Keto Salted Caramel Sauce

I love to have a jar of this in the refrigerator for quick desserts. It’s great drizzled over ice cream, stirred into cooked apples or pears, or used in bars, crumbles, brownies, cheesecake or crisps.

Yields 10 servings

• 1 c Allulose*

• 1⁄4 c water

• 2 t sea salt

• 1⁄2 c + 2 T heavy whipping cream

• 3 T unsalted butter, cut into small cubes (if you have cultured butter, use it for more tang)

Pour Allulose, salt and water into a heavy-bottomed medium saucepan. Cook the mixture over medium heat, whisking, until Allulose dissolves. Increase heat to high and boil rapidly, cooking, without whisking, until the caramel turns a medium amber color. At that point, turn off the heat and whisk in the butter. Carefully add the cream, and whisk to combine. The mixture will rise dramatically in the pan and sputter, so use a long handled whisk if you have one. If any bits of caramel have solidified, set the pan back over low heat and stir gently until they melt. Cool to room temperature.

*Allulose (D-psiscoe) is a naturally occurring sugar found in raisins, dried figs, molasses, and brown sugar. It has a flavor close to regular sugar, but is only 70% as sweet, with no aftertaste. It has very few calories (90% fewer than sugar), no carbs, and adds sweetness without spiking blood sugar levels. This is due to the fact that it passes through the body more or less intact. It caramelizes much like sugar, so it works well for this caramel sauce. I don’t recommend trying this recipe with any other sugar substitute.