These chewy, buttery keto caramel candies are made with just two simple ingredients—and they won’t spike your blood sugar! After avoiding refined sugar for over 22 years, I honestly never thought I’d enjoy real caramel again. Then I discovered allulose, and everything changed.
With no complicated candy-making techniques required, these 2 ingredient keto sugar-free caramel candies are perfect for satisfying your sweet tooth, gifting during the holidays, or keeping stashed in the fridge for when cravings strike. They’re keto, low-carb, grain-free, gluten-free, and genuinely delicious.
Traditional caramels are made with sugar, heavy cream, and butter. While they taste incredible, just a few pieces can send your blood sugar on a roller coaster—leading to energy crashes, cravings, and metabolic stress over time.
These sugar-free caramels give you all the satisfaction of classic caramel without the spike. If you’re looking for more blood sugar-friendly treats, try my Dark Chocolate Dipped Strawberries, Crunchy No Bake Peanut Butter Chocolate Cups, or Fudge Brownie In a Mug.
Why You’ll Love This Recipe
Why You’ll Love This Recipe
✨ Just 2 ingredients — allulose and grass-fed butter
✨ Ready in minutes — plus an hour to set
✨ No blood sugar spike — thanks to allulose’s unique properties
✨ Chewy, buttery, caramel perfection — tastes like the real thing
✨ Perfect for gifting — wrap in parchment for homemade holiday treats
✨ Keto and low-carb friendly — guilt-free indulgence
You only need 2 ingredients:
- 1 cup granulated allulose — provides sweetness and caramelization
- ½ cup (1 stick) grass-fed salted butter — adds richness and creamy texture
Equipment
- measuring cup
- pot
- candy thermometer (essential!)
- loaf pan
- parchment paper
How To Make Caramels
- In a small saucepan, melt butter over medium low heat being careful not to let it burn.
- Add allulose to the melted butter and stir constantly with a chopstick or small silicone spatula.
- Using a candy thermometer, allow the temp to rise to 300F and no higher. Above 300F, allulose will burn, I found this out the hard way!
- Remove from the heat immediately. Continue to stir.
- Pour the caramel mixture into a loaf pan lined with parchment paper.
- Allow the caramel to “set up” in the fridge for about an hour.
- Lift the parchment paper out of the pan and cut your caramel candy into any shape you like. Wrap pieces in parchment or waxed paper.
- Store in the refrigerator until you are ready to enjoy!
Storage
These keto-friendly caramels will keep in the fridge for up to two weeks. Make sure to wrap well or store in an airtight container.
Pro Tips for Perfect Caramels Every Time
- 1. Use a candy thermometer — This is non-negotiable. Accurate temperature is the key to perfect texture.
2. Don’t leave the stove — Allulose can go from perfect to burnt in seconds. Stay close and stir constantly.
3. Let them fully set — Give the full hour in the fridge or they won’t hold their shape.
4. Use quality butter — Grass-fed, salted butter gives the best flavor and texture.
FAQs
What is Allulose?
Allulose is a rare sugar (found naturally in small amounts in foods like figs and raisins) that tastes and looks like regular white sugar but has virtually no impact on blood sugar or insulin levels. It also has about 90% fewer calories than sugar. Allulose caramelizes beautifully—making it perfect for candy recipes like this one. Read more about allulose and alternative sweeteners in my comprehensive sweetener guide here.
Are these caramels keto-friendly?
Yes! With just allulose and butter, these are perfectly keto and low-carb.
What is sugar-free caramel made of?
This version uses allulose (a rare sugar) and butter. No artificial sweeteners, no sugar alcohols.
Does allulose caramelize like sugar?
Yes! Allulose caramelizes beautifully at around 300°F, just like regular sugar. Just be careful not to exceed that temperature or it will burn.
Can I use another sweetener?
Allulose is really the only sweetener that caramelizes properly without a bitter aftertaste. Erythritol won’t work for this recipe.
Why do I need to refrigerate these?
Allulose-based caramels soften at room temperature. Keeping them chilled maintains that perfect chewy texture.
Did you make this recipe? If you did, please tag me and share on Instagram!
Chewy Keto Caramel Candy – 2 ingredients!
Ingredients
- ½ cup allulose granulated
- ½ cup butter
Instructions
- In a small saucepan, melt butter over medium low heat.
- Add allulose to the melted butter and stir constantly with a chopstick or small silicone spatula.
- Using a candy thermometer, allow the temp to rise to 300F and no higher. Above 300F, allulose will burn, I found this out the hard way!
- Remove from heat immediately. Continue to stir.
- Pour Caramel into a loaf pan lined with parchment paper.
- Allow to “set up” in the fridge for about an hour.
- Lift the parchment paper out of the pan and cut your Caramel candy into any shape you like. Wrap pieces in parchment or waxed paper.
- Store in the refrigerator until you are ready to enjoy!