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Keto Turtles are a homemade caramel pecan cluster that is topped with sweet chocolate. The perfect mid-week snack or keto holiday dessert. These caramel pecans are a must make.
These are also a great Trim Healthy Mama S fuel!
If you are looking for even more keto friendly desserts, I have a few more to check out. Mini Strawberry Galettes, cookie truffles, or lemon poppyseed muffins.
Keto Turtles
There is something about homemade caramel, pecans, and melted chocolate that just blends perfectly. Make up a big batch and serve a crowd, or prep some for an easy dessert to curb those sweet cravings. A sugar free pecan cluster.
How to Make Keto Turtles
In a pan on the stove you will add your butter and cook on medium heat. You want to brown your butter so stirring often is key, or it will go from brown to burnt rather fast.
Once the butter becomes the rich brown color, whisk in your cream slowly to ensure it incorporates.
Now add in your sweetener and vanilla, and stir for another 3-5 minutes. You are wanting it to turn to a nice thick and creamy texture, as this is a homemade caramel sauce.
Once ready, remove from heat and add in pecans. Scoop the mixture into cookie sized drops on a parchment lined cookie sheet.
Toss in the freezer to allow the mixture to set up a bit. 30 minutes seemed to be a great time for mine.
Once they are hardened up you can melt your chocolate in the microwave, and then drizzle over each caramel pecan cluster.
Freeze again for about 5 minutes to help the chocolate set up. Then serve and enjoy!
Storing Leftovers
If you want to store these clusters, simply place in an airtight container once they are fully set up. Then store them in the refrigerator. I find it helps keep the caramels firm. You can always allow them to warm up a little bit on the counter before you eat them.
Can I Swap Pecans With Other Types Of Nuts
If you don’t have or care for pecans, you can swap them out for any nut you prefer that follows in the keto friendly diet. I would say walnuts or even a hazelnut could be a great alternative to the pecans in this recipe.
You can leave the nuts whole for bigger clumps, or chop them up and mix with the caramel sauce that way. Either method works, it is all about what your personal preference is.
Can I Add Salt To The Top
Did you know that adding a little dusting of sea salt can really make the caramel and chocolate stand out even more. When I first tried salt on chocolate I was hesitant as to what it would taste like.
Once I tried it I was amazed at how good it was. So if you have some sea salt add a little dusting, not too much. Then give it a try and see what you think!
Can I Swap Chocolate Out
This pecan caramel recipe calls for semi-sweet or dark chocolate.
You are more than welcome to use milk chocolate or even white chocolate if you prefer. Just make sure the brand you buy is sugar-free.
In terms of chocolate, I find the Lily’s brand really is hard to beat in terms of quality. They are a good price, delicious and it melts and firms up nicely for desserts like this. (And can be found at some Walmarts and local grocery stores!)
Do These Caramel Pecan Clusters Freeze Well
If you are wanting to make extra and put some in the freezer go right ahead. The key to this is to make sure that you don’t overlap the candies or they could freeze together. I like to place them in a freezer-friendly container. Then use wax paper in between them when I stack.
That way you don’t run the risk of pulling out one gigantic clump of clusters. Then when you remove from freezer sit on the counter to thaw for a quick thaw or toss in the fridge.
Once you have them in the fridge you can eat them later or even the next day. I have even placed in single-serve sandwich bags to prep my kid’s lunches. A fun treat.
Keto Turtles with Chocolate
Ingredients
- 4 Tablespoons Butter
- ¼ Cup Heavy Whipping Cream
- 2 Tablespoons of Swerve Granular Sugar or can use regular erythritol
- 1 Tablespoon Vanilla Extract
- 1 Cup Chopped Pecans
- ½ Cup Lily’s Chocolate Chips
Instructions
- In a saucepan, brown butter over medium heat. Be careful not to burn it.
- Once the butter reaches a very light brown color, add in the cream and stir.
- Add in Swerve and vanilla and cook for 3-5 minutes until fully combined and thickened.
- Remove from heat, add in pecans, and mix.
- On a parchment-lined pan, scoop 6-8 portions of batter.
- Let freeze for about 30 minutes to set.
- Microwave the chocolate in 30-second increments until melted. Then drizzle over caramel pecans.
- Freeze again for 5 minutes to set.
- Store leftovers in the refrigerator or freezer.
Leftovers?? You’re joking, right??? 😂
Do you use salted or unsalted butter?
I made these and they were excellent!! I ended up using salted butter since I did not hear back from you. However, they make a small batch which could be eaten up by my son in a day. Can you double the recipe at one time or do they need to be made in small batches? I will definitely make these again! Thank you!
I’m also wondering about doubling the recipe for additional servings, either to keep on hand or because I’m taking them to a meeting with other trim healthy mamas.
I would probably just make two separate batches, rather than double the recipe.
Hi, I cant wait to make these. But wondering if anyone knows the exact metric measurements of this recipe. I dont have measuring cups only scales. Thanks
I made these today. So easy and delicious!
Made these today. Oh my goodness very good! Don’t leave the chocolate drizzle off. Changes the whole taste.
These look/sound amazing! Having made several different versions of caramel/caramel sauce, I’m wondering if anyone out there has developed or come across a recipe that results in either chewy, wrappable caramel candies, OR a caramel that sets up like traditional praline candy & is stable/firm at room temperature? I keep looking, experimenting w/various sweeteners & combinations- but all have required refrigeration or freezing to keep from melting or becoming super sticky & wet. Any help appreciated, thanks in advance~ Samantha
I do not know of one right off. Have you tried using allulose as a sweetener? It makes the best caramel sauce – perhaps it could be tweaked to make caramels!