Caramel Filling: - Butter - Heavy Whipping Cream - Erythritol-Based Sweetener - Allulose - Pure Vanilla - Sea Salt Chocolate Coating: - Keto Chocolate Chips - Butter
In a small, heavy-bottomed saucepan, melt the butter over medium-low heat. Stir in the heavy whipping cream, allulose, and erythritol-based sweetener.
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.
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 chocolate and caramel are set.