Keto Caramel Sauce
Keto Caramel Sauce
Ingredients
- 1 cup granulated allulose (no substitutions)
- 1/3 cup water
- 2 tsp’s fresh lemon juice (to avoid crystalization)
- 1/3 cup heavy whipping cream
- 2 tbsp unsalted butter
- small pinch of salt
Directions
- Pour allulose into a clean saucepan, on medium high heat. Add water and lemon juice.
- Stir w/ a wooden spoon just till allulose is completely dissolved. Avoid using a metal spoon because it’ll conduct heat and burn your caramel.
- Don’t touch the saucepan until it begins turning color. Gently swirl the pot to evenly distribute the color. Do not stir.
- Keep an eye on the sauce because as soon as it starts turning color, everything happens really quickly.
- When the sauce reaches a rich amber color and starts to smell sweet with a hint of bitterness (348F if you’re using a candy thermometer) remove from heat.
- Add heavy whipping cream slowly. Stir with wooden spoon.Careful because it will bubble up and get pretty high.
- Add in salt and butter and stir until incorporated.
- Allow caramel mixture to cool for about 5 minutes and pour in vanilla. Stir until combined.
- Transfer to a glass jar or glass storage container and allow sauce to cool completely.
- Makes 1 cup
Nutrition Facts
Serving Size 1 tbsp
Servings Per Container 16
Amount Per Serving
Calories 32
Calories from Fat 28.8
% Daily Value*
Total Fat 3.2g
5%
Saturated Fat g
0%
Trans Fat g
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate g
0%
Dietary Fiber g
0%
Sugars g
Protein g
0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Keto Chocolate Cheesecake Bites
Avocado Cake Design
When my youngest daughter Jordan asked for an avocado cake for her 3rd birthday I was a little intimidated but still very excited for the challenge.
Continue reading “Avocado Cake Design”
