This caramel sauce is thick and rich, you won’t believe it is low carb! Made with just 2 main ingredients, this is even BETTER than traditional caramel!
Ingredients
- ▢1 1/2 cups heavy cream 360mL
- ▢1/2 cup allulose 100g
Instructions
- Add the heavy cream and allulose to a small saucepan or deep pot. Place over high heat and bring to a boil. While stirring regularly, let it simmer until thick, glossy, and golden brown.
- Remove from the heat and let cool completely.
Notes
Optional flavor boosters: 1/4 teaspoon of vanilla extract and/or 1/2 teaspoon of salt.
Serving size: 2 tablespoons (30 mL)
If you want it to be more pourable, make my sugar free caramel syrup instead.
TO STORE: 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 it to let it soften.
TO FREEZE: Store the sealed jar of caramel in the freezer for up to 6 months. You must let it thaw completely before using it.
Nutrition
Serving: 1servingCalories: 104kcalCarbohydrates: 2gProtein: 1gFat: 11gSodium: 60mgPotassium: 22mgFiber: 1gVitamin A: 437IUVitamin C: 1mgCalcium: 19mgNET CARBS: 1g