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Keto Caramel Candy

Created by
  Published on September 20th, 2019
  Reading time: 2 minutes
  Last modified February 23rd, 2022
ChefKetogenic.comDifficultyIntermediateRating
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The delicious keto caramel candies/chews are an easy and perfect treat just in time for Halloween!

Yields12 Servings
Prep Time2 minsCook Time10 minsTotal Time12 mins
1

Line a shallow pan with parchment paper.

2

Melt the butter in a microwavable safe bowl.

3

Add the heavy whipping cream to the melted butter and stir until well combined.

4

Add the allulose, salt, and water to a saucepan and stir with a fork until well combined.

5

Cook the mixture over medium heat until the mixture begins to change color/ become less opaque (if you have a food thermometer, this will be around 300F/ 150C).

6

Remove the pan from heat and add the melted butter/heavy cream mixture in.

7

Return the pan and heat over medium heat until the mixture begins to thicken and turn brown.
Note: Make sure to stir frequently so that the caramel does not burn.

8

Once the caramel has thickened, add in the vanilla and stevia drops, stirring well.

9

Once the mixture has both the color and texture of caramel, remove the pan from heat, and quickly pour the mixture into the pan.
Note: you must do this quickly or the caramel will begin to harden.

10

If you would like to top the caramel with coarse salt, chocolate flakes, nuts, or any other keto topping desired, do so now.

11

Place the pan in the fridge and allow for cool for 1-2 hours until cutting into pieces.

Category,

Directions

1

Line a shallow pan with parchment paper.

2

Melt the butter in a microwavable safe bowl.

3

Add the heavy whipping cream to the melted butter and stir until well combined.

4

Add the allulose, salt, and water to a saucepan and stir with a fork until well combined.

5

Cook the mixture over medium heat until the mixture begins to change color/ become less opaque (if you have a food thermometer, this will be around 300F/ 150C).

6

Remove the pan from heat and add the melted butter/heavy cream mixture in.

7

Return the pan and heat over medium heat until the mixture begins to thicken and turn brown.
Note: Make sure to stir frequently so that the caramel does not burn.

8

Once the caramel has thickened, add in the vanilla and stevia drops, stirring well.

9

Once the mixture has both the color and texture of caramel, remove the pan from heat, and quickly pour the mixture into the pan.
Note: you must do this quickly or the caramel will begin to harden.

10

If you would like to top the caramel with coarse salt, chocolate flakes, nuts, or any other keto topping desired, do so now.

11

Place the pan in the fridge and allow for cool for 1-2 hours until cutting into pieces.

Keto Caramel Candy

Discussion

  1. Mj says:

    Made this twice! First time didn’t get brown, second time butter separated from the caramel! Idk what I’m doing wrong but pls help

    1. Hi, Mj. I have a few questions to help you fix the problem. First off, you are using allulose and not another sweetener, correct? Other sweeteners (like erythritol, monk fruit, and stevia) burn rather than caramelizing. If you are, try lowering the heat and stirring frequently. Every stove is slightly different and yours may be getting too hot. Hope this helps!

  2. Samantha Whitson says:

    Wonderful recipe~ thanks so much for sharing. Something that would be super helpful is if you were able to give even just some approximate times &/or temps for each step of the process- sure appreciate the initial one for the simple syrup being about 300 degrees. I only mention these additions because being a huge caramel fan, this is my 5th or 6th attempt at making it into a chewy, wrappable candy. Sadly, most of the recipes I’ve followed do not give all of the temps for each stage, or even approximate times to cook the caramel- say 10-15 mins/350 degrees- something like that. I have ended up with runny syrup & rock hard toffee slabs. I have yet to accomplish a real, chewy, caramel candy. Making caramel syrup is pretty easy, but the chewy candy- in a sugar free form- is a whole other accomplishment. =) Thanks- in advance- for considering my comment. Sincerely, Samantha Whitson

  3. Joanne says:

    This sounds delicious! But what approximate SIZE of shallow pan, please! Or does it matter? Does the caramel solidify before it spreads out very far? Thanks!

    1. Aimee Aristotelous says:

      Hi Joanne–any size pan should work as the mixture is thick enough to where it won’t spread out too far.

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