Ingredients:

  • 1 cup Keto Sweetener (Granulated erythritol/monk fruit blend or Allulose)
  • 1/4 cup Water (room temperature)
  • 4 Tablespoons Unsalted Butter (diced into small cubes, room temperature)
  • 1/2 cup Heavy Whipping Cream (full fat, warmed slightly)
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Xanthan Gum (Optional, highly recommended)

Instructions:

  1. Combine Sweetener and Water: In the heavy-bottomed saucepan, combine the keto sweetener and the water.
  2. Dissolve Slowly: Place the pan over medium-low heat. Stir gently until the sweetener is completely dissolved and the mixture is clear. Do not allow it to boil yet.
  3. Clean the Sides: Once dissolved, stop stirring. Dip a pastry brush in water and use it to wipe down any sugar crystals clinging to the sides of the pan. This prevents crystallization.
  4. Increase Heat and Boil: Raise the heat to medium-high and allow the mixture to boil vigorously without stirring. Cook until the syrup begins to darken slightly, reaching a pale amber colour (approximately 6-8 minutes). Watch closely.
  5. Add Butter: Immediately reduce the heat to low. Whisk in the diced room-temperature butter, one piece at a time. Continue whisking until the butter is fully melted and incorporated.
  6. Warm the Cream: While the butter is melting, gently warm the heavy cream in a separate small bowl. Adding cold cream will cause the mixture to seize.
  7. Emulsify: Slowly pour the warm heavy cream into the caramel mixture while continuously whisking. Pouring slowly helps maintain the emulsion.
  8. Stabilize: If using Xanthan gum, sprinkle it over the top of the sauce and whisk vigorously for 30 seconds to ensure it disperses and doesn't clump.
  9. Season: Remove the pan from the heat. Stir in the vanilla extract and the sea salt.
  10. Cool: Transfer the sauce from the hot saucepan into a jar or heatproof bowl immediately to stop the cooking process.
  11. Check Consistency: Allow the caramel to cool completely on the countertop (30–45 minutes). It will thicken significantly as it cools.
  12. Store: Once cool, cover and refrigerate. The sauce will set quite firm when chilled; simply microwave gently for 15-20 seconds or allow it to sit at room temperature for 15 minutes before serving.