Super easy recipe but one I love having available for so many things. It's great on cake, brownies, ice cream, cheesecake and so many other desserts which I have recipes for all of those. It's a great accompaniment to just have ready in your fridge for any occasion. It lasts for a long time in the fridge, at least a month if not 2 or 3 if there are no contaminants in the container you use.
Keto Hot Cocoa Bombs- https://youtu.be/PRCI77HBGqs
Keto Fudgy Brownies- https://youtu.be/rODTDqiEXsQ
Keto "Apple" Spice Cake- https://youtu.be/jRyW1erWq0M
Keto "Apple" Crisp Cheesecake- https://youtu.be/P3D7uArY81M
Keto Vanilla Cake- https://youtu.be/KDmaocbcbk8
Keto Chocolate Cake- https://youtu.be/qzMe_rRgYrA
Keto Vanilla Ice Cream 2.0- https://youtu.be/YJGW4pS3M7M
Keto Chocolate Ice Cream- https://youtu.be/ZageeJAXa9g
Keto Salted Caramel Ice Cream- https://youtu.be/6GnMme--6XM
Keto Praline Ice Cream- https://youtu.be/QLi9Rfu5isg
Allulose is the only keto sweetener I have found that crystalizes kind of like regular sugar. There are definitely still differences, which is why I can't make certain candy I've been wanting to make. But I have tried most other sweeteners and they either don't work or spike my blood sugar. So unfortunately allulose is the only sweetener that will work for this.
Beside the sweetener the only other ingredients are heavy cream, butter and vanilla extract. The less cream and butter you add the thicker the caramel will be. I have chewy caramel on my channel which has less in it but it still won't keep it's form if it's not incapsulated in something to keep it from moving. The caramel will never freeze because of the allulose and how much heavy cream is in it. You can check out my chewy caramel and nougat recipe if you want more explanation on keto caramels
Keto Snickers- https://youtu.be/SdfH5k0s93Y
The hardest part of this recipe is knowing when to take it off the heat and add the cream and butter. In the video I didn't even take it far as you should but allulose caramelizes at a higher temperature than regular sugar about 350 degrees as oppose to 320-330 for regular sugar. You want it a deep amber color and totake it off right before the allulose starts to burn. When doing it the first time definitely keep it on lower heat and keep an eye on it.
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Keto Caramel Sauce Recipe:
1 Cup Powder Allulose
2 Tbs. Water
3/4 Cup Heavy cream
2 Tbs. Butter
1 tsp. Vanilla extract
Instructions:
Place Allulose into a heavy bottom sauce pot then add water around the edge of the pot to try to alleviate any crystals forming around the pan.
Cook on medium- low heat once dissolved if you see crystals forming on top, which you probably will, place a snug lid on top for 1-2 minutes until there are no more crystals on top of the liquid.
Cook until it is an amber color and it looks like honey. Have the heavy cream, butter and vanilla ready to go.
When the sugar has reached an amber color turn off the heat and add the heavy cream. It will bubble up so be careful and stir to combine.
Add butter and vanilla and stir to combine.
Cool at room temperature, stirring occasionally, then once cooled store in an airtight container in the fridge or will last on the counter top for about a week.
Because we are using allulose it doesn't get hard in the refrigerator. Will last about a month or longer in the fridge.
Macros: Makes Over 24 Tbs.
For 2 Tbs. or 24g of sauce
60 Calories
6 g Fat
0 g Total Carbs
0 g Fiber
0 g Net Carbs
0 g Protein
Whole batch:
870 Calories
87 g Fat
5 g Total Carbs
0 g Fiber
5 g Total Sugars
0 g Added Sugar
5 g Net Carbs
5 g Protein
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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.
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could you use this caramel recipe to make turtles?