Keto Caramel Sauce
A rich and buttery keto caramel sauce made with browned butter, heavy cream, and a brown sugar substitute. Smooth, pourable, and perfect for drizzling over keto desserts and breakfasts.
Servings: 4
Calories: 271kcal
Equipment
- 2 Quart Sauce Pan
Ingredients
- ⅓ cup Butter Unsalted
- 4 tbsp Keto Brown Sugar Replacement
- ⅔ cup Organic Heavy Whipping Cream
- ½ tsp Himalayan Pink Sea Salt
- 1 tsp Vanilla Extract optional
Instructions
- Brown the butter: Heat the butter in a saucepan over medium-low heat. Cook for about 8 minutes, or until it turns amber and smells nutty.
- Add the remaining ingredients: Whisk in the brown sugar replacement, heavy cream, and salt until smooth.
- Thicken the sauce: Continue cooking over medium-low heat for about 8 minutes, whisking occasionally, until the sauce coats the back of a metal spoon.
- Finish: Remove from the heat. Stir in the vanilla extract, if using.
- Cool: Transfer the caramel sauce to a glass container and allow it to cool. It will thicken as it cools.
Video
Notes
- Watch the butter: Once it begins to brown, it can burn quickly.
- Check the consistency: The sauce is ready when it coats the back of a metal spoon.
- Expect thickening: The caramel will continue to thicken as it cools and will become firmer in the refrigerator.
- Reheat gently: Warm refrigerated caramel over low heat or in short microwave intervals, stirring until smooth.
- Sweetener matters: The final texture may vary depending on the keto brown sugar replacement you use.
Nutrition
Calories: 271kcal | Carbohydrates: 0g | Protein: 0g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 93mg | Sodium: 205mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 475IU | Vitamin C: 0mg | Calcium: 5mg | Iron: 0mg
