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 86Calories 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.