Description
This rich and creamy Sugar-Free Caramel Sauce is a delicious, keto-friendly, and low-carb alternative to traditional caramel. Made with natural sweeteners and a hint of vanilla, it offers a buttery and smooth topping perfect for desserts without any added sugar.
Ingredients
Scale
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup erythritol (or another preferred sugar substitute)
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/2 tsp xanthan gum (optional, for thickening)
Instructions
- Melt the Butter: In a medium saucepan, melt the unsalted butter over medium heat until fully liquefied and beginning to bubble.
- Dissolve the Sweetener: Add the erythritol to the melted butter. Stir continuously until the sweetener dissolves completely and the mixture starts to bubble gently.
- Cook to Light Brown: Let the mixture cook for 3-4 minutes, stirring constantly, until it reaches a light golden brown color, indicating the caramelizing process.
- Add Heavy Cream: Slowly pour in the heavy cream while stirring to prevent splattering. Expect bubbling as the temperature adjusts.
- Thicken the Sauce: Continue stirring and cook for an additional 2-3 minutes until the sauce thickens slightly, achieving a smooth consistency.
- Flavor and Season: Remove the saucepan from heat. Stir in the vanilla extract and a pinch of salt to enhance the flavor profile.
- Add Xanthan Gum (Optional): For a thicker texture, add 1/2 teaspoon of xanthan gum, stirring well until it is fully incorporated and the sauce is smooth.
- Cool Before Use: Let the caramel sauce cool slightly before using. It will thicken further as it cools to your desired consistency.
Notes
- If you prefer a smoother texture, blend the caramel sauce to eliminate any graininess from the erythritol.
- Store the sauce in the refrigerator for up to two weeks. Reheat gently in the microwave or on the stove before serving.
- For added indulgence, mix in a tablespoon of sugar-free maple syrup or a pinch of cinnamon to enhance the flavor.