Keto Caramel Popcorn is a tasty mix of nuts and caramel with only 2g net carbs per serving. It's sure to sooth your cravings for Crunch'n Munch.

I've really been missing caramel popcorn on this low carb diet of mine.

Like the kettle corn that you get at the fair. Or even good old Crunch'n Munch.

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I still have this Crunch'n Munch commercial from the 1980's kicking around in my subconscious. (video above)

It's this annoying kid in overalls who is bellyaching about everybody stealing his precious Crunch'n Munch. This kid is just as whiney about caramel corn as I am, now that I think about it. All I lack is the overalls and the bowl cut.

What's in Crunch'n Munch?

It's just caramel corn and peanuts but it's oh so delicious. It's the perfect blend of salty and sweet. Each serving has 24g of carbohydrate though, so if you eat it you can kiss your low carb diet goodbye.

Well no more sulking.

Today I came up with a Keto Caramel Popcorn recipe for the next time I'm feeling the need for Crunch'n Munch.

Instead of popcorn, it's got healthy pecans, walnuts, almonds and coconut flakes. And it's covered in a delicious sugar free caramel coating. It's really good.

How do you make Sugar Free Caramel Popcorn?

First, you roast pecans, walnuts, almonds and coconut flakes in a 350 degree F oven for 5 minutes. In a medium sized sauce pan, you combine erythritol sweetener, sugar free pancake syrup, heavy whipping cream and butter and cook the mixture over medium heat until it turns a deep golden brown. You add in butter, cinnamon, salt and vanilla and stir well to melt and combine. Pour the roasted nuts and coconut mixture into the pan and stir until well coated. Then spread the mixture back onto the cookie sheet and sprinkle salt on top. Separate the pieces into clumps. Bake them for 12-15 more minutes. Then allow it to cool and dry out on the counter.

And you are done. You'll have a batch of Keto Caramel Popcorn with just 2g net carbs per serving.

Ok, time for me to don my overalls and get back to crunch'n and munch'n.

Chow!

Keto Caramel Corn

Print Recipe

★★★★★

5 from 1 reviews

Keto Caramel Corn is a tasty mix of nuts and caramel with only 2g net carbs per serving.

Author: Emily Krill
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 4 cups 1x
Category: Snack
Method: Baked
Cuisine: American
Diet: Gluten Free

Ingredients

Units Scale

cooking spray
1 ¼ cups pecans
1 cup walnuts
½ cup unsweetened flaked coconut
¼ cup sliced almonds
3 tablespoons heavy whipping cream
2 tablespoons Swerve or equivalent granulated sweetener
2 ½ tablespoons butter, divided
¼ cup sugar free pancake syrup
½ teaspoon cinnamon
½ teaspoon vanilla extract
⅛ teaspoon salt

Instructions

Step 1. Preheat oven to 350 degrees F and cover a cookie sheet with parchment paper. Spray with cooking spray.

Step 2. Roast pecans, walnuts, almonds and coconut flakes in the oven for 5 minutes, stirring halfway through. Remove from the oven but keep the oven heat on.

Step 3. In a medium sized sauce pan, combine sweetener, pancake syrup, heavy whipping cream and 1 ½ tablespoons of the butter . Cook over medium heat, stirring constantly until it turns a deep golden brown, 6-8 minutes.

Step 4. Add in the remaining butter, cinnamon, salt and vanilla and stir well to melt and combine.

Step 5. Pour the roasted nuts and coconut mixture into the pan and stir until well coated.

Step 6. Spread mixture back onto the parchment-covered cookie sheet and sprinkle salt on top. Separate the pieces into clumps.

Step 7. Bake for 12-15 minutes at 350 degrees F. Check in at minute 12 to make sure it isn't burning.

Step 8. Allow to cool and dry out on the counter.

Nutrition

Serving Size: ¼ cup
Calories: 166
Fat: 29
Carbohydrates: 6
Fiber: 4
Protein: 5

Keywords: Low Carb Crunch'n Munch, Keto Crunch'n Munch, Sugar-Free Crunch'n Munch

If you liked this nut mix, then you might like my recipes for Honey Roasted Peanuts, Almond Brittle or Candied Pecans.

Emily says

June 15, 2018 at 3:10 pm

So glad you want to try it! I'm sorry that I don't have a print button available. The best way to get a paper copy is to cut and paste the recipe into a text document and print that out. I've listed a simple to copy version of the recipe below. Sorry for the hassle!
Low Carb Keto Caramel Coconut Crunch'n Munch
Ingredients
cooking spray
1 1/4 cups pecans
1 cup walnuts
1/2 cup unsweetened coconut flakes
1/4 cup sliced almonds
3 tablespoons heavy whipping cream
2 tablespoons Swerve or equivalent granulated sweetener
2 1/2 tablespoons butter, divided
1/4 cup sugar free pancake syrup
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Instructions
1. Preheat oven to 350 degrees F and cover a cookie sheet with parchment paper. Spray with cooking spray.

