The Best Low Carb Caramel Sauce

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/4 tsp Kosher or sea salt
  • 1/2 tsp Kosher salt or sea salt
  • 6 tbsp Swerve sweetener
  • 1/4 tsp Xanthan gum

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Heavy cream

• Liquids

  • 2 tbsp Water

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1/4 cup butter
• 6 tbsp Swerve Sweetener
• 2 tbsp coconut sugar OR 1 tbsp blackstrap molasses (you can use additional Swerve here but your caramel sauce will harden a little more upon cooling).
• 1/2 cup heavy cream
• 1/4 tsp xanthan gum
• 1/4 tsp kosher or sea salt
• 2 tbsp water
• 1/2 tsp additional kosher salt or sea salt

Directions

• In a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. 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 (Ive actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.

Nutrition