keto caramel sauce
Servings
8
servingsPrep time
5
minutesCooking time
10
minutesCalories
104
kcalIngredients
¼ cup butter
3 tablespoon Swerve Brown
3 tablespoon Bocha Sweet
½ cup heavy cream
¼ teaspoon xanthan gum
¼ teaspoon kosher or sea salt
2 tablespoon water
- For Salted Caramel Sauce:
½ teaspoon additional kosher salt or sea salt
Directions
- In a medium saucepan over medium heat, combine butter, Swerve, and Bocha Sweet. 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 xanthan gum and whisk vigorously to combine. Add salt.
- Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.
- 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.
