This keto blender ice cream tastes like Chocolate Frosty. It's super easy to make, low in carbs and calories, plus it's high in protein. No ice cream maker needed!
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Naturally colored purple sugar-free slushie flavored with lemon and packed full of electrolytes to keep you hydrated on a hot summer day!
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Classic Bloody Mary is naturally low in carbs and perfect for those who follow a low-carb or keto diet.
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These light and crunchy cheesy bites are a great alternative to popcorn. They are ultra low in carbs, high in protein and low in calories.
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Chewy sugar-free caramels covered in dark and white chocolate. Just like your favorite candy bar but with none of the carbs!
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If you like caramel desserts, you will love this keto salted caramel recipe. There are no sweetener crystals, which you get with most low-carb sweeteners, and most importantly you'll not experience any blood sugar spikes!
It's thicker than my Keto Caramel Sauce but it's just as smooth and silky. While caramel sauce is best for drizzling over low-carb desserts such as ice-cream and smoothies, this thicker caramel is best for bars, caramels and other sugar-free treats.
The ingredients and steps are almost the same as for my Smooth & Silky Keto Caramel Sauce with a few adjustments. Here are the three main differences:
- You will need to cook the caramel for slightly longer, 5 to 10 more minutes depending on the desired thickness.
- As the caramel thickens it can burn easily so make sure to keep an eye on it and keep stirring.
- You will be adding salt to make salted caramel this time. Salt is optional but highly recommended!
What Sweetener Can I Use?
If you want to make sugar-free caramel that tastes like the real deal, you have to use Allulose. No substitutions here!
Allulose won’t spike your blood sugar levels. It's as sweet as sugar and can be used just like sugar. When melted it creates the smoothest caramel and is crystal-free which makes it perfect for other keto treats such as marshmallows.
There are a few Allulose options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.
How to Use Keto Caramel
Thick keto caramel is the perfect ingredient for making sugar-free candy bars such as:
- Keto Twix Bars
- Keto Caramel Slice
- Keto Snickers Bars
- Spread on top of some Keto Chaffles and drizzle with dark chocolate, it's delicious!
You can also use this thick caramel recipe to make chocolate covered caramels - stay tuned for the recipe, it's coming soon!
Step-By-Step Video Recipe
You can watch me make smooth & silky keto caramel sauce on my YouTube channel! To make thicker caramel you simply need to cook it for 5 to 10 more minutes.
Preparation time
Hands-on: 25 minutes
Overall: 1 hourNutritional values (per serving, 1 tbsp, 15 g/ 0.5 oz)
| Total Carbs | 0.6 | grams |
| Fiber | 0 | grams |
| Net Carbs | 0.6 | grams |
| Protein | 0.2 | grams |
| Fat | 6.5 | grams |
| of which Saturated | 4.1 | grams |
| Energy | 62 | kcal |
| Magnesium | 1 | mg (1% RDA) |
| Potassium | 7 | mg (1% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (1%), fat (95%)
Ingredients (makes about 215 g/ 7.6 oz thick caramel)
- 1/2 stick unsalted butter (57 g/ 2 oz)
- 1/2 cup granulated Allulose (100 g/ 3.5 oz)
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 1/4 to 1/2 tsp sea salt, to taste
Instructions
- Place the butter and allulose in a saucepan and melt over a medium-low heat.
- Fill a bowl with ice water and set aside. You will need this later to chill the caramel so make sure the saucepan can fit without any water getting inside the saucepan.
- Once the butter has melted, the mixture will start to foam. Mix frequently with a rubber spatula or a balloon whisk. Cook for about 5 minutes and then pour in the cream. Add a good pinch of salt (1/4 to 1/2 tsp depending on your preference). Stir until well combined.
- Continue to cook for about 15 minutes or until thick and creamy. The caramel will thicken more as it cools down so keep that in mind. As the caramel thickens it can burn easily so make sure to keep an eye on it and keep stirring!
