This confection combines toasted pecan halves with a homemade sugar-free caramel and a dark chocolate coating. The recipe utilizes butter and heavy cream to achieve a smooth caramel consistency, finished with a sprinkle of flaky sea salt for a balanced flavor profile. Each cluster is assembled on parchment paper and chilled until firm, providing a multi-textured dessert without the use of traditional sugar.

About This Recipe

The preparation begins by roasting pecan halves in the oven at 350°F until they become fragrant. While the nuts cool, the caramel is created by melting butter and a keto-friendly sweetener in a saucepan over medium heat. The mixture is stirred constantly until it reaches a golden color, at which point heavy cream, vanilla extract, and a pinch of salt are incorporated to stabilize the texture. Small piles of the toasted pecans are arranged on a tray, and the warm caramel is spooned over each cluster to bind the nuts together.

The ingredients include pecan halves as the primary structural component and a combination of butter and cream for the caramel base. Allulose or erythritol is used to provides sweetness while influencing the final flexibility of the caramel layer. Sugar-free dark chocolate is melted and applied as the final coating, serving to seal the caramel and nuts. Flaky sea salt is added to the surface before the chilling process to contrast with the richness of the butter and chocolate.

The recipe is modified by substituting the pecans with almonds or macadamia nuts for a different flavor. For a more decorative finish, sugar-free white chocolate can be drizzled over the dark chocolate layer, or espresso powder can be stirred into the coating for a mocha-inspired version. The finished clusters are placed in the refrigerator for approximately 20 to 30 minutes to ensure they are firm enough to handle. Portions are stored in an airtight container in the refrigerator for up to two weeks or kept in the freezer for longer durations.

Why You’ll Love This Recipe

Only 5 ingredients — easy and foolproof
Just 2 g net carbs per piece
Perfect for holiday candy trays or gifts
Salty-sweet, crunchy, chocolatey perfection

What You’ll Need for This Keto Caramel Pecan Clusters (Turtle Candy)

1 ½ cups pecan halves, toasted
½ cup butter
½ cup allulose (or erythritol for crunchier caramel)
¼ cup heavy cream
½ tsp vanilla extract
Pinch of salt
4 oz sugar-free dark chocolate (85% or higher)
Flaky sea salt, for topping

Step-by-Step Preparation

Toast the pecans: Preheat oven to 350°F. Spread pecans on a baking sheet and roast for 8–10 minutes until fragrant.
Make the caramel: In a saucepan over medium heat, melt butter and sweetener together. Stir constantly until it bubbles and turns golden (about 5–7 minutes).
Finish caramel: Remove from heat, stir in cream, vanilla, and a pinch of salt. Mix until smooth.
Form clusters: On parchment paper, arrange small piles of toasted pecans. Spoon caramel over each pile and let cool until set.
Add chocolate: Melt dark chocolate and drizzle or spread over each cluster. Sprinkle with flaky salt.
Chill: Refrigerate for 20–30 minutes until firm. Store in an airtight container.

FAQ

Can I use monk fruit instead of allulose?
Yes, but it won’t melt as smoothly — allulose gives the best caramel texture.
How do I store the clusters?
Keep them in an airtight container in the fridge for up to 2 weeks.
Can I use milk chocolate instead?
As long as it’s sugar-free and low-carb, yes! Dark chocolate just gives a richer flavor.
Can I freeze them?
Absolutely. Freeze in layers separated by parchment paper for up to 3 months.

Variations & Substitutions

Swap pecans for almonds or macadamia nuts.
Add a drizzle of white chocolate for decoration.
Stir a touch of espresso powder into the chocolate layer for mocha turtles.

Serving Suggestions

Serve on a holiday dessert platter, wrap them in festive tins as keto-friendly gifts, or keep them chilled for a quick sweet snack all December long.

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