This easy recipe for sugar-free keto caramel candy is made with just 4 ingredients and is a wonderful keto no bake treat at just 1 carb per caramel!
SUGAR FREE CARAMEL CANDY
While traditional caramel is made with corn syrup and granulated white sugar, this sugar free caramel candy is made with a natural sugar free sweetener called Allulose.
This product makes for a wonderful, soft and chewy, smooth caramel candy with no aftertaste! But the key to making these keto caramel candies perfect is the cooking process. Be sure to check my best tips below for perfect keto caramel candy!
Best Tips for Making Sugar Free Caramel
Tip #1, use Allulose over erythritol. It produces the silkiest, smoothest caramels. If you prefer to use erythritol, they may not be as smooth. I have tested this with erythritol and the mixture crystallized and became like toffee.
Tip #2, be sure to not overcook the caramel. As soon as you see that the mixture coats the back of a spoon, you should remove it from the heat. It will thicken as it cools.
Tip #3, use a silicone mini muffin mold for the easiest removal of the caramel candies.
Is Allulose Keto?
A new- to- me keto sweetener is Allulose. I've been a fan of stevia and erythritol for a long time as you will often find both of those in my dessert recipes. Often though I hear complaints about both as an having aftertaste. So I started investigating Allulose as an alternative sugar free sweetener and here's what I've learned:
- is a monosaccharide or simple sugar, absorbed by the body, but not metabolized so it's very low in calories and won't spike blood sugar.
- it's a very rare sugar, though naturally occurring in a few foods like figs, raisins and jackfruit.
- it's 70% as sweet as table sugar.
- doesn't seem to have any effect on blood glucose and might actually help improve insulin sensitivity.
- about 75% of the Allulose you consume is excreted in your urine. This means that it has very low fermentation in the gut, which means you shouldn't have any bloating, gas or just upset like can sometimes occur for some people who ingest erythritol or xylitol.
HOW TO MAKE KETO CARAMELS
Ingredients
You need just 4 ingredients to make these easy sugar free caramel candies!
Butter, Allulose, Heavy Cream and Sugar Free Chocolate.
Directions
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 medium low heat, slowly add the cream whilst whisking. The mix will bubble so be careful. Cook for about 12-14 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.
Storage: Fridge for up to 2 weeks. If you place in a Tupperware they may stick together, it would be best to keep on one layer.
More Sugar Free Caramel Recipes:
SUGAR FREE KETO CARAMELS
4-Ingredient Sugar Free Chocolate Dipped Keto Caramels
Ingredients
- ½ cup granulated allulose (100g) or liquid Allulose
- 3 tablespoon butter room temperature
- ¼ cup heavy cream (60g)
- 50 g sugar free chocolate (at least 85%)
Optional
- pinch sea salt
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
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Cara
Hello! Food Scientist Cara here! I'm giving this a 5 because it was a great starting point for me!! Per what everyone was saying, the caramel was pretty much a sauce so here are some edits to this recipe:
100g Allulose Syrup
2 Tbl (28g) Unsalted Butter
30g Heavy Cream
0.50g - or a tiny drop of Soy Lecithin (This helps to keep the caramel from separating. Sunflower lecithin would work too!)
1g (pinch) Kosher Salt
1g (a dash) Vanilla Extract
I cooked the allulose syrup, unsalted butter, and lecithin until 320F, I like a pretty dark caramel. I think you would be ok going as light as 305F. It is pretty hard to get a good temp reading making such a small amount of caramel. I then whisked in the heavy cream and put it back over the heat, stirring with rubber spatula until thickened and coated the spatula.
I poured my caramel into a small pan (maybe a loaf pan for you home cooks?) that was lined with aluminum foil LIGHTLY sprayed with pan spray. I actually took a paper towel and wiped off any excess spray. Just pour it in! the Problem with the silicone molds is you will lose your shape when popping out of the molds. Sure you can put them in the freeze as suggested in the directions here but then you risk moisture or "dew" forming on the outside of your caramel so I don't recommend that. I then put a small amount of chocolate and brushed it on the top layer of the caramel. Completely cover the top surface of the caramel.
Leave the caramel OVERNIGHT at room temp. The next day remove the foil lining the loaf pan containing the caramel inside. flip the caramel over so the chocolate is now on the bottom, carefully peel off the foil lining. The caramel should hold it's shape and should cut nicely! Dip pieces in chocolate (I would recommend tempering the chocolate, that's a whole different conversation). A sprinkle of sea salt after dipping is a very good call! I hope this helps some of you and good luck!!
Brenda
Thanks Cara!
Kristie Hojara
Just made these but all I had was Truvia granulated sweetener. And I Used Imperial margarine and they did not harden up for me. Do these make a difference?
Nova
I’m going to try this for making caramel chocolate covered almond clusters.
Linda
So, Brenda…which is it? “Cook for TWO minutes…” or “Cook for 12-14 minutes”???
There’s a LITTLE bit of a difference!
Ellen Bornstein
Help! I don’t know what I did wrong, but my caramels are not setting up. Followed recipe and ingredients exactly but may have to try again. Any idea where I went wrong?
