For the Caramel Coating:
- 1/2 cup unsalted butter
- 1 cup granulated erythritol or a similar keto-friendly sweetener
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
For the Apples:
- 4 small to medium-sized Granny Smith or other tart apples
- Popsicle sticks or wooden skewers
Wash and dry the apples thoroughly. Remove any stems, and insert a popsicle stick or wooden skewer into the top of each apple, about 2/3 of the way through. Set aside.
In a medium saucepan over medium heat, melt the unsalted butter.
Stir in the granulated erythritol (or your chosen keto-friendly sweetener) and a pinch of salt. Cook, stirring constantly, until the sweetener is fully dissolved and the mixture begins to bubble.
Slowly pour in the heavy cream while continuing to stir. Be cautious, as the mixture may bubble up when you add the cream.
Reduce the heat to low and simmer the caramel sauce for 5-7 minutes, stirring frequently, until it thickens and turns a golden caramel color. Be careful not to overcook it.
Remove the saucepan from heat and stir in the vanilla extract. Let the caramel sauce cool for a few minutes to thicken further.
Dip each prepared apple into the caramel sauce, using a spoon to help coat it evenly. Allow any excess caramel to drip off.
Place the caramel-coated apples on a parchment paper-lined tray or dish to set. You can also optionally roll them in chopped nuts or unsweetened coconut flakes for added texture and flavor.
Let the caramel apples cool at room temperature or in the refrigerator until the caramel is fully set.
Once the caramel has hardened, your keto-friendly caramel apples are ready to enjoy!