Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup powdered erythritol (or your preferred keto sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Melt Butter: In a medium-sized saucepan, melt the butter over medium heat.
- Add Sweetener: Once the butter has melted, add the powdered erythritol (or your chosen sweetener). Stir until the sweetener dissolves completely into the butter.
- Add Heavy Cream: Slowly pour in the heavy cream while stirring continuously. Bring the mixture to a gentle simmer. Continue to stir frequently for about 5-7 minutes, or until the sauce thickens and becomes smooth.
- Add Vanilla and Salt: Once the caramel has thickened, remove the pan from the heat. Stir in the vanilla extract and a pinch of salt.
- Cool and Serve: Let the caramel cool down for a few minutes before serving. It will thicken further as it cools.
Tips:
- If you want a deeper flavor, you can cook the caramel a bit longer, but be careful not to burn it!
- You can store the leftover caramel in the fridge for up to a week. Reheat it gently before serving.
Enjoy your keto caramel with ice cream, coffee, or drizzled on other keto-friendly desserts!
