Low carb, keto friendly caramel sauce (toffee / butterscotch) sugar free, gluten free, with a dairy free version, and also diabetic friendly!
Keto / low carb
This is an easy butter caramel sauce (toffee or butterscotch) for so many uses.
You can use it as syrup in keto waffles, ice creams, flans, as topping for cakes and even in coffee for a special flavor.
It is made in 10 minutes and has only 4 ingredients if you exclude salt since it can also be made with salted butter.
Toffee is very tasty, almost addictive!
I remember as a child the flavor and aroma of butter candies since they were my favorites.
This sauce has exactly the same flavor and can be used as a syrup when heated.
Of course it's a fat bomb but you should avoid overeating since the recipe requires a sufficient amount of sweetener.
And since I mentioned the sweetener, redefine the issue with erythritol, which, as you know, can melt but does not caramelize and when it cools, it crystallizes.
I could use allulose but it does not exist in Germany.
Another solution is "gold" sweetener, which I may have the right texture when melted.
I chose to use xylitol in combination with erythritol-stevia blend and I had a very good result.
- Is xylitol keto?
It is therefore allowed in small quantities according to the search I made.
Besides, I only use xylitol only in keto syrups and some keto ice creams.
(Xylitol is low in carbohydrates but not zero. In a keto diet, it should only be used in very small amounts.
It has a glycemic index of 13 and only 50% is absorbed by the digestive system. When consumed in small amounts, it has a small impact on blood sugar and insulin levels.
Xylitol has the same flavor as sugar but only half of the calories and can replace sugar 1 in 1 in recipes.
Source: Dietdoctor.com).
Keto Caramel Sauce (Toffee)
Servings 20 (Tbsp)
(total approximately for 300g)
• Ingredients:
400 ml / Bio heavy cream
70 g / Erythritol-stevia blend* or any other natural 1:1 sweetener
70 g / Xylitol*
1/4 tsp / Salt*
25 g / Butter
• Instructions:
1 In a non-stick pan, heat the heavy cream, sweeteners and salt on medium heat.
2 Stir the mixture constantly with a wooden spoon until reduced in amount and set (this takes about 10 minutes).
3 The mixture foams at first and then gets to a shiny sauce.
4 Towards the end turns golden brown and at this point you must be careful to avoid burning.
5 Remove immediately from the heat and add the butter.
6 Stir lightly until the butter melts.
Do not stir for long to avoid ingredients separating.
7 Allow the caramel sauce to slightly cool (as it cools it binds) before putting in a jar for storage.
8 As it cools gets quite compact and you should always slightly heat the amount you want to use (for only a few seconds in microwaves).
9 Store in the fridge for 10 days.
* Notes:
• Xylitol can be replaced with allulose or "golden" sweetener or erythritol. In the third case you can not avoid the crystallization.
• Heavy cream can be replaced with coconut cream without the addition of butter, for someone who avoids dairy but the sauce will not have the familiar caramel-butter flavor and aroma.
• You can use salted butter, do not add extra salt in this case.
Macros for 100g:
Protein: 3.2 g
Carbohydrates (net): 4 g
Fat: 68 g
Energy: 685 Kcal
Macros for 1 Tbsp:
Protein: 0.4 g
Carbohydrates (net): 0.6 g
Fat: 10.2 g
Energy: 103 Kcal
Macros have been calculated with the exact ingredients mentioned above.
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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