If Rolos were one of your favorite candies growing up, you’re not alone. That combination of chocolate and chewy caramel in one neat, poppable bite is hard to beat. But traditional Rolos are loaded with sugar, stabilizers, and additives that just don’t fit into a gluten free or low carb lifestyle. The good news? You can make your own version at home that captures everything you loved about the original—without the crap ingredients.
This homemade gluten free rolos recipe keeps things simple and customizable. The process follows a layered approach, where each part is chilled before adding the next. It takes a little time, but most of it is hands-off. Once you get the rhythm down, you’ll wonder why you ever relied on store-bought candy in the first place.
Why Homemade Rolos Beat the Store-Bought Kind
For starters, you control everything. That means no cane sugar, no gluten contamination, and no fillers hiding in “natural flavors.” You choose the sweetener, the chocolate, and even the homemade caramel sauce. It’s flexible enough to work with your preferred ingredients, but still delivers on texture and flavor.
If you’re already making low carb caramel sauce for other desserts, this recipe becomes even easier. All it takes is patience between the layers to let each one chill and solidify properly. That’s the key to getting that satisfying snap when you bite in, followed by the soft caramel center.
What You’ll Actually Need
The one essential piece of equipment is a silicone mold. The classic Rolo shape can be mimicked with a mini candy mold, but even an ice cube tray or mini muffin mold can get the job done. The shape doesn’t matter as much as the layering and texture. You’ll also want a microwave-safe bowl and a spoon or spatula to control the chocolate pouring process.
Plan ahead and make space in your refrigerator. Each layer—chocolate base, caramel center, and chocolate top—needs to chill thoroughly before moving to the next. Rushing this process will result in layers that blend or sink, which changes the final texture.
Storage Tips for Homemade Gluten Free Rolos
These are best stored in the fridge, especially if you live in a warm climate. Because there are no preservatives or stabilizers, the chocolate and caramel will soften at room temperature. Store them in an airtight container and eat within one week for best texture.
They also freeze well. Lay them in a single layer on a baking sheet to freeze solid before transferring to a storage bag. That way, you can pull out one or two at a time whenever a craving hits.
Why You’ll Keep Making These
Aside from the fact that they’re delicious, these homemade keto Rolos are easy to adapt. Once you’ve made a batch, you’ll find ways to tweak the chocolate, flavor the caramel differently, or even add extras like sea salt or chopped nuts if you’re not avoiding those.
Even if you’re the only one in your house eating gluten free or low carb, everyone else will be reaching for these. Just be ready to label them, or hide them in the back of the fridge.
Gluten Free Rolos (Keto)
Ingredients
- 1 bag sugar-free chocolate chips divided
- 2 teaspoons coconut oil divided
- ¼ batch homemade low carb caramel sauce
Instructions
- Melt half the chocolate chips with 1 teaspoon coconut oil in a microwave-safe bowl for about 40 seconds. Stir until fully melted.
- Fill each mold cavity about one-third of the way with the chocolate mixture. Place in the fridge for 30 minutes to harden.
- Add a small spoonful of caramel into each mold and chill again for 30 minutes.
- Melt the remaining chocolate chips with the remaining coconut oil. Stir until smooth.
- Pour the chocolate over the caramel layer to fill each mold completely.
- Chill for at least one hour, until fully set. Store in the refrigerator to keep firm.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.