How about some keto caramel bars?
These delicious low carb caramel macadamia nut bars come together so quick.
A tasty and delish keto recipe for the best candy like treat.
A sweet and savory keto caramel recipe you will want to make.
You can make these stove top caramel for a ketogenic diet with a few keto friendly essential ingredients.
Make as keto desserts, keto snack or to take to parties.
People not following a low carb diet love these keto caramel candy bars too.
You will not want to pass up on this keto candy recipe.
Follow the step by step instructions for the best keto caramel candy bars.
Check out these
KETO CARAMEL RECIPES
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Keto Caramel Apple Pie Fat Bombs
Keto Caramel Cookies
Keto Caramel Brownies
Keto Caramel Sauce
Keto No Bake Caramel Cookies
Keto Caramel Candied Pecans
Keto Caramel Candy Chews
How to make keto caramel bars
Grab a few keto friendly ingredients and get ready to learn how to make yummy and delicious keto low carb caramel candy bars!
Line an 8”x8” baking pan with parchment, leaving overhangs by the sides for easy removal. Brush the parchment with butter.
Combine the erythritol, cream of tartar, and water in a pot. Continuously whisk over low heat until mixture turns into a clear syrup, brushing the sides of the pot with a wet pastry brush.
Clip a candy thermometer to the side of the pot and raise heat to medium.
Boil the syrup without stirring until temperature reaches 320F.
Take the pot away from the heat then stir in cream and butter.
Stir the caramel with a spatula then return to the stove. Heat to a temperature of 245F.
Remove from heat then stir in the macadamias.
Pour the mixture into the prepared tin and leave to cool for at least 2 hours.
Lift the caramel out of the pan and cut to serving portions.
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Ingredients
- 1.5 cups Erythritol
- ½ tsp Cream of Tartar
- ¾ cup Water
- ¼ cup Heavy Cream
- 2 tbsp Butter
- ½ tsp Vanilla Extract
- ½ cup Macadamias, roughly chopped
Instructions
- Line an 8”x8” baking pan with parchment, leaving overhangs by the sides for easy removal. Brush the parchment with butter.
- Combine the erythritol, cream of tartar, and water in a pot. Continuously whisk over low heat until mixture turns into a clear syrup, brushing the sides of the pot with a wet pastry brush.
- Clip a candy thermometer to the side of the pot and raise heat to medium. Boil the syrup without stirring until temperature reaches 320F.
- Take the pot away from the heat then stir in cream and butter.
- Stir the caramel with a spatula then return to the stove. Heat to a temperature of 245F.
- Remove from heat then stir in the macadamias.
- Pour the mixture into the prepared tin and leave to cool for at least 2 hours.
- Lift the caramel out of the pan and cut to serving portions.
Recipe Notes
Preparation Time: 2 hours
Cooking Time: 20 minutes
Servings: 12
Nutritional Information:
Energy – 56 kcal
Protein – 0.5g(4%)
Fat – 5(84%)
Carbohydrates – 1.5 g(12%)
Fiber – 0.5 g
Cecily Reading says
Looks yummy! Does the Erythritol Erythritol Crystallize after awhile?
Can I substitute Allulose, it won’t crystallize?
Thanks!
Cecily