These Keto Turtles, or 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!
In a small, heavy-bottomed saucepan, melt the butter over medium-low heat.
Stir in the heavy whipping cream, allulose, and erythritol-based sweetener. Over medium or medium-low heat (don’t be tempted to turn the heat up!), bring the mixture to 310 degrees F, stirring frequently to prevent burning. Once it reaches 310 degrees, immediately remove it from the heat to keep it from burning. Note:At first, the mixture will look greasy and separated, then it will turn a golden brown, then it will start foaming with large bubbles when it reaches 310 degrees.
Stir in the pure vanilla and pecans.
Set aside to slightly cool, then place in the fridge for 5 to 10 minutes to thicken, if needed. Be careful not to leave it too long or it will turn hard!
Line a baking sheet with parchment paper and drop Tablespoon-sized amounts of the caramel pecan mixture onto the parchment paper. Set aside.
Prepare the chocolate coating as directed below. Then, drizzle the chocolate over the caramel pecans, roughly 1 to 2 teaspoons per cluster. Place in the freezer for 30 minutes to an hour, or until the caramel and chocolate are set. Store, tightly covered, in the fridge for up to 1 month or in the freezer for up to 3 months.
Chocolate Coating:
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 well in between intervals, until 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 simmering water, being careful that the bottom of the bowl doesn't touch the water. Stir continuously until melted.
Notes
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 310 degrees to prevent burning.
I don't recommend substituting the allulose and erythritol. The combination of the 2 sweeteners is what makes the candy have the perfect taste and texture.
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!
You can replace the pecans with walnuts or your preferred nuts of choice.