Keto Caramel

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1 lb – salted butter, (I use Kerry gold)

1 cup – heavy whipping cream, (I use land o lakes)

1 cup – allulose sweetener

Read about allulose here


Making “candy” can be tricky and temperamental when it comes to timing and temperature so the best advice I can give you is to pre-measure out your ingredients and have them ready.

Melt butter over high heat in a 2qt- 4qt saucepan. Constantly whisk the butter as you bring it to a boil and watch for it to begin to brown. Immediately add allulose sugar and continue to whisk until it has fully dissolved/melted. Pour in the cream and stir. Being to a full boil for 1 minute and whisk continuously until sauce becomes smooth. Remove from heat and allow sauce to thicken. Let sauce cool to room temperature then store in airtight container/jar in the fridge for up to 2 weeks!

Serving size: 20

NUTRITION: Cal 104, Fat 11 g, Carbs 1 gram, Fiber 0, Protein 0.5 g, Net Carbs 1g

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