Quick Keto Creamy Caramels
This recipe is designed to teach everyone how to make quick and easy keto caramel candy
Servings 12 pieces
Ingredients
- 2 TBS room temperature butter
- 1/4 cup granulated sweetener of choice I used Allulose because it dissolves the best
- 1/4 cup brown Swerve or brown sugar sweetener of choice
- 1/4 cup keto corn syrup substitute click to see my recipe
- 1/4 cup keto sweetened condensed milk click to see my recipe
- 1/2 tsp vanilla extract
Instructions
- Line an 8 x 4 inch loaf pan with parchment paper. Allow the paper to hang over the sides to create "handles" Lightly spray the paper and sides of the pan with cooking spray. Set aside
- In a medium microwave safe bowl use a fork and stir together the granulated sweetener and brown Swerve until fully combined and no lumps are in the Swerve.
- Add the keto corn syrup, keto condensed milk and the vanilla extract. Whisk until fully combined
- Add the butter and microwave on high for about 1 1/2 minutes or until the butter is fully melted and the mixture is hot. Bowl will be hot. Use oven mitts or towel to remove the bowl from the microwave
- Stir until the butter is fully combined and the sweeteners are dissolved
- Microwave on high for another 2 minutes or until slightly bubbly.
- Stir to make sure everything is fully combined. Microwave on high once again for another 2 1/2 minutes or until bubbly.
- Pour caramel into prepared loaf pan. Slightly tilt the pan back and forth until evenly coating the bottom of the pan. Allow to sit at room temperature for about 4 hours or until firm and no longer sticky to the touch
- Grasp the overhanging parchment paper and lift the caramel slab out of the pan. Cut into the desired size and shape. Wrap each piece in small strips of parchment paper. Store wrapped caramels at room temperature for up to 5 days
Notes
These caramels contain less than 1 gram of net carbs a piece