KETO CARAMEL SAUCE (DULCE DE LECHE) I 5 INGREDIENTS I Must Try Easy Recipe

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Keto Caramel Sauce Recipe ⬇️This reminds me so much of the bottle caramel sauce, dulce de leche or cajeta!

Servings: 8

Ingredients:
4 tbsp butter
1/2 cup sweetener (I use this one:
1/2 cup heavy cream
Dash of salt
1 tsp vanilla extract

Directions:
1. Using a saucepan, caramelize your sweetener on low heat. Once your caramel has developed a nice brown color, take it off the heat and add your butter.
2. Mix in your butter until combined and cook on low heat until it has thickened. Add your heavy cream, vanilla and salt.
3. Stir until well combined. At this point, your caramel should have thickened.
4. Transfer into a bowl and let cool. If you’re perfect with this consistency, add it to ice cream and it’s perfect now. However, if you want a thicker consistency then continue to let it cool and enjoy!

Serve on ice cream, cheesecake, brownies, cookies, or my almond buns!

Almond Bun Recipe:

Nutrition per serving for 8 servings: Calories – 100, Fat – 10g, Protein – 0.3g , Net Carbs – 0.4g

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SPANISH –

Receta de salsa de caramelo keto ⬇️

Ingredientes:
4 cucharadas de mantequilla
1/2 taza de edulcorante (utilicé:
1/2 taza de crema espesa
Pizca de sal
1 cucharadita de extracto de vainilla

Direcciones:
1. Usando una cacerola, caramelice su edulcorante a fuego lento. Una vez que su caramelo haya desarrollado un bonito color marrón, quítelo del fuego y agregue su mantequilla.
2. Mezcle la mantequilla hasta que se combine y cocine a fuego lento hasta que se espese. Agregue su crema espesa, vainilla y sal.
3. Revuelva hasta que esté bien combinado. En este punto, tu caramelo debería haberse espesado.
4. Transfiera a un tazón y deje enfriar. Si eres perfecto con esta consistencia, agrégalo al helado y ahora es perfecto. Sin embargo, si desea una consistencia más espesa, ¡continúe dejándola enfriar y disfrute!

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Comments

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24 COMMENTS

  1. OMG, I'm about to squeeze the real Cajeta into the garbage can and replace it with this sauce! This isn't "like" Cajeta… It's BETTER than Cajeta. I substituted Brown Sugar Swerve whereby eliminating the need to carmalize my white sweetner but in the same amount. Actually, it's bittersweet because it reminds me of my late mother's caramel cake frosting. But nonetheless I'm so so happy right now and 'bout to make sugar-free turtle candies when this caramel cools down.

  2. You need a sweetener that caramelizes for this to work, Allulose, Tagatose or Pentose(a brand new sweetener, can be bought from BochaSweet), they are pretty expensive but worth it if you want something that is very close to the real deal. If you use other common sweeteners like erythritol or monkfruit you'll get yourself a plate of crunchy grainy stuff. I made some caramel today with allulose, it became the sticky stuff that you would expect from real sugar!

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