keto caramel

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!&nbsp;If baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

(15 Minute!) Sugar Free & Keto Caramel Sauce

56 g grass-fed butter (salted

allulose (or xylitol**)

118 ml heavy whipping cream

1/4-3/4 teaspoon kosher salt (to taste)

blackstrap molasses (optional**)

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.&nbsp;

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.&nbsp;

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).

This keto caramel sauce contains butter, heavy cream, monk fruit, and a pinch of salt. Use it as a low-carb addition to ice cream or pecan pie.

Easy 4-Ingredient Keto Caramel Sauce

grass-fed butter

heavy cream whipping cream

golden monk fruit sweetener

salt

Melt the butter in a small pan over low to medium heat and let it cook until it becomes a golden brown color.

Pour in heavy cream and whisk until combined.

Lower the heat and simmer for 1-2 minutes.

Cook caramel under low heat until you reach the desired consistency.

Store your caramel sauce in the fridge and lightly reheat when you use it.

These Chewy Keto Caramel Candies are so good you won't miss the real thing!  Delicious, chewy, and kid-approved!

Chewy Keto Caramel Candy

Heavy Cream

T Butter

Allulose

T Water

Sea Salt

Molasses

Vanilla

This easy Keto Sugar Free Caramel Syrup and Sauce is a workhorse in the kitchen. Made in less than 15 minutes, this versatile sauce is perfect for mixing into coffee drinks and making salted caramel desserts.

Sugar Free Caramel Sauce

coconut milk

unsalted dairy-free butter (we use Miyokos, or regular butter

granulated allulose

vanilla extract

sea salt

Place all of the ingredients in a 2.5-quart heavy-bottomed pot over medium-high heat. Bring to a boil while whisking occasionally.

Once boiling, reduce to a simmer while stirring frequently.

Depending on how thick you want your caramel to be, cook until the mixture is caramel colored and resembles one of the following states:

Cook until the sauce barely coats the back of a spoon and easily drips off. The sauce will be lighter in color. You're aiming for a consistency of coffee syrup, the kind they have at coffee shops.

For a thin caramel syrup

Cook until a medium golden color forms and the sauce coats the back of a spoon without easily dripping off. It should look glassy.

For a thicker caramel sauce

For making harder candies and desserts - cook until a darker amber color forms and the caramel pulls away from the sides of the pot when stirred. It should coat the back of a spoon in a thick coat.

For a very thick caramel

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