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Home » Recipes » Desserts

Low Carb Turtle Recipe (Sugar Free Candy)

By Kim Hardesty

A low carb turtle recipe using sugar free caramel sauce, almonds & sugar free chocolate to make delicious chewy candies suitable for any keto diet.

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A low carb turtle recipe that's keto and diabetic friendly.

THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.

These sugar free caramel candies are simply delicious. My daughter loved them so much that she bragged about them to all of her friends at school. And the mere mention of “no candies for dessert if you don’t eat your vegetables” had my kids cleaning their dinner plates of any stray morsel. I think you’ll enjoy this recipe, too.

If you’ve ever wondered how to make caramel sauce, you’re in luck because if you google “how to make caramel sauce” you’ll get 9 million hits of recipes and related content. The recipe for caramel is very simple, consisting of three main ingredients: water, sugar and heavy cream - any other ingredients (sea salt, butter, vanilla, brandy) are used simply to enhance the flavor of the caramel.

And, the procedure for making caramel is this:

  • boil the water and sugar together until the sugar browns
  • add the heavy cream and stir like crazy.

Sugar Free Caramel Sauce

Making a sugar free and low carb caramel sauce is easy to make, too. The ingredients are similarly few: heavy cream, butter, and erythritol. I also add the Sukrin Fiber Syrup which I feel helps give a superior texture and mouth-feel to the caramel. And, I like to add salt, vanilla, and a little brandy to make it extra special.

What I like about this easy low carb caramel recipe is that it can be made without condensed milk, made without corn syrup, and it can be made without a candy thermometer. A big WIN for me!

A low carb turtle recipe using low carb caramel, almonds & sugar free chocolate for delicious keto candy that's diabetic friendly.

How to Make A Low Carb Turtle Recipe

Recently a reader asked if my homemade low carb caramel sauce could be used to make sugar free caramel candies or low carb pecan turtles. I love caramel candies - especially the combination of caramel, nuts and chocolate so I tweaked the recipe until I hit upon something that worked. For this low carb turtle recipe it “boiled down” to ingredient proportion and cooking time - literally!  

The procedure for this sugar free erythritol caramel differs from a traditional caramel recipe but couldn’t be easier. Brown the butter, add the heavy cream, erythritol, and Sukrin fiber syrup and simmer/boil for 20 minutes for a softer stickier caramel candy, and 30 minutes for a firmer caramel candy.

A low carb turtle recipe using low carb caramel, almonds & sugar free chocolate for delicious keto candy that's diabetic friendly.

Don’t skip the fiber syrup. I believe it helps discourage the erythritol from re-crystallizing. If you’ve ever made a dessert with erythritol before only to have it become “crunchy” a few days later, that was the erythritol pulling itself back into crystalline form. To prevent that from happening in my low carb dessert recipes I use less erythritol and augment sweetness with stevia.

This low carb caramel candy recipe uses stevia (stevia glycerite) to give it a bump in sweetness - and it needs the extra sweetness to achieve the proper flavor. In anticipation of being asked, I do not think an all Splenda caramel sauce is possible. But, if one is allergic to stevia or particularly sensitive to the taste, a few drops of something like EZ-Sweetz would do the trick to sweeten it nicely.

Before I turn you over to the recipe. I want to say something about the sugar free turtle candies you can get in the diabetic section in the grocery store, more specifically the Russel Stover Sugar Free Pecan Delights candies. They taste very good but beware! They contain an ingredient called maltitol to sweeten them. Not only does maltitol raise blood sugar, it also causes gastric distress, as anyone who has had more than two or three of the sugar free candies will most assuredly attest. My recipe is a sugar free candy that does not contain maltitol - your tummy will thank you!

Each Low Carb Caramel Turtle is  2 net carbs.

A low carb turtle recipe using low carb caramel, almonds & sugar free chocolate for delicious keto candy that's diabetic friendly.

Low Carb Turtle Recipe

A low carb turtle recipe using sugar free caramel sauce, almonds and sugar free chocolate to make delicious chewy candies suitable for any keto diet.
4.72 from 14 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 40 candies
Calories: 86kcal
Author: Kim Hardesty

Ingredients

  • 2 cups whole almonds toasted
  • 1 cup heavy cream
  • ½ cup Sukrin Gold (or Swerve)
  • ¼ cup Sukrin Fiber Syrup Gold (or Vitafiber Syrup)
  • 4 tablespoons butter
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • ½ teaspoon Stevia Glycerite
  • 1 tablespoon Brandy
  • ½ cup sugar free chocolate chips

Instructions

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 simmer the caramel mixture over medium-low heat for 20 minutes. The mixture should be simmering hard, but not crawling up the sides of the pot. Check periodically to make sure it's not burning - all burners are different! 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 at 2 g net carbs each. 

