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???
*Screams yes*
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!
Pin It! 📌
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!
Keto Banana Pudding Dessert! Gluten-Free & Dairy Free!
Dreamy Whipped Peanut Butter Cheesecake Truffles! 🥜 {Only 2g Net Carbs!}
Copycat Mint Oreos (Dipped in Chocolate!) Gluten-Free & Keto
Chewy Caramel Peanut Candy Bars! Low Carb & Keto Friendly!
Ingredients
Caramel Layer
- 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!!
Chocolate Coating
- 4 oz Low Carb Milk Chocolate
- 1 tsp Coconut Oil, I used the liquid form!
- 1 oz Chopped Dry Roasted Peanuts
Instructions
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!
Notes
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!
Tips:
- 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 Information
Yield 12 Serving Size 1 barAmount Per Serving Calories 156Total Fat 14gCarbohydrates 6gNet Carbohydrates 2gFiber 4gProtein 3g
What temperature should the caramel mixture be cooked to? I want to make sure I don’t under or overcook it? Caramel temp?
Hi! At the time that I made this recipe, I didn’t have a reliable candy thermometer so I went by time + the bubbling activity. Luckily, this caramel is pretty forgiving so as long as it gets bubbly and golden you should be ok!
What size of pan?
If you have an 8×8 that’s perfect. If not, a 9×9 pan will work and they will be a bit thinner!
what about monkfruit powder?
I’ve never tried mink fruit powder so I’m unsure if it would turn into the caramel consistency. Please let me know if you try!
keto is hard i never really liked it.
Can I use liquid allulose in this recipe and if so would the measurement be the same?
Hey there Morgan! I would say that the liquid is not going to work. Just like making caramel with real sugar, the granulated sugars add structure to the caramel. I think you’d end up with a liquidy mess. So sorry!
I love your writing! Clever and funny, please don’t ever stop! Can’t wait to try this recipe. Happy Holidays!
Ahh thanks so much Shauna! Happy Holidays to you!!
Currantly one cannot purchase allolose in Canada. What can one use as a substitute ?
Printing is so light one can hardly see it.
I’m not sure what sweeteners are available in Canada, but if you can get erythritol then it will work. The texture won’t be quite as smooth but it will still come together.
I’ve attempted to darken the hyperlink color that is in the recipe card, though I’m not web designer! I hope it makes reading a bit easier. Thanks, Mary!
One of the few baking blog entries I’ve actually read because I was immensely charming and funny, especially the beginning 😄 I’m also extremely grateful for the recipe right now as I’ve an intense craving this exact thing, and I’m doing the keto diet. So THANK YOU!!! 🙏🏻
Ha, love to hear that Alex. Sometimes I feel like I write these blogs for my mother to read so I appreciate the compliment! I hope you get the chance to give this recipe a try and curb that craving 🙂
Well sadly I’ve encountered a bit of a snag. Allulose looks like a major game-changer in the world of sweeteners and baking right now, but it’s not available in Europe yet and all the other’s just don’t seem worthwhile to me. Baking is my hobby, but it’s basically on hold while I’m keto :'( But yes, this is probably the first actually funny/interesting baking blog I’ve ever read. You have a real gift! I’m a new fan. Thanks