Keto Salted Caramels
Buttery, chewy keto salted caramels with just 0.8g net carbs each, made from heavy cream, butter, and allulose for that classic golden pull. Flaky sea salt on top makes them irresistible. Ready in about 1 hour plus chilling — a sugar-free candy that actually tastes like the real thing.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 20. Values are estimates; brands vary.
These keto salted caramels deliver that buttery, slow-melting chew you thought you had to give up — thanks to allulose, which browns and stays soft just like real sugar. A finish of flaky sea salt makes them dangerously good.
Ingredients
- 3/4 cup allulose sweetener
- 6 tablespoons unsalted butter, cut into cubes
- 1 cup heavy whipping cream, warmed
- 1 tablespoon BochaSweet or additional allulose (for chew)
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon xanthan gum (optional, for thicker set)
- Flaky sea salt, for sprinkling
Instructions
- 1
Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides. Lightly grease the parchment.
- 2
In a heavy-bottomed saucepan over medium heat, melt the allulose and BochaSweet, stirring constantly, until it turns a deep amber color, about 5-7 minutes. Watch closely so it doesn't burn.
- 3
Carefully add the cubed butter (it will bubble vigorously) and whisk until fully melted and smooth.
- 4
Slowly pour in the warmed heavy cream while whisking continuously. Stir in the fine sea salt. If using xanthan gum, sprinkle it in now and whisk hard to avoid clumps.
- 5
Clip on a candy thermometer and simmer, stirring often, until the mixture reaches 245°F (firm-ball stage), about 12-15 minutes. Remove from heat and stir in the vanilla.
- 6
Pour into the prepared pan and let cool 20 minutes, then sprinkle generously with flaky sea salt. Refrigerate at least 3 hours until firm.
- 7
Lift out using the parchment, cut into 20 squares, and wrap each in parchment or wax paper.
Tips & notes
- Allulose is key here — unlike erythritol, it browns and stays soft, giving a true chewy caramel texture without recrystallizing into grit.
- Store wrapped caramels in an airtight container in the refrigerator for up to 2 weeks. They soften at room temperature, so serve chilled or slightly cool.
- For a deeper flavor, brown the butter separately before adding it, or stir in 1/4 teaspoon of caramel or maple extract with the vanilla.
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Frequently asked questions
- How many carbs are in keto salted caramels?
- Each caramel has just 0.8g net carbs, 78 calories, 0.3g protein, and 8.4g fat. This recipe makes 20 caramels, so a couple of pieces still keeps you comfortably in ketosis.
- Why use allulose instead of erythritol for caramel?
- Allulose browns and caramelizes like real sugar and stays soft and chewy when cooled. Erythritol recrystallizes as it cools, making grainy, hard candy that won't have that signature caramel pull.
- Do these keto caramels spike blood sugar?
- No. Allulose and BochaSweet are non-glycemic sweeteners that the body doesn't metabolize for energy, so they have a negligible effect on blood sugar and insulin for most people.