Notes

Nutrition Facts
Low Carb Turtle Recipe
Amount Per Serving
Calories 86 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 11mg4%
Sodium 21mg1%
Potassium 57mg2%
Carbohydrates 5g2%
Fiber 3g13%
Protein 2g4%
Vitamin A 150IU3%
Calcium 20mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
 
 

Nutrition

Calories: 86kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 21mg | Potassium: 57mg | Fiber: 3g | Vitamin A: 150IU | Calcium: 20mg | Iron: 0.2mg

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. beck

    March 10, 2020 at 12:12 pm

    Just made these with pecans...TO...DIE...FOR! Perfect for my sweet tooth that is desperately missing sugar! I didn't have any brandy but great just the same!

    Reply
  2. Jimmy

    January 26, 2020 at 10:22 am

    Do I let these boil for 20 then simmer for 20 or bring to a boil then turn down the med low heat and simmer for 20?

    Reply
    • Kim Hardesty

      January 26, 2020 at 10:48 am

      Bring to a boil and then turn down to simmer for 20. -Kim

      Reply
      • Jimmy Black

        January 26, 2020 at 10:54 am

        I did that and it’s super runny. Not sure where I went wrong

        Reply
        • Kim Hardesty

          January 26, 2020 at 11:07 am

          Did you use the same ingredients, Jimmy? All I can say is to keep the caramel simmering at a good clip instead of a lazy simmer. It should not be climbing up the sides of the pot, but holding steady. I suggest to cook it a little longer - it wont hurt anything. Then, test it by taking a small amount and placing it on a plate to put in the freezer for a minute or two to see if it hardens. It should be firm, but still soft enough that you don't bread a tooth. I'm sorry I can't be more clear. Sometimes low carb and keto baking is a little unpredictable. -Kim

          Reply
          • Jimmy

            January 26, 2020 at 11:57 am

            I got it worked out. I had already added the brandy and stuff but went ahead and let it boil for another 5 minutes while stirring. It ended up a little harder than I wanted but The wife didn’t complain. It’s her favorite candy and she can no longer have sugar.

          • Kim Hardesty

            January 26, 2020 at 2:29 pm

            I'm glad it worked out, Jimmy. It's a good candy and you will have the right time and temp for your next batch. Have a nice day. -Kim

  3. LT Lovil

    May 06, 2019 at 7:02 pm

    Your recipe instructions state there are 2 carbs per turtle but your nutrition information states there are 5 carbs per turtle. Please clarify and thank you!

    Reply
    • Kim

      May 06, 2019 at 7:22 pm

      Hi Lisa. The total carbs per candy is 5, but the net carbs (total carbs minus fiber and/or sugar alcohols) is 2. I hope this helps. -Kim

      Reply
  4. Monica

    February 20, 2019 at 6:35 am

    Can I make it with pecans?

    Reply
    • Kim

      February 20, 2019 at 8:08 am

      Sure! I made them with almonds and pecans and I liked the almonds better, but my husband preferred the pecans. -Kim

      Reply
  5. Nancy Finley

    January 15, 2019 at 6:17 pm

    Mine were too liquid. Froze and happily eat them that way. I used Lankato Gold Monkfruit 1/2 cup instead of Surkin Gold. Any suggestions for next attempt because there will be one.

    Reply
    • Kim

      January 17, 2019 at 6:09 pm

      Hi Nancy. I admit that it is a fiddly recipe. I have never used Lakanto in this recipe so I don't know if that was the reason or not. The texture may be due to two things.... One, it may not have cooked long enough. Two, it may have cooked at too high a temperature. Unfortunately, because people use different diameter pans and everyone's stoves are different, I can't nail down an exact temp and time for you. I'm sorry about that. -Kim

      Reply
  6. Patti

    December 16, 2018 at 2:42 pm

    Hi Kim,
    I just realized I'm about an inch short of having the full 1/3 cup of Surkin fiber. Do you think it will still work. It could be 1/2 in. But I'm short either way. I am ordering some but it will not be here in time for what I need these for.
    Thanks

    Reply
    • Kim

      December 16, 2018 at 2:44 pm

      Patti, I think it will still work but may be a little more solid when it cools. -Kim

      Reply
      • Patti

        December 18, 2018 at 11:55 am

        Great thanks Kim,
        I tried to order from your site on Amazon but they were out so I had to order from another company.
        I wanted you to get the credit. I tried. I'm so happy this will work yay excited to get started.
        Thank you for all the great recipes.
        Patti

        Reply
  7. Patti

    December 12, 2018 at 4:40 am

    Hi Kim,
    I do not have the stevia glycerite. Is there something else I can use..?
    Thanks so much I love,your recipes.

