Two fat bombs come together for this delicious treat! Stay away from the processed candy that only promotes weight gain and poor health – make these delicious Caramel Candies instead.
I no longer add anti-artificial sweeteners to any of my recipes, but I left the amount I previously used in this recipe in case you do. While artificial sweeteners are not right for my low-carb, high-fat diet, they can still be part of a successful keto plan as long as they are used in moderation and you still get the results you want while adding them into your diet.
Scroll down for the recipe.
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- 1/2 cup crunchy peanut butter (use no-stir peanut butter)
- 4 tablespoons real butter
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
- 2 & 1/2 ounces coconut oil
- 2 & 1/2 ounces Theo’s 85% dark chocolate
- Pinch of salt
- Line mini cupcake pan with mini cupcake tins (approximately 24)
- Melt coconut oil and dark chocolate together over low-medium heat
- Once melted, remove from heat and stir in chocolate stevia drops
- Spoon mixture into mini cupcake tins in 1/2 tablespoon increments
- Place in freezer for approximately 10 minutes
- Melt butter and peanut butter together over low-medium heat in a saucepan. Stir until well combined
- Once melted, remove from heat. Whisk in vanilla extract and heavy whipping cream
- Stir in sweetener. Taste to adjust sweetness
- Allow caramel mixture to cool
- Remove chocolate layer from freezer
- Spoon caramel layer over frozen chocolate layer in 1/2 tablespoon increments
- Place in freezer until firm (approximately 20 minutes)
- Remove and store in fridge in ziploc bag.
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