Quick and Easy  Low-Carb Keto Salted Caramel Sauce With Allulose

This gooey keto salted caramel sauce with allulose is quick, creamy, and rich, tasting just like the real thing. Naturally gluten-free and easily made dairy-free with simple swaps.

Ingredients

- Butter - Allulose - Molasses - Heavy Whipping Cream - Pure Vanilla

Step 1

In a medium-sized saucepan, melt the butter over medium heat until melted. Once melted, bring to a low simmer.

Step 2

Add the heavy cream, allulose, and molasses.

Step 3

Remove from heat and stir in the pure vanilla and sea salt. Add more sea salt to taste, if desired. Caramel will slightly thicken as it cools.

Step 4

Leftovers can be stored in the fridge for several weeks. When ready to eat, I recommend reheating for the best taste and texture.

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