A simple and delicious recipe for sugar-free dark chocolate caramels. Made using a keto caramel sauce, these candies contain no harmful artificial sweeteners. Low-carb, Paleo, sugar-free, keto.
So if I’m being honest, I was never the hugest fan of soft caramels. I enjoyed the taste, but the gooey, stuck-in-your-teeth-forever feeling was never my jam. Now, if you tossed a hard caramel my way, I would never refuse.
The buttery and smooth taste has always been one of my favorites, but one look at the nutrition facts is enough to make my heart convulse these days. And the artificial sweeteners in the sugar-free stuff? No thank you!
Well, now that it’s fall, which means caramel apples galore, I knew I had to try my hand at a lower-carb and sugar-free version that didn’t totally scare me away.
These little seashell-shaped guys ended up being the outcome. I really need to buy some molds that are more fall and less summer themed. Regardless of their form, they turned out exactly how I expected them to in terms of taste.
The texture is definitely a bit different than the traditional soft and sticky caramels. Depending on how long you let the mixture thicken on the stove, they will likely turn out a bit softer.
All I did to compensate was to keep mine in the freezer so they didn’t melt. I really didn’t mind at all, because the taste is SO PERFECT.
And if caramel on it’s own is not indulgent enough for you, you can simply drizzle some additional dark chocolate on top of these. In my opinion, it really sets them apart.
To make these, you will need to make a batch of my keto caramel sauce. All this involves is browning some butter, adding in a bit of coconut milk or heavy cream, along with some sweetener, and simply cooking it down until it becomes nice and thick.
Simply let them harden in the freezer, then you’re good to go. I do recommend keeping these in the freezer, because the mixture is pretty soft in the fridge.
So if you’re looking for that traditional sticky texture, these might not be right for you. But taste-wise, you really can’t go wrong here.
If you want to drizzle with chocolate, wait until these freeze, then either drizzle the chocolate while they’re still in the mold, or remove from the mold and place on a baking sheet or other flat tray with parchment paper.
Drizzle the chocolate over, and then place the sheet in the freezer until frozen again. Once hardened, move to an air-tight container or baggie and store in the freezer for up to a month.
If you give these sugar-free dark chocolate caramels a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!