Caramel Pecan Clusters
Toasted pecans coated in smooth dairy-free caramel, drizzled in dark chocolate! Hard to believe they’re low-carb!
Servings Prep Time
16 servings 5minutes
Cook Time Passive Time
5minutes 30minutes
Servings Prep Time
16 servings 5minutes
Cook Time Passive Time
5minutes 30minutes
  • 1 1/2cups pecans
  • 1/3cup natural cashew butterno sugar added
  • 1/4cup coconut oil
  • 8drops vanilla monk fruitor 15-20 drops vanilla stevia, to taste
  • 1/2Tbs vanilla
  • Dash of pink salt
  • 1oz dark chocolatesugar-free if desired
  • sprinkle of coarse sea saltoptional
  1. Toast pecans in a dry skillet over medium heat for 5-9 minutes, stirring occasionally, until golden and fragrant (watch them so they don’t burn!) Set aside to cool.
  2. In a mixing bowl, whisk together caramel ingredients (gently warm your coconut oil if it’s too hard). Taste and adjust for sweetness.
  3. Add in pecans and stir to coat.
  4. Spread caramel pecans in a single layer onto a large plate or small rimmed baking sheet lined with parchment paper (not spread out too far)
  5. Drizzle with melted chocolate. Sprinkle with coarse salt, if desired.
  6. Freeze until set (30-60 minutes) then break into chunks. ENJOY! 🙂
Recipe Notes

Disclosure: As an Amazon Associate and affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

What I used:

Vanilla Monk Fruit Drops

Vanilla Monk Fruit Drops Click here  (Use code PRETTYPIES at checkout for 20% off your entire purchase)

Natural Cashew Butter (no sugar added) from Target

Coconut oil:

Pink Salt:

Mexican Vanilla:

Pecans from ALDI

Macros for 1 piece, based on 16 pieces: calories 134  Fat 13 Carbohydrate 3 g Fiber 1 g Net Carbs 2 g Protein 2 g

To store: Must be kept refrigerated or frozen, since they melt at room temp. Should stay fresh for at least 1 week refrigerated or 2 months frozen, if kept in an airtight container.

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