How to make Keto Salted Caramel Sauce!

Chief ChipMonk David Downing headed into the kitchen last week to learn how to make a low carb, keto caramel sauce. The results were delicious so we wanted to share the recipe with you. Let's get started: 

Keto Salted Caramel Sauce
Original recipe

Ingredients

•  1 cup (160g) AlluMonk sweetener
• 4 Tablespoons (57g) SALTED butter, room temperature
• 6 Tablespoons (90mL) heavy cream
• 1/2 teaspoon vanilla

Instructions

1.  In a medium saucepan, place allulose over medium-high heat. Watch closely, but do not touch until it begins to melt around the edges. Once it begins to melt, gently pull melted area toward the center with a rubber spatula. As it continues to melt, gently stir with spatula until it’s fully melted and begins to boil.
2. Watch closely, continuing to stir, until the allulose turns golden brown.
3. Immediately whisk in butter all at once, until completely melted and incorporated.Caramel will bubble violently. Turn off heat.
4. Whisk in cream in a steady stream (caramel will bubble again.) Then add vanilla and salt and mix well to incorporate.
5. Transfer to an 8 oz. jar and allow to cool at room temperature, then transfer to the fridge.

Notes

• This recipe will fill an 8 oz. mason jar up to the very tippy top.
• Caramel can be kept refrigerated for at least a week. It may be reheated in the microwave.
• For a thinner caramel that pours straight from the fridge and will stay runny even when frozen, add an additional 2 tablespoons each butter and cream.
• You can use pure allulose vs. AlluMonk sweetener as well for this recipe