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Sugar Free Butterscotch

By October 12, 2015 April 3rd, 2019 dairy free, desserts, Fat Bomb, fat bombs

Sugar Free Butterscotch

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NOTE: The caramel recipe will make extra. You only need 1/4 cup caramel sauce for the chips, but my suggestion is to reserve the extra for “healthified” ice cream or on top of my “healthified” keto crepes!

Sugar Free Butterscotch

Butterscotch
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Instructions
  1. Place cocoa butter in a double boiler and heat on medium high until fully melted (or microwave safe bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats.
  2. Stir in natural sweetener.
  3. Stir in butterscotch extract/oil and salt.
  4. To Make the Caramel: Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. If you don't work fast, the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter....SO GOOD on veggies!). Immediately add the Swerve and the cream to the pan. Whisk until caramel sauce is smooth. THIS WILL MAKE EXTRA CARAMEL SAUCE. I suggest to eat the caramel over "healthified" ice cream!
  5. To make butterscotch: Mix together the white chocolate to the ¼ cup caramel sauce. Stir until smooth
  6. Let cool for just a couple minutes and put in piping bag and pipe out chips of desired size on parchment paper.
Notes
NUTRITIONAL COMPARISON (per serving)
Traditional Butterscotch = 129 calories, 11.2g fat, 0.1g protein, 25g carbs
"Healthified" Butterscotch = 97 calories, 11.2g fat, 0.1g protein, 0g carbs

(99% fat, 1% protein, 0% carbs)

Click HERE to find keto ice cream!

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Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

19 Comments

  • Jane Ann says:

    Looks so yummy! Wish I could eat dairy, but I just got into ketosis and don’t want to mess it up. I’ll just have to wait for my system to clear up some of these food allergies. Thanks for being so creative Maria. I can dream about being further down the road when I am out of this “leaner/fatter” initial phase.

  • Wenchypoo says:

    What is the serving size? I see it makes 12 servings, but how big are the servings supposed to be? I can just see my husband up-ending the entire batch in his mouth, and asking where the other 11 servings are.

  • Nathalie says:

    Do you know if they keep their shapes if used for cookies?
    Thanks for this brilliant idea!

  • Cocoa butter is something I need to add to my shopping cart!

  • Mia McNamee says:

    love this idea! however, the caramel sauce never seems to work for me – always up as a super delicious grainy caramel sugar. It tastes AMAZING – and I always eat it all! hahahahahahahahahahahahaa – but I would love for it to be as it ought to be. I *love* caramel 🙂

    • Maria Emmerich says:

      I know Just Like Sugar substitute works but too high in fiber for ketosis:(

      • Mia says:

        Well then that’s out. I love how I feel when I’m in ketosis *far* more than I love caramel – but thank you for the tip 🙂

  • I never imagined that you could make your own butterscotch chips! So cool!

  • Tina says:

    Awesome idea! Do you use these in a recipe?

  • KELLY says:

    Love butterscotch!, how about butterscotch pudding and/or ice cream recipes?.

  • MDT says:

    I tried making this, but it didn’t turn out exactly correctly.

    Followed all the steps. Caramel turned out perfect. White chocolate and then butterscotch not as perfect.

    After mixing in the caramel, the white chocolate kept seperating into oil and sugar, despite whisking repeatedly, and it wouldn’t get solid enough to run through the pipette. I ended up having to add another cup+ of confectioner’s sugar (and then another teaspoon of extract to get the butterscotch taste back). I used 4 oz of raw organic cocoa butter (melted fine), 2/3rds cup swerve confectionary, and then the sea salt and extract in the cocoa, but it wouldn’t stay mixed. Is there a step missing? Also, how long after mixing in the caramel should it take for the final mixture to solidify enough to make chips? I waited 10 minutes and it was still separating unless I whisked vigorously. I finally added a tablespoon of sugar at a time until it got solid enough to pipette (also cooled it int he fridge for 8 minutes to help solidify it). Finally got chips out. Tastes good (waiting to see if they turn into chips!). Will post again after they set over night.

    • MDT says:

      Ok, so, after being put on a sheet, the chips solidified in the fridge nicely after 10 minutes (went to check them after I left the previous comment). Taste really good, just much sweeter than I expected (due to the extra sugar). I’m wondering if maybe corn starch as a thickener if it happens again instead of more sugar?

      • MDT says:

        However, if removed from the fridge, the chips go soft and get mushy. They don’t run, but they deform if you touch them. If I keep them in the fridge in a container, they stay chips.