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Unsalted butter = 60 g (1/4 cup)

Powdered allulose = 100 g (1/2 cup) (Allulose is highly recommended as it caramelizes so well and does not taste grainy when chilled. But if you can't get hold of allulose, you can try using any keto friendly powdered sweetener, but it will not caramelize as well as allulose and therefore, the texture will be different. Also, other powdered sweeteners may taste way sweeter than allulose so you may need to adjust accordingly)

Heavy/Whipping cream = 120 ml (1/2 cup) (Must be room temperature or warm. If cold cream is used, the hot mixture will explode or cause a huge splash)

Salt = 1/2 tsp

1. In a saucepan, add the butter and sweetener. Cook over medium high heat until caramelized and browned. The key to note is that if it reaches a dark color, then the sauce will likely have a bitter taste due to some burning of the sweetener. But if you like the bitter taste, then it's fine. Frankly, you can't taste it when used for making cake, frosting or topping. However, if you don't want any bitter taste, then you need to caramelize it just until a light brown color.

2. Turn off the heat and gradually add the cream and stir until well combined. Then, add the salt and stir until dissolved. If you prefer a sweet caramel sauce, just add more sweetener and omit the salt.

3. Turn back on the heat and let the mixture come to a boil to bring everything together. Again, if you prefer not to have a bitter taste, then boil the sauce very briefly (or until 220 F or 105 C), then turn off the heat. The color should be light brown. Of course, if you prefer a bitter taste, then boil it slightly longer until dark brown. The whole cooking process takes about 5 minutes only.

4. Be careful not to burn your hands as the mixture is very hot and bubbly, so it's actually good to use a higher pot.

5. Transfer into a container to let it cool. The sauce will be runny when still hot. It will be thicker and pourable at room temperature. It will be firm when chilled in the refrigerator.

6. The caramel sauce can be refrigerated for up to a month and freeze for up to 3 months.

7. It can be reheated in the microwave oven or stove top or simply leave it on the kitchen countertop to let it come to room temperature. You can just scoop up whatever amount you wish to use and then reheat it. There is no need to reheat the whole jar.

8. This salted caramel sauce is great for drizzling over ice cream, pancakes, crepes, cakes, etc. It is also great for making frosting, cakes, cookies etc. The possibilities are endless.

[This recipe yields about 240 g /1 cup of salted caramel sauce]

NUTRITION INFO PER 240 G OR 1 CUP

Total Carb = 8.0 g

Dietary Fiber = 0 g

Net Carb = 8.0 g

Calories = 790

Total Fat = 84.7 g

Protein = 0.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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