Keto Butterscotch Candy

Candy with only four ingredients? Impossible. This keto butterscotch candy is delicious and brittle but will melt in your mouth!

Four Ingredient Keto Butterscotch Candy


Traditional butterscotch candy is a type of sweet consisting primarily of brown sugar and butter. Like most modern candies, the mixture normally includes corn syrup.

Some variations also include vanilla extract, cream, molasses, and salt.

Hint: two of the four ingredients in this recipe are vanilla extract and salt.

Butterscotch is similar to toffee, but is not hardened to the same point toffee is. By adding cream to the mixture, you can even create a liquid butterscotch topping for ice creams and other sweets.

The term butterscotch is also often used more specifically of the flavor of brown sugar and butter together even if the actual confection butterscotch is not involved, such as in butterscotch pudding.


In case the title of this recipe didn’t lend a clue, the number of ingredients needed to make this candy a reality is very short. In fact, you’ll need a whopping four ingredients. They are as follows:

That’s it! It really can’t get much simpler than that!


Begin by adding the butter to a heavy bottom saucepan and melt over medium heat. After the butter has melted, add the sweetener and stir constantly. And truly, we do mean to constantly. Make plans to stand at the stove with this recipe until it is finished.

Bring the mixture a low boil and stir, stir, stir. If the mixture reaches much more than a gradual boil, reduce heat slightly.

Stir until mixture reaches a nice, dark amber brown color. Remove from heat and stir in vanilla and salt.

Let cool for 3 minutes, stirring occasionally to keep any butter solids from sneaking to the bottom. Pour into an 8 x 8 glass storage container (or similar) and refrigerate overnight, or for at least 8 hours.

The mixture will harden, but be easy enough to break. You might notice the mixture will have a slightly grainy appearance, but this will not translate to the overall texture when eating. This is due to the hardening of the monk fruit sweetener as it cools.

Break into pieces, devour, and savor!

Four Ingredient Keto Butterscotch Candy


Storing keto butterscotch candy is incredibly easy. Below are some instructions on how to store it, along with a note about storage limits on this recipe.


Let’s begin by defining short-term as three days or less. In this case, if you are planning on having the candy around for three days or less, storage can be done in an air-tight container at room temperature.

If space allows, refrigerated storage is preferred as a safeguard. However, either one can be used when keeping the candy for this length of time.

Do keep in mind, the candy will not be as hard as it would be if refrigerated.


We will define long-term storage as three to seven days. If storing your butterscotch candy for this amount of time, store in an air-tight container in the refrigerator. This will ensure the candy will keep for several days without a problem.


Even when refrigerating this keto butterscotch candy, it is best not to keep the candy for more than seven days (one week).

While storing it for longer periods is possible, it is best to be safe and discard any candy leftover at the end of this time frame.

If you find making the full recipe results in too much going to waste after a week, cutting the recipe in half will give the same taste result. You also won’t have as much to store!


In taste, they are similar, but in preparation they are different. What is the difference you may ask? Well, it’s pretty subtle.

The difference in the two is the sugar used to make them. Caramel is made with regular white sugar. Butterscotch on the other hand, is made with brown sugar.

While that might not seem like a huge deal, the difference in the two sugars is enough to differentiate caramel and butterscotch.

Even in the world of low-carb and keto, we can still create two different flavors by utilizing different sweeteners. If you take a look at our Keto Caramel Sauce, you can see that it uses Lakanto Classic sweetener, while this keto butterscotch uses Lakanto Golden sweetener.


As mentioned above, a grainy appearance after the mixture cools is completely normal. The monk fruit sweetener recommended in the recipe will harden back into its original state and can lead to this appearance.

However, this does not change the taste of the candy. This grittiness will also not translate to the mouth when eating the candy. Instead, it will have a nice smooth “melt in your mouth” quality to it.

If you are going to use a sweetener of your choice, which we discuss below, you might not experience this same grainy/gritty appearance.

Four Ingredient Keto Butterscotch Candy


If you’d like to add a nice element of salty to your sweet, lightly salt the top of the candy with kosher salt before it cools completely. This allows for the salt to not soak into the mixture, but remain at the top for taste.

You can use other salts, but kosher salt is best since it is larger pieces and will add not only a flavor profile but also a nice visual element as well.

Always remember, adding salt to a recipe isn’t simply adding salt… It’s all about bringing out the flavors the recipe intends!


