Find my new recipe here.
I’m keeping this old recipe here in case you made the Chocolate Turtles using this recipe and would like to continue doing so. I do not recommend this recipe because the erythritol in the Lakanto Classic is a sugar alcohol that does not dissolve completely and tends to crystalize and give a gritty texture.
This old recipe has a tendency to “break” meaning the sauce will usually separate and you will have to process it in a small blender or Magic Bullet to get it smooth. It’s not impossible but it is a pain to deal with.
Old Keto Caramel Sauce (not recommended)
- In another 8 inch, non stick pan, on VERY LOW HEAT, melt the butter and cook till deep golden brown. DO NOT STIR. Should take 18-22 minutes.
- Pour in the cream slowly and stir gently to combine.
- Allow to simmer for 1-2 minutes. Add Lakanto Classic. Adding a pinch of salt is also an option. Stir continuously. Let it cook till it begins to thicken, about 5 mins. Turn off heat.
- If the mixture has broken and begun to separate,
- Allow it cool down a bit and then blend it in the blender for 1-2 minutes on high. I used my Magic Bullet.
- Pour the caramel into a glass jar. Continue to stir while it cools. Once cooled to room temperature (definitely not hot!) I like to place it in the fridge to speed up the hardening process. It can take anywhere from 30-50 mins in the refrigerator. You’re looking for the consistency of smooth peanut butter. If it separates again during the cooling process, stir with a spoon until it’s combined and smooth, no need to put it back in the blender.
- The end results should be smooth and creamy, dulce de leche type caramel, almost the consistency of smooth peanut butter. If it’s too runny, leave it in the fridge for a little while longer. If it’s too thick, place the jar in a bowl of warm water.