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5 from 1 vote

Easy Soft Keto Caramel Peanut Clusters

This recipe is designed to teach everyone how to make quick easy keto caramel peanut clusters
Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Servings 40 pieces

Ingredients

  • 1/2 cup keto corn syrup substitute (see my recipe)
  • 1 cup granulated Allulose or granulated sweetener of choice Allulose works best other sweeteners tend to not dissolve properly and result in a grainy sticky or hard caramel
  • 1 cup raw peanuts
  • 1 tsp vanilla extract
  • 1 tsp butter
  • 1 tsp baking soda

Instructions

  • Line a large baking sheet with parchment paper. Lightly grease the parchment paper with butter or oil. Set aside. Preheat oven to 200 degrees
  • In a 2 quart microwave safe bowl or dish, stir together the corn syrup substitute and the Allulose until fully combined
  • Microwave on high for 2 minutes. Stir to make sure nothing is sticking. Microwave on high for another 2 minutes (use oven gloves or a towel to remove dish will be hot)
  • Stir in the peanuts until they are fully coated. Microwave on high for 3 1/2 minutes. While the mixture is in the microwave place the prepared baking sheet into the 200 degree preheated oven. (having a warm baking sheet makes it easier to spread the caramel)
  • Remove mixture from microwave and stir in vanilla extract until combined. Stir in the butter until fully melted and combined.
  • Place back into the microwave and microwave on high for another 1 1/2 minutes. While the mixture is being microwaved remove the baking sheet from the oven
  • After the mixture is done being microwaved remove it from the microwave and immediately stir in the baking soda until the entire mixture is foamy
  • Quickly pour the mixture onto the warm baking sheet. You should see a lot of tiny air pockets in the mixture. Use a spatula and spread the mixture into an even layer. Place in the refrigerator for 30 minutes or until firm
  • Once firm remove from the refrigerator. Gently loosen the parchment paper from the back of the caramel
  • Lightly grease a sharp knife and cut the caramel into strips. Cut each strip into small rectangles, (think the size of a tootsie roll) If the caramel begins to get really sticky and hard to cut place it back in the refrigerator for another 30 minutes to firm back up.
  • Cut some parchment paper into wide strips and wrap around each rectangle. Store in an air tight container in the refrigerator.

Notes

Each piece of caramel contains less than 1 gram of net carbs