Salted caramel fudge is super easy to make keto friendly, and with the help of a few extra ingredients within this recipe, I’ll show you not only how to make delicious keto salted caramel fudge, but how to take it to the NEXT LEVEL!
This post is sponsored by Atkins Au/Nz. All text and opinions are 100% my own. Thank you for continuing to support the brands that help make FatForWeightLoss possible!
I have been holding onto this keto fudge recipe for a long time now. It’s an absolute cracker of a recipe, so I’m really not sure why I held onto it for so long.
These atkins break bars are seriously delicious, but you don’t want to eat too many, as their main sweetener is maltitol, which if consumed in excess (or for people with GI issues) you may want to avoid these all together.
How To Make Keto Salted Caramel Fudge
Here are some great tips to make sure you make this recipe great the first time:
I made this fudge using a cheap silicone mold I found at Kmart. It’s the best way to go since silicone makes it so easy to remove the bar when it’s set in the freezer.
The only downside to using a silicone mold like this is that it’s very flexible, so you’ll have to put a metal baking tray underneath before pouring the caramel into the sections, so that you are able to pick up the mold without the contents spilling everywhere
These atkins break bars taste just like Kit-Kats, which is simply amazing! They are low net carbs, so if you’re someone who tracks net carbs, these bars might be a handy snack to keep with you whilst following a low carb diet.
Put the silicone mold into a metal baking tray before pouring the caramel into the sections, so that you are able to pick up the mold without the contents spilling everywhere.
- Keto Salted Caramel Cheesecake
- Caramel Peanut Butter Bars
- Keto Pecan Bars
- Keto Peanut Butter Cookies
- Chocolate Peanut Butter Balls
Keto Salted Caramel Fudge
- Place a saucepan over medium heat, add the butter and erythritol, then stir consistently until melted and well combined (approximilatey 5 minutes)
- By this stage, the butter should be a slightly brown colour, and the mixture will be bubbling. Turn down the heat and add the cream, and stir to combine. Remove from the heat.
- Into a silicone mold, divide the mixture into 6 equal portions. Open the Atkins chocolate break bar packets, and break each bar in half, and carefully rest on top of the salted carmel fudge. Add a little salt on top of each peice of fudge.
- Place the whole recipe into the freezer to set for at least 4 hours.
- Remove each bar from it's mold, and slice in half. Each half is a serving, but you could slice that peice in quarters to give you a little more portion control (caution, these are delicious)
- This recipe is best stored in the fridge, and will keep for up to 2 weeks in the fridge, or 2 months in the freezer.
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