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Keto Heart Shaped Chocolate Caramel Candies
Sugar-Free – Keto Friendly – Low Carb Candy Recipe
To preface this recipe for keto chocolate caramel candy we first have to look at how I make keto caramel.
When I was getting ready to make this recipe I had just sourced some local delicious macadamia nuts. I thought it would be fun to create a few different keto candies using our favorite nuts. I was so pleased with the results of both of these recipes. I love that these recipes are so versatile and pair so well together. The salty caramel tastes so amazing with the smooth ganache.
No need to include nuts if you follow a nut-free diet. This sugar-free caramel is delicious by itself.
My experience with making candy:
Prior to starting keto I never had the need to make candy because of how available candy and chocolate were. Now when I find myself wanting something sweet I start thinking about how I can recreate an old favorite. I have purchased some “sugar-free” candy. However, we do try to avoid them due to maltitol and it’s unpleasant digestive side effects. I also try to avoid dextrose and sucralose because I feel that they do in fact spike my blood sugar.
So this is where my love for creating keto sweets and eats was born. I believe that in order for this lifestyle to be sustainable we have to satisfy our cravings. Why feel guilty about having a “cheat” when you can just simply give yourself permission to enjoy it!
Why I chose to make a ganache for this keto chocolate caramel candy-
My favorite thing about a chocolate ganache is that it has such a velvety smooth texture. I also feel like the addition of heavy cream helps to mellow out the flavor of the chocolate. This helps the chocolate to balance better with the caramel. To put it simply the ganache is rich and decadent and the sweet and salty caramel center is the perfect compliment.
- 5 oz of Lily's stevia-sweetened chocolate chips.
- 1/2 cup plus 2 tbsp of heavy cream.
- To make ganache it is easiest to use the double boiler method on the stovetop. Start by filling a pot with approximately 2" of water. Place the pot on the stove and heat on medium to medium-low heat. Bring water to a simmer, but not to a strong boil. Heat the heavy cream in a double boiler, and whisk constantly. The cream will start to froth. Once the cream is nice and frothy pull the broiler from the pot and set aside.
- Now it is time to add the 5 oz of Lily’s Chocolate Chips to the heavy cream. Once you have added the chocolate, let it sit in the warm cream for one minute without stirring. When one minute has passed start to whisk the chocolate cream mixture. The two will start to come together quickly. Once the chocolate sauce thickens your ganache is done. Add the ganache to the bottom of your candy mold, and place it in the fridge or freezer to set.
- Once the chocolate has set up in the candy mold, add the caramel filling. Place the silicone trays back in the fridge/freezer while you make one more batch of the chocolate ganache.
- Pour the second batch of chocolate ganache over the caramel to fill the remainder of the silicone molds. Chill the chocolates until they set.
Keep refrigerated for best results.
Amount Per Serving: Calories: 82Total Fat: 2gTrans Fat: 0gCarbohydrates: 8gNet Carbohydrates: 2gFiber: 3gProtein: 0g
brilliantlyketo.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from multiple online calculators. Nutrition facts for this recipe only. See caramel recipe for macros. Although all attempts to provide accurate nutritional information have been made, these figures are only estimates as products and ingredients macros vary.