Recipes/Desserts/Caramel_Sauce_Keto

Ingredients

• 70g heavy whipping cream
• 140g pure allulose
• 30g butter

Instructions

1. Heat allulose in a medium saucepan over medium/high heat until it melts. Reduce heat to medium and cook until it reaches soft ball stage, or is medium brown.
2. Bring to a strong boil, then reduce the heat and continue to simmer, stirring frequently, until caramelized and thickened, about 45 minutes. The mixture should be reduced to about 1 cup.
3. Remove from heat and let cool in the pan, then transfer to a glass jar or a bowl. It will continue to thicken up as it cools.

Note: this will make a very thick caramel - if you want it to be thinner, add some additional cream as it cools.

For a dairy free alternative: soak 90g 3/4 of a cup of pecans in hot water for at least 30m, then blend on high for at least 1 minute with just over 1 cup / 270g water to make pecan cream, and use that instead of whipping cream.