These Keto Turtles, or Keto Caramel Pecan Clusters as some people call them, are the perfect Keto Candy! They feature nuts coated in an easy and creamy keto caramel sauce and covered in chocolate – I think I’m in love! 💗💗
**As a special gift to my readers, I’ve teamed up with Lakanto to give you a 20% off coupon when you use the code CRAVEABLE at checkout!!!**
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 Keto Caramel Sauce! They feature nuts coated in an easy and creamy keto caramel sauce and covered in chocolate – what’s not to love!?!
Speaking of chocolate, I have 2 chocolate options for you to choose from depending on how sweet you prefer them to be and how many carbs you want them to have.
The first version consists of melting allergy-friendly chocolate chips with some coconut oil. This is the version my kids prefer because they’re a bit sweeter, however it does make the carb count higher.
The second chocolate version is a mixture of cocoa powder and coconut oil that is sweetened with liquid vanilla stevia. This version isn’t quite as sweet, but they’re lower in carbs and still have that classic turtle taste that will satify the fiercest of cravings!
here are the easy steps:
Start with the caramel sauce by browning the butter to get that nice, caramel flavor. After that, add the golden monkfruit sweeter (or Swerve Brown), Lakanto Maple Flavored Syrup (don’t skip this or your caramel will be grainy!!), and xanthan gum.
*if you would like, see my caramel sauce recipe to find out why I use these ingredients and why they are necessary to make the sauce creamy.
Remove from heat and stir in vanilla, water, sea salt, and the nuts. Turtles usually call for pecans, but only had walnuts on hand so that’s what I used 😊
Scoop out the caramel nut mixture into Tablespoon-sized amounts onto a parchment lined baking sheet.
*Note-If you’re using chocolate coating #2 you will use a lined muffin tin because the chocolate is a bit thinner.
Drizzle with the melted chocolate of your choosing…
…then let it set in the fridge for 30 minutes to harden. And that’s it! Perfect Keto Turtles!!!
Pin Keto Turtles For Later:
Keto Turtles Or Caramel Pecan Clusters
- 3/4 Cup Pecans or nuts of choice roughly chopped
For The Caramel:
- 2 Tbsp. Butter can use non-dairy
- 1 1/2 Tbsp. Lakanto Golden Monkfruit Sweetener or Swerve Brown, if you can only find the white variety, add 1 tsp. molasses
- 1 Tbsp Lakanto Maple Flavored Syrup do not omit or you caramel with be grainy!!!
- 1/8 tsp. xanthan gum
- 1 tsp. Pure Vanilla
- 1 pinch Sea Salt optional
- 1 Tbsp. Filtered Water
Chocolate Coating #1 (Traditional Coating):
Chocolate Coating #2 (Lower Carb/Keto Coating):
- 1/2 Cup Cocoa Powder
- 1/2 Cup Coconut Oil melted
- Liquid Vanilla Stevia, to taste I used 24 drops
- 1 tsp. Pure Vanilla
- Start with the caramel sauce: In a medium saucepan, melt the butter over medium heat and bring to a boil.
- Allow to boil 2-3 minutes, or until it turns a deep, golden color and has a nutty aroma. Stir frequently and do not allow to burn.
- Stir in the Lakanto Golden Monkfruit Sweetener or Swerve Brown, Lakanto Maple Flavored Syrup, and xanthan gum. Allow to boil for 1 minutes, stirring continually.
- Remove from heat. Stir in the vanilla, water, and sea salt (if using). Then stir in the pecans.
Chocolate Coating #1:
- Line a baking sheet with parchment paper and drop Tablespoon-sized amounts of the caramel pecan mixture onto the parchment paper. Set aside.
- Place the chocolate chips and coconut oil 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 chocolate chips are completely melted. If you prefer not to use a microwave, heat chocolate chips and coconut oil 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.
- Drizzle the chocolate over the caramel pecans, roughly 1 to 2 tsp. per cluster. Place in fridge to harden, about 30 minutes. Store in an airtight container in the fridge.
Chocolate Coating #2:
- Line a mini muffin tin with 8-10 liners, depending on big you prefer your clusters to be. Evenly divide the caramel pecan mixture between the muffin cups. Set aside.
- Mix together all of the chocolate coating #2 ingredients in a large bowl.
- Drizzle the chocolate over the caramel pecans, evenly dividing between each cup. Transfer to the fridge to harden, about 30 minutes. Store in an airtight container in the fridge.
Nutritional information is approximate and may vary.
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