Keto Salted Caramel Turtle Candy

Keto Salted Caramel Turtle Candy

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!

Preparation time

Hands-on:    20 minutes
Overall:     30 minutes

Nutritional values (per serving, 1 candy)

Total Carbs	2.8	grams
Fiber	1	grams
Net Carbs	1.8	grams
Protein	1.3	grams
Fat	9.5	grams
of which Saturated	4	grams
Energy	97	kcal
Magnesium	21	mg (5% RDA)
Potassium	70	mg (4% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (5%), fat (88%)

Ingredients (makes 25 candies) Salted Keto Caramel:

• 2 tbsp water (30 ml)
• ½ cup Swerve or Erythritol, powdered (100 g/ 3.5 oz)
• 2 tbsp unsalted butter (28 g/ 1 oz)
• ½ cup heavy whipping cream (120 ml/ 4 fl oz)
• 1 tsp sugar-free vanilla extract
• pinch of sea salt or pink Himalayan salt

Candies:

• 75 pecan halves (125 g 4.4 oz)
• 1 cup sugar-free chocolate chips or 85% dark chocolate bar (160 g/ 5.6 oz)
• 1 tsp virgin coconut oil
• flaky sea salt, for topping

Note: If you cannot have dairy or follow a paleo approach, use my homemade keto & paleo caramel sauce.

Instructions

1. 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.
2. 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.
3. 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.
4. Chill until ready to serve. Store in the fridge for up to a week.

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