This thick and creamy keto caramel sauce is featured on my keto cheesecake recipe. It can be drizzled on keto ice cream or other keto dessert recipes. The keto caramel sets up in the fridge so you can even use it to make candies.
Gather all your ingredients together along with the measuring cups and measuring spoons you will need. This will leave you prepared through the process.
Melt butter in a 3 quart medium stainless steel saucepan. Cook the butter until it begins to turn golden in color and you notice little flecks. You'll smell the butter beginning to brown.
Add Molasses and BochaSweet to the mixture and cook for 2 minutes. The mixture will look "seperated" and odd at this point. Don't panic! It's supposed to look like this.
Turn off heat and add cream and xanthan gum. Whisk/stir and turn heat back on. Allow it to boil for 2 minutes. The xanthan gum acts as a binder to hold the ingredients together.
Remove from heat and add 1 teaspoon vanilla extract. Stir until combined and pour into a heat-safe container such as a small mason jar. Once cooled, store tightly covered in the fridge for up to two weeks.
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Notes
* *Nutrition facts provided as estimates only. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such. The nutrition facts for our Thick & Creamy Keto Caramel were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.