29 November 2021

Keto "Turtles" (Chocolate + Pecans + Caramel)

Print Friendly and PDF

Nuts, caramel and chocolate...what's not to like!? My mom has been ordering keto candies from out of state, so I decided I wanted to give making my own a go. They're super easy to make, especially since Lily's milk chocolate melts so much nicer than their original chocolate chips! These could be a really good cheesecake topping, and I imagine they'd have so many other great use cases! But mine didn't have the chance - they disappeared within hours - that's how big of a fan my dad was. 


1/2 cup pecan halves (or 1/3 cup pecan pieces)
4.5 oz Lily's Milk Chocolate Chips
1.5 tbsp salted butter (I used Kerrygold)
1/4 cup heavy whipping cream
3/4 cup allulose (you can't substitute the sweetener here - allulose is essential for the chewy caramel consistency)
2 tbsp unsweetened almond milk
1 tsp vanilla


1) Line a cupcake pan with parchment liners. (It's important they're parchment so the candies don't stick).

2) Put your pecan halves in a Ninja or Magic Bullet and pulse a few times.

3) Melt the Lily's in a microwave safe bowl at 50% heat, stirring every ~10 seconds so you can make sure you don't burn the chocolate.

4) Using a spoon, line the bottom of each cupcake liner with a thin layer of chocolate. (Save enough chocolate for a final drizzle at the end.)

5) Sprinkle pecans on the chocolate layer.

6) In a small saucepan, melt the butter and the heavy whipping cream. Remove from heat once melted.

7) Meanwhile, in a separate larger saucepan, combine the allulose, unsweetened almond milk and vanilla. Stir over a medium-high heat continuously, and once it's bubbly and the color begins to turn darker, add in the melted butter/cream mixture.

8) Continue to stir over a medium-high heat until it reaches a caramel color and consistency.

9) Spoon caramel into the cupcake liners.

10) Sprinkles remainder of pecans evenly on top of the caramel.

11) Drizzle the remaining chocolate on top of the candies. You can do this with an icing bag, plastic bag or with a spoon.

12) Freeze the candies until caramel and chocolate solidifies.

13) Store in fridge until ready to eat. (You can remove the parchment liners at this point if you'd like to.)

Picture Ingredients:

Nutrition Facts:

Note: The following label does not take allulose into account since it has a near zero glycemic index for most people and could be very misleading since it is shown as a carbohydrate on a nutrition label. Much of the carb content below comes from the sweeteners in the Lily's (erythritol and stevia), which are accounted for in the label below.

Post a Comment

Whatsapp Button works on Mobile Device only

Start typing and press Enter to search