Can you believe that this caramel is sugar-free? Allulose is an amazing, naturally sugar-free sweetener, extracted from various plants like jackfruit and wheat. It’s a little milder than sugar and is perfect for making caramels or toffee because it doesn’t crystallize like monkfruit or erythritol. This caramel is made with butter, allulose, and heavy cream. As for flavor, it’s exactly like regular caramel! No aftertaste, no tummy cramps, just perfection. It’s particularly delicious on ice cream or drizzled over apple pie!
On the Ingredients
- Allulose is a naturally occurring sugar found in figs, raisins, wheat, maple syrup, and molasses. However, the amount found in these foods is so small that it’s synthesized from fructose for commercial use. However, it doesn’t affect the body the same way as fructose. It doesn’t crystalize like monk fruit and erythritol so you can make caramel with it.
Keto Caramel (Sugar-Free)
5
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minutesCan you believe that this caramel is sugar-free? Allulose is an amazing, naturally sugar-free sweetener, extracted from various plants like jackfruit and wheat. It’s a little milder than sugar and is perfect for making caramels or toffee because it doesn’t crystallize like monkfruit or erythritol. This caramel is made with butter, allulose, and heavy cream. As for flavor, it’s exactly like regular caramel! No aftertaste, no tummy cramps, just perfection. It’s particularly delicious on ice cream or drizzled over apple pie!
Ingredients
1/4 cup butter
1/2 cup allulose
1/2 cup heavy cream
Directions
- Select a mixing bowl that your saucepan will fit inside of, then fill it halfway with water and ice. Set it aside while you make the caramel.
- Place the butter and allulose in the saucepan and turn the burner to medium-low. Let the butter melt, stirring regularly with a rubber spatula.
- When the mixture starts to foam, set a timer for 5 minutes, stirring regularly. Add the heavy cream and stir until well combined. Continue to cook and stir as the caramel thickens.
- For a thin, syrupy caramel sauce, cook for 5 minutes. For a thicker but still pourable caramel, cook for 8 minutes. For a thick, scoop-able caramel, cook for up to 15 minutes. Remember, it will thicken when you cool it down.
- When you’re done cooking, turn the heat off and immediately move the saucepan to the ice water bowl while stirring. Place the pan in the ice water without getting any water in the caramel, and constantly stir while the temperature goes down and the caramel thickens.
- Do this until it reaches room temperature, then remove the pan from the water, dry its bottom, and pour or scoop the caramel into a container.
- You can store the caramel in a sealed container in the refrigerator for up to two weeks. Let the caramel sit out to reach room temperature for about 30 minutes when you’re ready to serve.
