KETO Coco-nutty Caramel Crunch
An easy keto caramel sauce brings this altogether- literally. By using salted nuts, you’ll have a salty and sweet KETO treat!
Nut and Chocolate Ingredients:
- 1/4 C. Each of: pecans, almonds, macadamia nuts, pumpkin seeds.
- 2 T. Unsweetened coconut
- 2 T. Lily’s White Chocolate mini morsels
- 3 T. Grassfed Butter
- 3 T. Xylitol, or sugar substitute
- 1/4 C. Heavy Whipping Cream
- 1/2 tsp. Caramel Flavoring
Line a cookie sheet with parchment paper or wax paper and set aside. In a bowl, combine all of the nuts and coconut. Set aside.
In a small saucepan, heat the butter till melted. Add the xylitol. Continue to cook on low/medium heat. Add the heavy whipping cream. Continue to cook until it is golden brown. This may take 5-10 minutes. You will need to stir consistently. Once it has thickened and browned, turn off the heat and add the caramel flavoring.
Pour the caramel over￼ the nut mixture and stir to incorporate.￼ Pour your mixture onto the lined sheet pan. Sprinkle the miniature chocolate morsels on top. Refrigerate until chilled and set up. Break into small pieces and store in an airtight container￼￼. ENJOY!