A sweet and salty low carb sugar free caramel sauce with only 1 gram total carbohydrate per tablespoon. And, there’s no sugar alcohol or fiber sweetener.
I’ve always been a lover of butterscotch and caramel. However, both of these typically require a heavy dose of sweeteners for the taste to be right.
As I’ve mentioned before, I’m moving away from using erythritol and fiber sweeteners. Instead, I’ve stocked up on both liquid and powder concentrated forms of monk fruit and stevia.
For monk fruit, I’ve been using "NuNaturals Pure Liquid Lo Han Supreme Concentrated Sugar Substitute, No Calorie Sweetener" and "NuNaturals LoSweet Lo Han Guo (Monk Fruit) Extract Powder Zero-Calorie Sugar Substitute". And for stevia, I mainly use this vanilla liquid stevia and this stevia powder. In this sugar free caramel sauce, I opted to use the liquid sweeteners.
Ingredients:
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon almond butter
- 1/8 teaspoon vanilla stevia drops
- 1/8 teaspoon monk fruit liquid extract
How it's made:
- Melt butter in pan over medium heat until it turns golden brown and foamy. It's best to use a light colored pan so you can watch the color.
- Add in the heavy cream and almond butter to the browned butter. