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    Home » Dessert Recipes » Candies » Salted Caramel Cups

    Salted Caramel Cups

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Apr 8, 2016 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto salted caramel cups

    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.

    Close up of Salted Caramel Cups on white plate

    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.

    Plate of salted caramel cups with one candy bit in half to show inner filling

    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.

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    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

    Heavy Cream

    Cream Cheese

    Fine Salt

    Coarse Salt

    red candy cup mold with chocolate filling in each mold

    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.

    red candy mold filled with salted caramel cups, some with chocolate topping

    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.

    Red candy mold with salted caramel cups being drizzled with a chocolate design topping

    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.

    white plate of salted caramel cups

     

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    Close up of salted caramel cups sprinkled in salt

    Salted Caramel Cups

    Salted Caramel is one of my favorite flavor combinations. I love anything with salted caramel. Especially chocolate. I was inspired to fill dark chocolate cups with salted caramel and I'm glad I did. They are divine.
    Print Recipe
    Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Course: Dessert
    Cuisine: American
    Servings: 30 candies
    Calories: 77
    Author: Taryn

    Ingredients

    • 4 oz butter
    • 8 oz heavy cream
    • ½ cup + 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1.5 oz cream cheese
    • 1 teaspoon vanilla extract
    • 1 teaspoon caramel extract
    • 1 teaspoon fine sea salt
    • course sea salt for sprinkling on top
    • 3.5 - 6 oz 85% dark chocolate or sugar free chocolate ***
    US Customary - Metric
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    Instructions

    • 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 ¾ 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.

    Notes

    *** if you cover the tops with chocolate you will need the full amount, if you drizzle lines on top then the lesser amount will work.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Serving: 1piece | Calories: 77 | Carbohydrates: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 112mg | Potassium: 38mg | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.7mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

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    Reader Interactions

    Comments

    1. Alison says

      May 15, 2020 at 2:51 pm

      These look awesome! I notice looking up ingredients that since you posted this Watkins has changed their caramel extract to caramel flavor. It now contains sugar and gets really terrible reviews for taste. Is there another one you like?

      Thanks!

      Reply
      • Taryn says

        May 15, 2020 at 3:06 pm

        Oh darn! I've heard good things about the brand Olive Nation. And Trim Healthy Mama has made their own extracts but I haven't tried them yet.

        Reply
    2. cathy Bassi says

      December 21, 2019 at 12:57 pm

      I would like to try these however I only have Stevia and Erythritol and swereve, can you tell me how much of each with these ingredients please.

      Reply
      • Taryn says

        December 22, 2019 at 10:14 am

        You can make my sweetener with just erythritol and stevia and then use that. Joyfilledeats.com/sweetener

        I think swerve would work but I haven't tested it.

        Reply
    3. melissa says

      August 25, 2019 at 10:17 pm

      what should i do the sauce will not stay together it separates and then i have not middle filling

      Reply
      • Taryn says

        August 26, 2019 at 7:25 am

        You may have overcooked it. You can try gently heating it again and whisking in a pinch of xanthan gum. Which sweetener did you use?

        Reply
    4. Lori says

      April 08, 2019 at 5:23 pm

      This is a game changer!!! I'm glad I waited, and made your sweetener mix. This is now my all time favorite recipe 🙂 Thanks for sharing.5 stars

      Reply
    5. Colette says

      April 05, 2019 at 7:14 pm

      Bravo! This is a great recipe! I wondered when I was cooking the caramel mixture whether it was ever going to get light brown but it did finally after boiling for about 16-17 minutes. Then I added in the cream cheese mixture. It got to a beautiful light brown (not beige) color. Very pleased with the color and TASTE! I bought the 3 sweeteners and made your mixture. It worked great. I had a few 1/2 silicone ice trays I used for fat bombs. Worked ok unless if there was chocolate coating on all sides, but sticks if not enough chocolate coating the cube. Next time I would DEFINITELY stick to the caramel recipe you have here. Might add a little less salt. And might try with Keto chocolate bomb recipe (cocoa, coconut oil, almond butter, stevia mixture) rather than melting real chocolate. Will also be purchasing your recommended mold.
      THANKS for a great recipe. One of my favorite low carb treats ever!5 stars

      Reply
    6. Megan says

      December 05, 2018 at 8:59 am

      Is there anyway to use say swerve and Splenda. As the sugars. Money is tight. And those are the ones I have on hand.5 stars

      Reply
      • Taryn says

        December 05, 2018 at 10:05 am

        Not for this recipe, sorry! I'd look for a caramel recipe that uses one of those. It is very hard to change sweeteners in candy recipes.

        Reply
    7. sue says

      September 12, 2018 at 8:00 pm

      Do you know if this would work with Swerve? Thank you........beautiful candies!5 stars

      Reply
      • Taryn says

        September 12, 2018 at 10:35 pm

        Thank you 😊 I have seen caramel made with swerve so it should. If you try please let me know how they turn out.

        Reply
      • Kim Osmar says

        January 08, 2019 at 9:30 am

        i tried swerve; didn't change much color; but turned out yummy evethough5 stars

        Reply
        • Misti says

          January 16, 2019 at 10:57 pm

          Did you use powdered or granular Swerve & did you use the same amount of sweetener that's called for in the recipe?
          Thanks 🙂

        • Kim McTaggart-Osmar says

          April 27, 2019 at 6:53 pm

          Yes same amounts

    8. Kari Bohning says

      September 12, 2018 at 4:49 pm

      Could I make these into bars?