Roast pecans, walnuts, almonds and coconut flakes in the oven for 5 minutes, stirring halfway through. Remove from the oven but keep the oven heat on.
In a medium sized sauce pan, combine sweetener, pancake syrup, heavy whipping cream and 1 1/2 tablespoons of the butter . Cook over medium heat, stirring constantly until it turns a deep golden brown, 6-8 minutes.
Add in the remaining butter, cinnamon, salt and vanilla and stir well to melt and combine.
Pour the roasted nuts and coconut mixture into the pan and stir until well coated.
Spread mixture back onto the parchment covered cookie sheet and sprinkle salt on top. Separate the pieces into clumps.
Bake for 12-15 minutes at 350 degrees F. Check in at minute 12 to make sure it isn't burning.
Allow to cool and dry out on the counter.
SERVINGS: 16 YIELD: 4 CUPS
PREP TIME: 10 MIN COOK TIME: 25 MIN
NUTRITIONAL INFO: Serving size: 1/4 cup Calories 166 Total Fat 29g Protein 5g Carbs 6g Fiber 4g Net Carbs 2g

Comments

Jillian says

January 16, 2019 at 2:19 pm

Everyone that has tried this has LOVED it! My husband is addicted to it. I made a batch on Saturday and have made 4 more batches since... and it's Wednesday. It is so so good!

- EmilyKrill says
  
  January 16, 2019 at 2:24 pm
  
  Yay! Thanks so much for letting me know. You made my day.
  
Rhonda says

December 12, 2018 at 9:59 pm

Looks so good. Is there a syrup that you recommend?

- EmilyKrill says
  
  December 12, 2018 at 10:06 pm
  
  I just use the sugar-free pancake syrup that you find with the other pancake syrups. I use this generic brand called "Essentials".
  
Sallie Smith says

December 01, 2018 at 1:52 pm

OMG! I should have made a double batch!! So glad to have such a tasty snack!

- EmilyKrill says
  
  December 01, 2018 at 1:56 pm
  
  So glad you liked the crunch'n munch. It's one of my favorite snacks.
  
Harry says

October 25, 2018 at 2:47 pm

I used to love this stuff when I was a kid.

★★★★★

- EmilyKrill says
  
  October 25, 2018 at 9:39 pm
  
  So did I!
  
Roye says

June 15, 2018 at 12:25 pm

This looks wonderful I'd like to try it......but is there a Print Button anywhere? I can't see it.
Thank you,

- Emily says
  
  June 15, 2018 at 3:10 pm
  So glad you want to try it! I'm sorry that I don't have a print button available. The best way to get a paper copy is to cut and paste the recipe into a text document and print that out. I've listed a simple to copy version of the recipe below. Sorry for the hassle!
  Low Carb Keto Caramel Coconut Crunch'n Munch
  Ingredients
  cooking spray
  1 1/4 cups pecans
  1 cup walnuts
  1/2 cup unsweetened coconut flakes
  1/4 cup sliced almonds
  3 tablespoons heavy whipping cream
  2 tablespoons Swerve or equivalent granulated sweetener
  2 1/2 tablespoons butter, divided
  1/4 cup sugar free pancake syrup
  1/2 teaspoon cinnamon
  1/2 teaspoon vanilla extract
  1/8 teaspoon salt
  Instructions
  1. Preheat oven to 350 degrees F and cover a cookie sheet with parchment paper. Spray with cooking spray.
  1. Roast pecans, walnuts, almonds and coconut flakes in the oven for 5 minutes, stirring halfway through. Remove from the oven but keep the oven heat on.
  2. In a medium sized sauce pan, combine sweetener, pancake syrup, heavy whipping cream and 1 1/2 tablespoons of the butter . Cook over medium heat, stirring constantly until it turns a deep golden brown, 6-8 minutes.
  3. Add in the remaining butter, cinnamon, salt and vanilla and stir well to melt and combine.
  4. Pour the roasted nuts and coconut mixture into the pan and stir until well coated.
  5. Spread mixture back onto the parchment covered cookie sheet and sprinkle salt on top. Separate the pieces into clumps.
  6. Bake for 12-15 minutes at 350 degrees F. Check in at minute 12 to make sure it isn't burning.
  7. Allow to cool and dry out on the counter.
    SERVINGS: 16 YIELD: 4 CUPS
    PREP TIME: 10 MIN COOK TIME: 25 MIN
    NUTRITIONAL INFO: Serving size: 1/4 cup Calories 166 Total Fat 29g Protein 5g Carbs 6g Fiber 4g Net Carbs 2g

Keto Caramel Popcorn