Dominique Rizzo | Bespoke Food Tours
Low Carb Keto Peanut Caramel
Easy
Prep 10 min Cook 20 min
My desire for a caramel center to my Keto Chocolate Peanut Bombs had me searching for different recipes and ideas for something simple, quick and versatile and this was the result. My Low Carb Peanut Caramel is a basic version of the recipe. This isn’t a runny caramel but instead came out like a peanut fudge of sorts. Similarly, there are many many recipes out there that use xanthan gum, thickeners, and vegetable glycerin to give smooth caramel-like consistency. I didn’t use any of these as I was wanting a firmer caramel to add in as chunks into my chocolate bombs. After I cooked this, as it cooled it did start to set really well, so well that I was able to cut it into chunks just as I wanted. You could certainly layer this with the Keto Chocolate Bombs recipe as a second layer or combine the caramel with my low carb bounty bars. There are so many ways to make use of this sweet nutty caramel you will be making another batch before you know it.
Ingredients
- 120g butter, coconut oil, vegan butter or ghee
- 3 tbsp monkfruit or stevia or sugar substitute of your choice
- 100g peanut butter – all natural – smooth or crunchy – your choice
- 1/2 cup coconut milk or thick cream
- 2 tbsp water
Recipe Steps
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- Place the “sugar” and the butter into a medium saucepan. Bring to a boil over a medium heat and cook for about 5 minutes. Keep stirring to prevent the mixture from burning.
- Remove the butter and sweetener mixture from heat. Mix the coconut milk , water and peanut paste. Mix vigorously until well combined. Add this to the sugar and butter and bring the mixture back to a simmer. Cook for a further 3-4minutes on low heat until combined.
- Pour the mixture into a greased tray or container, it will set quite hard.
- Once set you can store this is the fridge until ready for use.