Ingredients
Method
- In a small saucepan, combine the butter and allulose over medium heat. Once it starts to bubble, stir regularly for 5 minutes.
- Reduce the heat to low and add the heavy cream. Stir gently and continue stirring until the mixture thickens, about 5 minutes.
- Once slightly thickened, remove the syrup from heat and continue stirring until it cools to room temperature.
- Transfer the syrup to a jar or bowl and cover until ready to use.
Notes
Notes:
- One serving equals two tablespoons.
- For salted caramel syrup, add 1/2 teaspoon of salt.
- TO STORE: Keep the syrup at room temperature in a sealable jar or bowl for up to 4 weeks. For longer storage, refrigerate for up to 2 months.
- TO FREEZE: Store in the freezer for up to 6 months.
- TO THAW: Allow the caramel syrup to thaw completely to room temperature.
- Calories: 49 kcal
- Carbohydrates: 1g
- Protein: 1g
- Fat: 8g
- Sodium: 38mg
- Potassium: 9mg
- Vitamin A: 264 IU
- Vitamin C: 1mg
- Calcium: 8mg
- Iron: 1mg
- Net Carbs: 1g