Coconut Pecan Cacao Nib Clusters

1/4 cup heavy cream
1/3 cup Isomalt
1 cup equivilent sweetener (I used the new splenda quick pack)
2 T. granular erythritol
6 T. butter salted
2 egg yoke

1/3 cup chopped pecans
1/3 cup cacao nibs
1 1/4 cup unsweetened coconut

Put all the ingredients in a non-stick sauce pan except pecans, cacao nibs, and coconut.
Bring to a boil then reduce to medium heat stirring down boil constantly for 12 minutes.
Add pecans, cacao nibs, coconut and mix until well combined.

Place mounded teaspoons onto a non-stick foil lined cookie sheet.
Quick set in freezer for 15 minutes and refridgerate overnight.

Makes 2 dozen candies. 1 carb each