Keto Chocolate Caramel Tarts
Keto Chocolate Caramel Tarts in a small bite size are going to ROCK YOUR WORLD!
Who knew the simplest of ingredients can make a keto dessert snack so damn tasty?
My childhood favourites have been recreated as a sugar free tart totally worth all the love they are about to be given.
Keto Chocolate Caramel Tarts
If you have been following me for a while you will know I am just a bit of a fan of caramel. Sugar free caramel I think is even better than the original.
In many of my recipes I often use Sukrin Gold products to achieve the delicious caramel flavour. In these little low carb caramel tarts I have decided to use my original sugar free caramel from the Salted Caramel Seedy Bars in Real Food Real Fast. This goes all the way back to my very first keto cookbook in 2017.
The Base – keto pantry essentials. Almond meal, coconut, unsweetened cacao or cocoa, butter and your choice of sweetener. I used Sukrin:1.
The Caramel – butter, cream and sweeter of choice. I know that monkfruit/erythritol mix, erythritol, xylitol and Sukrin products all work in this recipe.
The Chocolate – again your choice. For lower sweetness use a dark chocolate with a high percentage of cacao. In these particular ones I used a mix of both milk and white Vitawerx Chocolate.
How to make Sugar Free Caramel Tarts
The base is a quick mix in the bowl and press into the moulds. It isn’t hard and even the little cooks in some households can help you with this part.
The caramel does take a little bit of whisking and watching over many many minutes but is more than worthwhile. I find that keto sweeteners do not go gold like sugar when heating for long periods of time. In my experience when it does it has gone too far. However in this recipe you will note it does change to a very light amber colour. The caramel will thicken and coat the back of the spoon when ready. When you see it start to turn lightly amber turn up the heat just a little and continue to whisk until thick and lightly golden.
Spoon onto pre-baked bases and allow to thicken and “set” in the fridge overnight.
Top with melted chocolate or even toasted nuts, coconut or seeds for a delicious alternative!
More Caramel Recipes?
If you love keto caramel recipes nearly as much me then you may know of just a few of my caramel recipes. Just in case you don’t here are just a few!
- Caramel Fat Bomb Drops
- Sugar Free Caramel | Dulce de Leche
- Sugar Free Jupiter Bar | Keto Candy
- Keto Caramel Nut Chew Bar | Sugar Free
- Keto Chocolate Caramel Slice | Sugar Free
Watch How Easy it is to Make
CONNECT WITH MAD CREATIONS
Don’t forget to link up with Mad Creations on social media so you never miss a recipe.
Love my recipes?
I love writing new recipes every day(and drinking coffee). If you love my recipes and would love to buy me a coffee and grab a great eBook at the same time, order Keto Comfort for only $4.99. One of my newest eBooks all for the price of a cuppa. Buy one for yourself or a friend (or two) and help support my little business. Not every business produces so much free content every day. Thanks everyone for the support as well. I love you all for giving me this opportunity! Order HERE>>
Keto Chocolate Caramel Tarts | Bite Size
- 24 hole mini muffin silicone mould, I use a 30ml capacity silicone mould
- 60 g sweetener I use Sukrin:1 (stevia blends, erythritol or xylitol will also work)
- 200 g butter
- 200 g thickened or heavy cream
- 100 g chocolate keto chocolate, dark chocolate or keto white chocolate
- Preheat oven to 170℃.
- Mix all base ingredients together in a large bowl.
- Spoon 2 teaspoons of mix into each hole in silicone tray. Press firmly into mould. Bake 10-15 minutes or until golden. Reserve while making caramel.
- Combine butter and sweetener in a saucepan over medium - high heat. Continue to whisk and watch the caramel until it starts to turn a slight amber colour. (this may take about 5 minutes)
- Whisk in cream and continue to whisk for 4-6 minutes until caramel thickens and coats the back of a spoon.
- Spoon 1 tablespoon of caramel onto each tart base. Transfer to fridge and refrigerate for 3 hours or overnight.
- Melt chocolate and top each tart with a teaspoon of chocolate. Refrigerate until set.
- Recipe is suitable to be made as a slice or tart.
- I used Vitawerx milk and white chocolate. Both are a sugar free low carb chocolate.
- While I used Sukrin:1 for this particular recipe I have used both erythritol and xylitol in caramels and both work perfectly.
- Store tarts in an airtight container up to 1 week or freeze for up to 3 months.
- Caramel will continue to thicken and firm up in the fridge.
Love keto cookbooks or looking for keto meal plans? Check out our store today!