    Reply
    • Kim

      December 12, 2018 at 8:22 am

      Hi Patti. The stevia glycerite just adds extra sweetness with out too much bitterness. You can use more sweetener to taste. -Kim

      Reply
  8. Patti

    December 11, 2018 at 1:29 pm

    HI,
    I love your recipes excellent. My question is about the stevia glycerite. Is there something else I can use. I have everything else.
    I can't wait o make these.
    Thank you so much

    Reply
    • Kim

      December 12, 2018 at 8:30 am

      Hi Patti. You can use more of the sweetener to taste. -Kim

      Reply
  9. KC Texan

    December 06, 2018 at 9:32 pm

    Sukrin and similar fiber syrups are well known to spike blood glucose and are unsuitable for me as a diabetic. I noticed you use stevia glycerite, so I was wondering if pour food grade glycerine could be substituted for the Sukrin. I tested 1 tablespoon glycerine on myself after a fast and received no BG spike from it.

    Reply
    • Kim

      December 06, 2018 at 11:07 pm

      No KC, you can't use glycerine to make this recipe because they are two completely different things. I came up with this recipe before it was know that the Sukrin Fiber Syrup caused spikes in diabetics. I have seen other turtle recipes that use Swerve. Try Joy Filled Eats or All Day I Dream About Food - they may have a recipe you are looking for. -Kim

      Reply
  10. Deb

    November 24, 2018 at 8:40 pm

    Could this be used as an ice cream topping?
    Thin it a little with more water?

    Reply
    • Kim

      November 27, 2018 at 7:13 am

      Hi Deb! Here is my caramel recipe: https://www.lowcarbmaven.com/homemade-low-carb-caramel-sauce/ Enjoy. -Kim

      Reply
    • beck

      March 10, 2020 at 12:16 pm

      Do not thin with water...just don't boil as long...get a candy thermometer...you will see different temps for different firmness...soft, firm, hard, etc. Less boil time will make it less firm.

      Reply
  11. Paula Cleary

    November 16, 2018 at 3:20 pm

    Your caramel sauce is totally freakin AWESOME! It was easy to make by following your instructions and it turned out perfect! I used chopped pecans in place of almonds since I'm a southern gal. Thank you so much for this recipe. Since going Keto, I've missed my holiday sweets.

    Reply
    • Kim

      November 16, 2018 at 7:11 pm

      I'm glad you like the recipe, Paula. I made a batch with pecans for my husband, who is a southern guy. I hope you have a great weekend! -Kim

      Reply
  12. ira

    November 10, 2018 at 12:04 am

    do you think inulin fiber or isomalt sugar would stop the erythritol from crystalising?

    Reply
    • Kim

      November 11, 2018 at 2:03 pm

      That's a great question. Isomalt may help prevent it from crystallizing, but I haven't tried... Funny story, I made an Asian soy sauce dressing a week ago. It sat in my fridge all week. When I went to use it, I had clumps of clear crystals the size of sesame seeds to small marbles at the bottom of the jar. It was the erythritol. I strained it and sweetened with stevia glycerite! -Kim

      Reply
  13. LMS

    October 25, 2018 at 7:14 am

    I'm gonna have to try these but leave out the lousy erythritol as it all the erythritol based products seems to make me ill plus I'm one of those who can't do stevia either. So hopefully I can do this with Splenda which doesn't bother me.

