A rich, buttery holiday treat featuring roasted pecans, sugar-free caramel, and smooth dark chocolate — classic turtle candy made 100% keto-friendly.
- 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)
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.