Homemade Keto Caramel Sauce

Homemade Keto Caramel Sauce - by Joy Sypher

As we slide into everyone's favorite time of year, recipes for fall flavors dominate my web searches. I love Fall. The next four months are my time to shine. We have three birthdays this month and multiple food-centric holidays the other three months. My love language is feeding people great keto meals, and this caramel sauce fits in perfectly.

I've been making a Keto version of pumpkin bread for a few years now and decided to adapt the recipe for my new Dash Mini waffle maker. But first, I had to try a new to me recipe: Keto Salted Caramel. As usual, I tweaked it and made it my own.

This is a simple five-ingredient recipe.

1 ½ cups Heavy Cream
2 Tablespoons butter
½ cup Allulose, you can use your favorite powdered sweetener, but results may vary
1 teaspoon Vanilla extract
¼ teaspoon Salt

In a small saucepan, use GreenPan, add your ingredients and on high heat, bring to a boil. While stirring regularly, let it simmer until thick, glossy, and golden brown. It will expand, so make sure you are using a larger saucepan than you think you need.

Remove from the heat, transfer to a glass storage container and let cool completely.

Caramel sauce should be stored in the refrigerator, covered, in a sealed jar or container. Caramel will keep fresh for up to 2 months. Let the caramel sit at room temperature for around 30 minutes before using to let it soften.

Store the sealed jar of caramel in the freezer for up to 6 months. You must let it thaw completely before using it.

Makes 12 servings, 2g total carbs, 1g net carbs per serving.

I never knew caramel could be so easy to make. I always have those ingredients on hand, and the result tasted fabulous. I could have been making a nice, sweet treat for years if I had only known.

The best part of the entire recipe. The part that I want to write about in all caps and shout from the rooftops is not how easy it was or how decadent it tastes stirred into my coffee or drizzled over my Keto pumpkin muffin, but the pan I used to make it.

I love my GreenPans, and I use them every day, but this caramelized, thick, sticky sauce really made me fall in love with them again. As I stirred the sauce, it pulled away from the sides and blended without burning. I only needed to do a quick rinse to clean, but the pan fits perfectly in my dishwasher and came out spotless. I didn't start out to make a blog about my GreenPans, but if you have a chance to get a set, you will not be disappointed.

Enjoy