As with almost all of our recipes that require sweetener, we recommend using monk fruit sweetener with this recipe. In fact, using Lakanto Golden Monk Fruit Sweetener is one of the best options, as it gives a nice brown sugar taste, all while being able to be heated and not change the taste.

There are, however, other sweetener options on the market. Most notably, there are several new brown sugar substitutes that show promise in keto recipes. The goal, of course, is to not spike blood sugar when eating them.

If there is a sweetener you prefer more than monk fruit, you are welcome to use it. Keep in mind, each of us is different and react differently to different sweeteners.

The other thing to keep in mind is that sweeteners that do not have a brown sugar quality about them may not result in the taste you are aiming for.

Each is made differently, but a brown sugar substitute is best when making this recipe.


The short answer is yes, of course. If you’d like to add this candy to a keto ice cream or use it in conjunction with other sweets recipes, please feel free to experiment!

If you run across a combination that is absolutely delicious, let us know in the comments below!


Of course it does! Butterscotch candy is a delicious, sweet dessert for almost any main course.

Looking for some ideas of what to pair this candy with? Here are a few of our favorites:

If you’re still looking for some meal ideas, check out our recipe index and more of our main course recipes.

Four Ingredient Keto Butterscotch Candy

Be sure to leave us a comment and a ★★★★★ review!
Keto Butterscotch Candy

Keto Butterscotch Candy

Yield: 16 servings
Cook Time: 20 minutes
Total Time: 20 minutes

Candy with only four ingredients? Impossible. This keto butterscotch candy is delicious and brittle but will melt in your mouth!


  1. Add butter to a heavy bottom saucepan and melt over medium heat
  2. After butter has melted, add the sweetener and stir constantly
  3. Bring the mixture a low boil and stir, stir, stir
  4. If the mixture reaches much more than a gradual boil, reduce heat
  5. Stir until mixture is a nice, dark amber brown color
  6. Remove from heat and stir in vanilla and salt
  7. Let cool for 3 minutes, stirring occasionally
  8. Pour into an 8 x 8 glass storage container (or similar) and refrigerate overnight, or for at least 8 hours
  9. The mixture will harden, but be easy enough to break
  10. Break into pieces and savor!

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Nutrition Information
Yield 16 Serving Size 1 piece
Amount Per ServingCalories 102 Total Fat 12g Carbohydrates 0g Protein 0g
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
Share a pic of this recipe on Instagram! Tag @betterthanbreadketo or #betterthanbreadketo!


  1. Stephanie Beal

    I love this! I have been wanting to find a substitute for one of my favorite sweet treats, pecan pralines. It’s a vacation treat that I only enjoy every once in awhile. Now I found a Keto version. I cooked about 10 minutes and added chopped pecans when adding to the pan. Amazing!!!

  2. This didn’t turn out well for me either. As it started to cool the sweetener completely separated from the butter and it was oil and sugar crystals. I beat it and beat it with a whisk and try to break up the granules. It got a little better but is super grainy.

    • Logan Childress


      I am sorry you had this trouble. Obviously there is something missing from the equation that I missed when creating this. Though I haven’t had these troubles, many others have. Definitely a recipe I will have to revisit in the near future.

  3. I had a similar result as some of the others here. When cooling, the mix separated and the sweetener hardened but the butter moved to the top. Without refrigeration, it softened again. Delicious tasting though! I scooped a bit onto some pecans and had a sweet treat; but what went wrong? I also wondered just how long to keep it on the stove while stirring—10 minutes?

    • Logan Childress


      I am sorry you had this trouble. Obviously there is something missing from the equation that I missed when creating this. Though I haven’t had these troubles, many others have. Definitely a recipe I will have to revisit in the near future.

  4. This came out very grainy, more like a praline than butterscotch. I followed your recipe exactly. Any ideas what happened?

    • Logan Childress


      Some small amount of grainy-ness is normal, since that is just the monk fruit sweetener hardens. Unfortunately, artificial sweeteners don’t act the same way as regular sugar when making things like this. If it was really grainy, my only thought would be perhaps the monk fruit didn’t get fully dissolved into the butter before cooling.

  5. I was wondering if you added in baking soda and stirred and let it set- would it be like a honeycomb?

  6. My little girl is on a strict diet due to candida and leaky gut. She has been begging for caramel apples for a while now. I was nervous to make this because she is also allergic to dairy, but the dairy free butter worked just fine! I let it cool a little while stirring it. Then I let her dip apple slices in it. She loved it!! I put it in the fridge to harden and it only thickened. It didn’t crystallize or harden which is ok. She loves it the way it turned out. And she got her caramel apples! Thanks for sharing!!

