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5 from 1 vote

Keto Caramel

Course: Dessert
Servings: 1 cups
Author: Brittany Angell

Ingredients

  • 3/4 cup heavy cream or coconut cream skimmed off a can of full-fat coconut milk 180 ml
  • 1/4 cup keto brown sugar 50 g, (I recommend using Sukrin Gold brand for this recipe)
  • 1/4 cup sugar-free maple syrup or sugar-free honey 60 ml
  • 4 tbsp salted butter (dairy or nondairy) or coconut oil 56 g
  • 1 tbsp molasses 15 ml
  • 1/4 tsp Himalayan salt

Instructions

  • Add the heavy cream, brown sugar, maple syrup, butter, molasses, and salt to a saucepan over medium heat.
  • Stir to combine the ingredients and allow the mixture to gently boil for 20 to 30 minutes until it reaches your desired thickness. Store the caramel in the refrigerator in a sealed container for up to 1 week.

Notes

  • If you use Sukrin Gold brand brown sugar and sugar-free honey your caramel will remain a thick sauce that doesn't solidify unless frozen. This would be helpful in recipes where you want a looser, more pourable sauce.
  • If you use another brand of keto brown sugar + sugar-free maple syrup, your caramel will solidify as it sits at room temperature. This can be useful in recipes that call for dipping the caramel in chocolate.
  • If the caramel starts to separate while it is cooking, add more cream, 1 teaspoon at a time and whisk well.
  • If you want to make this dairy-free, I recommend using butter-flavored coconut oil. Regular coconut oil will also work, but the flavor is best if you stick with a butter-flavored product.
  • Molasses does have carbs and sugar. Using a little does wonders for the flavor. The recommended amount for this recipe is 1 tablespoon but you can use as little as 1 teaspoon.
SUBSTITUTION NOTES:
  • To make this dairy free, use coconut cream and butter-flavored coconut oil.
  • To make this Paleo, use palm sugar and real honey or maple syrup.