Keto Chocolate Caramel Candies

Resisting chocolate this time of year can be challenging. Valentine’s day is like the spring version of Halloween with boxes of candy lining the store shelves. When you choose to follow a healthier eating style these holidays can become a source of stress. We miss our favorite treats and wonder if all of this work is really worth it. Generally when you sit back and evaluate how much progress you have made and how much better you feel you find that it IS worth it…but you still miss the treats! Thankfully I have found that this way of eating makes it really easy to convert old favorites to newer healthier versions. These Keto chocolate caramel candies might take a bit of effort to make but they really hit the spot when it comes to a sweet treat!

Keto Chocolate Caramel Candies

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Ingredients – Chocolate

• 1 bar 100% Cacao – 8g Net Carbs
• 2 tbsp Coconut Oil – 0g Net Carbs
• 2 Squeezes of Stevia Sweet Drops, Vanilla flavor – 2g Net Carbs
• 1/4 Cup Swerve Confectioners sugar replacement – 0g Net Carbs

Ingredients – Caramel

• 5 Tbsp Butter (0g Net Carbs)
• 1 Tsp Vanilla Extract (0.1g Net Carbs)
• 3 Tbsp Truvia Brown Sugar Replacement (18g Net Carbs)
• 2/3 Cup Heavy Whipping Cream (4.4g Net Carbs)

Other Supplies

• Food Safe Silicone mold
• Clean food-safe paintbrush

** Net carbs per serving for this recipe is going to be pretty impossible for me to calculate for you! It will depend a lot on the size of candies you make and how much of the caramel filling and chocolate you end up using! To keep your carb count lower use a smaller mold and more pieces of individual candy. I used about half my chocolate and 1/4 of the caramel sauce to make 12 good-sized pieces at about 0.8 Net Grams a candy.

I used the second half of my melted chocolate along with some almonds, salt and another 1/4 of the caramel sauce to make some Keto Chocolate bark. I stored the remainder of my caramel sauce in a Tupperware container in the fridge for later desserts, it’s a delicious topping for Keto Cheesecake too.

Directions

1. Fill a medium-sized pot half full of water and let it start simmering.
2. Use a large knife to finely chop your bar of chocolate. You can just break it into chunks if you want but it will take a lot longer to melt.
3. Place your chocolate in a smaller pot and float it in the simmering water (the double boiler method) to let it start melting.
4. Add your coconut oil
5. Stir frequently to avoid burning your chocolate, lower the temperature on your water if needed.
6. Once the chocolate and coconut oil is melted and smooth add your sweeteners.
7. Stir until well combined.
8. Give your chocolate mixture a taste. If desired add a bit more sweetener. It really depends on how sweet you like your chocolate!
9. Use a clean food-friendly paintbrush to spread a layer of chocolate over the bottom and sides of your molds. Make sure the mold is completely covered.
10. Set the mold in the fridge to harden while you continue with the next steps.
11. Keep the remainder of the chocolate warmed by turning down the heat slightly and stirring every once in a while.
12. In a small pot or saucepan melt the butter for your caramel sauce and add your Truvia brown sugar substitute. Stir until well mixed and bring to a boil.
13. Stir in your vanilla.
14. Add your heavy whipping cream and stir to combine.
15. Reduce heat to a low simmer and stir frequently until the sauce thickens. You will know the sauce is done when it will coat the back of a spoon without running off. Depending on the size of your saucepan or pot this step may take a while. It took about 30 minutes for me as my pot is quite small which makes reduction slower.
16. While your caramel sauce is reducing check on your chocolate shells, if needed this is a good time to add a second layer of chocolate to your shells.
17. Once your caramel is reduced and you’re happy with the thickness of your chocolate shells pour a small amount of caramel sauce into each shell and top with some more of your warmed chocolate.
18. Freeze or chill your candies until they are firm, then eat and enjoy!
19. If you have leftover chocolate and caramel you can either use it to make some yummy Keto chocolate bark or store it in the fridge for later. Both the caramel and the chocolate will harden but can easily be rewarmed on the stove!