difference in taste or texture is when using all xylitol vs using the 3Tbs + 1 tsp of gentle sweet that you recommended to a reader. I like my desserts more on the sweeter side. Also, do you have any idea if these would work with coconut cream? Thank you so much!
Hi Sara, wondering if you got my question above...?
Holly, I made these tonight and used three quarters of a cup of gentle sweet. The flavor is great (I used a teaspoon of caramel extract in addition to the vanilla) but for the life of me these never set up completely.
Sometimes it helps to refrigerate them.
Hi, i am wondering about the coconut oil. In the instructions above the recipe card it does not list the oil but in the recipe card and instructions is lists coconut oil. I want to make these but need to make sure before doing so. Thank you
Could you provide the nutrition facts for this recipe (approx. calories, carbs, sugar, fats, etc…)?
These cookies are good! I just made them.
I have to say, I was surprised that there was no mention of salt (other than to specify unsalted butter) anywhere in the recipe or post. As I was actually making the cookies and added everything to the saucepan to cook and caramelize, I was like, Wait! Where is the salt? I read over everything, even all the comments, to see if anyone made mention of salt. Well, I felt like I would surely want salt, but I decided to try it as written just to see if it would be fine without it. Well...I ate most of the first cookie without adding salt and have no trouble eating it as is. They do not DEMAND salt. However...my husband is a HUGE fan and connoisseur of salting, and I've realized that just the right amount of salt can make SUCH a difference. So I salted the last piece of cookie to try it. YES. It is better with salt! Next time, I think I will try adding it to the saucepan before it cooks.
For anyone who reads this and wants to try salting as well, I'm using Himalayan pink salt in a coarse-set grinder. My husband (the home chef) says that coarse salt is way better for seasoning outside of baking (while fine salt is better for mixing into things you're going to bake). Of course, Trim Healthy Serene and Pearl say (and I believe them!) mineral salt like Himalayan is nutritious for you! So I can have my salt both ways (healthy and coarse ground), and I can have my cookies both ways (with salt and without), and I'm happy.