Keto caramel sauce made easily with 3 simple ingredients. No aftertaste at all , you won’t know it’s sugar-free!
Caramel sauce is one of those things I thought I had to give up. True there is Choczero and Walden Farms, yet they aren’t quite the same. Packing flavor isn’t the issue, encompassing original flavor is. But now, that’s no longer an issue.
Forming a keto caramel sauce is far easier than you may think. It requires only 3 ingredients!
The key to the sauce is low and slow cooking. For the sweetness it’s all about the allulose. You’re welcome to use xylitol as well. These two sweeteners have no aftertaste. So, they work best in thin or non bulking desserts such as this that require a certain amount of sweetness. Other sweeteners can work as well but of course the results will vary.
Why only 3 ingredients?
Simple put this is how you make caramel sauce. So, a keto caramel sauce would be no different. Which is why you won’t believe it’s keto friendly. Caramel sauce is cream, sugar and butter, that’s it. Since cream and butter are keto the only thing that has to be replaced is the sugar in the recipe.
With this point in time with keto we have so many options with everything. In order to replace the sugar it was just a matter of finding the right the sweetener. Here comes allulose!
In the video above I state why I choose to use allulose in a dish such as this.
How to make a brown butter keto caramel sauce:
- Start with a sauce pan on low to medium heat. You want to have your heavy cream and sweetener sitting on the side for easy access.
- Begin the browning of the butter. Continue stirring the entire time. Butter will go through 3 stages with the last being the quickest and most crucial.
- Stage 1 is the melted cloudy butter phase we have all seen. Then the butter will go from translucent to transparent. Lastly, the butter will start to foam which is the final stage where you will see brown specs forming.
- You will easily see and smell when you reach the browned butter state. When this happens pour the heavy cream and sweetener in quickly to stop the butter from cooking any further.
- At this point you will see very minimum boiling of the sauce. It took mine about 40-45 minutes to reduce to a thickened sauce. Stove tops will vary. But too high of heat and you will burn the cream at the bottom of the pot.
- It will be on the thin side but much thicker from where you started. As it cools it will continue to get thicker and thicker until it reaches the smoothness you recognize as caramel.
Does it fit my macros
per tablespoon, after cooked down makes 1-1 1/4 cup of sauce