A few of few you had some trouble with the caramel part of this recipe, so I’ve decided to do a quick video tutorial for you to walk you step by step. Watch it here on my instagram highlights. Make sure to follow me on Instagram as well for more recipes and keto tips!
I am now specifying exactly which sweetener to use since many of you messaged me about it having a gritty consistency. I only recommend Lakanto Classic, since it dissolves more easily, as opposed to pure erythritol which doesn’t. I increased the sweetener amount to 2 tablespoons. If you have any questions, please feel free to leave a comment or send me an email by clicking on the contact link on the homepage. I’m always here and happy to help!
Low Carb Chocolate Caramel Turtles
The perfect low carb, crunchy, chewy, and chocolatey treat for the holidays
- Prepare the pecans. Toast them on a dry skillet for 1-2 minutes until fragrant and browned lightly. Set aside.
- Click here for a quick tutorial on the caramel sauce! In another 8 inch, non stick pan, on VERY LOW HEAT, melt the butter and cook till deep golden brown. DO NOT STIR. Should take 18-22 minutes.
- Pour in the cream slowly and stir gently to combine.
- Allow to simmer for 1-2 minutes. Add Lakanto Classic. Adding a pinch of salt is also an option. Stir continuously. Let it cook till it begins to thicken, about 5 mins. Turn off heat.
- If the mixture has broken and begun to separate,
- Allow it cool down a bit and then blend it in the blender for 1-2 minutes on high. I used my Baby Bullet and it worked well!
- Pour the caramel into a glass jar. Continue to stir while it cools. Once cooled to room temperature (definitely not hot!) I like to place it in the fridge to speed up the hardening process. It can take anywhere from 30-50 mins in the refrigerator. You’re looking for the consistency of smooth peanut butter. 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.
- 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, place the jar in a bowl of warm water.
- In a double boiler (or microwave) remove chocolate squares from wrappers and melt the until it’s smooth but still thick, you don’t want it too runny. 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 and then store in a container in the refrigerator.