How to Make Keto Caramel Sauce Plus Recipes Using It
For all the caramel lovers out there who enjoy a touch of sweetness in their morning brew or a cold coffee drink on a hot summer day, a homemade caramel sauce is the perfect accompaniment.This delicious caramel sauce recipe will transform desserts too like my Gluten Free Carmelitas or my Keto Caramel Bacon Brownies!
Yield: 8 oz
Cost: 10
Equipment
- Whisk
- Small saucepan
- Wooden Spoon
Materials
- 6 tbsp butter or vegan butter/Nutiva brand palm shortening
- 3/4 cup heavy cream or coconut milk
- 1/3 cup allulose sweetener or erythritol/monkfruit
- 1/4 tsp salt
Instructions
- In a small saucepan, melt the butter over medium-low heat, stirring constantly with a wooden spoon.
- Once the butter has melted and foamed up, it will start to turn brown. Keep stirring until golden brown.
- Now you will quickly add in the heavy cream and allulose.
- Stir gently until the allulose dissolves completely. Whisk well once you do this and keep stirring for a minute.
- Now let it simmer on lowest burner setting for 5-10 minutes.
- You will need to check on it occasionally and stir until thickened. I set a timer for every 3 minutes to go stir it and check on the thickness.
- Once it has thickened enough to thickly coat the back of a spoon, remove from heat and pour into a jar.
- Let sit 30-40 minutes before using.
- You can also put in fridge to thicken quicker. I prefer overnight on the counter to gently cool.
- The sauce can be stored in an airtight container in the refrigerator for up to two weeks. I would not recommend storing it at room temperature since it has cream in it and may spoil.