Please take note that although this recipe was initially posted in November 2018, it has subsequently been revised to give you guys more insider tips and techniques!
Keto caramel sauce that is free of sugar.
The Very Definition Of Incredible!
I never stop to be amazed by sugar-free cooking and baking, people! You would struggle to distinguish this keto caramel from regular caramel, save from the fact that it is a little less chewy.
And you people obviously concur… Just have a look at your remarks from the past year, please!
If you believe that caramel is just a burnt sugar sauce, then this is really incredible! And what’s this? Additionally, it’s lot simpler to make than the conventional stuff because you don’t have to pay as close attention to temperature fluctuations or crystallization.
Basically faultless guys!
So, to cap off our famed “apple pie,” which has been whipped up into some (salted!) caramel ice cream and transformed into turtle candy, serve it up with some (suuuper creamy!) vanilla ice cream. I mean, the possibilities are infinite!
Oh, and it’s also amazing as a chocolate-dipped fat bomb!
It’s a sweetener
You have a few options here, and you can be sure that the recipe has been properly tested with erythritol, xylitol (try to choose non-corn to minimize stomach issues), and allulose, which is by far my favorite sweetener. And the results are as follows!
1. Both xylitol and allulose are effective. There is no need for a thickening because the resulting keto caramel is delicious and gooey. Additionally, neither of these sweeteners causes any crystallization in my experience, and they both maintain your caramel incredibly smooth.
2. Erythritol, however, is a little trickier for you guys because it tends to crystalize after cooling (albeit you can always reheat it?). I did observe that using roughly half erythritol and half allulose or xylitol tended to keep the consistency smooth throughout.
As a result, if you dislike blackstrap molasses, try using brown erythritol sweeteners instead (say Lakanto Golden or Swerve Brown). Just bear in mind that you might need to add a tiny bit of xanthan gum (say, 1/8 to 1/4 tsp, depending on desired thickness) to get the thick and sticky results.
Keto Caramel Sauce
- 56 g salted or unsalted grass-fed butter
- 1/4–1/2 cup xylitol or allulose**
- 118 ml of thick whipping cream
- To taste, 1/4–3/4 teaspoon kosher salt
- optional** 1 teaspoon blackstrap molasses
- In a small saucepan over medium/low heat, add the butter and cook, stirring occasionally, until completely browned (about 5 minutes). Stir in the sweetener, heavy cream, and salt (use a smaller amount; read the notes). The optional molasses should now be added, and the mixture should be quickly mixed.
- Pour into your preferred glass container and simmer without stirring for 15 minutes. Then, taste for spice. You want your caramel to be thick and gooey but yet completely pourable. Let cool fully. The caramel will thicken in the fridge, so either warm it with a little more heavy cream to thin it out a touch.
- Note: You might still be able to salvage your caramel if it splits (too high a temperature is generally the culprit!). Take it off the burner, let it cool for approximately five minutes, then reheat it over low heat while whisking a tablespoon of water into it until it comes back together (should happen almost instantly).