Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup powdered erythritol (or any preferred keto sweetener)
- 1/2 tsp vanilla extract
- A pinch of salt (optional, but it enhances the flavor)
Instructions:
- Melt Butter: In a medium saucepan, melt the butter over medium heat. Stir occasionally to make sure it doesn’t burn.
- Add Sweetener: Once the butter is fully melted, add the powdered erythritol (or your choice of keto-friendly sweetener). Stir constantly until the sweetener dissolves completely.
- Simmer: Add the heavy cream to the saucepan and bring the mixture to a simmer. Stir continuously, ensuring everything is well combined.
- Cook Until Thickened: Continue to cook for about 5-7 minutes, stirring frequently, until the sauce thickens. Keep an eye on it, as it can go from thick to burnt quickly.
- Add Vanilla and Salt: Remove from heat and stir in the vanilla extract and a pinch of salt. The salt helps balance the sweetness and gives the caramel sauce a more complex flavor.
- Cool and Serve: Allow the caramel sauce to cool for a few minutes before drizzling it over your favorite keto desserts like ice cream, pancakes, or cheesecake!
Tips:
- If your caramel sauce is too thick after cooling, simply heat it again and add a little more cream to loosen it.
- You can store this sauce in an airtight container in the refrigerator for up to two weeks. Reheat before using.
