Keto Salted Caramel and Peanut Bark
Introducing our latest keto creation: Salted Caramel and Peanut Bark Indulge in the irresistible combination of rich, buttery caramel and crunchy peanuts, all sprinkled with a touch of flaky sea salt. This decadent treat is not only low-carb and keto-friendly but also incredibly easy to make. Perfect for satisfying your sweet tooth without derailing your diet.
Here’s a detailed recipe for Keto Salted Caramel and Peanut Bark:
Ingredients:
- 4 tablespoons (2 oz/60g) grass-fed butter (unsalted), preferably Ghee
- 2 tablespoons (1 oz/28g) Brown Swerve (or any other keto-friendly brown sugar substitute)
- 2 oz (2 oz/60g) peanuts
- 2 tablespoons (1 oz/30g) all-natural peanut butter (no sugar added)
- Flakey sea salt, for topping
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Instructions:
- Prepare a baking sheet by lining it with parchment paper.
- In a saucepan over medium heat, melt the grass-fed butter (Ghee) and Brown Swerve together, stirring constantly until the mixture is well combined and begins to bubble slightly.
- Once the mixture starts to bubble, continue cooking and stirring for another 2-3 minutes until it thickens slightly and resembles a caramel sauce.
- Remove the saucepan from the heat and stir in the all-natural peanut butter until smooth and fully incorporated.
- Carefully pour the caramel peanut butter mixture onto the prepared baking sheet, spreading it out evenly with a spatula to form a thin layer.
- Sprinkle the peanuts evenly over the top of the caramel peanut butter layer, gently pressing them down into the mixture.
- Sprinkle flakey sea salt generously over the top of the bark, ensuring each peanut is lightly coated.
- Place the baking sheet in the refrigerator for at least 1 hour, or until the bark is firm and set.
- Once the bark is firm, remove it from the refrigerator and break it into small pieces using your hands or a knife.
- Store the Keto Salted Caramel and Peanut Bark in an airtight container in the refrigerator for up to one week