Indulge in these irresistible Keto Turtles featuring toasted pecans, rich caramel, and decadent chocolate. These sugar-free nut clusters are just as satisfying as the original, making them a perfect treat to share—or keep all to yourself!
Why You’ll Love This Recipe
Growing up, Pecan Turtles were a rare holiday treat, making them even more special. Their chewy caramel, crunchy pecans, and smooth chocolate create an unbeatable combination. With this keto-friendly version, you can enjoy that same nostalgic flavor without the sugar.
Initially, I hesitated to make sugar-free turtles, unsure if I could achieve the perfect gooey caramel. However, thanks to the right sweeteners, I mastered a thick, soft caramel that makes these turtles absolutely divine. Once the caramel is ready, simply toast pecans, drizzle with caramel, freeze, and coat with melted chocolate.
Ingredients
- Sweeteners – A mix of Swerve Brown and allulose ensures a soft, gooey caramel.
- Butter – Needed for both the caramel and chocolate coating.
- Heavy cream – Used in the caramel for richness.
- Xanthan gum – Thickens the caramel.
- Sea salt – Enhances flavor.
- Pecans – Forms the base of each turtle.
- Sugar-free chocolate – ChocZero is a great low-carb option.
Step-by-Step Instructions
- Make the caramel – Heat butter and sweeteners in a saucepan until bubbling. Remove from heat, whisk in cream, xanthan gum, and salt. Let cool until thick.
- Toast pecans – Bake at 350°F for 7-10 minutes, then arrange in small clusters.
- Add caramel – Drizzle thickened caramel over each pecan cluster. Freeze to set.
- Melt chocolate – Stir butter and chocolate over low heat until smooth.
- Assemble – Drizzle chocolate over caramel-covered pecans. Let set before serving.
Expert Tips
- Perfect Caramel – Using a mix of sweeteners prevents crystallization.
- Watch Pecans Closely – They can burn quickly in the oven.
- Chocolate Coating – Adding butter helps create a thicker, rich layer.
FAQs
What are Turtle Candies?
Traditional turtles combine pecans, caramel, and chocolate. This keto version swaps out sugar for low-carb ingredients while keeping the same great taste.
How Many Carbs Per Serving?
Each serving of two turtles has 3g net carbs (6.6g total carbs – 3.6g fiber).
How to Store Them?
Keep in an airtight container at room temperature for up to 5 days, in the fridge for 10 days, or freeze for several months.
Now you can enjoy this classic treat without the sugar crash!
Keto Pecan Turtles Sugar-Free & Irresistible
These Keto Pecan Turtles are rich, gooey, and completely sugar-free! Toasted pecans, buttery caramel, and smooth dark chocolate come together for a decadent treat that tastes just like the original.
Servings: 24 Candies
Total Time: 35 minutes
Ingredients
- ¼ cup (6 tbsp) Swerve Brown
- ¼ cup (3 tbsp) allulose or BochaSweet
- 5 tbsp butter (divided)
- ⅓ cup heavy whipping cream
- ¼ tsp xanthan gum
- ¼ tsp sea salt
- 2 cups pecan halves
- 4 ounces sugar-free dark chocolate (chopped)
- Extra sea salt for sprinkling (optional)
Instructions
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In a large saucepan over medium heat, melt 4 tablespoons of butter with the sweeteners. Bring to a boil for 2 to 4 minutes, stirring carefully to avoid burning. Remove from heat and add the cream (it will bubble up).
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Sprinkle xanthan gum over the caramel and whisk until smooth. Add sea salt and let the caramel cool for 30-60 minutes until thick but still pourable.
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Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Spread the pecans in a single layer and toast for 7-10 minutes. Once toasted, arrange them into 24 small clusters of 3-4 pecans each.
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Drizzle a few teaspoons of caramel over each pecan cluster, ensuring each pecan is covered. Place the tray in the freezer for the caramel to set.
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Melt the chocolate and 1 tbsp of butter in a heatproof bowl over simmering water, stirring until smooth. Drizzle the melted chocolate over the chilled pecan clusters.
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Sprinkle with sea salt if desired and let the candies set before enjoying.
Storage Tips
- Store at room temperature in an airtight container for up to 5 days (if not in a hot climate).
- Keep in the fridge for 10 days or freeze for several months.
