These sugar-free keto turtles, or caramel pecan clusters as some people call them, are the perfect keto candy! They feature nuts coated in an easy and creamy low-carb caramel sauce and covered in rich chocolate - I think I'm in love!

Jump to:

• Ingredients
• Equipment
• Easy instructions
• 🍫 Chocolate coating
• Storage instructions
• Frequently asked questions
• Variations
• Substitutions
• 💭 Top tips
• 📖 Recipe
• 💬 Comments

Turtles are one of my favorite candies so I'm sooooo excited to finally have a Keto version to share with you now that I perfected my creamy Keto Caramel Sauce!

The sugar-free caramel in this recipe isn't exactly the same as the original because this version is formulated to be thicker and set up. However, it still has the same rich taste.

❤️ Why You'll Love This Recipe: 1) It's extremely easy to make. 2) Uses common low-carb ingredients. 3) Is perfect for a make-ahead dessert or as a gift. 4) The caramel is smooth and creamy. 6) It tastes just like the original variety, but is gluten-free and keto, only having 2 net carbs per turtle!

These keto turtles feature chewy caramel and nuts coated in rich chocolate - I think I'm in love 💕

And if you're looking for more keto candy and dessert recipes, I think you'll love these peanut butter cups, cut-out sugar cookies, peanut brittle, toffee, and macadamia nut fat bomb recipes!

Or if you're not low-carb you may be interested in these caramels from Meaningful Eats!

Ingredients

Here are the easy ingredients to make sugar-free turtles:

• Butter: Adds richness and flavor to the caramel. When melted with the chocolate topping, it helps the melting process and slightly thickens the chocolate.
• Erythritol-Based Keto Sweetener: Slightly thickens the caramel, but we're not using so much of it that it makes it gritty or leaves an aftertaste.
• Allulose Sweetener: Has no aftertaste, doesn't crystallize or get gritty, and results in super-smooth sugar-free caramel candy.
• Heavy Whipping Cream: Adds creaminess and softness.
• Pure Vanilla: If possible, use pure vanilla and not the imitation variety for the best taste.
• Sea Salt: Because I love salted caramel!
• Sugar-Free Chocolate: For melting over the pecan turtle clusters, be sure the chocolate is high quality.
• Pecans: Feel free to replace them with walnuts or nuts of your choice.

Equipment

• Candy Thermometer: If you don't use a thermometer, you run the risk of burning your mixture and having to start over.
• Heavy-Bottomed Saucepan - Be sure to use a high-quality heavy-bottomed saucepan, as this will distribute heat more evenly and help prevent the mixture from burning. Thin-bottomed saucepans are prone to "hot spots" which can burn the candy.
• Wooden Spoon: For stirring the mixture.
• Baking Sheet: To put the keto turtles on to cool and set up.
• Parchment-Paper: If you don't line your baking sheet with parchment paper, the candy will stick!

Easy instructions

Step #1: Melt the butter.

Step #2: Add the heavy cream, allulose, and erythritol. Bring the mixture to a very gentle boil and cook until it reaches 310 degrees, then immediately remove it from the heat to prevent burning.

💭Tip: The mixture will look greasy and separated, then turn a golden brown, then start foaming with large bubbles when it reaches 310 degrees.

Step #4: Remove from heat and stir in pure vanilla and pecans. Set aside to slightly cool, then place in the fridge for 5 to 10 minutes to thicken, if needed.

Step #5: Scoop tablespoon-sized amounts onto a lined baking sheet.

Step #6: Drizzle the top with melted chocolate and sprinkle with sea salt if desired.

Step #7: Place the keto turtles, uncovered, in the freezer for 30 minutes to an hour, or until the chocolate and caramel are set.

🍫 Chocolate coating

Step #1: Melt some low-carb chocolate chips with butter.

Note: While you could use coconut oil instead, butter tends to work better in the recipe because it slightly thickens the chocolate.

I prefer ChocZero or Lily's, but any sugar-free high-quality chocolate will work! Also, feel free to use milk or dark chocolate - whichever you prefer!

To melt the chocolate, place the chocolate chips and butter in a microwaveable-safe bowl. Heat for 45 seconds then stir. Heat for 20 seconds then stir again.

Repeat heating in 20-second intervals, stirring in between, until the chocolate chips are completely melted.

If you prefer not to use a microwave, heat chocolate chips and butter in a heatproof bowl over a bowl of boiling water, being careful that the bottom of the bowl doesn't touch the water. Stir continuously until melted.

💭Tip: If chocolate gets too hot or is melted too fast it will seize and ruin! So be sure to stir well between intervals when melting in the microwave or do not turn the heat up too high if melting on the stovetop.

Storage instructions

• Fridge: Store, tightly covered, in the fridge for up to 1 month.
• Freezer: These can be frozen for up to 3 months. Allow to set a room temperature for a few minutes to slightly thaw before eating.

Frequently asked questions

Variations

These are low-carb, gluten-free, grain-free, sugar-free, and keto. However, here are some substitutions to make them fit more diets:

• Dairy-Free: Use dairy-free butter and replace the heavy cream with coconut cream. For coconut cream, place full-fat canned coconut milk in the fridge for 24 hours, and scoop out the coagulated cream. I only recommend the Thai Kitchen, Native Forest, or Sprouts brands. Other brands may not separate as well or leave a funny aftertaste.
• Paleo: Use the dairy-free options above, replace the erythritol-based sweetener with coconut palm sugar, and use paleo-friendly chocolate chips.

Substitutions

• Replace the pecans with walnuts or your preferred nuts of choice.
• I don't recommend substituting the allulose and erythritol. The allulose results in a super smooth keto caramel with no aftertaste. There is just enough erythritol to thicken the caramel without leaving an aftertaste or making it grainy. The combination of the 2 sweeteners is what gives it the perfect taste and texture.
• Feel free to substitute the semi-sweet chocolate with milk chocolate or dark chocolate.

💭 Top tips

• I highly recommend using a candy thermometer! If you don't use a thermometer, you run the risk of burning your mixture and having to start over. Stir frequently and remove from heat as soon as it reaches 305 degrees to prevent burning.
• For the chocolate topping, I prefer ChocZero or Lily's, but any sugar-free high-quality chocolate will work! Also, feel free to use dark or milk chocolate - whichever you prefer!

If you’ve tried this Keto Turtle Candy please let me know in the comments below!

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📖 Recipe