KETO TURTLE BARK
Perfect for the keto lifestyle and diabetic dessert! This modern take on a pecan turtle cluster is fast and easy to create!
Servings: 15 pieces
Equipment
- oven
- stovetop
Ingredients
PECAN PREP
- 1 CUP roasted pecans
KETO CARAMEL
- 5 TBSP butter I use Kerry Gold Unsalted
- 1/2 CUP keto sweetener I use Anthonys Erythritol (see link)
- 1/2 CUP heavy whipping cream
- 1 TSP vanilla extract
- 1/4 TSP xanthan gum
- 1/4 TSP sea salt
CHOCOLATE COATING
- 1 CUP keto chocolate I use Lily's sugar free chips (see link) or Choczero (coupon code KYKETO)
- 1 TBSP coconut oil
Instructions
PECANS
- Pre-heat oven to 350F. Use a cookie sheet covered in parchment paper. Spread out all pecans. Roast for 8-9 minutes. Leave spread out evenly but touching to make bark, or cluster to make traditional turtles.
KETO CARAMEL
- On the stovetop in a sauce pan, heat butter and sweetener over medium heat. Bring to simmer and cook 3-5 minutes for color change. Remove from heat and add vanilla and cream. Mixture will bubble up but keep stirring! Add salt and xanthan gum. Allow to cool but stir every 3 minutes.Once cooled for 10 minutes, spoon out over the sheet of roasted pecans as evenly as possible.
CHOCOLATE COATING
- In a microwave safe bowl, heat the chocolate chips for 30 seconds. Stir. Heat for about 20 seconds more. Chocolate will be slightly chalky.. add the coconut oil and stir. Spoon the chocolate over the caramel and pecans.
- Put tray in freezer for 20 minutes before you break apart bark. Store in refrigerator.