Gooey Low-Carb Chocolate Caramel Nut Bites

Ingredients

The Nut & Caramel Center

• 1.5 cups Roasted salted peanuts or pecans, roughly chopped

• 4 tbsp Unsalted butter

• ⅓ cup Heavy whipping cream

• ⅓ cup Powdered Allulose or Erythritol (Allulose makes the smoothest caramel)

• 1 tsp Vanilla extract

• A pinch of sea salt

The Chocolate Shell & Topping

• 1 cup Sugar-free milk or dark chocolate chips (like Lily's or ChocZero)

• 1 tbsp Coconut oil (helps the chocolate melt smoothly and drape over the bites)

• 2 tbsp Finely crushed nuts (for sprinkling on top)

Instructions

1. Make the Caramel Nut Filling

1. Prepare the Pan: Line an 8x4-inch loaf pan or a small square baking dish with parchment paper, leaving some overhang on the sides for easy removal.

2. Cook the Caramel: Melt the butter in a small saucepan over medium heat. Stir in the heavy whipping cream, powdered sweetener, and a pinch of salt. Bring to a gentle boil, then lower the heat to medium-low.

3. Thicken: Simmer for 5 to 7 minutes, stirring frequently, until the mixture turns a rich golden-amber color and thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract.

4. Mix in the Nuts: Pour the chopped peanuts or pecans directly into the caramel. Stir until every single nut piece is thickly coated in the sticky caramel.

5. Press and Chill: Turn the nut mixture out into your prepared pan. Use a spatula to press it down into an even, compact layer (about ½-inch thick). Place the pan in the freezer for 20 to 30 minutes until firmly set.

2. Cut and Coat

1. Slice into Squares: Once the caramel nut block is firm, lift it out of the pan using the parchment paper. Use a sharp knife to slice it into mini bite-sized squares (just like the shapes in the photo). Place them back in the freezer while you melt the chocolate.

2. Melt the Chocolate: In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 30-second bursts, stirring in between, until completely melted and smooth.

3. Dip: Drop each chilled nut square into the melted chocolate. Use a fork to flip it over so it's fully coated, then lift it out, letting any excess chocolate drip back into the bowl.

4. Finish and Chill: Place the chocolate-covered bites onto a clean sheet of parchment paper. Immediately sprinkle the tops with the extra crushed nuts and a tiny pinch of flaky sea salt.

5. Set: Pop them back into the refrigerator for 15 minutes until the chocolate shell hardens completely.

💡 Storage Tip

Because this caramel is made without real sugar, it stays wonderfully soft and gooey. Store these bites in an airtight container in the fridge or freezer so they retain their perfect bite-sized shape—they taste incredible straight out of the cold!