Cooking Time: 10 minutes
Prepping Time: 5 minutes
Servings: 12 (2 tablespoons per serving)

Ingredients:

  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/2 cup keto-friendly sweetener (e.g., erythritol or allulose)
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt

Instructions:

  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the keto sweetener and whisk until fully dissolved and combined with the butter.
  3. Slowly pour in the heavy cream, whisking continuously to avoid curdling.
  4. Bring the mixture to a gentle simmer. Stir frequently and cook for about 8-10 minutes, until the sauce thickens and turns a light golden-brown color.
  5. Remove from heat and stir in the vanilla extract and sea salt.
  6. Let the caramel sauce cool for a few minutes. It will continue to thicken as it cools.
  7. Store in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before serving if needed.

Nutritional Information (Per Serving):

  • Calories: 110 kcal
  • Total Fat: 11 g
  • Saturated Fat: 7 g
  • Cholesterol: 35 mg
  • Sodium: 10 mg
  • Total Carbohydrates: 1 g
  • Dietary Fiber: 0 g
  • Sugars: 0 g
  • Protein: 0.5 g

This creamy and buttery keto caramel sauce is perfect for drizzling over low-carb desserts, keto pancakes, or even as a dip for fresh berries.