Marc
Mine didn't harden up after an hour in the fridge. You have 2 different cooking times in this page. The top part of the page says cook it for 12 -14 minutes but in the recipe directions lower down in the page it says to cook it for 2 minutes....I didn't see the upper part of the page until I tried to figure out what I did wrong since I only cooked for about 2 minutes. I didn't want to mess it up so I was afraid to let it keep cooking. Now I know it's supposed to go for 12 -14 minutes. Still tastes great... just more like a says m sauce instead of chewy bite sized pieces.
Penny
Can you substitute Bocha Sweet for the allulose?
Brenda
I've not tried Bocha sweet so not sure how sweet it is compared to Allulose, but Allulose is less sweet than stevia and monk fruit. I'm sure it could work but you may need to play around with the amount.
Jennifer
Mine did not turn out either and I followed her directions to a T setting timers and they were liquid so disappointed
Deanna Johnson
I halfened this recipe. I used liquid Allulose also, and it was great. I also used 2T Butter instead of 1.5 T because I used Half-and-half because I thought that would help with the less fat in HnH. Honestly, I could've left the extra half Tablespoon of butter out because it kinda just pooled a little when I poured it into my tray. Also, mine didn't get too hard. Maybe I didn't cook it long enough. It's slightly chewy out of the freezer, but It'll be great for filling chocolates, so I'm not too worried about it. The taste is nothing I could imagine being sugar free. It's sweet and buttery and creamy. All I want in a caramel. Love it so much. Thanks. Do you think I could omit the half and half to make a toffee?
Andrea
These look delicious, and I can't wait to try them for my little guy! Have you come up with an exact temperature to cook them?
Wendy
I was pretty excited to try this. Made it with Xylitol and it turned out great! Hardened nicely in the fridge and ended up like hard fudge caramel which, when dipped in the chocolate, was incredibly awesome. Definitely will do again.
Thanks so much for the simple recipe. On another note, I did get Allulose from Amazon Canada like another reader, but they source from the States. Canada is just a portal for shipping.
Cecily Reading
I'm happy to know it worked with Xylitol, I've been reading up on Allulose and discovered its synthesized from corn! But because it is found naturally in nature, they can call it natyral. I love cooking with it, but I'm switching to mostly Xylitol and stevia.
Brenda
If you have a dog do not use Xylitol because it can kill them if they ingest it. That's the reason I don't use it in my recipes.
Michelle Linhart
These are delicious! Mine turned out soft so I will need to cook a little longer next time. If I use the liquid allulose would it be the same amount as the granular?
Brenda
Yes
Martie
Thanks to the reader who asked if the liquid would be used in the same amount. I’m ordering the granular but already have the liquid on hand. Look out caramel! Here I come!
Cathy Hatim
Thank you for the information on Allulose. It is will help me to stay off sugar. Looking forward to making these delicious little goodies. MMmmmmmmm
Julie
Hi,
I made this and it is amazing but somehow mine did not hardned in the fridge, it was a thick sauce. I followed the recipe exactly, got allulose for this very recipe, room temp butter, heavy cream... nice golden color... what do you think could have prevented it from hardening? Cooking it longer? I kept it in the fridge the whole time.
Brenda
Yes not cooking it long enough is probably the cause. I'll work on this recipe and get an exact temperature to reach to better help troubleshoot.
julie
Thanks! I mean it is awesome as a thick sauce 🙂
Julie
Hi Brenda,
One year later I am trying it again and I am having the same issue... cooked it quite longer and it is not hardening. It went up to 237degres. Not sure what else to do. Mix the sweetener with an erythritol based one? I thought allulose doesn't make for hard baked goods so perhaps that's the issue? I used 2 different brands of allulose.
Bettina Vestergaard
Please - can you write grams etc also?
I'm enjoying all your recepies but would like them in european measurements also. 🙂
Bettina Vestergaard
Sorry - must be blind - I actually did not see it!!!! 😮
Terri Iverson
You have both US measurements and Metric except for the sugar free chocolate. What would the US equivalent be?
Carole
I only have liquid Allulose....do you think this would work in this recipe?
Brenda
Yes
Lutrecia Macdonell
Allulose is banned in Canada, what can I use to replace the Allulose? Thank you
Brenda
Maybe Sukrin syrup?
Julie
Hi! Allulose i
s banned in Canada? I just ordered it from amazon Canada for my mom fir her to make this recipe... I have to check if she got it!
Lilly
do you think I could use coconut cream instead of the dairy?
Rebecca
Thank you so much for this recipe! My weakness is caramel and I sure have missed Milkduds since going keto! I will be tryinh out this recipe!
Vee
I love it when the recipe only has 3 or 4 ingredients. I personally will ONLY use Organic Stevia as I feel that is the best option one has when adding a sweetener. I feel all other things are really a sugar and since cancer cannot live without sugar I like to avoid all other sweeteners. We do not feel it has an after taste as some people do and so we love it and use it all the time.
patricia
These looks so yummy, but I cannot have dairy. Do you think they will work with vegan butter and coconut cream?