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Keto Sugar Free Soft Caramels

Desserts

·

November 12, 2021

These Chewy Caramel Candies are so good you won't miss the real thing! Delicious, chewy, keto, sugar free, and kid-approved. I honestly still can't believe how much this recipe tastes just like real caramel! Honestly, I actually like it more than its original counter part. I can't wait for you to try these!

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Each soft and chewy caramel candy comes in at ONLY 32 calories, ZERO net carbs and zero grams of sugar! I mean...... come on! That is amazing! I love to keep this recipe on hand in my fridge or freezer for whenever I need a sweet pick me up! This recipe is perfect for that! I did try a couple other sugar alternatives but none of the recipes came out as good as this one so I do recommend sticking with the ingredients that I have here so ensure they come out amazing!

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Make sure to follow on instagram and pinterest so you can easily save this recipe to come back to it, plus you will never miss out on a new delicious healthy treat!

I always love to see your creations, show me how your Soft Caramels turned out and what you topped them with by tagging me on Instagram @fitandfullwithsam

Ok, I have babbled on for long enough and I know that you need to get these delicious and easy Soft Caramels in your mouth and tummy so let’s get started!

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Keto Sugar Free Soft Caramels

These Chewy Caramel Candies are so good you won't miss the real thing! Delicious, chewy, keto, sugar free, and kid-approved.

PREP:

MINS

HOURS

COOK:

15

MINS

HOURS

TOTAL:

15

MINS

HOURS

HOURS

Author:

Samantha McKenna

Ingredients

1/2 cup coconut cream
2 tbs unsalted butter or coconut oil
1 1/2 cups allulose
3 tbs water
1/2 tsp molasses
1/2 tsp vanilla
Optional topping: flaked sea salt

Instructions

Heat butter and heavy cream in a small saucepan over medium heat until the butter melts. Set aside and keep warm.
In a medium saucepan, combine Allulose, water, molasses, and vanilla. Stir to combine, then heat over medium-high heat until the temperature reaches at least 350 degrees F, and the color just starts to change.
Stir the the warm cream and butter into the Allulose mixture you just heated. Mixture will bubble, but keep stirring and it will settle down.
Cook the entire mixture over medium-high heat until the color deepens into an amber caramel color, stirring constantly. Test for the consistency you desire by placing some caramel on a spoon in ice water. When the caramel cools in the ice water to the desired consistency, pour into a pan lined with parchment paper. Chill in the refrigerator until cool. If you did not cook it enough and the caramel is too soft, you can place in the freezer. When it is ready cut in tbs sizes and enjoy!

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