Going Sweet with Keto Candies

Making Caramels and Fudge Candies

To cook caramels, you’ll often need a candy thermometer in order to get the mixture to the correct temperature, ensuring that the caramel candy is the correct consistency. Although these candies may take a little bit to master, you’ll be happy when you have perfected them, giving you a tasty keto caramel you can make and enjoy anytime.

In addition, fudge can be another classic candy that you can make keto-approved with the right ingredient substitutions. This section gives you a few caramel and fudge recipes.

Pecan Turtles

Cook time: 20 minutes

Yield: 40 candies

Ingredients

1 cup heavy whipping cream

3/4 cup golden granular erythritol

1/4 teaspoon sea salt

1/2 teaspoon liquid stevia

1-1/2 teaspoon vanilla extract

2 cups toasted pecans, whole

1/2 cup sugar-free, dark chocolate chips

1. Place the butter in medium saucepan and heat on the stove top over medium heat. Allow the butter to melt and start to brown. Add the heavy whipping cream, granular erythritol, and sea salt to the saucepan, whisking slowly and steadily. The mix will bubble immediately and then die down.
2. Lower the heat to low and cook the caramel for about 10 minutes or until the caramel reaches about 235 degrees F, letting it thicken and brown. Keep an eye on the caramel, ensuring it doesn’t burn. Remove the caramel from the heat and add the stevia liquid and vanilla extract. Stir to combine well and then let the mix cool for about 5 minutes. Add the toasted pecans to the caramel mix and stir.
3. Scoop the caramel and pecan mix onto a parchment- or silicone-lined sheet tray, making small dollops that are about 1 teaspoon in size. You may need multiple sheet trays. Place the sheet trays in the fridge for 30 minutes to let the caramel firm.
4. Melt the dark chocolate over a double boiler, stirring until the chips are completely melted and smooth. Drizzle the melted chocolate over the chilled caramels. After the chocolate is firm, place the candies in an airtight container and enjoy. Store for about 2 weeks at room temperature. Store in the freezer for up to one month.

In Step 1, stir until the bubbles stop. In Step 2, the caramel should be a nice brown.

Peanut Butter Fudge

Cook time: 10 minutes

Yield: 36 pieces

Ingredients

1/2 pound butter

1 cup smooth peanut butter, unsweetened

1 teaspoon vanilla extract

1/4 teaspoon sea salt

1 cup powdered erythritol

1/2 cup vanilla whey protein powder

Directions

1. Grease a 9 x 9-inch pan with coconut oil and place a piece of parchment in the bottom. Set aside.
2. Add the cream cheese and butter to a small saucepan and heat over medium heat, stirring constantly to melt and combine the ingredients. Add the peanut butter to the pan and stir to melt and combine as well. Remove the pan from the heat and add the vanilla extract, sea salt, powdered erythritol, and protein powder. Stir well and then pour the mix into an electric stand mixer. Blend in the stand mixer until the mix begins to cool and is completely mixed together.
3. Pour the fudge into the greased pan and spread evenly. Place in the fridge to chill and set completely. Slice the fudge and enjoy or store in an airtight container in the fridge for up to one month.

Chewy Caramels

Cook time: 20 minutes

Yield: 16 pieces

Ingredients

1 tablespoon salted butter

1-1/2 cups granular erythritol and monk fruit blend

1/4 cup water

1/2 teaspoon vanilla extract

Directions

1. Place the heavy whipping cream and butter in a microwave-safe dish and heat for one minute, allowing the butter to melt completely. Stir to blend and then set aside.
2. Place the granular erythritol and monk fruit blend in a small saucepan along with the water and vanilla extract. Heat the saucepan mix over medium heat. Use a candy thermometer to watch the temperature of the mix. Cook to 350 degrees F. When the color changes to a deep golden brown, remove the pan from the heat.
3. Whisk the butter and cream mix into the caramel slowly. Place the saucepan back over the heat and cook, whisking constantly until the mix browns more. It should be the color of dark caramel.
4. Pour the caramel onto a rimmed sheet tray lined with parchment or a silicone mat. Chill in the fridge until the caramel has set and cooled completely. Cut and wrap each caramel individually in small pieces of parchment paper. Store in the fridge for up to one month.

