Keto Dulce de Leche | Low-Carb Easy Caramel Recipe

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FULL RECIPE:

KETO DULCE DE LECHE
This is one of the easiest caramel recipes you’ll find, and as long as you use allulose or tagatose it’ll stay smooth and luscious even after a week in the fridge. Check below for dairy-free ingredient swaps.

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KETO SWEETENERS OUTSIDE OF USA:
As of 2018 it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below!

NOTE: Allulose and tagatose are the only two sweeteners that will keep this caramel smooth even after cooling and storing in the fridge. Erythritol will work for this recipe ONLY if you use it immediately, but after letting it cool for a few hours and keeping it in the fridge it will begin to crystallize and turn grainy. As with any new ingredient introduced to your diet, especially one that is made up of only one single molecule like sweeteners tend to be, DO NOT EAT A LARGE AMOUNT at first. This is a perfectly safe ingredient but I find that people’s bodies (especially Americans) are so used to processing sugar in high concentrations that people forget that large amounts of anything so concentrated WILL temporarily disrupt your digestive system. If you were keto for months straight and suddenly ate an entire bowl of full-sugar caramel in one sitting, your body would probably react the same way as if you sat down and ate a bowl of keto allulose dulce de leche all at once.

INGREDIENT SOURCING:
Allulose:
Tagatose:
Powdered Erythritol:
Sea Salt:
Cashew Milk: 
Baking Soda (bicarb): 
Full-fat Coconut Milk:

EQUIPMENT USED:
Heat-Safe Silicone Spatula:
Magnetic Measuring Spoons:
Ceramic Non-stick Sautee Pan:
Metal Whisk:

KETO MILK OPTIONS:
A classic dulce de leche is made with cow’s milk, but even lactose-free cow’s milk has too much sugar content to be keto-friendly. I recommend going with a mix of unsweetened dairy cream (high fat content), and unsweetened nut milk that has protein added. The added protein content seems to help thicken the finished caramel, you could even use whey protein for a richer dairy flavor and a resulting texture closer to that of traditional dulce de leche.

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MUSIC:
Music by Chillhop:
Psalm Trees – Wherever You Are:
Listen on Spotify:
Approved for YouTube use by Chillhop Records:

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This video was shot on a Canon M10. Edited on iMovie + Canva.

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Comments

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30 COMMENTS

  1. I made this last night to drizzle over my low carb pecan pie cheesecake. This is by far the very best caramel sauce recipe out there in all honesty. It's thick, gooey, and rich just like it's high- carb counterpart. Absolute perfection. Because I used almond milk, I took your advice of adding a scoop of whey protein powder. My goodness! It should be illegal for something sugar free to taste THIS GOOD!!!! Thank you, thank, thank you for all of your hard work and wonderful recipes. You have an incredible gift that will take you farther than can ever imagine.

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