  7. I had the same problem with the ingredients separating. I skimmed about 1/2 cup of butter off of the top. Perhaps next time the mixture needs to boil more to combine instead of decreasing the heat. I followed the recipe but in my baking experience using traditional sugar these ingredients have to reach a certain temperature and then can be reduced. Or, 1/2 cup butter with the monk fruit sweetener.

    • Logan Childress


      I am sorry to hear you had trouble. While admittedly I am not a baker, this recipe follows exactly what I did to make it. Having said that, that doesn’t mean I am 100% right on it, but I certainly thought I was 🙁 One thing I do know is that most artificial sweeteners don’t behave the same way as sugar, so prepping it the same way probably won’t work out the same.

    • I wonder if using confectioners golden monkfruit might solve the problem with separating.

      • Marcelle,

        That very well could be. I haven’t had the opportunity to check this, though. If you do, please let me know the outcome!

  8. I made this with Brown Swerve and it turned out great! It’s definitely softer, like a fudge, but SO delicious and easy! Thanks so much!

  9. Cindy Shepherd

    Help! I followed directions and used exact ingredients, but it separated and the solids went to bottom and oil to top. Any idea what I did wrong?

    • Logan Childress


      Several people have reported this, but I haven’t been able to recreate it. Did you stir it any while it was cooling?

      • Yes. Maybe twice during the three minutes? Then, I noticed it starting to separate, so I stirred it for quite a while.

  10. Made this without Golden monk fruit but with regular. Didn’t have a full 1/2 cup so I added Swerve’s brown sugar to it! Came out perfect!!! My daughter loved it!

  11. So – I followed the recipe and it turned out almost fudge like. Is that the consistency we should be expecting? Honestly, I love it. I was having trouble finding a Keto Fudge recipe without it turning into a fat bomb.. so I’m actually all for this recipe lol I’m just curious if I messed it up

    • Logan Childress


      No, that’s not quite what you’re aiming for, but if it still tastes good, who cares! Mine sets up as it cools into a candy-like consistency, but because of the sweetener, is much easier to break and isn’t brittle like sugared candy. Maybe you created a new keto sweet treat!

  12. Made it tonight. All seemed to work okay until it came to cooling. During 3 mins I did stir it but once it went in to glass pan the butter separated. Its in fridge right now but I’m not optimistic. Good thing I only made 1/2 recipe.

    • Logan Childress


      I am not sure on this one. The few times I have made it the mixture didn’t separate on me. I am sorry you had this happen. Maybe cooling in the saucepan and stirring occasionally would help?

  13. While delicious, mine didn’t come out as “set” as I think it should have. Have you used a candy thermometer when making this or do you have a recommendation on what temperature or stage (thread, soft or hard ball) it should reach?

    • Logan Childress


      I didn’t use a candy thermometer on it. I’m also not sure it would work the same way since sugar isn’t part of the mixture. I don’t have any formal experience with candy, so honestly I’m not sure on this one.

  14. Thanks for sharing! Looks like a healthy candy to put in a Christmas cookie box!

  15. Did you use salted or unsalted butter? Can’t wait to try this recipe!

  16. Wonder if it could be frozen. Also, nothing in it can spoil, really, so why would you have to throw it away at all?

    • Logan Childress


      We haven’t tried freezing it. It very well could be, but I am not sure. And, while in theory, nothing should be able to spoil, we just like to err on the side of caution.

  17. What are the net carbs? I don’t see them here. As the wife of a diabetic and a personal carb counter, I would kinda like to know. I could just be missing them.
    I can’t wait make and more importantly, taste, these!

    • Logan Childress


      By using the Lakanto monk fruit sweetener, this recipe effectively has no net carbs. The sweetener is 0 net and of course, the butter is too. We will also add the nutrition widget to this page.

      • Linda,

        You actually brought something to our attention we didn’t know. Apparently, if we put in 0 carbs (or anything, for that matter) for the nutrition facts, it for some reason doesn’t show up in the nutrition facts widget. We will try and fix this.

  18. Do u have to use monk fruit? Can I use swerve

    • Logan Childress


      You can use it, but it might skew the taste a little. We like the monkfruit because it gives it a more brown sugar taste.

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