IMPORTANT: THIS RECIPE CONTAINS A NEW AND IMPROVED CARAMEL SAUCE
When I first converted this recipe a year ago I was still new to the keto friendly sweetener world. ERYTHRITOL was very popular in the low carb world and what I used for 90% of my baking. If you’re not familiar to erythritol, it’s a sugar alcohol with a slight cooling effect. It literally makes your mouth feel cold when you eat it. It doesn’t dissolve in water or crystalize when torched, like real sugar does. Erythritol has a 1:1 ratio to real sugar.
About 6 months ago I began experimenting with ALLULOSE. Allulose is a RARE SUGAR with no glycemic effect. It tastes like sugar because it is sugar. I would say it has a 7:10 ratio to sugar so you do have to use quite a bit more to get the caramel sauce as sweet as real caramel sauce.
One more thing about the caramel sauce, it’s more of a “dulce de leche’ type sauce, meaning that it’s made with milk, or in this case cream. I prefer this type of sauce because it’s less runny and sits neatly on top of the pecans. The consistency is very similar to a creamy, overly processed peanut butter like JIF brand.
Tips to creating the perfect caramel sauce for turtles:
- Have the heat at the very lowest setting when heating up the butter. I go as low as possible without shutting off the burner.
- Do not disturb the butter when it’s browning. Don’t stir or tilt the pan.
- There’s no exact amount of time I can give you when you’re browning the butter. My low heat setting is going to be different heat setting. I use a gas stove, using an electric stove will give you different and possibly quicker results.
- Wait till the butter reaches a deep golden brown color but don’t let it go to far and burn or you will end up with bitter, burnt tasting sauce.
- Pour in the cream very slowly while whisking simultaneously. Continue whisking quickly until it’s one homogenous mixture. If the sauce begins to separate, you need to whisky more quickly.
- Pour the sauce into a heat safe glass jar or storage container. Preferably a slightly oversized container so the sauce will be shallow and can cool down more quickly. It should be completely cool before you layer it on the turtles with the chocolate.
Lastly, if for some reason you made the old caramel sauce with the erythritol and prefer to use that recipe I have saved it here. But please know that I do not recommend that recipe as it can be very finicky. It’s much more work and tends to seize more often than not.
Low Carb Chocolate Caramel Turtles
The perfect low carb, crunchy, chewy, and chocolatey treat for the holidays
- 1.5 cups of raw pecan halves (I like this brand)
- 1/2 cup unsalted butter (112g butter)
- 1/2 cup heavy whipping cream
- 1/3 cup Granulated Allulose (no substitutions)
- small pinch of salt
- 15 Choc Zero Sugar Free Chocolate Squares, 1.5 bags. Remove chocolate from wrappers and coarsely chop, using a serrated knife. (Use KINDKETOMAMA for 10% off!)
- Prepare the pecans. Toast them on a dry skillet for 1-2 minutes until fragrant and browned lightly. Set aside.
- In a small non-stick pan, AT VERY LOW HEAT (see notes above) begin melting the butter. I suggest slicing the butter into several pats, so it melts evenly. Cook till a rich, golden brown color. DO NOT STIR the butter or move the pan. This process can take anywhere between 15-25 minutes depending on the type of burner you have and also how low the flame is.
- While whisking simultaneously, very slowly, pour in the cream. If the mixture begins to separate, you need to whisk more quickly till its one homogenous mixture. It will be a pale golden in color and be very creamy looking but not thick yet. Continue to whisk and let simmer for 2-3 minutes to thicken.
- Add in the allulose. The mixture will begin to bubble and deepen a bit in color. Add in small pinch of salt and continue to whisk for about 5 minutes. Turn off heat.
- Allow caramel mixture to cool for about 5 minutes and pour in vanilla. Stir until combined.
- Transfer to a glass jar or glass storage container and allow sauce to cool completely.
- In a double boiler (or microwave) melt the chocolate. Scrape the sides and also stir periodically to make sure it melts every. Melt until until it’s smooth but still thick, you don’t want it too runny. Once complete, allow the chocolate to cool a bit so it won’t melt the caramel when you assemble your turtles.
- Arrange pecans on a cookie sheet lined with parchment paper. I clustered them in groups of 3.
- With a small spoon, pour about a tbsp of caramel over the pecans focusing on the center.
- Once they are all covered in caramel, place the cookie sheet in the freezer for 10 minutes to allow the caramel to harden.
- Once hardened, remove from freezer and layer on about 1 tbsp of chocolate over each piece of candy.
- Once complete, place back in freezer for 10 minutes. Enjoy.
- Store in a plastic container in the refrigerator.