This sugar-free and keto caramel sauce is truly unbelievable! In just 15 minutes you’ll end up with a luscious sauce, that’s shockingly close to the original in both taste and texture. Oh, and no thickener required!
INGREDIENTS
- 56 g grass-fed butter salted or unsalted
- 1/4-1/2 cup allulose or xylitol
- 118 ml heavy whipping cream
- 1/4-3/4 teaspoon kosher salt to taste
- 1 teaspoon blackstrap molasses optional
INSTRUCTIONS
- Add butter to a small saucepan over medium/low heat and simmer, stirring every so often, until fully browned (about 5 minutes). Add in the sweetener, heavy cream and salt (lower amount, see notes), stirring until fully combined. Add in the molasses (optional), and stir briefly until just combined.
- Simmer over very low heat for 15 minutes (don’t stir at all!), taste for seasoning and pour into a glass container of choice. Your caramel should be sticky and thick, but still totally pourable. Use warm or allow to cool completely, and refrigerate for roughly a week. The caramel will thicken up in the fridge (as does regular dulce de leche), so either bring it back to room temperature or heat it up with a little more heavy cream (or say almond milk!) to thin it out a bit.
- Note: if your caramel splits (too high temperature is usually the culprit!), you might still be able to save it. Remove it from the heat, allow the mixture to cool down for about 5 minutes, bring it back on the stovetop over low heat, and gently whisk in a tablespoon of water until it comes back together (should happen almost instantly).
NOTES
I looove salted caramel, and using salted butter adds an incredible depth that you simply don’t get by just adding salt. Just be sure to taste for seasoning, as you may not need to add more salt (varies from brand to brand!).
Please see section on sweeteners for full deets! How much sweetener? Now this is the question. Traditional caramel uses about 1 cup of sugar, but in my opinion 1/3 cup of sweetener for keto palates is more than enough. As allulose is 30% less sweet than sugar (and xylitol), I did 1/2 cup (but you can probably do with just 1/3 cup for a lightly sweetened caramel). With xylitol I tried with 1/4 and 1/3 cup and they both worked great (just depends how sweet you like it, and what you’re using it for). Keto sweet buds are all over the place guys, but the neat thing here is that you can adjust to taste!
Please note that a batch yields roughly 3/4 cup, and nutrition facts were estimated per tablespoon. The blackstrap molasses adds 0.4g net carbs a serving (i.e. half the amount of sugar of a strawberry!).
NUTRITION
Serving: 1tablespoon | Calories: 52kcal | Carbohydrates: 0.5g | Protein: 0.125g | Fat: 5.5g | Saturated Fat: 3.4g | Cholesterol: 18mg | Sodium: 65mg | Potassium: 12mg | Sugar: 0.3g | Vitamin A: 200IU | Calcium: 7mg