Keto Karamel

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Low Carb Keto Karamel with Pecans

Course Dessert

Cuisine American

Keyword Caramel, candy, keto, low carb, valentine

Prep Time 10

Cook Time 35

Cool Time 1

Total Time 1 45

Servings

Calories 52kcal

Author Gina Roberts

Equipment

Heavy cooking pot for candy making. I use a deep stainless steel pot.
Note: This keto karamel mixture can boil rapidly and expand as it cooks when stirred, so be sure to have a deep enough pan to accomodate the expansion.
Wire Wisk
Silicone Candy Mold
Baking Sheet If you are using a soft silicone mold. Pllace silicone mold on baking sheet for stability.
small rectangular glass pan lined with parchment paper. I use a 7x11" pan.
Candy Thermometer
Small bowl with ice water for testing for firm ball stage
Silicone Spatula
Wax Paper squares for wrapping and storing Keto Karamels.

Ingredients

1 block Kerry Gold Butter If using salted butter, omit pinch of salt from ingredient list.
1 cup heavy cream
1 cup Allulose
1 pinch salt I use Redmond Real Salt for best flavor.
6 drops Vanilla Sweet Leaf Stevia
1.5 cup whole pecans shelled

Instructions

Prepare your silicone mold and baking sheet or your glass baking pan lined with parchment.
Note: It is best to have everything laid out and ready before you begin heating your ingredients because you do not want to leave your karamel unattended.
Place pecans into the bottom of your candy mold or parchment lined pan. You can leave them whole or chop them. (You can also set aside a few of the best appearing pecans for decoration on top of the Karamel)
Place the butter, allulose, cream, and vanilla sweet leaf drops into your saucepan and bring to a boil on medium low heat.
Keep temperature low and cook mixture, stirring constantly.
Cook until your candy thermometer reads firm ball stage approximately 245°F to 250°F or small amount placed into ice water forms a firm ball.
Note: Elevation and weather affects cooking time and temperature when making candy of any kind. Be sure to check for the elevation correction for your area. You may need to add or subtract depending on your local elevation. A good rule of thumb is to reduce the cooking temperature by 2 degrees for every 1,000 feet above sea level. Rainy humid weather affects cooking times as well -just as it does when using regular sugar.
My cooking times for this recipe have varied between 30 minutes to 40 minutes. I have found that the ice water method is the most reliable way to make sure your Karamel mixture is ready.
The Karamel mixture will become a dark amber color when it is done.
Pour into mold or parchment lined pan. You can ad your decorative pecans at this stage.
Cool for 15 -20 minutes on counter-top.
Then place your mold or glass pan into the refrigerator to finish cooling completely. This will help make it easier to remove the Karamels from the mold and also makes them easier to cut into sqiuares if you used the parchment lined pan.
Cut Karamels into equal pieces and wrap with wax paper to prevent them from sticking to each other.
Keep in a cool dry place and eat within 1 week.
Note - Per the FDA guidelines 2019 Allulose is a zero net carb sweetener. I have found that it does not affect my blood glucose levels, but I always recommend that each individual test it for yourself to be sure it does not affect you differently.

Nutrition