Love smooth and creamy caramel sauce? Hate the low carb/keto caramel sauces that form crystals once they are chilled? Then this amazing sauce is what you are looking for! It is buttery, creamy, tastes like real caramel and has a delicious salty finish. Not a fan of salted caramel, just add the salt to taste.
Not that I'm suggesting eating the full batch by the spoonful in one sitting, but you will be tempted, a full recipe only has 3.69 net carbs in the full batch!!! About 0.4 net carbs per serving. Makes about 9 (1 tablespoon) servings.
Yacon syrup is mostly FOS Fructo-oligosaccharides that are not metabolized by humans, so small amounts don't raise blood glucose levels. http://www.drhardick.com/unhealthy-natural-sweeteners If you are very concerned, you can leave it out.
Palao created the original recipe, I modified it to use a combination of Allulose and stevia, and full fat canned coconut milk instead of heavy cream because I can't find grass-fed heavy cream near me and that is the kind I would use. I have not tried this with dairy free "butter" but if you do please let me know how it turned out. Adapted from https://www.gnom-gnom.com/sugar-free-keto-caramel-sauce/?fbclid=IwAR3_EU_fG9fR2URiu2v2m1L7xU95XwKCqWGxCOgN2NBpfQxHUea_wFRulS8
Sugar Free & Keto Caramel Sauce
56 gm butter (grass fed is best) (about 4 tablespoons) 1/4 cup Allulose sugar free maple flavored syrup (I use this brand) 118 gm full fat canned coconut milk (I weighed it) (I use this brand) 1/4 tsp. unrefined sea salt or to taste (I use this brand) 1/4 tsp. stevia (equivalent to 1/4 cup sugar) (I use this brand) 1/2 tsp. yacon syrup or dark molasses, optional but recommended 1/8 to 1/4 tsp. gluccomanan/konjac powder* (I use this brand)
1. Add butter to a small saucepan over medium/low heat and simmer, stirring every so often, until fully browned (about 5 minutes). Do not burn!
2. In a small bowl, combine the Allulose, coconut milk, salt, stevia and molasses or yacon; mix well. Pour into the browned butter stirring until fully combined.
3. Simmer over medium-low heat for 25 minutes, whisking frequently or until reduced to 3/4 cup and a medium-thin caramel texture. Whisk in glucomannan powder and lightly boil 30 seconds to 1 minute. Remove from heat and pour into an 8 ounce glass mason jar or other heat-proof container. Cool to room temperature then cover and refrigerate. Mixture thickens as it chills. Rewarm in microwave or in a small saucepan for a pourable sauce or refrigerated for a spreadable sauce. Use within 1 week.
4. *For a very thick (when refrigerated) caramel sauce use 1/4 teaspoon glucomannan powder.
Servings: 9 Yield: about 3/4 cup
Nutrition Facts Serving size: 1/9 of a recipe (0.7 ounces), about 1 tablespoon.
Nutrition information calculated from recipe ingredients. The Allulose and stevia is not included in the recipe's nutrition data as they do not raise blood glucose.
Amount Per Serving Calories 70.32 Total Fat 7.52g Saturated Fat 4.94g Cholesterol 13.38mg Sodium 98.83mg Potassium 1.49mg Total Carbohydrates 0.55g Fiber 0.14g Sugar 0.32g Protein 0.2g