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 timeHands-on: 20 minutes Overall: 30 minutes
| 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
- 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- 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.
- 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. - 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.
- Chill until ready to serve.
Store in the fridge for up to a week.
No comments:
Post a Comment