About
These pecans are held together with a homemade keto caramel sauce and topped with melted dark chocolate and a sprinkling of flaked sea salt. Be sure to buy the brown sugar version of erythritol as it is key to making the “caramel” flavor.
Ingredients
- 1 tablespoon water
- ¼ cup brown sugar replacement by swerve
- 1 tablespoon butter
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ⅓ cup, whole pieces – regular chocolate chips, sugar free
- ¼ teaspoon coconut oil
- 1 cup pecans halves by southern grove
- ⅛ teaspoon sea salt flakes by maldon
Instructions
- In a small saucepan, combine the water, vanilla extract, brown sugar substitute, butter, heavy cream and a pinch of salt.
- Bring to a simmer and allow to simmer, stirring occasionally for 5-7 minutes. Once finished, place in a heatproof bowl and refrigerate until chilled.
- On a parchment paper lined baking sheet, place 15 piles of 3 pecan halves evenly spaced.
- Melt the chocolate chips and coconut oil in a microwave-safe bowl on HIGH for 30 seconds. Stir. Add another 20-30 seconds until all the chocolate has melted. Evenly dollop the caramel sauce on top of the pecan halves.
- Then dollop the chocolate on top of each and sprinkle with the tiniest bit of flaked sea salt (you will not need to full ⅛ t of salt for this). Freeze until firm. Keep these frozen until ready to eat.
Nutrition Facts
- Servings: 15
- Calories: 90.9kcal/376.9kJ (per serving)
- Fat: 8.7g (per serving)
- Carbs: 6.8g (per serving)
- Protein: 1.1g (per serving)
