Ingredients and Directions:
12 tbsp caramel (recipe below)
1oz cocoa butter
3oz chocolate chips
8 tbsp butter
5tbsp brown monkfruit
1 cup heavy cream
1 tsp vanilla
1 scoop TeamKeto Salted Caramel Collagen
1/4 tsp xantham gum
(Makes 18 tbs, but you're only going to be using 7 tbs)
In a sauce pan on medium heat, melt butter and monkfruit. Allow to simmer for 3-4 minutes and stir occasionally so it does not burn. Add vanilla and heavy whipping cream. Cook for another 8-10 minutes until golden brown and slightly thickened. Add collagen mix to combine and then add in xantham gum. Cook for another 3-4 minutes on low until thickens.
Using a silicone chocolate mold. Place 1 tbsp in 12 of the squares. Place in freezer overnight.
In a double boiler place cocoa butter and chocolate chips. You can use dark chocolate, milk chocolate. I used what I had on hand which is lily's salted caramel chocolate chips. Mix until fully melted.
Working quickly, and what may help is doing 3 squares at a time. Remove squares from mold but continue to leave them on a wax paper-lined baking sheet that fits in your freezer. Using a fork and a spoon, place frozen caramel square on fork and evenly coat in chocolate Using a spoon. Place back in freezer to harden. Continue with all squares and do a second coat. At second coat, sprinkle corse sea salt over tops.
Place back in freezer to chill, enjoy!
Store in container in freezer
Makes: 12 squares
Macros per square: Cal 132, 13g fat, 1g protein, 1 net carb
WANT MORE DELICIOUS RECIPES LIKE THIS?
Get 100+ of our best keto recipes, 6-Weeks of Daily Proven Meal Plans, and next-level coaching in our 6-Week TeamKeto Challenge.