Irresistible Keto Chocolate Caramel Cashew Clusters (Sweet & Salty!)

Irresistible Keto Chocolate Caramel Cashew Clusters (Sweet & Salty!)

Prepare to fall in love with these Irresistible Keto Chocolate Caramel Cashew Clusters! Crunchy cashews are nestled under a luscious layer of homemade sugar-free caramel, then enrobed in smooth melted sugar-free chocolate and sprinkled with coarse sea salt. These decadent, bite-sized treats are a perfect blend of sweet, salty, and incredibly satisfying. This recipe is a delightful addition to your health journey, offering a guilt-free indulgence!

Yields: Approximately 24 candies Prep time: 20 minutes Chill time: At least 30 minutes (freezer)

Ingredients:

For the Sugar-Free Caramel Sauce:

• ⅓ cup unsalted butter (e.g., Kerrygold)
• 3 tablespoons Swerve Brown Sugar Substitute (or your preferred keto-friendly brown sugar alternative)
• ⅔ cup heavy whipping cream (HWC)
• 1 teaspoon vanilla extract

For the Chocolate Caramel Cashew Clusters:

• 2 cups cashews (whole or halves)
• 2 cups sugar-free chocolate chips (e.g., Bake Believe, Lily’s; choose semi-sweet, dark, or white)
• 1 tablespoon coconut oil
• Coarse sea salt (for sprinkling)

Equipment:

• Small saucepan or frying pan (for caramel)
• Whisk or spoon (for caramel)
• Mini muffin pan (24-cup)
• Mini paper baking cups or silicone mini muffin pan
• Microwave-safe bowl (for chocolate)
• Rubber spatula or spoon
• Small spoon or squeeze bottle (for drizzling)

Instructions:

Part 1: Prepare the Sugar-Free Caramel Sauce (Can be made ahead!)

1. In a large frying pan or saucepan over LOW heat, melt the butter and Swerve Brown Sugar Substitute, stirring constantly until fully combined and the sweetener begins to dissolve.
2. Add the heavy whipping cream to the pan and continue to stir gently for approximately 6 minutes. The mixture will start to thicken slightly.
3. At the 6-minute mark, stir in the vanilla extract. Continue to stir for an additional 5-6 minutes, or until the sauce thickens to a caramel consistency. It will thicken more as it cools. Remove from heat and allow to cool slightly. (If making ahead, store in an airtight container in the refrigerator; gently rewarm before use).

Part 2: Assemble the Chocolate Caramel Cashew Clusters

1. Prepare Pan: Line a mini muffin pan with paper baking cups, or use a silicone mini muffin pan (these work great for easy removal).
2. Arrange Cashews: Place cashews (approx. 3-4 per cluster, depending on size) into the bottom of each mini muffin cup.
3. Melt Chocolate: In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil.
   • Microwave on HIGH in 30-second intervals, stirring thoroughly after every 30 seconds, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate.
4. Heat Caramel (if needed): If your caramel sauce was made ahead and chilled, gently rewarm it in a microwave-safe bowl (in 15-second intervals, stirring) or in a saucepan over low heat until it’s smooth and pours easily.
5. Assemble Clusters:
   • Pour a small amount of the warm caramel sauce over each cluster of cashews, just enough to coat and hold them together.
   • Next, pour the melted chocolate sauce over the caramel layer, ensuring each cluster is well covered.
   • Immediately sprinkle each cluster with coarse sea salt before the chocolate sets.
6. Freeze to Harden: Place the mini muffin pan in the freezer for at least 30 minutes, or until the clusters are completely hardened.
7. Enjoy! Once hardened, remove the clusters from the freezer (they should pop out easily if using silicone or paper liners). Store them in an airtight container in the freezer or refrigerator. Enjoy these irresistible sweet and salty treats!

Tips for Success:

• Caramel Consistency: The caramel sauce will thicken significantly as it cools. If it’s too thick to pour, gently rewarm it.
• Don’t Overheat Chocolate: Overheated chocolate can seize or become grainy. Melt slowly and stir often.
• Cashew Placement: Ensure the cashews are relatively close together at the bottom of the cups so they form a “cluster.”
• Salt is Key: The coarse sea salt provides a delightful contrast to the sweetness and richness, so don’t skip it!
• Sweetener Choice: Swerve Brown Sugar Substitute works well for caramel flavor. For the chocolate, use your preferred sugar-free baking chips.
• Storage: Due to the ingredients, these clusters are best stored in the freezer or refrigerator to maintain their firm texture.

Recipe Analysis & Dietary Classification:

These Keto Chocolate Caramel Cashew Clusters are a delightful addition to your health journey!

• High Fat: Yes, primarily from the butter, cashews, heavy whipping cream, coconut oil, and chocolate chips.
• Low-Carb: Yes, this recipe is very low-carb by using sugar-free sweeteners and chocolate chips, and low-carb nuts.
• Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet, provided the sweeteners, chocolate chips, and peanut butter (if used in caramel) are sugar-free and low-carb.
• Gluten-Free: Yes, this recipe is naturally gluten-free.

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