- Take the saucepan off the heat and place in the ice water to cool. This will stop the cooking process and help the caramel thicken.
- Keep stirring until the caramel has reached room temperature. As it cools down it will thicken more.
- Transfer it to a jar and refrigerate for 30 to 60 minutes. You can store it in a sealed jar for up to 2 weeks, or freeze for up to 6 months.
- Once chilled, the caramel won't be glossy but it will still be smooth thanks to Allulose.
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This red, white and blue dessert recipe is for all of my American friends!
We've got naturally dyed blue jello layer with blueberries followed by sugar-free vanilla cream jello and finally topped with fresh strawberries, red jello and whipped cream.
This is an easy diabetic-friendly, low-carb and low-calorie dessert to celebrate this year's Fourth of July, the keto way!
Don't get discouraged by the number of ingredients used in this recipe as many of them are just repeated ingredients used in three layers. It's easier than you think!
How to Make Blue Desserts Without Food Dyes
To make the blue jello layer I used butterfly pea tea flowers. The longer you steep the flowers in water, the more vibrant the layer will become. Butterfly pea tea tastes neutral so you can add any sugar-free extracts to add the flavor you like. In this case blueberry, lemon or vanilla extract will work best.
If you don't have butterfly pea tea flowers, simply use a few drops of natural blue coloring or add 1 to 2 teaspoons of blue spirulina powder like I did in these Keto Rainbow Cheesecakes!
Recipe Tips
- Can't have dairy? Simply swap coconut cream for the heavy whipping cream. You can also replace the sour cream with plain unsweetened coconut yogurt.
- Want to make it sweetener-free? Thanks to the sweetness from fresh berries and cream, this recipe will work without sweeteners as long as you don't mind subtle sweetness.
- Don't have gelatin sheets/leaves? Instead of 4 gelatin sheets you can use 1 tablespoon gelatin powder or 1 tablespoon agar powder if you want to make it vegetarian (or vegan if you also replace the cream with coconut cream). This will be enough to soft-set 4 cups (480 ml) of liquid.
- Want to keep the blue layer blue? Do not add any acidic ingredients like lemon juice. When combined with acidic ingredients, blue butterfly pea tea turns purple!
More Red, White and Blue Keto Recipes
Looking for more red, white & blue recipes to celebrate this year's Independence Day? Here are even more low-carb recipes:
- Keto Red, White & Blue Jello Jars
- Red, White & Blue Berry Cream Jars
- Low-Carb Red, White & Blue Berry Parfaits
- Red, White and Blue Fat Bombs
- Low-Carb Fruit Pizza For the Fourth of July
- Sugar-Free Red, White and Blue Berry Popsicles
Preparation time
Hands-on: 30 minutes
Overall: 3-4 hoursNutritional values (per serving, 1 slice)
div class="kdNutritionalData">
| Total Carbs | 6 | grams |
| Fiber | 0.7 | grams |
| Net Carbs | 5.3 | grams |
| Protein | 2.1 | grams |
| Fat | 20.3 | grams |
| of which Saturated | 12.6 | grams |
| Energy | 218 | kcal |
| Magnesium | 16 | mg (4% RDA) |
| Potassium | 144 | mg (7% EMR) |
Macronutrient ratio: Calories from carbs (10%), protein (4%), fat (86%)
Ingredients (makes 9 servings)
Blue layer:
- 6 to 8 flowers of butterfly pea tea
- 1 1/4 cups water (300 ml/ 12 fl oz)
- 1/2 tsp sugar-free blueberry, lemon or vanilla extract, or to taste
- 4 gelatin sheets or 1 tbsp gelatin powder or 1 tbsp agar powder
- 2 tbsp granulated Allulose or Erythritol (20 g/ 0.7 oz)
- 1 cup fresh blueberries (150 g/ 3.5 oz)
White layer:
- 1 1/4 cups heavy whipping cream (300 ml/ 12 fl oz)
- 1/2 cup sour cream (115 g/ 4 oz)
