Not the live kind of course! But you probably already caught on to that right? Probably goes without saying but still thought I would clarify… have you stopped reading yet? Please ignore my bad jokes, you are going to want to stick around for these keto turtles recipes, they are amazing! And by the way, I do love the real kind of turtles too, I just wouldn’t eat them!
I can and maybe most of you can too, hear that commercial ringing in your head “I love turtles”. Clever marketing I would add! All you would have to do was look at one of those boxes on the shelf and start singing that song. And the truth was, we all really did love turtles! Am I alone in saying that?
Even if you didn’t love pecans, you still loved that little crunch of the nut in between the soft chocolate and caramel. They definitely had a recipe for success because it wasn’t long after the Turtles were flooding the market, did the other brands start producing something similar like “caramel clusters” or “caramel nut bites”. One pop in the mouth, melt in your mouth, not in your hand? In my experience, they always melted in my hand though.
I’ve talked a lot about tradition in my posts and the truth is, I was fortunate to grow up in a family that was all about tradition. I talked about the bowl of nuts in the center of the kitchen table with nut crackers during the Christmas Holiday in my article with my Pecan Bites Recipe – click here to read. Nuts in the shell have always been part of our Christmas Tradition and reflecting back, I wish this was one tradition I carried forward. Never too late!
Having come from a family of 10 siblings, you can imagine how busy the kitchen was, it was like Grand Central Station in there, but often it was a constant flow of traffic. My siblings coming through to grab a snack to eat in their rooms, or my Dad who is retired now, but at the time was a general contractor, so he would come through the kitchen to wash his hands from being outside and make a quick sandwich (yes on white bread!) and back outside he went to work on something he was building.
Where I am getting here with this is, no one actually sat down to just talk to each other, but this was different at Christmas time, we all gathered around the kitchen table to crack nuts or eat the other chocolate treats that were sure to be lingering around the kitchen counter and table. Turtles were most certainly one of them. My memories include the old school boxes that you couldn’t open and grab a turtle without making some noise from the foil and plastic packaging. Now of course, like everything else, they now make them more convenient and have them in individual packaging.
Melt in Your Hand
These keto turtles do melt in your hand. Just like many other keto chocolate treats, due to the fat content from the coconut oil, they will definitely melt between your fingers. Not such a bad problem to have, getting to lick your fingers clean but these will melt if you keep them outside of the refrigerator or freezer.
The good thing is, that only a few minutes out of the fridge, they will soften up as they are not thick and because of the sugar-free syrup, coconut oil, and almond butter caramel mixture, they don’t freeze rock solid hard. You can easily pop one straight out of the freezer without breaking your teeth!
Now, if you prefer to have a chocolate that you don’t need to keep cool, you could increase the Lily’s Chocolate Chips and omit the coconut oil from the chocolate mixture, but you would be reducing the fat content of the turtle and increasing the carb count. You do have options.
Keto Turtles Recipe:
Serves: 40 Turtles
- 1/4 cup almond butter, roasted, unsweetened
- 1/4 cup coconut oil
- 1/4 cup sugar-free maple syrup or honey (Nature’s Hollow, Choc Zero or Lakanto)
- Pinch of salt
- 2 oz unsweetened bakers chocolate
- 2.5 Oz Lily’s dark chocolate, 70%, sweetened with stevia
- 2 oz coconut oil
- 40 pecans, raw, whole
- Optional: Liquid stevia
Cooking Instructions for Keto Turtles:
- In a small pot, over medium-high heat, add the almond butter, coconut oil, and sugar-free syrup and continuing to stir, bring to a boil, remove from heat, add a pinch of sea salt, stir and set aside
- In a chocolate mold for chocolates around 2 inches in size, separate the caramel mixture into 40 chocolate molds, and then press a pecan into each mold and immediately place in freezer to set, once frozen, remove from the molds, place in a container and store in the freezer as you prepare the chocolate coating.
- While caramels are sitting in the freezer, prepare your chocolate coating. In a double boiler, add your bakers chocolate, sugar-free chocolate chips and coconut oil and stir until they are all melted and a smooth chocolate mixture has formed – set aside (taste test and if you like a sweeter chocolate add some liquid stevia).
- Using the same 40 chocolate molds, pour or spoon a small mixture of chocolate into the mold, press a caramel into each chocolate cup and then add a little more chocolate to cover the caramel completely.
- Place back in the freezer to set, remove from the mold and place in an air-tight container and store in fridge or freezer.
Nutritional Information per Turtle: Calories: 69 | Fat: 7g | Carbs: 2g | Fiber: 1g | Protein: 1g
** half of net carbs in these turtles are from sugar alcohols, the other half is from the chocolate and pecans.