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4.42 from 12 votes

4-Ingredient Sugar Free Chocolate Dipped Keto Caramels

These Chocolate Keto Caramels are smooth, creamy and perfectly chewy, not hard. Made with just four ingredients, they’re easy to make and the ultimate sugar-free treat. Feel free to fully coat or part dip these keto caramels in chocolate, it’s totally up to you.
Prep Time 20 minutes
Cook Time 1 hour
Servings 12
Calories 57kcal
Author Jo Harding

Ingredients

Optional

Instructions

  • Place the granulated allulose and butter in a pan. Stir over a medium/ low heat with a balloon whisk or wooden spoon, about 3 minutes, until golden. If the butter separates, take off the heat and whisk vigorously to combine.
  • On the heat, slowly add the cream whilst whisking. The mix will bubble so be careful. Cook for about 2 minutes until the caramel starts to thicken and coats the back of a spoon. It should be a runny (not solid) caramel as it will thicken as it sets. Cooking times will vary depending on your room temperature too.
  • Remove from the heat and stir in the optional salt. Allow to cool down slightly (1 minute) before pouring into your silicone molds. I used a mini muffin mold. The low-carb caramel should still be pourable. Refrigerate for 30 minutes or until set solid.
  • Place the chocolate in a heat proof bowl over a pan filled with a little water. Melt on a medium heat. Remove the bowl from the pan.
  • Remove the caramels from the silicone mold. Dip the keto caramels in the chocolate. Option to fully coat or partial. Place on a parchment lined baking tray and pop back in the fridge to set. About 10 minutes. Keep refrigerated to avoid melting.
  • Storage: Fridge for up to 2 weeks.
    (Note if you place in a Tupperware they may stick together, it would be best to keep on one layer)

Nutrition

Serving: 1caramel | Calories: 57kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 27mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 162IU | Calcium: 4mg