This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
These Easy Keto Salted Butterscotch Nut Clusters are the best holiday treat for any party! Low Carb, Gluten Free, Sugar Free and no baking required!
Low Carb Nut Clusters
Easy recipes for the holidays are my favorite. Making a perfect little dessert to share and bring to a party and that no one knows is low carb or keto makes me super happy. I love the surprising faces of friends when they they try something for the first time but clearly can not believe they are eating something without sugar. I live for those moments. This recipe is one that will certainly get those jaws dropping when they taste these delicious butterscotch flavored caramel nut clusters.
You don’t have to use pecans, any nut you like will work. Almonds would be nice or even walnut, but my preference is definitely pecans.
Low Carb Caramel
Making a quick homemade low carb caramel sauce is the key to many fabulous desserts, like my Samoa pie and my Salted Caramel Snickerdoodle Cookies. It’s a fairly quick and easy recipe, just needing a few specific ingredients to get that traditional caramel sauce stickiness we’re looking for.
Whether or not you think you might be all day baking for Christmas, I urge you to make one more treat for your dessert tray, these Nut Clusters. They are well worth your time!
Keto Butterscotch Nut Clusters
Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!
If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.
Keto Salted Butterscotch Nut Clusters
Start by making the butterscotch caramel. In a medium sized pot combine all of the caramel ingredients and bring to a simmer. Simmer for 5-7 minutes until golden and thick enough to coat the back of a spoon. Remove and let cool.
Melt the chocolate and coconut oil over low heat until smooth, set aside.
ine a baking sheet with wax or parchment paper. Arrange the pecan halves into groups of three. Top with a dollop of caramel, a dollop of chocolate, and a sprinkle of salt. Chill until ready to serve.
Store in a airtight container in the refrigerator up to 7 days.
“Lauren is the founder of the creative content agency Healthful Creative which helps food centered brands share their story through recipe development and food photography. She’s also the founder of the gluten-free website Wicked Spatula and the co-founder of the keto website, Cast Iron Keto.”