I’ve been trying my hardest to recreate low carb versions of and foods that I miss. From chaffles to dinner rolls, I’ve found some ridiculously good ways to make my diet revolve less around carbs, and I just came up with a genius keto salted caramel recipe.
I never in one million years thought that this was going to work.
‘I’ve tried out lots of different sugar replacements like swerve, sugar 2.0, and monk fruit. They all work great in different recipes.
None of them make caramel, though.
Recently, High Key Snacks sent me a few low carb items to try out. I love packages like that because they become great testers in my recipes.
They sent me a monk fruit, stevia, and allulose blend. The story kind of writes itself from there.
I’ve never tried this blend, and it’s one of the only sweeteners I haven’t tried to make caramel out of. Lo and behold, it worked! Like it really worked.
This keto salted caramel is great on desserts, drizzled on top of some whipped cream, or it makes a great addition to your keto coffee for some caramel flavor.
Here’s what you should know about allulose.
I also love allulose because it doesn’t cause gastrointestinal issues, so no running to the restroom on this stuff like other sugar-free options.
I really hope you enjoy this recipe, and you can use it in many different ways. I’m excited to share some other ways I’ve used it, with great results.Print
A caramel recipe that has no glycemic impact and tastes like the real thing.
- 1 cup of allulose sweetener
- 5 tablespoons of heavy cream
- 5 tablespoons of salted butter
- 1 teaspoon vanilla
- Optional: flaky sea salt.
- In a saucepan on medium-high heat, add your allulose to the pan.
- Watch for the allulose to start to bubble up on the sides When you see it turn clear, you can start to pull the clear edges to the center using a heat resistant spatula. Here’s an example of what it will start to look like around the edges.
- The allulose is going to turn completely clear, bubble up and look like water in the pan as it cooks Continue to stir it until it turns a light golden brown color. This happens in about 5 minutes. It’s very fast so keep watching it.
- Turn off your burner, and add in your butter. Stir constantly until the butter is completely incorporated.
- Add your cream in to the mixture and stir again until it’s incorporated.
- Add your vanilla to the mix, it’s going to bubble up once more.
- Pour the mixture into a heat-safe container and let it come to room temperature.
- Sprinkle sea salt on top.
- This caramel will thicken as it cools to room temperature, if you find that it’s too thin for you, add 1/8 teaspoon of xanthan gum. A little goes a long way in this recipe.
- Make sure to cool it to room temp before sticking it in the fridge. It will ensure that no moisture forms inside.
- This mixture can be refrigerated for up to 7 days. It can also freeze, and stay soft when used in dairy.
- Keep in mind that when you cool it to fridge temp, it will turn the consistency of play dough (soft caramels for the win!). You can get it back to a saucy consistency by microwaving it in a heat safe container for 30 seconds. Be sure to stir it before use.
- The amount of salt you use is up to you. I personally don’t like things too salty, so the salted butter is enough for me. If you want plain caramel, leave the salt out and use unsalted butter.
- Category: dessert
- Method: Stove
- Cuisine: American
Keywords: Caramel, Keto caramel, Salted caramel, Keto salted caramel.