Ingredients:
- 1 cup granulated erythritol or other keto-friendly sweetener
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup water
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions:
- Combine Sweetener and Water: In a medium saucepan over medium heat, combine the erythritol (or sweetener of choice) and water. Stir until the sweetener is dissolved.
- Cook Mixture: Bring the mixture to a boil. Allow it to cook without stirring for about 5-7 minutes, or until it turns a deep amber color. Watch closely to avoid burning.
- Add Butter: Remove from heat and immediately add the butter. Stir until the butter is fully incorporated.
- Add Cream and Salt: Slowly add the heavy cream while stirring continuously. The mixture will bubble up, so be careful. Stir until smooth.
- Add Vanilla: Stir in the vanilla extract and sea salt. Mix well.
- Cool: Allow the caramel sauce to cool slightly before transferring it to a jar or container. It will thicken as it cools.
