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What’s your favorite holiday candy? Mine has to be turtles! Not only are they adorable but with caramel AND chocolate you just can’t go wrong. I’m switching things up just a bit today to make these Salted Caramel Turtle Candies low-carb and keto friendly.
We’re using the caramel recipe from this post. It’s buttery, it’s smooth, it’s sweet, it’s basically perfect. This is a treat that you can make in just a matter of minutes too. It will take you about the same time to devour the whole tray. Remember to share!
Consider Using Allulose
Chilled desserts that use erythritol-based sweeteners tend to crystallize slightly and although adding glycerine helps minimise this effect, your caramel won't be super smooth. For very smooth results, swap the erythritol-based sweeteners for allulose. Allulose is a healthy low-carb sweetener, although it's less common and can be pricey. The carb count is the same as for erythritol, and it’s as sweet as sugar. Unlike erythritol, it does not crystallize and is a great option in chilled desserts.
Hands-on Overall
Serving size 1 candy
Nutritional values (per serving, 1 candy)
Net carbs1.8 grams
Protein1.3 grams
Fat9.5 grams
Calories97 kcal
Calories from carbs 7%, protein 5%, fat 88%
Total carbs2.8 gramsFiber1 gramsSugars1.4 gramsSaturated fat4 gramsSodium50 mg(2% RDA)Magnesium21 mg(5% RDA)Potassium70 mg(4% EMR)
Instructions
- Start by making the caramel. In a medium sized pot combine the water and Swerve. Set over medium heat and bring to a simmer. Continue to simmer for 5-7 minutes until it turns golden and has reduced. Whisk in the butter, cream, vanilla, and salt. If it’s too thin keep simmering until it is slightly thick. Note: it will thicken as it cools as well.
- Melt the chocolate and coconut oil over low heat until smooth, set aside.
Note: If using a chocolate bar, make sure to break it down to pieces to speed up melting. To prevent the chocolate from burning, melt the dark chocolate and coconut oil in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.
- Line a baking sheet with wax or parchment paper. Arrange the pecan halves into groups of three. Top with a dollop of caramel, a dollop of chocolate, and a sprinkle of salt.
- Chill until ready to serve.
Store in the fridge for up to a week.
Ingredient nutritional breakdown (per serving, 1 candy)
| Net carbs | Protein | Fat | Calories |
|---|
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 0.9 g | 8 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.1 g | 0.1 g | 1.8 g | 18 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 0 kcal |
| Pecans, nuts |
| 0.2 g | 0.5 g | 3.6 g | 35 kcal |
| Dark chocolate, 85% cocoa (cacao) |
| 1.3 g | 0.7 g | 2.9 g | 34 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 0.2 g | 2 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1 candy |
| 1.8 g | 1.3 g | 9.5 g | 97 kcal |
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