Caramel Pecan Clusters (Keto, Paleo, Vegan)
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5 from 1 vote

Caramel Pecan Clusters

Toasted pecans coated in smooth dairy-free caramel, drizzled in dark chocolate! Hard to believe they're low-carb!
Prep Time5 mins
Cook Time5 mins
Total Time40 mins
Servings: 16 servings


  • 1 1/2 cups pecans
  • 1/3 cup natural cashew butter no sugar added
  • 1/4 cup coconut oil
  • 8 drops vanilla monk fruit or 15-20 drops vanilla stevia, to taste
  • 1/2 Tbs vanilla
  • Dash of pink salt
  • 1 oz dark chocolate sugar-free if desired
  • sprinkle of coarse sea salt optional


  • 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.
  • In a mixing bowl, whisk together caramel ingredients (gently warm your coconut oil if it's too hard). Taste and adjust for sweetness.
  • Add in pecans and stir to coat.
  • 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)
  • Drizzle with melted chocolate. Sprinkle with coarse salt, if desired.
  • Freeze until set (30-60 minutes) then break into chunks. ENJOY! :)


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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.