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 caramelize 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.
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 cup granulated allulose (no substitutions)
- 1/3 cup water
- 2 tsp’s fresh lemon juice (to avoid crystalization)
- 1/3 cup heavy whipping cream
- 2 tbsp unsalted butter
- 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.
- Pour allulose into a clean saucepan, on medium high heat. Add water and lemon juice.
- Stir w/ a wooden spoon just till allulose is completely dissolved. Avoid using a metal spoon because it’ll conduct heat and burn your caramel.
- Don’t touch the saucepan until it begins turning color. Gently swirl the pot to evenly distribute the color. Do not stir.
- Keep an eye on the sauce because as soon as it starts turning color, everything happens really quickly.
- When the sauce reaches a rich amber color and starts to smell sweet with a hint of bitterness (348F if you’re using a candy thermometer) remove from heat.
- Add heavy whipping cream slowly. Stir with wooden spoon.Careful because it will bubble up and get pretty high.
- Add in salt and butter and stir until incorporated.
- 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.