Keto caramel is a dreamy, low-carb version of the classic caramel sauce that you can use for drizzling over desserts, mixing into coffee, or just enjoying by the spoonful! Here’s a simple recipe to make it:
Keto Caramel Sauce
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup erythritol (or your preferred keto sweetener, like monk fruit)
- 1/4 tsp salt (Himalayan pink salt works great for a salted caramel version)
- 1 tsp vanilla extract
Instructions:
1. Melt the butter:
- In a medium saucepan, melt the butter over medium heat.
2. Add the sweetener:
- Once the butter is melted, add the erythritol (or sweetener of your choice) to the pan and stir constantly until it dissolves. This will take about 2-3 minutes.
3. Add the heavy cream:
- Slowly pour in the heavy cream while stirring. Bring the mixture to a gentle simmer, and let it cook for about 5-7 minutes. Continue stirring frequently to prevent it from burning. The caramel will start to thicken as it simmers.
4. Add salt and vanilla:
- Once the sauce has thickened to your desired consistency, remove it from the heat. Stir in the salt and vanilla extract, mixing until smooth.
5. Cool and store:
- Let the caramel sauce cool for a few minutes before using. As it cools, it will thicken further.
- You can store the leftover caramel in an airtight container in the fridge for up to 2 weeks. Simply reheat it in the microwave or on the stove before using.
Tips:
- Consistency: If your caramel is too thick after cooling, just reheat it and add a splash more heavy cream to reach your desired consistency.
- Salted Caramel: For a salted caramel version, just increase the salt to 1/2 teaspoon.
This keto caramel sauce is rich, creamy, and perfect for topping keto ice cream, keto brownies, pancakes, or anything that needs a sweet, buttery drizzle. Enjoy! Let me know how it turns out if you try it! 🍮
