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Low carb butter caramel bonbons

Low carb butter caramel bonbons

Low carb butter caramel bonbons

Preparation time: 15 min.
Refrigerator: 3 h.
18 bonbons

Let's be honest, who doesn't love low carb butter caramel bonbons? With the new Steviala Heavenly Dark, you can easily make the most delicious bonbons. Start with a coating of sugarfree chocolate and fill it with chocolate mousse. Finally, add a layer of Steviala Heavenly Dark, and your low carb Butter Caramel bonbons are ready! However, be warned, according to Anne from Funhealthyfood, this combination is truly irresistible if you're a caramel lover. Moreover, not only are the low carb Butter Caramel bonbons delicious, but they are also quite simple to make. That's why anyone can make these bonbons! You can choose to use a bit more sugarfree dark chocolate in this recipe. You will have some filling left, but otherwise, it's challenging to mix everything properly in terms of proportions.


Low carb butter caramel bonbons

  • 120 grams Dark Chocolate Melties
  • 50 grams Milk Chocolate Melties
  • 50 grams whipped cream
  • 20 grams butter
  • 35 grams mascarpone
  • 20 grams Steviala Heavenly Dark

Baking supplies

  • silicone bonbon mould with 18 moulds
  • silicone spatula
  • saucepan
  • heat-resistant dish
  • mixer
  • mixing bowl
  • cutting board
  • icing bag


Making low carb butter caramel bonbons

Start by melting the 120 grams of Dark Chocolate Melties using the double boiler method. Fill a saucepan with a layer of water and place a heat-resistant bowl on top. Ensure that the bowl does not touch the water. Now, turn on the heat and add the chocolate to the bowl. Melt the chocolate slowly. Then, fill the silicone bonbon mold with the melted chocolate. Move the mold gently back and forth to ensure that all edges are coated with chocolate. Next, flip the silicone bonbon mold onto a cutting board all at once. Let the excess chocolate drip out. Place the mold in the refrigerator until the chocolate hardens. Scoop the remaining chocolate back into the bowl and save it for the base of the low carb butter caramel bonbons.

Meanwhile, prepare the sugarfree and lowcarb filling. In a saucepan, combine the butter, whipped cream, and Milk Chocolate Melties. Let them melt together while stirring. Then, whisk the mascarpone until light and fluffy. Gradually add the chocolate mixture while mixing. Spoon the filling into a piping bag and cut off the tip. Now, take the bonbon mold with the hardened chocolate out of the refrigerator. Pipe a little bit of Steviala Heavenly Dark into each bonbon. Then, use the icing bag to fill the molds with the filling, leaving a small border of chocolate visible. Finally, distribute the remaining melted chocolate over the top and smooth it with a spatula. Place the low carb butter caramel bonbons back in the refrigerator to set.

Next, remove the bonbon mold from the refrigerator and flip it over. Carefully push each bonbon out of the mold. It's best to store the low carb Butter Caramel bonbons in a sealed container in the refrigerator, especially during warmer days.

Nutritional values per portion

  • Calorieën: 72
  • Carbohydrates: 0.7
  • Fats: 6.2
  • Proteins: 0.7

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