- Pecans - Butter - Heavy Whipping Cream - Erythritol-Based Sweetener - Allulose
Melt the butter. Add the heavy cream, allulose, & erythritol. Bring the mixture to a very gentle boil & cook until it reaches 310 degrees, then immediately remove it from the heat.
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.
Scoop tablespoon-sized amounts onto a lined baking sheet. Drizzle the top with melted chocolate and sprinkle with sea salt if desired.
Place the keto turtles, uncovered, in the freezer for 30 minutes to an hour, or until the chocolate and caramel are set.