Salted Caramel is one of my favorite flavor combinations. I love anything with salted caramel. Especially chocolate. I was inspired to fill dark chocolate with salted caramel and I’m glad I did. These caramel cups are divine.
Salted Caramel Cups – low carb, keto, sugar-free, grain & gluten free, THM S
I couldn’t decide if I wanted to fully enclose them in the chocolate like a traditional peanut butter cup or just drizzle some on top so I did both. I like them better with just the drizzle. You use less chocolate and they look so pretty. The center stays soft while the chocolate hardens and the sea salt complements the sweetness.
Ingredients for keto salted caramel cups
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Sugar-Free Chocolate Chips – Amazon has had a great price on Lily’s Chocolate Chips off and on. I like the flavor of these. You can also purchase Bake Believe stevia sweetened chips at many Walmarts. OR 85% Dark Chocolate – This dark of a chocolate bar is naturally low carb because it has such a high percentage of cocoa. There is only a little room left for other ingredients.
Vanilla – With the price of vanilla being astronomical I decided to try a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts.
Butter – I don’t think this one needs an intro. I always use salted butter and normally just buy the regular kind from Wal-Mart or Costco.
Caramel Extract – I don’t always add this to caramel but it does boost the flavor
Can I use a different candy mold?
Yes. If you have a different silicone mold you may need more chocolate. This is the mold I used.
Soft Caramel Centers
I suspect that eventually, the sugar alcohols may crystallize again but after a few days in my fridge (I was surprised they even lasted a few days) the centers were still soft.
How many keto candies will I get?
This makes a full tray of 30 salted caramel cups with a little bit of leftover caramel. Is leftover caramel ever a bad thing? I don’t think so. Feel free to half it.
- Combine the butter, cream, and sweetener in a small saucepan over medium-low heat. Cook until light brown and thickened stirring frequently. This takes 10-15 min.
- Stir in the extracts, cream cheese, and salt. Stir until the cream cheese is thoroughly incorporated. Set aside to cool to room temperature and thicken further.
- Melt the chocolate in the microwave or in a double boiler. I do it in the microwave stirring every 30 seconds. Put a little in the bottom of each mold and spread it up the sides. Put in the fridge to harden. Do one more layer of chocolate. Harden in the fridge.
- Fill the chocolate cups 3/4 full with the room temperature caramel. Put in the fridge to chill the caramel. After about 5 min it should be cool enough to put chocolate on top. You can cover the caramel or just drizzle lines on. Sprinkle with a little coarse sea salt. Store in the fridge.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.