    Reply
    • Kim

      October 25, 2018 at 10:15 am

      Hi LMS. You can't sub the Splenda for the erythritol in this recipe. It just won't work. Sorry. -Kim

      Reply
  14. Jillian

    October 25, 2018 at 7:05 am

    I made these last night. I basically followed the recipe and had them in the fridge and then even put them in the freezer overnight and the caramel has still not set. It tastes delicious but the caramel is still runny and it doesn't make a candy... just caramel coated almonds that you have to put in a bowl. The only thing I changed in the recipe is that I used 1/2 cup of the monkfruit syrup and 1/4 cup of Swerve instead of the other way around... just because I'm not a fan of the aftertaste of erythritol. Would it make that much of a difference and cause the candies not to set? Maybe I stirred it too much during the 20 minutes it was simmering... I was paranoid that it was going to burn.

    Reply
    • Kim

      October 25, 2018 at 10:14 am

      Hi Jillian, I have not used the monkfruit syrup before for this recipe. Do you mean like the Lakanto Monkfruit syrup? That wont work in this recipe because it is mainly water where the Sukrin syrup is Isomalt. The swerve should probably work but I don't suggest using anything other than the Sukrin Fiber Syrup or Fiberfit syrup. -Kim

      Reply
  15. Gillian

    October 04, 2018 at 2:20 pm

    I made these with pecans. OMG! Game changer! I'll have to hide these from myself, they are that good!

    Reply
    • Kim

      October 04, 2018 at 4:59 pm

      I'm so glad you liked the recipe, Gillian. Pecans sound amazing! -Kim

      Reply
  16. Dee

    September 22, 2018 at 4:54 pm

    Not sure if the calories per serving is for just one 🐢. Please clarify.

    Reply
    • Kim

      September 22, 2018 at 5:19 pm

      Yes, Dee. The info is for just 1 candy. -Kim

      Reply
  17. Angela

    August 30, 2018 at 4:34 am

    Do you think you could substitute the heavy cream for something coconut? I have a dairy restriction.

    Reply
    • Kim

      August 30, 2018 at 9:36 am

      Absolutely, Angela. -Kim

      Reply
  18. Taylor

    August 28, 2018 at 10:37 am

    What is the serving size? Just checking for the carb amount per candy.

    Reply
    • Kim

      August 28, 2018 at 10:53 am

      Hi Taylor, it's 2 net carbs per 1 candy. -Kim

      Reply
  19. Danyel

    June 10, 2018 at 6:22 pm

    Is there a substitute you could use for the brandy and still have them turn out?

    Reply
    • Kim

      June 10, 2018 at 6:39 pm

      You don't have to add the brandy, Danyel - it just adds a nice flavor -Kim

      Reply
  20. Mona Smith

    March 27, 2018 at 5:54 pm

    Am I the only one who doesn't see erithritol in this recipe?!? I made these and they were great but I had to guess at how much erythritol to use. I think I ended up with a little under 1/2 cup of swerve by adding and tasting.

    Reply
    • Kim

      March 27, 2018 at 6:56 pm

      Hi Mona. The Sukrin Gold is brown sugar flavored erythritol and it is measured at 1/2 cup, just like the erythritol you added. -Kim

      Reply
      • Mona Smith

        March 27, 2018 at 7:42 pm

        Oh ok. I had never heard of Sukrin before this recipe and I ordered and used sukrin fiber syrup clear and sukrin fiber syrup gold, as well as swerve. I just today saw the sukrin brown sugar on Amazon so I will have to get some and try it again correctly. These turtles did have the best flavor of any low carb sweets I have made so far but they did got me out of ketosis, maybe because I ate too many!

        Reply
        • Kim

          March 27, 2018 at 8:12 pm

          Hi Mona. It was probably because you used both of the fiber syrups. Only use ONE of them. I use just a little bit so it shouldn't knock anyone out of ketosis. It sounds like you accidentally doubled the fiber syrup! That's okay. The recipe will work better next time. You can use regular erythritol if you have the Sukrin Gold Syrup or if you use the clear fiber syrup, use the Sukrin Gold brown sugar replacement so you get that brown sugar flavor. That way you won't have to buy an extra product - however I LOVE THE SUKRIN GOLD brown sugar replacement. It's my favorite product. I purchase directly from Sukrin USA because it's cheaper. Have a nice evening. -Kim

          Reply
          • Mona

            March 29, 2018 at 7:39 pm

            Thanks Kim! I can't wait to get some sukrin gold and try it again! I didn't know there was a sugar free replacement for brown sugar so I'm also eager to try it in chocolate chip cookies,

  21. Ilene

    December 20, 2017 at 10:47 pm

    If you use Pecans instead of the Almonds would that change Nutritional info much? And do you think they will be just as good?