In Step 3, the mixture will bubble and steam but will subside as you stir.

Coconut Candies

Cook time: 20 minutes

Yield: 32 candies

Ingredients

1-1/2 tablespoon butter

1/4 cup powdered erythritol

2 cups powdered erythritol

2 cups shredded, unsweetened coconut flakes

2 tablespoons coconut oil

12 ounces baking chocolate

Directions

1. Line a sheet tray with parchment paper and set aside.
2. Place the heavy whipping cream, butter, and 1/4 cup powdered erythritol in a small sauce pan and bring to a boil. Reduce the heat to a simmer and cook until reduced by half, which should take about 10 minutes. Stir frequently.
3. Combine the remaining 2 cups powdered erythritol, coconut flakes, and thickened heavy whipping cream mix in a large bowl. Mix well and then scoop into small, 1/2 tablespoon-sized balls, placing them on the prepared sheet tray. Refrigerate the coconut balls for about 30 minutes or until nice and firm.
4. Place the coconut oil and dark chocolate in a double boiler and melt over medium heat, stirring occasionally until smooth. Dip the chilled coconut balls in the chocolate, submerging them completely and then returning them to the sheet tray.
5. After all the coconut centers are dipped, return the tray to the fridge to keep them cool. Store in an airtight container and keep refrigerated for up to one month.

Try some tasty and quick keto candies

When deciding which candies to make and how much candy to make, consider the time it takes to cook the candies and also how to store them. Most of these candies will last a few days if not longer so making a double (or triple) batch may be worth it.

Amazing keto sweeteners for candies

Here are a few of our favorites that achieve the same texture and taste as a candy made with regular white sugar:

• Erythritol: Erythritol is pulled from the food source and then mixed with water and dried to form a crystal that’s similar to white cane sugar. It melts when heated in much the same manner as sugar, so it’s perfect for candy making.
• Stevia: Stevia typically has a finer consistency than cane sugar, and you need much less of it in a recipe to get the correct sweetness level. You can also purchase liquid stevia, adding a nice sweet flavor to candy with just one or two drops.
• Monk fruit: Monk fruit is much sweeter than cane sugar and is often blended with dextrose or erythritol to balance out the sweetness. There are almost no adverse side effects to consuming monk fruit, and it has zero carbs or calories. This sweetener comes in liquid, granule, and also powdered forms and is excellent for candy making!

Peppermint Bark

Cook time: 5 minutes

Yield: 8 candies

Ingredients

14 sugar-free peppermint candies, unwrapped

1/2 teaspoon peppermint extract

Directions

1. Place the chocolate in a bowl over a double boiler and melt, stirring occasionally, over medium-low heat.
2. While the chocolate is melting, crush the peppermint candies by pulsing them in a food processor or smashing them with a rolling pin. Set about 2 tablespoons of the crushed candies aside and then add the remaining crushed peppermint to the melted chocolate along with the peppermint extract. Stir together. Pour the melted chocolate mix onto a sheet tray with a silicone baking mat or piece of parchment paper and spread into a thin layer. Sprinkle the reserved crushed peppermint over the top of the chocolate.
3. Let the chocolate cool until firm and then break into pieces. Store in an airtight container in the fridge for up to one month.

Finding tools for making candy

• Candy thermometer: This tool is an ideal place to start. Many sweets require you to cook the sugar or other ingredients to a specific temperature, and a good candy thermometer helps you do just that.
• Silicone baking mat: A quality silicone baking mat is also quite helpful. These mats can withstand high temperatures and don’t stick to the candy after it cools.
• Candy molds: Molds are a good idea to have on hand to consistently make nice, uniform keto candy.

