Keto caramel sauce
This low carb keto caramel sauce recipe is a gooey, sticky, and flavorful gluten-free sauce that’s amazing as a topping for various dishes like pancakes, ice cream, waffles, muffins, and even cakes. This sauce is suitable for a keto or low carb diet.
Servings: 15 tablespoons
Calories: 71kcal
Equipment
- Saucepan
- 10 oz (300ml) mason jar
Ingredients
- 5 tablespoon 65g allulose
- 5 tablespoon 65g unsalted butter
- ½ cup 120g heavy cream
- ½ teaspoon vanilla extract optional
- Pinch of salt
Instructions
- Melt the sweetener in a medium saucepan over a medium-low heat.
- When completely melted and golden brown, add the butter and cook for 1-2 minutes, stirring occasionally until fully melted and deep amber color.
- Then, slowly add the heavy cream while whisking. Let it simmer for 5-10 minutes depend on how thick you want your sauce to be. Stir occasionally and check the consistency.
- The sauce is done when it has a nice deep caramel color and is thick enough to cover the back of a metal spoon with an even layer without patches, but still pourable. Note that the sauce will thicken while cooling, so you want your caramel sauce to be a little bit more liquid than the desired end result by the time you finish cooking it.
- Transfer into a 10oz (300ml) mason jar and let it cool down completely before refrigerating.
Notes
NET CARBS:0g
Store in an air-tight container in the fridge for up to 2 weeks.
Don’t reheat in a microwave.
To make the sauce pourable again, take it from the fridge and bring it to room temperature before using it. If it’s still too thick, place the jar with caramel sauce in a slightly warm water bath for 5 minutes, then stir well with a spoon and serve.
Nutrition
Serving: 1tablespoon | Calories: 71kcal | Fat: 8g | Potassium: 9mg | Vitamin A: 267IU | Calcium: 7mg