    Reply
    • Kim

      December 21, 2017 at 10:00 am

      It won't change the nutritional information very much, Ilene. Toasted pecans are good in the recipe. I made the recipe with them first, but they weren't very pretty. Enjoy. -Kim

      Reply
  22. Ilene

    December 20, 2017 at 10:45 pm

    What is Sukrin Fiber Syrup? I've never heard of it before. The Recipe looks great. I started Low Carb eating in April, so good, so far. But I have a terrible sweet tooth. And these look like delicious.

    Reply
    • Kim

      December 21, 2017 at 10:02 am

      Hi Ilene. Sukrin Fiber Syrup is a sweet syrup similar to corn syrup in consistency. If you can't find the Sukrin Fiber Syrup on Sukrin USA, then try Vitasyrup on Amazon. -Kim

      Reply
  23. Carie

    December 14, 2017 at 10:04 am

    Do you think the Caramel sauce could be used to make caramel corn?

    Reply
    • Kim

      December 14, 2017 at 10:16 am

      That's a great question, Carie. I don't know. I don't eat popcorn anymore and haven't tried. I don't want to say yes and have it not turn out. I hope you understand. Enjoy your weekend. -Kim

      Reply
  24. Debbie

    December 06, 2017 at 7:36 pm

    SG syrup raises everyone's sugar level more than sugar does!

    Reply
    • Kim

      December 07, 2017 at 8:51 am

      I'm not sure that's an entirely true statement, Debbie. In any case, the amount listed equates to less than 1/2 a teaspoon per candy. -Kim

      Reply
  25. Erica

    December 03, 2017 at 12:56 pm

    On the brandy do you use the alcohol brandy or candy extract that is brandy flavored?

    Reply
    • Kim

      December 03, 2017 at 12:57 pm

      I use the alcoholic beverage. I suppose you can use the candy extract, but I'm not sure how much to use. Most of the alcohol burns off, but maybe not all. -Kim

      Reply
    • Kim

      December 03, 2017 at 1:02 pm

      Erica, I just edited the recipe just a tiny bit to make it more clear. Make sure to re-read the procedure. -Kim

      Reply
  26. Mirjana

    December 02, 2017 at 9:53 am

    Great recipe! I’m wondering if 3/4 c. of Allulose can be used for the Carmel instead? I know Maria Emmrich used Allulose to make Carmel, but wonder if the proportions would be the same to get that hard Carmel consistency? Thanks!!

    Reply
    • Mirjana

      December 02, 2017 at 9:56 am

      Also wondering if these could be frozen to keep linger? Pop one out and defrost a bit? With the Allulose I don’t believe it will crystallize.

      Reply
      • Kim

        December 02, 2017 at 10:49 am

        I didn’t experience the crystallization phenomenon with this recipe - where things get crunchy. We actually had them in the fridge for a few weeks and they kept just fine. As far as freezing, I haven’t tried but since it’s mostly fat, I don’t think it would be a problem. The erythritol helps the caramel become harder otherwise it would be runny and all over the place. -Kim

        Reply
    • Kim

      December 02, 2017 at 10:46 am

      I haven’t used Allulose yet, Miranda. From what I have heard, it is very expensive and like 60x times as sweet as sugar so you have to use more. I haven’t it looked it up in a while so don’t quite me on the sweetness. There is a similar product Tagatose which is not made anymore, but a company bought the patents and is making Tagatesse. It is much more sweet than sugar so you only have to use half as much. I get it from Sukrin USA. I have enjoyed using it in recipes that don’t need the bulk that our usual sweeteners contribute. I have not tried to use it in caramel yet. I think the erythritol helps contributes to the overall texture of the caramel when cool. It hardens a bit. I hope this info helps. -Kim

      Reply
  27. Dianne

    November 09, 2017 at 5:53 pm

    Where do you get the Sukrin fiber and Sukrin gold...I'm in Canada

    Reply
    • Kim

      November 10, 2017 at 12:59 pm

      Hi Dianne, I ordered it from Sukrin USA. You may be able to buy from Amazon. -Kim

      Reply
  28. Val

    November 03, 2017 at 7:27 am

    Hi, do you think glycerin would help the crystallizing problem also?

    Reply
    • Kim

      November 03, 2017 at 9:59 am

      I haven't tried, Val, but that's a great question. -Kim

      Reply
  29. Ramona Cahill

    August 31, 2017 at 1:47 am

    Serving size for this is one ???

