Homemade Keto Caramels with Sea Salt

These keto caramels are perfectly chewy, sweet, and salty! Just like traditional caramels, simple ingredients (only three are required!) create a soft, melt-in-your-mouth caramel candy. But unlike traditional caramels, this version is entirely sugar free. 

recipe testing

I wasn't sure if it was possible to make chewy keto caramels that would taste so similar to the real deal!

Since caramel is mostly sugar, I had major doubts that I would be able to create a similar candy - with the same flavor and texture - using keto sweeteners. 

After so much recipe testing to get it just right, I landed on this simple recipe. The process is nearly identical to making caramels the traditional way, and it's really so easy as long as you have the right tools! 

I used my go-to sweetener, a blend of monkfruit and allulose, which behaves very similarly to regular sugar, with a few exceptions.

First, it caramelizes at a lower temperature than regular sugar, which means we need to watch it closely and stir it frequently to prevent it from burning.

Second, your target temperature will be a little lower, so if your candy thermometer has a temperature guide cheat sheet, ignore it entirely because it won't apply here!

You'll heat the granulated monk fruit and allulose blend with salted butter until it's precisely 315°F-317°F when measured with a candy thermometer (or a digital thermometer if you have one that can go that high). 

After testing this temperature (and lower and higher temperatures) several times, I've discovered that this is the sweet spot for a chewy caramel candy that will hold its shape.

I've seen recipes that suggest going no higher than 300°F, but my testing yielded that a monkfruit and allulose blend can withstand a higher temperature and requires it if we want a caramel candy and not a homemade keto caramel sauce. 🙂

why this recipe works

Granulated allulose with monk fruit is my favorite baking sweetener. Allulose, a rare sugar, is about 70 percent as sweet as sugar, and when mixed with monk fruit, another natural and zero glycemic sweetener, you have a blood sugar friendly sweetener with zero erythritol (and after taste). 

It's the ideal sugar substitute for making caramel keto candy, as it behaves closely to sugar and has a wonderful caramelized flavor, too. It's a win for your sweet tooth and your blood sugar levels!

Here's why this caramel recipe works:

• It makes a delicious caramel treat that is healthier than traditional homemade caramel candies! Made with zero sugar, this version is a keto diet friendly, gluten free and low carb recipe. 
• A fun and easy recipe to follow, even if you've never made caramels before
• Only three ingredients are required for the sugar free caramels, but I'm also including instructions on how to coat them with dark chocolate!

​the ingredients

To make chewy keto caramels, you will need the following ingredients. I'm also including a short list of kitchen tools that are necessary in order to achieve the best results. 

• Salted butter. ​I am a big fan of salted caramels, and I really love this recipe with a high-quality, grass-fed butter that is salted.
• Granulated monkfruit sweetener with allulose. This monk fruit and allulose blend is crucial, as I haven't tested this recipe using a different sweetener. I prefer the Golden flavor but Classic White will work well too. 
• Heavy cream. ​Adds a rich, creamy flavor to the caramel.
• Sea salt. ​You'll need a pinch of salt for the caramel mixture as well as flakey sea salt for topping the caramels once they have set. 

​tools required

• Heavy-bottomed medium saucepan. I use a stainless steel saucepan with a thick bottom. I think medium is the ideal size since we're not making a really large batch and a medium pan will make your caramel mixture deep enough to get a good temperature reading with a candy thermometer. You can also use a small saucepan, but either, way make sure your pan has tall sides, since the caramel will bubble up pretty high once the heavy cream is added. 
• Candy thermometer. One like this, which clips onto the side of the pan, is ideal. I test the caramel mixture with both a candy thermometer and my digital thermometer, to make sure it's an accurate reading. 
• Large whisk. ​For continually stirring the caramel mixture and ensuring the butter and sweetener are well-combined. 
• Loaf pan. When the caramel is poured into 9x5 loaf pan, it creates caramel candies that are about ¾-inch thick.
• Parchment paper and wax paper. I line the pan with parchment paper so it's easy to gently lift the entire keto caramel slice out of the pan to cut. Wax paper is perfect for storing as well as wrapping the keto caramels individually, if you choose!

the recipe

Here's a look at the steps in the process but be sure to view the printable recipe card below for all of the details and specific ingredient amounts. 

Line a 9x5 loaf pan with parchment paper, leaving wings on the edges so you can lift the caramel out easily once it has set. 

Melt the butter over medium-low heat in a medium saucepan (use one with tall sides). Once the butter melts, add the granulated monk fruit and allulose blend, whisking well to mix. 

Cook over medium heat, stirring often, until the temperature reaches 315-317°F when measured with a candy thermometer (clipped onto the side of the pan). This can feel like a long time, but usually takes anywhere between 12-15 minutes.

Allulose can burn quickly and it caramelizes at a lower temp than regular sugar. Don't step away- just continue whisking! You'll want to make sure the temperature is measured on the side of the pan and not the center. 

Once it has reached the target temperature, pour in the heavy cream. It will bubble up and spatter violently, which is perfectly normal. Continue whisking, and cook for about 6-8 minutes longer or until the bubbling has reduced and the caramel mixture has thickened. It should coat the back of a spoon. 

Pour it into the prepared pan, scraping the sides with a rubber spatula. Let it cool at room temperature for about 1 hour, then sprinkle flakey sea salt on top. Let it cool completely before transferring it to the refrigerator to chill for at least 2 hours. 

Once the caramel has set, lift it out of the pan and slice it into bite-sized pieces. You can coat them in chocolate (instructions in the recipe notes) or wrap them individually with wax paper and store in the fridge. 

sugar-free chocolate covered salted caramels

For a chocolate-covered salted caramel, simply melt sugar-free chocolate (chopped or chips) with ½ teaspoon coconut oil, either in a double boiler setup or in the microwave, in 20-second increments. Once the caramels are set, drizzle the chocolate over the caramels or dip each one into the chocolate mixture. 

Top with flakey sea salt and place in the fridge or the freezer to let the chocolate harden. 

​tips for the best results

• It's important to cook the caramel mixture to the target temperature. If you heat it to only 300°F or 310°F, you'll end up with a consistency somewhere in between a traditional caramel sauce or dip, and a not-yet-set caramel candy. Make sure your thermometer is placed on the side of the saucepan for the most accurate reading.

• After adding the cream, you'll watch the caramel eventually thicken. It should coat the back of a spoon. To test it, I like to drip a small amount onto a frozen ice pack to see how it hardens in a couple of minutes.

• It's easiest to slice the sugar-free caramels when they are just out of the fridge. 

• Do not substitute the sugar-free sweetener for other sweeteners. While I usually encourage 1:1 swaps with your favorite keto sweetener, I have not tested this caramel recipe with any other sweeteners and can't promise that you will get the same results. I know that erythritol-based sweeteners tend to re-crystallize when chilled, which is why I favor a monkfruit/allulose blend. 

for a keto caramel sauce

​You can use this same recipe to create a low carb caramel sauce to elevate your favorite keto dessert! 

Simply heat the caramel mixture to 300°F, then add the heavy cream and continue cooking for 6-8 minutes. Pour it into a glass jar and let it cool to room temperature. The consistency will be soft and spreadable, the best keto caramel sauce!

Drizzle this sugar-free caramel over keto cheesecake, pumpkin cheesecake bites, ice cream, or your favorite slice of cake. 

how to store

I recommend storing these keto caramels in the fridge, especially if you've coated them in chocolate. Wrap them individually with wax paper or store the caramel squares in an airtight container. 

you might also love

• Keto chocolate sauce
• Sugar-free Christmas cookies
• Pumpkin Basque cheesecake