      Reply
      • Taryn says

        September 12, 2018 at 10:32 pm

        Good question Kari, I'm not sure how cutting through the caramel would be. If you don't have a mold you could make them in mini greased aluminum cupcake liners.

        Reply
    9. Tracy says

      August 16, 2018 at 5:57 am

      I can't use this sweetner blend because of dogs. What do you suggest to use and how much?

      Reply
      • Taryn says

        August 17, 2018 at 7:51 am

        You can make my sweetener blend with just erythritol and stevia. Joyfilledeats.com/sweetener

        Reply
        • Tracy says

          August 23, 2018 at 2:38 pm

          How much of what to make the blend? What about using pyure?

        • Taryn says

          August 23, 2018 at 6:41 pm

          The recipe for the sweetener is here: joyfilledeats.com/sweetener

          And, sorry, but I don't think pyure will work in this recipe. Caramel is very fussy.

      • Marilyn says

        October 16, 2018 at 9:33 pm

        Don't give it to your dogs 🤭

        Reply
    10. Ioana says

      June 06, 2018 at 7:22 am

      I made these twice and even served them to my guests for my birthday. They are mouthwatering, and everyone loved them.5 stars

      Reply
    11. becky s says

      May 22, 2018 at 3:33 pm

      I absolutely love anything salted caramel! I just put my second coat of chocolate in the molds. Do these come out easily once they have chilled with the caramel in them? 🙂 I cannot wait to try them!! Thanks for sharing this recipe!5 stars

      Reply
      • Taryn says

        May 22, 2018 at 3:44 pm

        Yes! They pop right out as long as you are using silicone molds.

        Reply
        • becky s says

          May 22, 2018 at 4:44 pm

          🙁 ....I used plastic molds....something tells me I may be eating these suckers with a spoon.....*sigh* Lesson learned...will use my silicon next time! 🙂5 stars

        • Beckys says

          May 24, 2018 at 4:50 pm

          I got them out. I froze them! After I popped them out I popped the plastic in the garbage and ordered some silicon molds! 😎

    12. Shawna Lyden says

      March 25, 2018 at 8:18 pm

      I tried twice and can't get my carmel to brown at all! I didn't use the Mama Gentle Sweet. I used Stevia Raw and Sucralose. Neither worked. Like I said, it didn't turn anywhere close to brown and then if I kept cooking it, it just separated! I never even got to the step of adding the extract and cream cheese. Any ideas of what I'm doing wrong?

      Reply
      • Taryn says

        March 25, 2018 at 10:20 pm

        You can't use those sweeteners, sorry. The sweetener I use is a blend of sugar alcohols with stevia. I would google for a caramel using sucralose if that is the sweetener you prefer you use. Especially in candy recipes you can't just swap sweeteners.

        Reply
    13. Cecilia Riley says

      March 03, 2018 at 2:11 pm

      Just made these. Just wow. I ate two and had to walk away. Incredible. Thank you for this recipe.5 stars

      Reply
      • Taryn says

        March 03, 2018 at 2:26 pm

        I'm glad you liked them 🙂

        Reply
    14. Tracey Ewing says

      December 04, 2016 at 9:36 pm

      Do you know the calories, fat, and carbs per one of these fat bombs? I just started a keto diet. I do not bake so my melted chocolate looked terrible and they did not turn out at all looking as gorgeous as yours...BUT they tasted amazing!!! I have to learn how to perfect it, but my family loves them as well, even though mine were gooey and falling apart. Tips? And nutritional value if possible? Rough estimate is ok.

      Thank you!

      Reply
      • Andrea says

        September 05, 2017 at 3:34 pm

        It's a the bottom of her recipe/post

        Reply
    15. Tiffany says

      October 26, 2016 at 2:34 pm

      Hi Taryn,
      Can't wait to try this recipe! Just wondering on the serving size for "S"??? Apologies if I just missed that.
      Thanks!

      Reply
    16. Tasha says

      August 21, 2016 at 11:09 pm

      These look super yummy! Definitely a winning flavor combination.

      Reply
    17. Holley says

      August 10, 2016 at 8:47 pm

      My caramel filling seems runny what did I do wrong?

      Reply
      • Taryn says

        August 11, 2016 at 7:19 am

        You may not have cooked it long enough.

        Reply
        • Holley says

          August 11, 2016 at 10:14 am

          Man! I did it for 15 minutes! Oh well I'll try again, thanks!

    18. Rosanna Wendlandt says

      July 11, 2016 at 1:49 pm

      These are the greatest Fat Bombs!! Thank you

      Reply
      • Taryn says

        July 11, 2016 at 2:28 pm

        Thank you! Now go tell all your friends 😉

        Reply
    19. Dianna says

      May 21, 2016 at 10:28 am

      I've been making chocolates for years and I use a small brush to coat the sides of my molds. Brushes can be bought at stores that sell candy making supplies. I've had mine for years.

      Reply
    20. Joellen says

      April 10, 2016 at 9:46 am

      How do you spread the chocolate up the sides? When I've attempted recipes like that in the past, it's been a mess. Yours look so pretty. 🙂

      Reply
      • Taryn says

        April 10, 2016 at 11:39 am

        Chocolate is always messy. I like eating it much more than working with it. I put a little in the bottom and spread it up the sides with a small rubber spatula. When that hardened I did it again but the second time I just used my finger and that worked a little better. By the end I was covered in chocolate though. Lol.

        Reply
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