This is the BEST Keto Caramel Sauce recipe you will ever find! It not only has a rich, caramel taste - but it's thick, creamy, pourable, and is dairy free!*For coconut cream, place a can of full-fat canned coconut milk in the refigerator up to 24 hours, then scoop out the coagulated cream. I recommend the Sprouts or Thai Kitchen brand.
In a medium-sized saucepan, melt the butter over medium heat and bring to a boil
Allow to boil 2-3 minutes, or until it turns a deep golden color and has a nutty aroma. Stir frequently and do not allow to burn.
Stir in the golden Lakanto Monkfruit Sweetener, Lakanto Maple Flavored Syrup, and xanthan gum. Stir until dissolved.
Remove from heat and stir in the coconut cream until melted.
Place back over heat and bring to boil. Boil 1 minute, stirring continually.
Remove from heat and stir in the vanilla, water, and salt (if using). Cool 10 minutes before serving to slightly thicken.
Store in the refrigerator in a mason jar or other covered dish. Sauce thickens considerably when refrigerated. To serve after refrigeration, simply heat over low heat in a small saucepan for 1 -3 minutes. Watch it carefully, as it goes from thick to thin in a matter of seconds. If you over-heat it and it's too thin, allow to cool around 10 minutes and it will be perfect :)
I included sugar alcohol in the fiber so the net carbs would be correct.