Sweet and messy are great foods. This time of the year brings out many treats that although are very good regarding taste, they are NOT good for those on a Keto diet. The beauty of this recipe, is that these ARE good for all Keto dieters. These Keto Pecan Turtles with Keto Salted Caramel hit the spot on so many levels, you'll find yourself eating them every chance they are within reach. Best of all, no guilt and your diet stays intact.
INGREDIENTS (Keto Turtles):
· 1 batch (15-min!) keto salted caramel
· 100 g pecans lightly toasted*
· 90 g dark chocolate chips such as Lily's
· flaky sea salt to garnish
INGREDIENTS (Keto Salted Carmel)
· 56 g grass-fed butter salted or unsalted*
· 1/4-1/2 cup allulose or xylitol**
· 118 ml heavy whipping cream
· 1/4-3/4 teaspoon kosher salt to taste
1 teaspoon blackstrap molasses- optional
Instructions (Keto Turtles):
1. Whip up a batch of our keto caramel, transfer to a bowl and set aside to cool down until it's set enough to spoon over the pecan halves. Alternatively, if you want to whip it up as clusters rather than 'turtles', add in the pecan halves to the caramel right before it's done (and be sure to separate the clusters right away so it doesn't set as a ball).
2. Melt the chocolate over a water bath and allow it to come to room temperature. Arrange the pecan halves in 5 star-shaped clusters (see pictures). Pour a dollop of caramel on top, followed by a touch of chocolate and flaky sea salt. Refrigerate to set.
Instructions (Keto Salted Caramel):
1. Add butter to a small saucepan over medium/low heat and simmer, stirring every so often, until fully browned (about 5 minutes). Add in the sweetener, heavy cream and salt (lower amount, see notes), stirring until fully combined. Add in the molasses (optional) and stir briefly until just combined.
2. Simmer over very low heat for 15 minutes (don't stir at all!), taste for seasoning and pour into a glass container of choice. Your caramel should be sticky and thick, but still totally pourable. Use warm or allow to cool completely and refrigerate for roughly a week. The caramel will thicken up in the fridge (as does regular dulce de leche), so either bring it back to room temperature or heat it up with a little more heavy cream (or say almond milk!) to thin it out a bit.
3. Note: if your caramel splits (too high temperature is usually the culprit!), you might still be able to save it. Remove it from the heat, allow the mixture to cool down for about 5 minutes, bring it back on the stovetop over low heat, and gently whisk in a tablespoon of water until it comes back together (should happen almost instantly).
Recipe courtesey of gnom-gnom.com