Keto Caramel Candy (Chewy & Set)

Here’s a chewy, buttery Keto Caramel Candy that actually sets and doesn’t turn grainy 🍬
(Perfect for wrapping or using in keto desserts)

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Keto Caramel Candy (Chewy & Set)

Ingredients

• ½ cup powdered allulose (best for candy texture)

• 4 tbsp butter

• ½ cup heavy cream

• ¼ tsp xanthan gum

• ½ tsp vanilla extract

• ¼ tsp salt (½ tsp for salted caramel)

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Instructions

1. Prepare pan:
   Line a small loaf pan or silicone mold with parchment.

2. Cook caramel:
   In a saucepan over medium heat, melt butter and allulose together.

3. Add cream:
   Slowly whisk in heavy cream. Bring to a gentle simmer.

4. Thicken:
   Simmer 8–10 minutes, stirring constantly, until slightly thick and glossy.

5. Stabilize:
   Remove from heat. Sprinkle in xanthan gum while whisking vigorously.

6. Finish:
   Stir in vanilla and salt.

7. Set:
   Pour into mold. Refrigerate 1–2 hours until firm.

8. Cut & wrap once fully chilled.

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Why Allulose Matters

• Allulose caramelizes like sugar

• No gritty cooling effect

• Best choice for chewy keto candy

(Erythritol will harden or recrystallize)

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Storage

• Room temperature (cool climate): 3–4 days

• Refrigerated: 2 weeks

• Freeze: 2 months

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Macros (per candy, ~12 pieces)

• Calories: ~45

• Fat: 4g

• Net Carbs: 0g

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Flavor Variations

• Chocolate caramel: Dip in sugar-free chocolate

• Pecan caramel: Press toasted pecans on top

• Espresso caramel: Add ¼ tsp espresso powder