Homemade pecan turtle candy that is completely sugar-free and low carb? Yes, it is possible and it is absolutely worth it. These keto caramel pecan clusters are rich, buttery, chocolatey, and finished with just the right touch of sea salt. They taste like something you would buy at a fancy candy shop, but they are made right in your own kitchen. Fair warning, once you set these out, everyone will be reaching for the last one.
These candies combine toasted pecans, thick homemade caramel, and smooth sugar-free dark chocolate. The texture is everything you want in a turtle candy: crunchy nuts, soft chewy caramel, and a glossy chocolate topping. They feel indulgent, yet they fit beautifully into a low-carb lifestyle.
Why I Love This Recipe
- It tastes like classic turtle candy without the sugar overload.
- The combination of toasted pecans, buttery caramel, and dark chocolate is unbeatable.
- They are perfect for holidays, gifting, or keeping in the fridge for a special treat.
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 35 minutes plus chilling
Servings: 24 candies
Calories: 242 per serving
Ingredients
- 6 tablespoons Swerve Brown
- 3 tablespoons Bocha Sweet (or allulose or xylitol)
- 5 tablespoons butter, divided
- ½ cup heavy whipping cream
- ¼ teaspoon xanthan gum
- ¼ teaspoon sea salt
- 2 cups pecan halves
- 4 ounces sugar-free dark chocolate, chopped
- Extra sea salt for sprinkling, optional
Instructions
In a large saucepan over medium heat, combine the sweeteners and 4 tablespoons of the butter. Stir as the butter melts and bring the mixture to a gentle boil. Cook for 3 to 5 minutes, stirring frequently and watching closely so it does not burn.
Remove the saucepan from the heat and carefully add the heavy cream. The mixture will bubble up quickly, so stir slowly and cautiously.
Return the pan to the heat and bring it back to a boil. Let it boil for about 3 minutes, continuing to stir. Sprinkle the xanthan gum evenly over the surface and whisk thoroughly to combine. Whisk in the sea salt. Remove from heat and allow the caramel to cool and thicken for about 1 hour. It should be thick but still pourable.
While the caramel cools, preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. Spread the pecan halves in a single layer and bake for 7 to 10 minutes, until lightly toasted and fragrant.
Remove the pecans from the oven and let them cool slightly. Arrange them into clusters of 3 to 4 pecans each on the lined baking sheet, creating about 20 to 24 clusters.
Spoon a few teaspoons of caramel over each cluster, making sure the caramel touches each pecan so they hold together. Place the baking sheet in the freezer until the caramel is firm.
In a heatproof bowl set over a pot of barely simmering water, combine the chopped chocolate and the remaining tablespoon of butter. Stir gently until melted and smooth.
Drizzle the melted chocolate over the chilled pecan caramel clusters. Sprinkle lightly with extra sea salt if desired. Let the candies set completely before serving.
Tips and Tricks
- Watch the caramel closely while boiling, as sugar-free sweeteners can burn quickly.
- Toasting the pecans enhances their flavor and adds extra crunch.
- Chill the caramel fully before adding chocolate to keep clean layers.
FAQs
How should I store these candies?
Store them in an airtight container in the refrigerator for up to 2 weeks. They stay firm and fresh when chilled.
Can I freeze keto turtle candies?
Yes, you can freeze them in a sealed container for up to 2 months. Let them thaw slightly before serving.
Can I use a different sweetener?
Allulose works very well for smooth caramel. Xylitol can also be used, but be aware it can crystallize slightly once cooled.
Nutrition
Serving: 2turtles | Calories: 242 | Carbohydrates: 6.6g | Protein: 4.4g | Fat: 23.9g | Fiber: 3.6g
