Keto Caramel Chocolate Cups.

Course: Desserts

Cuisine: American

Keyword: sweet snacks

Prep Time: 20

Total Time: 20

Servings: candies

Calories: 55kcal

Author: Angela Coleby

Delicious low carb chocolate truffles with a creamy caramel center.

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US Customary - Metric

Ingredients

8 oz chocolate sugar free or high cocao solids
1 teaspoon coconut oil
6 tablespoons caramel sauce

Instructions

Melt the chocolate in a double boiler over boiling water on the stove top.
Add the coconut oil and stir until the chocolate is smooth.
Using a silicone ice tray or chocolate mold, place about 1 teaspoon of chocolate into the base of the molds and spread the chocolate evenly in the mold.
Place the tray in the freezer for 10 minutes to set.
Remove the tray from the freezer and spoon in the caramel sauce in the centre of the molds.
Pour a teaspoon of the chocolate over the top of the chocolate cups to cover the filling.
Place the chocolates in the fridge or freezer to set for a further 10 minutes.
Remove the chocolates from the mold and keep in the fridge.

Notes

Makes 21 candies with the ice tray that I used at 1.5g net carb a candy.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition