Step 1

In a small saucepan, on medium heat together the unsalted butter and heavy whipping cream, stirring frequently.

Step 2

Once the mixture comes to a boil, stir almost continuously until the creamer turns a pale yellow color, and thickens enough to coat the back of a spoon, about 4-5 minutes.

Step 3

Slowly pour in the sugar-free Torani syrup, stirring well. Allow the mixture to cool slightly.

Step 4

Fill four glasses with ice. In the bottom of each glass, pour in 1/4 cup almond milk and  2 tablespoons of the creamer you just prepared, and stir together.

Step 5

Quickly pour in the espresso or strong coffee. Do not stir. Top with whipped cream and drizzle with the sugar-free Caramel sauce. Serve with the creamer and milk at the bottom, the coffee in the middle, and the whipped cream on top.