Keto Carmel Sauce

Author: Liz Jocson 

Ingredients

1/4 cup butter
6 tablespoons Allulose Sweetener
1/2 cup heavy cream
1 tsp gelatin 
1/4 tsp kosher or sea salt
2 tbsp water
For Salted Caramel Sauce:
1/2 tsp additional kosher salt or sea salt

Steps

In a medium saucepan over medium heat, combine butter and allulose sweetener. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
Remove from heat and add cream. Mixture will bubble vigorously.
Sprinkle with gelatin and whisk vigorously to combine. Add salt.
Return mixture to heat and boil 1 more minute.
Let cool to lukewarm
For salted caramel, simply stir in additional salt at the end.
The sauce can be stored in the fridge for a week or so (I've actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.

Notes

Serving: 2tablespoons | Calories: 104kcal | Carbohydrates: 1.42g | Protein: 0.37g | Fat: 10.6g