WebStep 1. Set pecans, coconut, and vanilla off to the side. Mix sugar, evaporated milk, corn syrup, and butter in large saucepan. Bring to a rolling boil & boil for 3 minutes. Remove …
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WebIn a medium-sized bowl combine coconut and pecans. Set aside. In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir …
WebPrepare keto pie crust, if needed. Beat eggs, sweeteners, butter, vanilla and salt until well blended. Stir in pecans then pour into pie crust. Bake at 325°F for 35-40 …
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WebIn a medium bowl, combine Besti Brown and cinnamon. Evenly pour the mixture over the pecans and stir to coat all the nuts again. Cook on low for 3 hours, …
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WebCook to soft-ball stage (about 240°F).Remove pan from heat and stir in vanilla, coconut and pecans.Continue stirring for about 5 minutes until mixture starts to cool and thicken.
Melt unsalted butter (1/2 cup) and Low Carb peanut butter (1/2 cup) together in a pot over medium heat. Stir in cocoa powder (1/4 cup), erythritol (1/2 cup), and salt (a pinch). Remove from heat and stir in vanilla extract (1 teaspoon), nuts (3/4 cup), and shredded + unsweetened coconut (1/2 cup).
No Bake Coconut Praline Cookies are out of control delicious. The texture, the flavors, the sweet brown sugar flavor…it all comes together in a sweet no bake cookie! So here we are…another recipe for not only brown food, but brown food that contains nuts. Who even am I right now?
1 Mix coconut and pecans in large bowl. Set aside. 2 Mix sugar, butter, sweetened condensed milk and corn syrup in large saucepan. Bring to boil on medium-low heat, stirring occasionally. Boil without stirring about 10 minutes or until mixture reaches 240°F on a candy thermometer and is deep caramel in color.
Flavorful no-bake keto cookies made with shredded coconut, pecans, and ChocZero chocolate chips for extra sweetness. Melt butter in a saucepan over medium heat. Once the butter has completely melted, add in brown Swerve Sweetener and Lakanto Golden Sweetener. Stir until dissolved.