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- February 8, 2021 at 8:59 am #596274
If you’ve been missing caramel since you went keto, you will really love this recipe! We use it drizzled over keto desserts (ice cream, brownies, etc) or sometimes over coffee or heavy whipped cream for a treat.
Keto Caramel Sauce
3/4 cup Allulose
1 Tbsp Unsalted Butter
7 Tbsp Heavy Cream
3/4 tsp Vanilla
1/2 tsp Salt
In a medium, heavy-bottom saucepan, melt the allulose completely over medium-high heat, stirring occasionally.
Just as it begins to boil, add in the butter, cream, vanilla, and salt. The mixture will bubble up quickly but then calm back down.
Bring it back a boil and continue cooking until it reaches 230°F.
Removing the caramel sauce from the heat and allowing the bubbling to cease and the sauce to defoam, pour into a glass container.
Cool Completely before storing in the fridge. It can be stored up to 6 months.
Separation will occur naturally, just stir before use.
SERVING SIZE: 1 Tbsp
Amount Per Serving: CALORIES: 25 TOTAL FAT: 2g CARBOHYDRATES: 7g FIBER: 0g SUGAR ALCOHOLS: 7g PROTEIN: 0g
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