keto turtles on white plate
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Keto Turtles Or Caramel Pecan Clusters

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! ??
Course dairy free, Dessert, gluten free, keto, Low Carb, paleo, Soy Free, Vegan
Cuisine American
Keyword keto candy, keto caramel clusters, keto caramel pecan clusters, keto fat bombs, keto pecan clusters, keto turtle fat bombs, keto turtles, low carb candy, low carb caramel clusters, low carb caramel pecan clusters, low carb pecan clusters, low carb turtles
Prep Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 214kcal
Author Cassidy Stauffer

Ingredients

  • 3/4 Cup Pecans or nuts of choice roughly chopped

For The Caramel:

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

Instructions

  • 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. 

Notes

The nutrition facts are calculated using chocolate coating #1. I included sugar alcohol in the fiber to get an accurate net carb count. If you use chocolate coating #2, the nutritional info is as follows: 
Servings: 8 Serving Size: 1 Cluster 
Calories: 225 Carbs: 7 Protein: 1 Fat: 24 Fiber: 5 Net Carbs: 2
 

Nutrition

Calories: 214kcal | Carbohydrates: 16g | Protein: 2g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 7mg | Sodium: 38mg | Potassium: 38mg | Fiber: 6g | Vitamin A: 90IU | Calcium: 7mg | Iron: 4.3mg