Hate making candy choices? Then don’t! These low carb candy bars are simultaneously chewy caramel & creamy peanut butter all wrapped up in creamy milk chocolate.
Making Choices is Exhausting
Making peanut butter flavored caramel, on the other hand, is exhilarating and takes all of that pesky choosing away.
For many years, I was “that peanut butter girl”. It’s like, you eat peanut butter off a spoon ONCE (a day) and somehow you are forever labeled?
Having a personal jar of peanut butter wasn’t a crime last time I checked, but okay.
Bottom line-I am more than peanut butter girl. I’m caramel girl, too. Isn’t it time we broke out of our labels and started having it all???
Let’s start with caramel that’s made of peanut butter, rolled in salty nuts, and dipped in milk chocolate goodness.
Chewy Caramel Peanut Candy Bars! Low Carb & Keto Friendly!
A peanut butter caramel hybrid that is everything to everyone, checking all of the boxes, and being all-around satisfying all of the time!
Keto Caramel Catastrophes
& how to avoid them
If you try to wing it, swap ingredients or attempt cooking while watching the latest episode of The Bachelor—you will end up with weird peanut butter caramel.
- You have to measure everything. HAVE. TO.
- Erythritol doesn’t work well here (it gets grainy)
- Boiling over is a real risk that is annoying and requires an industrial-sized scrubby sponge to clean up. So don’t walk away.
That being said, sugar-free caramel can be forgiving. The “sugars” don’t really burn like real sugar, meaning you probably won’t overcook it. The key is to cook it enough to melt the sweetener and burn off some of the moisture before you pour it/chill.
Sorry But Your PB (Probably) Sucks
I’m not being paid to tell you this, but Maranatha peanut butter was THE BEST for making this caramel.
SO you can use any natural peanut butter you want and it will work. Use good nut butter and it will work better.
Disclaimer: For all other peanut butter uses, I opt for cheaper store brands because I’m not Oprah rich.
Is it peanut butter? Is it caramel?
Is it your new favorite midday snack that doesn’t include a spoon OR a hurtful nickname???
All of the above.
Also, no heavy whipping cream (thanks, PB) which means this could easily be made dairy-freeeeee!
Bow down to pure keto candy royalty.
Literally, because the method of adding nuts to chocolate and then dipping candy centers in that chocolate is known as making Royals.
Just a little trivia for ya.
Seeking More Keto Sweets? Feast Your Eyes On These!
- 1 cup Allulose, *see notes for substitutions!!
- 5 tbsp Salted Butter
- 1 tbsp Water
- 1 tsp Unsulphured Molasses
- 1/2 tsp Vanilla Extract
- 1/2 cup Natural Creamy Peanut Butter, Maranatha works best!!
Before you begin, line a small square or rectangle container with parchment paper. Also, check the notes section for tips and substitutions!
- Heat the 5 tbsp butter, 1 tbsp water, and 1 cup of Allulose in a saucepan over high heat. Once the butter is melted, stir gently to combine, then reduce heat to medium or medium-low. I keep my electric range setting at the #5.
- Continue to cook over medium to medium-low heat for about 5 minutes (it should be bubbling but not frothing over the pan), then stir in the 1 tsp molasses and 1/2 tsp vanilla extract.
- Cook for 5 more minutes, or until the mixture is a deep golden. Add 1/2 cup peanut butter and stir until smooth. Remove from heat and pour into prepared pan.
- Cool in the refrigerator for 2 hours to set or in the freezer for about 45 minutes. Slice into bars or squares and keep chilled until ready to dip.
- Prepare the chocolate: Melt the chocolate and coconut oil and stir until smooth.
- Add the 1 oz chopped peanuts to the mixture, then dip each candy bar to coat and move to a piece of parchment to cool. Keep refrigerated for the best flavor and texture!
Substitutions: Allulose works best because it really never crystalizes or gets grainy! When I tested it with erythritol, it burned one batch and was very grainy on the second. I haven't tried Xylitol but it does better with heat that erythritol!
- The caramel will not get thick in the pan, it will only thicken after you add the peanut butter and chill it!
- If you overcook the mixture, it will be more fudge-like. If you under-cook it you'll have more of a sauce that doesn't fully firm (but will in the freezer).
Nutrition InformationYield 12 Serving Size 1 bar
Amount Per Serving Calories 156Total Fat 14gCarbohydrates 6gNet Carbohydrates 2gFiber 4gProtein 3g