Keto Chocolate Caramel Shortbread Candy Bars
Delight your taste buds with our Keto chocolate caramel shortbread candy, a delectable treat that combines the richness of chocolate with the irresistible allure of caramel. These Low-Carb Halloween candy bars offer a delightful way to satisfy your sweet tooth while maintaining your commitment to a Keto lifestyle. Let’s explore whether these bars are suitable for Halloween, how you can customize them, and the best way to store these candy bars.
How to Make It
Step 1
Preheat your oven to 300 F/150 C and line a baking dish or loaf pan with parchment paper. Add 5 tbsp of softened butter and cream cheese to a bowl and whisk until light and fluffy. Mix in ½ tsp vanilla, ½ tsp salt, and 3 Tbsp powdered allulose.
Step 2
Add the almond flour and fold it in. Transfer the dough to the lined baking dish and press it into an even, smooth layer. Prick the dough using a fork, then transfer to the oven.
Step 3
Bake for 15 minutes until cooked through and golden around the edges. Allow to cool for 10 minutes, then chill in the fridge while you prepare the caramel layer.
Step 4
Add 3.5 tbsp of butter to a nonstick saucepan and allow it to melt. Add the granulated allulose, then stir and cook for 3-5 minutes on a low simmer, stirring occasionally until you achieve a golden color. Pour in 1/2 cup of heavy cream.
Step 5
Cook at the lowest temperature, stirring with a hand balloon whisk occasionally until it thickens and coats the back of a spoon. Depending on the size of the saucepan and the temperature, this will take between 7 and 10 minutes.
Step 6
Pour the caramel over the shortbread crust. Smooth out the top and freeze for 20-30 minutes.
Step 7
Melt the chocolate over a double boiler or in the microwave in 20-second intervals. Pour it over the firm caramel layer (don’t add the chocolate if your caramel hasn’t firmed up yet). Tap and tilt the dish to spread it evenly.
Step 8
Freeze for another 20 minutes. Remove from the dish by lifting the parchment paper. Slice into 16 small bars (the size of bite-sized candy) using a hot knife. Dip the knife in hot water and clean between each cut for smooth slices.
Step 9
Finish the bars off with a sprinkle of flakey salt or shredded coconut. Enjoy cold or at room temperature. Store the remaining pieces in an airtight container in the fridge.
Ingredients
- Room Temperature Butter
5 tbsp
- Cream cheese
1 tbsp
- Allulose, powdered
3 tbsp
- Vanilla extract
0.5 tsp
- Salt, sea salt
1 dash
- Almond flour
1 cup
- Butter
3.5 tbsp
- Granulated Allulose
0.33 cup
- Heavy cream
0.5 cup
- Dark chocolate bar, sugar free
60 g