Zero Sugar Keto Candy Corn
Indulge in the sweet nostalgia of candy corn without the sugar rush. This keto candy corn captures the classic flavor and colors of the Halloween favorite.
Work with the dough while it's warm, or it will crumble. Store the pieces between paper towels, not touching, on the counter for a week or two.
Video tutorial: https://youtu.be/_83g1v8-rAc
Zero Sugar Keto Candy Corn
Ingredients
Dry mix
- 3/4 cup allulose
- 1/2 cup Splenda baking blend
- 1/4 cup powdered milk
- 1/4 tsp salt
Caramel
- 1 tbsp water
- 1/3 cup Splenda baking blend
- 1 heaping tbsp keto honey, plus enough Splenda all-purpose syrup to equal 1/4 cup
- 6 tbsp Kerrygold butter
- 1/2–3/4 tsp vanilla extract
- 1/2–3/4 tsp almond extract
Color
- Yellow and orange food coloring (optional)
Instructions
- Blend the dry mix ingredients in a blender until combined.
- In a pan, cook the water, 1/3 cup baking blend and the syrup mixture over medium heat until bubbling.
- Add the butter and cook until it comes together and bubbles again, forming a caramel.
- Stir in the extracts (it will bubble), then stir in the dry mix until it forms a dough.
- Spread on a silicone mat or wax paper and cool just until you can handle it.
- Cut into thirds. Work a drop or two of orange coloring into one third and yellow into another.
- Split each color into 2 pieces and roll into ropes the length of the pan. Press together white on top, then yellow, then orange.
- Cut into candy corn shapes and separate. Enjoy!