Caramel Pecan Turtles (Keto, Low Carb, Dairy Free)


36 pecan halves

3 oz unsweetened bakers dark chocolate

1/2 tablespoon coconut oil

2 tablespoons powdered monkfruit

1/4 teaspoon pink Himalayan salt

1/2 serving of my dairy free chewy caramel - Recipe found HERE


Preheat oven to 350 degrees Fahrenheit. Lay a silicone baking mat down on a sheet pan. Arrange 3 pecans in a cluster together, until you have 12 pecan "flowers" Bake in the oven for 5 minutes to lightly toast pecans. Turn heat off of oven.

Slice off 1/2" square of caramel and place on top of warm pecans, Immediately return to wam oven for approximately 4 minutes. You should see the caramel beginning to soften.

Remove and top with salt evenly across the tops.

Allow to cool

In a microwave safe bowl, combine the dark chocolate, coconut oil, and monkfruit. Gently warm either in a microwave for 30 second intervals or over a double boiler. Stir until completely melted.

Drizzle over the tops of your caramel topping.

Allow to cool.

Store refrigerated for best shelf life.

Makes 12 caramel pecan turtles