Low Carb Turtle

• Condiments

  • 1/2 tsp Stevia glycerite
  • 1/4 cup Sukrin fiber syrup gold

• Baking & Spices

  • 1/2 cup Chocolate chips, sugar-free
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 2 cups Almonds, whole toasted

• Dairy

  • 4 tbsp Butter
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 1 tbsp Brandy

• Other

  • 1/2 cup Sukrin gold

Found on lowcarbmaven.com

Description

Directions

• To Toast the Almonds: Preheat the oven to 350 degrees. Spread the almonds evenly on a sheet pan and bake for 10-15 minutes, stirring once half way through. Remove from the oven and cool completely.
• To Make the Low Carb Caramel: Put the butter into a medium pot oven medium heat. Cook the butter until it just begins to brown. Add the heavy cream, Sukrin Gold, Sukrin Fiber Syrup and salt. Stir to combine and bring up to a boil. If the mixture produces large explosive bubbles, stir to break the big bubbles into little bubbles. This phenomenon will quickly subside.
• Continue to boil the caramel mixture over medium low heat for 30 minutes. Then, remove the caramel from the heat and add the stevia glycerite, vanilla and brandy, stirring to combine. Let the low carb caramel cool for 5 minutes then add the almonds and stir.
• To Make the Caramel Turtles: Line a large sheet pan with a piece of parchment. Using a small dinner spoon, scoop up a spoonful of the caramel and almonds and drop it onto the parchment. Two sheet pans may be needed. Place the sheet pans with the low carb turtles in the refrigerator for 30 minutes.
• Place the sugar free chocolate chips in a ceramic bowl over barely simmering water. When melted, drizzle the chocolate over the cold candies. If the chocolate gets cold, return it to the stove to warm again. Store in an airtight container. Makes about 40 low carb turtles.

Nutrition