Sugar Free Pecan Caramel Bites

Sugar Free Pecan Caramel Bites. <0.5g carbs and super quick.

This really is a very fast and easy recipe for a delicious nutty treat. 20 minutes from start to finish is all it takes. And almost no effort.

Not a pecans fan? No problem. You can use any nuts you like. Or even seeds. Just make sure you roast/toast them (except macadamia) because doing so makes their flavour outstanding.

I made a batch for my non-keto Christmas guests, and they all loved them.

How to Make Sugar Free Pecan Caramel Bites

For the caramel, use a small pot with a heavy base, as it will prevent it from burning.

When roasting/toasting pecans or other nuts of your choosing, be careful not to overdo it, as nuts can go from fragrant to burnt in no time. In a pre-heated 200°C oven, it takes 7-8 minutes for pecans. Other nuts may requires 1-2 minutes less or more. You should not roast macadamias.

Cool the nuts completely before pounding or blitzing them, otherwise the oil content will separate. I prefer to pound them with my food mallet inside a zip-lock bag, because using a mini food processor tends to create an uneven result of powder and large pieces, which isn’t ideal. By using a mallet, you can control what you’re doing. Even-size crumbs will make it easier to fill small or intricate cavities.

The process is simple: make the caramel, tip in the crumbed nuts, stir, fill the cavities, and freeze until solid.

These Sugar Free Pecan Caramel Bites need to stay chilled, as they will soften at room temperature. Store them in a sealed container in the fridge, and grab one whenever you feel like.

Or serve them to your party or Christmas guests. They won’t believe that keto treats can be this good.

Enjoy!

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• toast pecans at 200 °C until fragrant (7-8 minutes); leave aside to cool.

  120 g pecans

• weigh allulose and double cream in separate bowls; set aside.

• in a small heavy-base saucepan, melt butter over medium-high heat, then reduce heat to medium-low and simmer for 3-5 minutes.

  50 g butter

• while you keep an eye on the butter, put cold pecans in a zip-lock bag and use a food mallet to pound them until reduced to small, even crumbs.

• when the butter stops sizzling and brown sediments become visible as you swirl the pan, immediately tip in allulose, cream, and blackstrap molasses (if using), and stir.

  30 g double cream, 25 g allulose, ⅛ tsp blackstrap molasses

• continue to simmer for another 5 minutes as you occasionally swirl with a flexible spatula, making sure to scrape the bottom of the pan to avoid any sediments burning.

• remove pan from heat source and tip in pecan crumbs.

• combine well, fill chocolate tray cavities and press the mixture down to compact it – it helps to use 2 small espresso teaspoons.

• freeze until solid, then remove from tray and keep chilled.

Serving: 1bite | Calories: 70kcal | Carbohydrates: 0.45g | Protein: 7g | Fat: 7g

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