Sea Salt Almond Bark

Cook time: 15 minutes

Yield: 20 pieces

Ingredients

4 tablespoons water

1 tablespoon butter

1-1/2 cups almonds, toasted, whole

1/2 teaspoon sea salt

1/2 cup cocoa butter

1/3 cup dark chocolate chips, unsweetened

1/2 cup powdered erythritol

3/4 cup cocoa powder, unsweetened

1/2 teaspoon vanilla extract

Directions

1. Prepare a sheet tray by lining it with parchment paper or a silicone mat.
2. Add the granular erythritol and 4 tablespoons of water in a small saucepan and heat over medium heat. Bring to a boil and cook for about 4 minutes to darken. Remove the pan from the heat, let cool for 1 minute and then add the butter, whisking to combine it well. Add the almonds to the pot and stir to completely coat them in the caramel. Stir in the sea salt and then pour the mix on to the prepared sheet tray. Set aside.
3. In a clean small saucepan, melt the cocoa butter over low heat and then add the chocolate chips. Stir until smooth. Add the powdered erythritol and cocoa powder and stir until smooth. Turn off the heat and add the vanilla extract to the chocolate mix. Pour the chocolate over the caramelized almonds and spread to cover the nuts completely in the chocolate.
4. Sprinkle some extra sea salt over the chocolate and then set aside to cool. Once the chocolate bark is firm, break into pieces and store in an airtight container.

When bringing the granulated erythritol to boil, it may smoke slightly, but that’s okay.

Coffee Gummies

A more mature spin on a childhood classic—gummy bears with a caffeine kick! These Coffee Gummies are ultra-low-car so you can enjoy them guilt-free.

Prep time: 15 minutes

Cook time: 5 minutes

Yield: 10 servings or 80 mini gummy bears

Ingredients

15 grams instant coffee powder

3/4 cup water

3 tablespoons heavy whipping cream

10 drops chocolate liquid stevia

Directions

1. Add the gelatin and water to a small saucepan. Let sit for 5 minutes to bloom the gelatin then place all of the remaining ingredients into a small saucepan. Heat over medium, whisking constantly until the mix is smooth and everything is completely melted.
2. Remove the pan from the heat and use a dropper to divide the mix into a gummy bear mold.
3. Place the gummy bears in the fridge to chill for at least two hours. Pop the gummy bears out of the mold and store in an airtight container in the fridge for up to one month.

Strawberry Fat Bombs

Cook time: 0 minutes

Yield: 24 pieces

Ingredients

1 teaspoon vanilla extract

1/2-pound cream cheese, room temperature

1 stick butter, room temperature

1/4 cup powdered erythritol

Directions

1. Place the strawberries and vanilla extract in a food processor and puree until smooth. Add the cream cheese and butter to the food processor and blend until well combined. Add the powdered erythritol and blend again, ensuring everything is combined completely.
2. Scoop the mix into a greased mini muffin tray. Place in a freezer to chill for at least one hour.
3. After firm, remove from the muffin tray and place in an airtight container to store. Keep in the freezer for up to 3 months.

You can use any shaped, small silicone molds. A silicone ice tray works as well.

Peanut Butter and Jelly Cups

Cook time: 15 minutes

Yield: 12 candies

Ingredients

1 tablespoon coconut oil (firm)

2 tablespoons cashew butter

1 tablespoon granular erythritol

1 tablespoon coconut flour

1 cup fresh chopped strawberries

4 drops liquid stevia

3/4 cup finely chopped unsweetened chocolate

Directions

1. Place 12 mini paper muffin liners in a mini muffin tray. Put the peanuts, coconut oil, cashew butter, granular erythritol, and coconut flour in a food processor and pulse until the mix is well combined until it’s a thick paste.
2. Scoop the mix into the 12 paper muffin cups, dividing the mix evenly. Press the peanut butter mix into the paper liners, compacting as much as possible, and then place the tray in the freezer until the mix is frozen solid, about 1 hour.
3. Add the strawberries and liquid stevia to the food processor and puree until smooth. Take the muffin tray out of the freezer and scoop the strawberry jelly mix over the peanut butter layer. Return the tray to the freezer for another 2 hours.
4. Melt the chocolate over a double boiler, stirring until smooth. Take the muffin tray out of the freezer and pour the melted chocolate over the jelly layer, filling the mini muffin cup to the top with chocolate.
5. Return the tray to the freezer one more time and allow the candies to firm completely, about 20 minutes. Store in the freezer until you’re ready to enjoy. Remove the paper liner and eat.

In Step 1, pulse the mix until you have a thick paste.