Keto caramel sauce is quick and easy and takes only 5 ingredients! Also it has only 0.3g carb per serving. The combination of allulose, butter, and cream makes perfect gooey caramel sauce in 10 minutes. It is so sweet. I could not believe it was not made with real sugar.
The best things are real. So is zero sugar caramel sauce.
What is Keto Caramel Sauce?
Caramel is a confectionery product by heating sugar. The caramelization of sugar starts at 350°F (170°C), so you should cook sugar first to make various caramel syrup, sauce, salted caramel, and other desserts. Basic caramel sauce is made with sugar, butter, and cream. Caramel sauce is perfect for decoration of desserts and sweetening hot and cold beverages. And when you choose zero-carb sweetener which can also caramelize instead of sugar, you can make keto caramel sauce.
What is Allulose?
Allulose is a low-calorie epimer of the monosaccharide sugar fructose used by major food and beverage manufactures as low calorie sweetener. The sweetness of allulose is about 70% of table sugar. So manufactures marketed allulose blends with intense monk fruit. Allulose tastes truly like sugar and has no bitterness like stevia. However it has a bit of cooling sensation afterwards. The cooling is much less intense comparing to erythritol sugar alcohol though. The caloric value of allulose for human is somewhere between 0.2 to 0.4kcal/g, relative to 4kcal/g for sugar. The glycemic index of allulose is so low that it is negligible.
How to make Keto Caramel Sauce
Simple ingredients make luxurious French caramel. So follow the method the French cook caramel. Cook the sweetener first. And then add in all the ingredients out of heat. For this recipe you will need:
- Allulose, or allulose blend sweetener: Both pure allulose and blended sweeteners with 99% allulose can nicely caramelize.
- Butter: Both salted and unsalted butter are okay. And cold butter should be diced and be ready to be used just next to the stove-top. Cold butter will stop further caramelization and crystallization.
- Heavy cream: Heavy cream should be more than 35% cream content. It should be also cold.
- Salt: A must. I recommend salt from natural sources. Best is baltic sea salt. And salt makes all desserts irresistible.
Notes for Novices in Kitchen
If you allulose blend is granulated, it will not melt too quickly. However some allulose for baking is texture of powdered sugar. If you work with powdered allulose, remember that it will melt very quickly and get caramelized sooner than expected.
And you need a thick bottomed sauce pan for caramel. But due to hot thick bottom, the caramel will continue to be cooked out of heat, so butter and cream should be mixed swiftly and transfer to a heat resistant container. So be prepared all the ingredients and tools before cooking.
Lastly, when cold butter is added in caramel, don’t be intimidated by bubbles and foams. It’s only natural when making caramel. Be brave and luxuriously delectable caramel sauce is only 15 minutes away.Print
- 1/3 cup allulose (160g)
- 1/4 cup butter, diced, cold (60g)
- 1/2 cup heavy cream, cold (120ml)
- 1/4 teaspoon sea salt
- In a thick-bottomed sauce pan, add in allulose. Over medium-high heat, melt the allulose stirring occasionally. Then it will turn into golden. Keep stirring wait until it starts to turn into amber, then remove the pan out of heat immediately.
- Quickly add in cold butter and whisk until the butter is melted and well incorporated with the caramel. Always be cautious because allulose burns easily just like sugar.
- Then carefully add in heavy cream whisking fast until homogeneously mixed. And finally stir in salt.
- Quickly transfer to a heat-proof bottle and let cool.
- Transfer immediately to a heat proof container. Otherwise caramel will harden.
- Don’t be intimidated by bubbles and foams. It’s only natural when making caramel.
- Category: Dessert
- Method: Stove-top
- Cuisine: French
- Serving Size: 1 tablespoon
- Calories: 102
- Sugar: 0
- Fat: 15
- Carbohydrates: 0.3
- Fiber: 0
- Protein: 0.3