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Low-Carb Keto Caramel Apples 1

Low-Carb Keto Caramel Apples

Enjoy this classic fall treat without the sugar crash! Our Low-Carb Keto Caramel Apples deliver that nostalgic sweet-and-sticky experience with just a fraction of the carbs. Perfect for anyone following a ketogenic lifestyle or simply trying to reduce sugar intake.
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Prep Time 15 minutes
Cook Time 20 minutes
Setting Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 4 apples
Calories 285 kcal

Equipment

  • Heavy-bottomed saucepan
  • Baking Sheet
  • Parchment Paper
  • Wooden or Popsicle Sticks
  • Whisk

Ingredients
  

For the Caramel Sauce

  • 1/2 cup unsalted butter rich in healthy fats, perfect for keto
  • 3/4 cup allulose sweetener provides a smooth texture unlike other keto sweeteners
  • 1/2 cup heavy cream adds a velvety mouthfeel
  • 1 tsp vanilla extract for depth of flavor
  • 1/4 tsp sea salt enhances the caramel notes

For the Apples

  • 4 small Granny Smith apples tart flavor balances the sweet caramel
  • 2 tbsp lemon juice prevents browning
  • 4 wooden sticks or popsicle sticks

Optional Toppings

  • 1/3 cup crushed keto-friendly nuts pecans, almonds, or walnuts
  • 1/4 cup sugar-free chocolate chips melted for drizzling
  • 2 tbsp unsweetened coconut flakes
  • 1 tbsp keto-friendly sprinkles

Instructions
 

  • Clear your kitchen counter and line a baking sheet with parchment paper. Insert wooden sticks into the stem end of each apple, pushing about halfway through for stability.
  • Wash and thoroughly dry your apples. After drying, rub each apple with a paper towel dipped in lemon juice to prevent browning.
  • In a medium-sized, heavy-bottomed saucepan, melt the butter over medium heat until it becomes golden and fragrant (about 3-4 minutes).
  • Reduce heat to medium-low and whisk in the allulose sweetener until completely dissolved. Continue stirring consistently for 5-7 minutes until the mixture darkens slightly.
  • Slowly pour in the heavy cream while whisking continuously. Add vanilla extract and sea salt, then allow the caramel to gently simmer for another 8-10 minutes, stirring occasionally.
  • Remove from heat and allow the caramel to cool for 15-20 minutes, stirring occasionally. The sauce should coat the back of a spoon when ready.
  • Holding each apple by its stick, dip into the cooled caramel, twirling to ensure even coverage. Let excess drip back into the pot, then place on your prepared baking sheet.
  • If adding toppings, sprinkle them on immediately while the caramel is still tacky enough to grab them.
  • Refrigerate the dipped apples for at least one hour to set the caramel completely.

Notes

For an ultra-low carb version, try using thick apple slices instead of whole apples.
Make sure apples are completely dry before dipping, as moisture prevents caramel adhesion.
The caramel sauce itself can be refrigerated for up to two weeks—simply rewarm gently and proceed with dipping when ready.
Store in the refrigerator for up to 3 days unwrapped, or wrap individually in parchment paper then plastic wrap for up to one week.

Nutrition

Calories: 285kcalCarbohydrates: 14gProtein: 1gFat: 27gSaturated Fat: 17gCholesterol: 78mgSodium: 85mgFiber: 2g
Keyword Keto, Low-Carb, Caramel Apples, Sugar-free, Fall Dessert
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