Learn how to make the BEST most creamy ket friendly caramel out there! This recipe is so EASY to make and is only made with 3 ingredients and just 1 carb per serving!
Keto sweets and desserts are probably the only things keeping me sane when I’m on the keto diet. When the sweet cravings come in it’s so easy to go and grab anything sweet and just inhale it so I’ve come up with pantry staples that are always available for emergency cravings.
This keto-friendly caramel is one of my faovrite keto staples to have on hand because it lasts a long time, is super delicious out of the jar and can be used as a topping for ice-cream and desserts to give them a tasty twist.
WHAT YOU WILL NEED TO MAKE KETO CARAMEL
To make this keto caramel you only need 3 ingredients and about 20 minutes of time. Here’s what you will need:
Heavy cream: heavy cream is great for this recipe because it’s low in carbs and makes the most creamy caramel sauce.
Allulose: after testing the recipe with multiple sweeteners, we’ve found allulose is the only sugar to mimic traditional granulated sugar when making caramel. It caramelizes very well and makes a super creamy texture with no after taste.
Vanilla: Use good quality vanilla and be sure to avoid vanilla extracts with added sugars.
HOW TO MAKE KETO CARAMEL SAUCE
To make the keto caramel sauce, simply whisk the heavy cream, sweetener, and vanilla in a large pot or deep pan on high heat until it begins to turn golden and has reduced in quantity by half.
This step will take a while and it will feel as if the caramel will never turn gold but rest assured as soon as it does begin to caramelize, the process will speed up much faster.
TIPS & TRICKS TO SPEEDING UP THE CARMALIZATION
Use a large pot or a pan that is a large pan that is deep enough so the mixture doesn’t bubble over. Using a large dish will help the mixture spread out and distribute the heat evenly which in turn will speed up the cooking process.
Use high heat. Use the highest burner you can find ad the high heat will speed up the caramelization.
Be sure to keep whisking. Keep an eye on the caramel at all times so it doesn’t bubble over and cause a mess!
Lastly, be sure to let it cool before devouring because it’s SO GOOD. These steps might seem like a lot but trust me, it’s worth the extra effort and is so DELICIOUS!!
HOW TO STORE CARAMEL
This keto caramel sauce can be stored in the fridge an airtight container for up to 3 weeks. Additionally, it is safe on brownies, cakes, and desserts for up to 3 weeks are room temperature. It can also be frozen for up to 2 months.
Keto Caramel Sauce
- 1 cup Allulose granulated
- 3 cups heavy cream
- 1 teaspoon vanilla extract
- Whisk heavy cream and allulose in a medium-large saucepan over high heat, whisking and keeping a close eye on it so it doesn't bubble over, until brown and thickened and has reduced by half. Whisk in vanilla during the last minute.
- The caramel will take 10-20 minutes to turn golden depending on the size (width) of your pot and how hot your stove-top is. Once the caramel is golden, turn off the heat and allow to cool for 5-10 minutes before transferring into a mason jar or airtight container.
- Store at room temperature for up to 3 days or in the fridge for up to 3 weeks.
Reread the directions. The vanilla is included in the instructions.
george nouri says
what happened to the vanila
why it was not added
Whisk it in the last minute!
george nouri says
in your cooking instruction you did not add the vanilla