Low-Carb Cinnamon Praline Bark {Vegan, Paleo, Keto}

This cinnamon praline bark has an irresistible soft crunch loaded with toasted pecans. You won’t be able to stop munching!

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And they best part? There’s NO SUGAR added, but it’s bursting with amazing flavor and texture. Can you guess the yummy ingredients?? Low carb and suitable for vegan, paleo and keto diets!
UPDATE: I calculated the stats on MyFitnessPal and got 1 GRAM net carbs each!!! 🎉🙌💃





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Candy Thermometer? NEVER.

Traditional pralines are made by bringing sugar, butter and nuts to a exact temperature for a specific amount of time to achieve the right consistency. I don’t know about you, but using a candy thermometer is just way too complicated for me, lol. I’m more of a mix it and chill it kinda gal right now.

So that’s another of the 10000 reasons why I LOVE THIS RECIPE. (Can you tell I’m excited about this one?? haha) Precision NOT needed. This is another SIMPLE recipe (just like my Peanut Butter Bark) where you melt everything together. Literally takes 2 minutes to put together. Then you pop it in the freezer to set. Quick and easy! YESSS.┬áCinnamon Praline Bark PrettyPies.com

Get Toasty

Have you ever walked past one of those kiosks in the mall where they sell freshly roasted nuts, coated in sugar and cinnamon and who knows what other crack-like substances lol. The SMELL lures you in, right?? This is kinda the same thing, but so much healthier ­čÖé

So, for the BEST flavor and texture, TOAST your pecans. Super easy. You can do this two ways: in an oven at 375 degrees for about 7 to 10 minutes, or –what I do– toast them a dry skillet over medium heat, stirring occasionally for about 5 minutes (or until your kitchen is filled with an irresistible toasted pecan smell.)┬áThe aroma is absolutely divine. Since I learned about toasting my pecans, I never eat them raw anymore. There is just NO COMPARISON.

If you love pecans, be sure to check out this Chocolate Turtle Pie and this Cinnamon Maple Crunch Pie (my hubbys FAV)!!

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Show me the Magic

So what’s the magical ingredient combination this time to impart that praline-esque goodness (WITHOUT the 2 cups of sugar and butter??) It’s cashew butter and coconut oil! Plus a pinch of pure stevia extract to sweeten. SO YUMMY! You’ve gotta try it, friends. Seriously one of my favorite recipes!!

If you make it, I wanna hear about it! Tag me on insta @emily.likes.food or Facebook @EmilysPrettyPies #prettypies.





Print Recipe
Low-Carb Cinnamon Praline Bark {Vegan/Paleo/Keto}
Irresistible cinnamon pecans in a crunchy munchy bar. So easy. So YUMMY.
Cinnamon Praline Bark
Prep Time 2 minutes
Cook Time 7 minutes
Servings
pieces
Ingredients
  • Heaping 1/4 cup cashew butter (I used homemade)
  • 1/4 cup coconut oil
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • Pinch of pure stevia extract (see notes)
  • 1/2 cup roasted pecan pieces + 1 Tbs (divided)
  • Pinch of Himalayan pink salt
Prep Time 2 minutes
Cook Time 7 minutes
Servings
pieces
Ingredients
  • Heaping 1/4 cup cashew butter (I used homemade)
  • 1/4 cup coconut oil
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • Pinch of pure stevia extract (see notes)
  • 1/2 cup roasted pecan pieces + 1 Tbs (divided)
  • Pinch of Himalayan pink salt
Cinnamon Praline Bark
Instructions
  1. Melt coconut oil in a glass mixing bowl. Whisk in all remaining ingredients.
  2. Pour onto a plate lined with parchment. Sprinkle 1 Tbs pecans on top.
  3. Freeze for 30 minutes, until hardened. Chop into pieces. Enjoy!
Recipe Notes

Featured ingredients:

I used Bulk Supplements Pure Stevia Powder, but you may also use 5-9 drops of Sweet Leaf liquid stevia, or your preferred low carb sweetener. If you're not low-carb, you can sub 2-3 Tbs powdered coconut sugar.

Keep this bark refrigerated or frozen at all times since it melts at room temperature.

You can easily make cashew butter by placing 2 cups of raw cashews in a food processor for about 5-10 minutes. If you don't have cashews/butter, almond butter should work, too ( And will also lower the carb count a little.)

Pin it!

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4 comments

    • Emily says:

      You can use either. I personally prefer unrefined for most of my recipes because I LOVE the slight flavor of coconut.
      BUT, if you wanted a more authentic praline type of flavor, use the *Buttery flavor* coconut oil! Yum!!

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