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If you love salted caramel, you are going to love this recipe.
Sugar free, gluten free and low in carbs...what is not to love about this delicious recipe.
You can use any sweetener in this recipe without any issues. While I have used a monk fruit blend in the featured recipe, erythritol, stevia, monk fruit, coconut sugar or even regular sugar can be used in it’s place. The reason I love to use monk fruit blend is because is that it is a little bulky, has zero impact on blood sugar levels and it tastes like sugar with no aftertaste. Make sure you don’t overcook your sweetener with the butter or you can alter the texture of the mixture.
SOME SIMPLE VARIATIONS
Keto Salted Caramel Bliss Balls features Sweetleaf Caramel Stevia Drops, that have a been featuring quite a lot in my recipes lately because they taste so amazing. If you don’t have any on hand, you can add a whole teaspoonful of vanilla extract. The process of melting the butter with the sweetener also adds to the caramel flavor of these bliss balls, so you can get by without adding the drops if you need to. I highly recommend that you try to source some if you can though.
One of my favorite variations to Keto Salted Caramel Bliss Balls is to place a macadamia or a pistachio in the middle of each bliss ball. OMG…you really have to try these to see why I love them so much.
Prep Time:15 minutes
- 60 gms butter
- 90 mls heavy/pure cream
- 4 tablespoons monk fruit blend ,erythritol or alternate sweetener
- ½ teaspoon vanilla extract
- 1 teaspoon Sweetleaf Caramel Drops
- 2 tablespoons cream cheese
- 2 tablespoons nut butter of choice
- 1¼ cups blanched almond meal/almond flour
- ¼ cup pepitas /pumpkin seeds
- ¼ cup sunflower seeds
- ½ cup desiccated coconut
- ¼ teaspoon salt
Melt the butter until it is a golden color taking care not to brown. Add the cream to the butter and continue to simmer for a couple of minutes or until the mixture reduces by about a third and is quite thick.
Remove the pan from the heat and whisk in the sweetener until it dissolves. Add vanilla extract, caramel drops, nut butter, cream cheese and whisk until smooth and creamy.
Stir in almond meal/flour, pepita seeds, sunflower seeds, desiccated coconut and salt and mix so well combined.
Roll teaspoonfuls of the mixture into firm balls. You can leave them plain or roll them in additional desiccated coconut or chopped nuts, pepitas or sunflower seeds. Store in the fridge for up to 7 days or freeze to store.
Add a pistachio or macadamia nut into the centre of each bliss ball and press the bliss ball mixture firmly around the balls. Balls can also be rolled in crushed pistachio or macadamia nuts.
Peanut butter or tahini can also be used to replace the nut butter in this recipe.
Store in the fridge for up to 1 week or freeze.