Sugar Free Salted Peanut Caramel Sweets


Sugar Free Salted Peanut Caramel Sweets. 0.25g carbs. So you don’t have to stop at one. Or two. Or even three…

So cute, so keto, and so lush, you’ll find it hard to resist them. Make a stash and keep it in the freezer. When you want some (one is definitely out of the question) take them out and eat them immediately: they’ll be cold, crunchy and scrumptious. Or, leave them at room temperature for a few minutes and let your taste buds swim in lush creaminess.

Sugar Free Salted Peanut Caramel Sweets

You could also store them in the fridge. But the temptation will be immense. Every time you open the fridge door these sweet bites will be staring at you and saying “Hey mama, come on! I’m just 1/4 gram carb! Eat me!” And before you know it, you’ll have devoured the whole lot. Nobody needs that…

I know that Christmas is a prime time for indulgent over-eating, and maybe even over-carbing.  But admit it: isn’t that what the festive season, irrespective of religious belief, is all about? Love it or hate it, we’re all conditioned by media and peer pressure. And we all go on a spending craze and overload of food. So you may not be keen on yet another dessert. But if you have a sweet tooth like I have, and cannot go a single day without a ‘sugary’ treat, my very low carb, Sugar Free Salted Peanut Caramel Sweets will hit the spot without upsetting your ketones.

How to Make Sugar Free Salted Peanut Caramel Sweets

The recipe requires a bit of time in your hands, because the double (heavy) cream needs to be cooked down slowly. But there is no difficulty whatsoever. You only need some salted peanuts, cream, butter, vanilla extract and sweetener(s). The difficult part (hehe..) involves occasional stirring (a bit more frequent if you don’t have a heavy-base saucepan).

Don’t like or want peanuts? No worries. You can swap them for any other nut of your choice. Remember to add salt to the cream if the nuts you choose are unsalted. If you stick with peanuts, check the carbs reported on the label. I cannot fathom why some produce, including seeds and nuts, but especially peanuts, vary so wildly in terms of net carbs. Never mind rounding up or down (zero carbs eggs do not exist!!!)… I have seen peanuts with 16g net carbs per 100g and others with 5 g net carbs per 100g. And no. I’ m not talking of different flavourings that could make such a difference. All were just peanuts, salt, and either sunflower or peanut oil. If you can figure out this conundrum, please let me know!

Sugar Free Salted Peanut Caramel Sweets

The recipe will easily fill 60 chocolate bite-size holes.

The caramel flavour is subtle, because that’s the way I like it. However, if you prefer a more intense caramel taste, you could cook the cream down a bit longer, use Sukrin Gold instead of erythritol, or add a caramel flavouring.

It is, in fact, a recipe that I devised because I needed to use up some cream that was reaching its best by date. But I’ve made it many times since and it’s always been exceptionally gratifying. Whether you have left-over cream from Christmas that will otherwise go to waste, or you want to make some sweet nibbles for the New Year’s celebrations, my Sugar Free Salted Peanut Caramel Sweets will be a delight.

Sugar Free Salted Peanut Caramel Sweets


Nutrition Information
  • Yield: 480g
  • Serving: 1
  • Calories: 60
  • Fat: 6g
  • Net Carbs: 0.25g
  • Protein: 0.6g
Recipe type: Sweet Bites
Cuisine: Ketogenic. Sugar Free. Low Carb. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Divine morsels of creamy sweetened with a salted peanut crunch. At just 0.25g carbs each, why stop at one?
  1. in a small, heavy-base saucepan, add all ingredients except peanuts and caramel stevia.
  2. stir with a hand whisk and bring to the boil, then turn heat down to a simmer (induction 6)
  3. thereon, stir occasionally, scraping sides and bottom to prevent the mixture from sticking.
  4. once the caramel starts to thicken and become golden, stir almost continuously, paying attention to the sides and bottom of pan; it's OK if tiny brown specks become loose, but it's a clue that you need to stir more thoroughly and more often.
  5. the caramel will be ready when it is pale amber in colour and very thick, with a curdled look about it (see photo/video above); the mixture will have reduced considerably at this point.
  6. remove from heat, stir to cool down a little, then add peanuts, mix and fill your moulds.
  7. refrigerate or freeze until set.
If you prefer, you can just pour the mixture on a suitably sized tray, let it cool and firm up, then cut it into desired shapes.
I used this cute but inexpensive chocolate flowers silicone tray mould, and hearts mould (for U.S. flowers option, click HERE, and for hearts, click HERE).

Keep it refrigerated in a sealed container. Or store it in the freezer for a firmer texture.

Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.

Your feedback matters to me! Please leave a comment below. If you try this recipe, you’ll make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! 🙂

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One Comment

  1. Wow! I’ll be making these.

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