Smooth & Silky Salted Keto Caramel


Step 1Place the butter and allulose in a saucepan and melt over a medium-low heat.

Step 2Fill a bowl with ice water and set aside. You will need this later to chill the caramel so make sure the saucepan can fit without any water getting inside the saucepan.

Step 3Once the butter has melted, the mixture will start to foam. Mix frequently with a rubber spatula or a balloon whisk. Cook for about 5 minutes and then pour in the cream. Add a good pinch of salt (1/4 to 1/2 tsp depending on your preference). Stir until well combined.

Step 4Continue to cook for about 15 minutes or until thick and creamy. The caramel will thicken more as it cools down so keep that in mind. As the caramel thickens it can burn easily so make sure to keep an eye on it and keep stirring!

Step 5Take the saucepan off the heat and place in the ice water to cool. This will stop the cooking process and help the caramel thicken.

Step 6Keep stirring until the caramel has reached room temperature. As it cools down it will thicken more.

Step 7Transfer it to a jar and refrigerate for 30 to 60 minutes. You can store it in a sealed jar for up to 2 weeks, or freeze for up to 6 months.

Step 8Once chilled, the caramel won't be glossy but it will still be smooth thanks to Allulose.