Keto Chocolate Covered Caramels


Step 1Using butter, sweetener, cream and salt, make the caramel by following this recipe. It will take about 20 minutes.

Step 2Once the caramel has thickened enough, pour it in a silicon loaf pan (8-9 inch/ 20-23 cm) or a regular loaf pan lined with parchment paper. Place in the freezer for 30 to 60 minutes, until set enough to slice.

Step 3Meanwhile, melt the dark chocolate in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. In another bowl melt the white chocolate and coconut oil (or cacao butter which is room temperature stable). Alternatively, you can use a microwave and melt on low (white chocolate tends to burn).

Step 4Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.

Step 5Once the caramel is set, remove from the pan and slice into 12 squares. Place back in the freezer until ready to coat in chocolate.

Step 6Remove the caramels from the freezer. To cover them in chocolate, use a skewer or a fork. Pick up one caramel at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the caramel until well-coated. Drizzle any leftover chocolate on top. You can use the same chocolate of white on top of dark and then dark on top of white. Place in the fridge until fully set.

Step 7Once fully set, serve! You can keep the caramels in the fridge for up to 2 weeks or in the freezer for up to 6 months.