    Reply
    • Kim

      August 31, 2017 at 7:12 am

      Hi Ramona. Each candy is 2 net carbs and is about 1 1/2 - 2 inches in diameter. The recipe makes 40 candies. Of course, you can have as many as you want. I hope I answered your question. Please ask if there is more information I can provide. Enjoy your Thursday. -Kim

      Reply
  30. Cheryl

    July 23, 2017 at 2:40 am

    This is one of my favorites to satisfy sweet tooth. I end up eating too much so I don't make as often as I like. Still a better alternative to sugar!!

    Reply
    • Kim

      July 23, 2017 at 8:06 am

      It's a good one. I have the same problem. Lol. Luckily my kids love this and eat it before I get too many pieces. Lol. Thanks for letting me know you enjoy the recipe. Have a great day. -Kim

      Reply
    • Kim

      July 23, 2017 at 8:10 am

      It's a good one. Luckily my kids like it so much that they save me from eating too many pieces. Lol. Have a great day! -Kim

      Reply
  31. Pathardy

    December 20, 2016 at 7:22 pm

    Thank you I want to learn more about low carb

    Reply
    • Kim

      December 21, 2016 at 8:55 am

      Great, Pat. I always point people to the Atkins site for free information and support through their forum. -Kim

      Reply
  32. kathy

    December 15, 2016 at 6:38 pm

    Are you deducting the 3grams of fiber to make the carb count?

    Reply
    • Kim

      December 15, 2016 at 7:27 pm

      Great question, Kathy. Yes, generally we deduct the fiber from the total carbs to get a net carb number in the U.S. -Kim

      Reply
  33. Taryn

    December 10, 2016 at 7:12 pm

    These look amazing. My mom loves turtles. I'm trying to get her to give up sugar. I should make her a batch for Christmas to win her over :)

    Reply
  34. Maya | Wholesome Yum

    December 09, 2016 at 8:37 am

    I love turtles! This is a great recipe for sugar-free caramel. Good to know that maltitol raises your blood sugar!

    Reply
  35. Sarah

    December 08, 2016 at 11:35 am

    Chocolate and caramel - so delicious! These look amazing!

    Reply
    • Kim

      December 08, 2016 at 7:21 pm

      Thanks, Sarah! -Kim

      Reply
  36. Katrin

    December 07, 2016 at 10:50 am

    So interesting that the fibre syrup sorts out the problem with the crystallisation! Sukrin have not got it available at this time in the UK ,so I can't wait. Your turtles look to die for. I wish I could snack on one right now.

    Reply
    • Kim

      December 07, 2016 at 12:15 pm

      Yes, Katrin. I still have some in the fridge from several weeks ago and they never got "crunchy". They taste just as good as they did when I first made them. The syrup begs to be played with but it is pretty high in fiber, so moderation in the key. Have fun with it when Sukrin UK gets it in. -Kim

      Reply
  37. Georgina

    December 06, 2016 at 8:32 am

    Wow these look SO perfect! YUM!

    Reply
  38. Adina

    December 06, 2016 at 6:41 am

    I have xylit at home which is erythrit in German, I suppose that is the same thing as erythritol... I don't have or ever heard of the fiber syrup before. Could I replace that with maple syrup for instance?

    Reply
    • Kim

      December 06, 2016 at 6:53 am

      Hi Adina. Great questions. Xylitol and erythritol are two different sweeteners with different properties. However, I do believe that xylitol would work in the recipe although I haven't tried it. I'm not sure about replacing the fiber sugar with maple sugar as that may burn with the long boil time. There are recipes for making paleo caramels online using sugar alternatives like honey and coconut milk instead of heavy cream if you are interested in a paleo recipe. Again great questions. You comment reminds me that it's been far too long since I've visited your beautiful site. Have a wonderful week Adina! -Kim

      Reply
  39. Carrie

    December 05, 2016 at 3:24 pm

    No way! I literally just did a web search for low carb turtles and BOOM!! this popped up! Thank you!

    Reply
    • Kim

      December 05, 2016 at 6:02 pm

      Great! I hope you enjoy the recipe, Carrie. -Kim

      Reply
  40. STACEY

    December 05, 2016 at 9:39 am

    I would eat all my veggies for these too! I don't even own a candy thermometer, so I'm glad I don't need one. Turtle are a favorite.

    Reply
    • Kim

      December 05, 2016 at 10:53 am

      Thanks, Stacey. They really are good! -Kim

      Reply

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