In a medium-sized saucepan, melt the butter over medium heat until melted. Once melted, bring to a low simmer. Simmer 3 to 5 minutes, or until the butter is browned, stirring occassionally and be sure not to let it burn!
Add the coconut cream, allulose, and molasses. Then, turn the heat down to a low simmer and simmer 8 to 10 minutes, stirring occasionally, or until a deep golden brown and slightly thickened. Again, be careful that it doesn't burn!
Remove from heat and stir in the pure vanilla and sea salt.
Allow to cool. Then, transfer to a sealed container and place it in the fridge. Caramel thickens in the fridge. Stir before serving.
Paleo Caramel Sauce:
Over medium-high heat, melt butter, coconut palm sugar, coconut cream, and honey. Stir constantly until mixture reaches a boil and sugar is completely dissolved.
Remove from heat. Stir in the pure vanilla and pinch of sea salt.
Allow to cool, then transfer to a sealed container and place in the fridge. Caramel will thicken in the fridge after an hour or two. Stir well before serving.
For coconut cream, place full-fat canned coconut milk in the fridge for 24 hours and scoop out the coagulated cream. I only recommend the Thai Kitchen, Native Forest, or Sprouts brand. Other brands may not separate as well or leave a funny aftertaste.
If you're not dairy-free, you can replace the coconut cream with heavy whipping cream.
I highly recommend using butter, ghee, or non-dairy butter for the best taste. If the butter isn't an option though, you can use non-hydrogenated shortening as a substitute.
These are both fairly sweet, so they may be too sweet for some palates.If you prefer your desserts on the less-sweet side, feel free to slightly reduce the sweeteners.
I've never tried making the Paleo Caramel Sauce Vegan. I'd imagine using maple syrup or molasses instead of honey would work, but it will probably slightly change the flavor and the maple syrup may make it turn out a bit thinner.
While the molasses is optional, I really prefer the caramel with the molasses in the keto version. The molasses gives it a deep caramel taste that is otherwise missing. It also covers up any "sugar-free" aftertaste.
If you're worried about adding molasses to a Keto recipe, keep in mind that molasses is considered a low glycemic sugar. One teaspoon only adds 5 net carbs to the entire batch! It's also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6, and more!
To use an erythritol-based sweetener, you'll have to add xanthan gum to keep it from crystalizing and not skip the molasses! Even with the xanthan gum, it tends to crystallize more if you leave out the molasses. You really need to use both. To add the xanthan gum: Very lightly sprinkle in ¼ tsp. when you add the coconut cream and whisk vigorously until it's dissolved. Be sure not to dump it in or it will clump!
If you're using this caramel in a recipe where it needs to thicken and/or slightly set-up, you must use the erythritol-based version! The allulose version will not thicken or set-up enough to be used in other recipes. The paleo version will thicken and set up as-is.
Leftovers can be stored in the fridge for several weeks. It may get thick after being in the fridge for a while, so simply re-heat to thin out if needed. When reheating, be sure to heat slowly! Otherwise, it may separate. The best way to re-heat it is on the stove over low heat. If it does separate though, simply add it to a food processor and process until it comes back together.
Even though it looks like allulose has 5 carbs per teaspoon on the package, it does not affect blood sugar and is considered to have 0 net carbs.
Nutrition Facts are for the Keto Caramel Recipe and include molasses.
Nutrition information for 1 Tbsp. of the Paleo Caramel Sauce is as follows: Calories: 76 Carbs: 7 Protein: 1 Fat: 5 Fiber: 1
Are you more of a visual learner? Watch the YouTube video!!! *Note- This was one of my very first videos and we were still working out some kinks.