Salted Caramel Chocolate Turtles
An adorable treat that also manages to be utterly deluxe, complete with a rich filling covered in a thick coat of chocolate.
Ingredients
- 48pecan halves(about 4 oz medium pecan halves)
- 4Tbsp.unsalted butter
- 2Tbsp.brown erythritol blend
- 0.25cupheavy cream
- 0.5tsp.pure vanilla extract
- 1servingSalted Caramel Keto Chow
- 1cupsugar-free bittersweet chocolate chips
- 1tsp.refined coconut oil
- Flaky sea saltfor decorating *optional
Instructions
- Line a large baking sheet with parchment paper.
- Arrange the pecans into twelve groups on the baking sheet by placing four together, touching in the center, like the feet of a turtle.
- Melt and cook the butter in a small saucepan over low heat until it begins to turn golden and smell nutty. Stir in the erythritol carefully, as the butter will be very hot.
- Carefully stir in the heavy cream and vanilla extract. Heat through, stirring to make sure nothing is stuck to the bottom of the pan.
- Remove from the heat. Let cool about five minutes until it’s warm but not steaming hot.
- Whisk in the Keto Chow until it has absorbed all the liquid and looks like a cooked roux. If the butter starts to melt out of the mixture just stir it again. It may look slightly broken.
- Place about a Tbsp. of the caramel mixture on the center of each group of pecans.
- Place the tray in the freezer to set for about ten minutes or until the caramel filling is firm to the touch.
- Meanwhile, melt the chocolate by microwaving it with the coconut oil in 30-second bursts, stirring after each time, until it is completely melted and smooth. Be careful not to overheat or it will scorch and seize. The coconut oil helps keep the chocolate smooth while melting.
- Spoon chocolate over the center of each mound, making sure to cover the sides and part of each pecan with the chocolate. This will ensure they hold together when the chocolate sets.
- If desired, sprinkle with a tiny bit of flaky sea salt to decorate.
- Return the tray to the freezer and chill for ten more minutes until the chocolate is set.
- Store the turtles in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. Keep refrigerated until serving for best results.
Nutrition
Serving: 1turtleCalories: 158.5kcalCarbohydrates: 11.3gProtein: 3.8gFat: 14.1gSaturated Fat: 6.2gPolyunsaturated Fat: 1.51gMonounsaturated Fat: 3.99gTrans Fat: 0.2gCholesterol: 16.8mgSodium: 112.3mgPotassium: 158.75mgFiber: 4.8gSugar: 0.9gVitamin A: 277.83IUVitamin C: 10.1mgCalcium: 74.44mgIron: 1.35mgSugar Alcohol: 5.15gNet Carbs: 1.41g