1 cup sugar-free dark chocolate chips
1/2 cup sugar-free caramel sauce
1 cup pecan halves
1/4 cup coconut oil
1/4 teaspoon sea salt
Line a mini muffin tin with mini muffin liners or silicone molds.
In a microwave-safe bowl, combine the sugar-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring each time until fully melted and smooth.
Spoon a small amount of the melted chocolate mixture into the bottom of each mini muffin liner, filling it about one-third of the way.
Place the muffin tin in the freezer for about 10 minutes to set the chocolate.
While the chocolate is setting, mix the pecan halves and sea salt in a bowl.
After the chocolate has set, remove the muffin tin from the freezer. Spoon a small amount of sugar-free caramel sauce onto each chocolate layer.
Add a few pecan halves on top of the caramel layer.
Pour the remaining melted chocolate mixture over the pecans, covering them completely.
Return the muffin tin to the freezer for another 10-15 minutes until the candy is firm.
Once set, remove the keto turtle candies from the muffin tin and enjoy.
Preparation Time: 20 minutes | Freezing Time: 25 minutes | Total Time: 45 minutes
Kcal: 120 kcal per candy | Servings: 12 candies