- 2 tbsp granulated Allulose or Erythritol (20 g/ 0.7 oz)
- 4 gelatin sheets or 1 tbsp gelatin powder or 1 tbsp agar powder
- 1 tsp sugar-free vanilla extract
Red layer:
- 6 to 8 dried hibiscus flowers
- 1 1/4 cups water (300 ml/ 12 fl oz)
- 1 tbsp lemon juice (15 ml)
- 1/2 tsp sugar-free strawberry, raspberry or vanilla extract, or to taste
- 2 tbsp granulated Allulose or Erythritol (20 g/ 0.7 oz)
- 4 gelatin sheets or 1 tbsp gelatin powder or 1 tbsp agar powder
- 6 large fresh strawberries, sliced (150 g/ 5.3 oz)
Whipped cream topping:
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 1 tbsp powdered Allulose or Erythritol (10 g/ 0.4 oz)
- 1/2 tsp sugar-free vanilla extract
Instructions
- To prepare the blue jello layer, place 6 to 8 butterfly pea tea flowers into a jar filled with 1 1/4 cups of cold water (I used 8 flowers for a deep blue jello). Let it steep at room temperature for at least 30 minutes or in the fridge for up to 8 hours. The longer you leave it the deeper the color. Once done, remove and discard the flowers.
- Add 4 gelatin sheets/leaves to the liquid to soften for 3 to 5 minutes (or see recipe tips for gelatin powder or agar powder).
- Pour in a saucepan and heat up over a medium-high heat. Once hot, take off the heat. Add 2 tablespoons of granulated sweetener (Erythritol, Swerve or Allulose) and 1/2 tsp sugar-free extract (blueberry, lemon or vanilla will work best), or more to taste.
- Pour in an 8 x 8 inch (20 x 20 cm) cake form, ideally silicon, or a regular cake pan lined with parchment paper so it's easy to grab and remove once the cake sets. Place in the fridge and chill until set. It will take 20 to 30 minutes to get a soft set.
- Meanwhile, prepare the white vanilla cream layer. Pour 1 1/4 cups of cream into a saucepan and add the sour cream. Gently heat up (do not boil). Once hot, add 2 tablespoons of the sweetener and 4 gelatin sheets. Stir until dissolved and then let the cream layer cool down to room temperature. You can speed it up by placing the saucepan in a bowl with ice water and stir until cool.
- Once cool, pour over the blueberry layer and return into the fridge to set.
- Finally, prepare the red berry layer. Place 6 to 8 dried hibiscus flowers into a bowl and add 2 cups of boiling water. Let it steep for 3 to 5 minutes, until you get a deep pink color. Remove and discard the flowers.
- Add the lemon juice (this will turn it red), 2 tablespoons of sweetener, 1/2 tsp sugar-free extract (strawberry, raspberry or vanilla will work best), or to taste. Finally add 4 gelatin leaves.
- Pour in a saucepan and gently heat up (do not boil) until the gelatin is fully dissolved. Take off the heat and set aside to cool down to room temperature. Again, you can speed it up by placing the saucepan in a bowl with ice water and stir until cool.
- When ready to add the red layer, place sliced strawberries on top of the set white layer.
- Pour the red liquid over the strawberries and place back in the fridge to set until firm. This time you want to make sure you get a firm set which will take at least 2 hours, or ideally leave overnight.
- When fully set, slice into 9 squares (3 x 3), or up to 16 smaller squares (4 x 4).
- When ready to serve, remove the slices from the cake form. Whip the remaining heavy whipping cream with vanilla extract and 1 tablespoon of powdered sweetener. Place in a piping bag and decorate each slice with the whipped cream.
- Serve immediately or refrigerate for up to 5 days.
- You can keep the whipped cream in the piping bag and decorate the slices just before serving. If you decorate all of them, keep in a sealed container to prevent the cream from drying out.
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