SUGAR FREE & KETO CARAMEL MILK CHOCOLATES
Prep time
Cook time
Total time
Almost ZERO carbs caramel chocolates for a special Valentine's Day treat.
Author: Antya
Recipe type: Sweet Bites
Cuisine: Ketogenic. LCHF. Low Carb. Sugar Free. Grain Free. Gluten Free.
Yield: 25-30 chocolates
Ingredients
For the Milk Chocolate layer:
- 40g unsweetened dark chocolate (U.S. option HERE)
- 40g raw cacao butter (U.S. option HERE)
- 10g Sukrin icing 'sugar' (U.S. alternative HERE) (or Make your Own)
- 7g unflavoured whey protein isolate (U.S. option HERE)
- ½ tsp vanilla extract (U.S. option HERE)
- ⅛ tsp sunflower lecithin (U.S. option HERE)
- 25g double cream
For the Caramel layer:
- 50g unsalted butter
- 50g double cream
- 20g (2 TBSP) icing 'sugar'
- red food colouring
Instructions
Begin with the Caramel:
- put butter in a small heavy-base pan and let it simmer over medium-high heat for a few minutes - don't stir, just shake the pan occasionally.
- when it stops crackling and golden/brown sediments appear, remove from heat, strain, and put the burnt butter back in the same pan (after wiping the pan using a kitchen paper towel).
- stir in cream and icing 'sugar', then incorporate food colouring little by little (using the tip of a toothpick) until you get the desired intensity of colour, and bring back to the boil.
- let a rolling boil continue for a few minutes until the mixture has reduced and thickened, stirring from time to time - you'll know it's ready when it looks somewhat like a brain.
- remove from heat and stir constantly whilst it cools a little (to prevent curdling).
- using a teaspoon, pour the caramel quickly into chocolate moulds, filling them half way only.
- refrigerate until set.
While waiting for the caramel layer to set, make the Milk Chocolate:
- set up a bain-marie by adding a little water in a pan and placing a Pyrex glass or similar mixing bowl over the top, ensuring it doesn't touch the water underneath.
- turn heat on medium-high, and place broken-up chocolate plus cacao butter drops in the bowl.
- stir occasionally and let cacao and chocolate melt completely before mixing in icing 'sugar' and stirring until dissolved.
- remove bowl from heat and incorporate remaining ingredients, hand whisking until nicely combined.
- wait a few minutes until barely warm, then pour over caramel layer, filling the moulds to the top.
- transfer back to the fridge to set completely.
Notes
The number of caramel chocolates you obtain will depend on the size of the moulds you use. Macros calculation is based on 25 chocolates.
THESE are the heart chocolate moulds I used. U.S. option HERE.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
THESE are the heart chocolate moulds I used. U.S. option HERE.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 53 Fat: 5.5g Net Carbs: 0.14g Protein: 0.5g
Recipe by at https://staging.queenketo.com/sugar-free-keto-caramel-milk-chocolates/