Low Carb Chocolate Caramel Turtles


Low Carb Chocolate Caramel Turtles

  • Difficulty: medium
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The perfect low carb, crunchy, chewy, and chocolatey treat for the holidays

Ingredients

  • 1.5 cups of raw pecans (I like this brand)
  • 1/2 cup unsalted butter (112g butter)
  • 1/2 cup heavy whipping cream
  • 1/2 tbsp granulated monk fruit (I like this brand)
  • 200g sugar free chocolate (I only use this brand)


Directions

  1. Prepare the pecans. Toast them on a dry skillet for 1-2 minutes until fragrant and browned lightly. Set aside.IMG_2315
  2. In another 8 inch, non stick pan, on VERY LOW HEAT, melt the butter and cook till deep golden brown. Should take 18-20 minutes.
  3. Pour in the cream slowly and stir gently to combine. IMG_2178
  4. Allow to simmer for 1-2 minutes. Add sweetener. Adding a pinch of salt is also an option. Stir continuously. Let it cook till it begins to thicken, about 5 mins.
  5. If the mixture breaks and begins to seperate, blend it in the blender for 1-2 minutes on high. I used my Baby Bullet and it worked well!IMG_2267
  6. Pour the caramel into a glass jar. Continue to stir while it cools. Once cooled down a bit (and definitely not hot!) I like to place it in the fridge to speed up the hardening process. Should take no more than 30mins in the refrigerator. If it separates again during the cooling process, stir with a spoon until it’s combined and smooth, no need to put it back in the blender.IMG_2274
  7. The end results should be smooth and creamy, dulce de leche type caramel, almost the consistency of smooth peanut butter. If it’s too runny leave it in the fridge for a little while longer. If it’s too thick but the jar in a bowl of warm water.IMG_2312
  8. In a double boiler (or microwave) melt the chocolate until it’s smooth and melted but still thick, you don’t want it too runny.IMG_2320
  9. Arrange pecans on a cookie sheet lined with parchment paper. I clustered them in groups of 3.IMG_2323
  10. With a small spoon, pour about a tbsp of caramel over the pecans focusing on the center.IMG_2331
  11. Once they are all covered in caramel, place the cookie sheet in the freezer for 10 minutes to allow the caramel to harden.IMG_2341
  12. Once hardened, remove from freezer and layer on about 1 tbsp of chocolate over each piece of candy.IMG_2352
  13. Once complete, place back in freezer for 10 minutes and then store in a container in the refrigerator.IMG_2367

Keto Low Carb Sugar Free Chocolate Pecan Turtle Candies

15 thoughts on “Low Carb Chocolate Caramel Turtles

    1. Hi Susan! Yes, only 1/2 tbsp in the “caramel” as the chocolate is pre-sweetened. I used monk fruit which is very concentrated even though the packaging says 1:1 sweetness ratio to sugar.

      As with any recipe you can always adjust the sweetener to your taste. 😊

      1. But the sweetener you linked to IS erythritol, with monk fruit extract. As far as I know, all monkfruit sweeteners are a combination erythritol and monkfruit. Similar to the erythritol/stevia blends like Swerve.

      2. Right, but Swerve Brown does not contain monk fruit extract. You’re free to try it, of course. I just advise against it because it will crystallize and harden if it’s pure erythritol like Swerve is.

  1. Well these look terrific! When I was a kiddo back in the dark ages we made turtle cookies…chocolate chip cookie dough w/o the chips, then a layer of caramel and melted chips on top..and the pecan feet of course. Loved those. Just ran into your site. Really beautiful photos and your recipes all look fabulous. Thank you.

    1. Hi Jillian! Thank you for visiting and the kind words. Those cookies sound delicious! Hope you get to enjoy these! 💛

  2. I made these for Thanksgiving. Everyone loved them! Even the kiddos…they had no idea they weren’t made with traditional sugar. I had leftover caramel that I kept in the fridge. I just made twelve more turtles to take on a road trip! Great recipe!!!

    1. It makes me so happy to hear that you and your family enjoyed them! Thank you so much for letting me know. Happy Holidays, Shantel!

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