Apple Brickle Dip | Sugar Free | THM-S
This sweet and crunchy caramel dip tastes like fall! It is a sugar free version of one of my favorite fall treats. When paired with apples for dipping it will be a THM crossover (XO).
- 1/2 cup gentle sweet
- 1/2 cup unsalted butter
- pinch mineral salt
- 1/2 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 6 Tablespoons Pyure
- 1/2 teaspoon Blackstrap Molasses
- 1/2 teaspoon maple extract
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free dark chocolate chips
Line a 7x11 inch pan with parchment paper.
In a medium-sized, heavy-duty saucepan, combine Gentle Sweet and 1/2 cup butter over medium heat. Stir until the sweetener is dissolved and the butter is melted. Once butter is melted, STOP STIRRING and bring the mixture to a boil over medium heat. Cook the mixture without stirring it until it has darkened to a deep amber color, about 5-9 minutes (depending on the pan). DO NOT raise the temperature to reduce the cooking time or your mixture will burn!
Remove the saucepan from heat and stir in vanilla extract and salt. Be careful because the mixture will bubble up when you add the vanilla. If the mixture appears to be separating, stir in 4 additional teaspoons of sifted Gentle Sweet until the mixture comes back together. Pour the mixture into the prepared pan and place in the freezer for 2 hours.
Remove toffee mixture from the freezer and lift the toffee out of the pan using the parchment paper. The toffee will not be crispy. The consistency will be closer to that of caramel. Chop the toffee into tiny squares.
In a medium mixing bowl beat together the softened cream cheese, Pyure, molasses*, maple extract, and vanilla extract until smooth.
Coarsely chop up half of a Lily's chocolate bar (salted almond is my favorite flavor for this dip, but any Lily's bar except for crispy rice will work).
Stir the chocolate bits and the toffee bits into dip mixture and serve immediately or refrigerate until ready to serve.
*There are 1.8 grams of carbs in the half teaspoon of molasses that I use, and this recipe makes 8 servings so that's only .225 grams of carbs. If you don't have molasses on hand, you can omit it, but the dip won't be quite as golden brown and misses that flavor you get from brown sugar.
Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. It is calculated using WP Ultimate Recipe and we remove erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer here for our complete Nutritional Disclosure.
Calories: 258kcalCarbohydrates: 2gProtein: 3gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 63mgSodium: 84mgPotassium: 44mgFiber: 4gSugar: 0.2gVitamin A: 800IUCalcium: 20mgIron: 2mg