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This fabulous recipe for Keto Caramel Chocolate Cups is not only perfect for keto but it’s also free from processed sugar and gluten free. Not only do these keto salted caramel cups taste absolutely amazing but this recipe is really quick and easy to make and are also good fun to make. You get to play with melted chocolate and you can create your own homemade chocolates. Keto Caramel Chocolate Cups are perfect for a quick keto treat but they are are also ideal for a sweet treat when you want something that’s a little more fancy. Enjoy one with a cup of coffee, serve them for morning or afternoon tea or share them at a fancier occasion such as a dinner party or more formal afternoon tea.
Chocolate
My preferred chocolate for Keto Caramel Chocolate Cups is Lindt 80% or 85% dark chocolate. Dark chocolate can be an acquired taste, especially when you start to use 80% and above couverture. Initially, when I started eating low carb, I really struggled with the taste of dark chocolate. I have now acquired a taste for dark chocolate and actually prefer it to any other chocolate. Please use a chocolate that suits your taste in this recipe, or you may find the chocolate flavors a bit too intense. Generally your taste buds will adjust to darker chocolate the more that you eat it. Just remember that the lower the couverture, the more sugar the chocolate will contain.
Quick and Easy To Make
I love how quick and easy it is to make these delicious Keto Caramel Chocolate Cups. These can be made in about 20 minutes and then all you need to do is wait for them to set in the fridge before you can enjoy them. Just make sure that you powder your erythritol to use in the recipe to avoid a gritty taste to your caramel filling.
Chocolate Molds
I have tried a few different molds to make these delicious Keto Caramel Chocolate Cups. The mold that was kept popping up for a traditional peanut butter cup mold had the fluted edges but was far too large. The end resulting peanut butter cup was massive and it was just too much to eat. It did have the fluted edge that traditional peanut butter cups have but it just wasn’t right. I found the perfect sized mold is this Wiltons Mini Muffin Pan that you can buy from Amazon and ships worldwide. In Australia you can also source a similar silicon pan made by Wiltshire from Coles and Woolworths supermarkets. The cavity of both the Wiltons and the Wiltshire molds measures about 4.4 cm/1.73 “. Neither of these molds have the fluted edge but they are just perfect for this recipe and come in handy for other recipes as well. The Wiltshire mold from Woolworths is featured in the recipe. You could also use cupcake liners in a cup cake pan which would also give you a fluted edge in line with what Reese’s cups look like.
Prep Time:15 minutes
Cook Time:8 minutes
Setting Time:30 minutes
Ingredients
Creamy Caramel Filling
- 60 gms /2 oz butter
- 120 mls /4 oz heavy cream/pure cream
- 1 teaspoon SweetLeaf caramel sweet drops
- 45 gms /1.5 oz cream cheese at room temperature
- ½ teaspoon sea salt
- ½ teaspoon vanilla extract
- 2 tablespoons erythritol powdered
- 4 teaspoons almond butter/nut butter of choice
To Assemble the Chocolate Cups
- 200 gms /7 oz dark chocolate 85% couverture- see note
Instructions
Prepare the Caramel Filling
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Heat the butter on the stove top on a medium heat until it browns slightly, taking care not to brown too much.
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Add the caramel sweet drops and heavy cream to the butter and simmer gently for about 5-8 minutes until the mixture thickens and caramelizes slightly.
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Remove the pan from the heat and beat in the cream cheese until smooth and creamy. Add the sea salt, vanilla extract and powdered erythritol and whisk until smooth. Finally whisk in the almond butter.
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Allow the mixture to cool in the fridge while you prepare the chocolate cups.
Assemble the Keto Caramel Chocolate Cups
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Melt the dark chocolate in the microwave on short 15 second bursts until melted or melt it in a double boiler over boiling water on the stove top.
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Using a mini muffin silicon tray measuring approximately 4.5cm/1 ¾ “ in diameter (or chocolate mold of choice) place approximately 1 teaspoon of chocolate into the base of each muffin pan. Place the tray in the freezer and allow the chocolate to set for approximately 10 minutes.
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Place about ¾-1 teaspoon of caramel filling onto the centre of each chocolate base ensuring the filling doesn’t go to the edge of the silicon mold. (For variation you can press ½ a macadamia/chopped nuts into the caramel.)
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Pour a teaspoon of chocolate over the top of each chocolate cup and tap the pan slightly to even out the chocolate.
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Allow the chocolates to set in the fridge or freezer before enjoying.
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Store chocolate cups in the fridge for up to one week...if they last that long.
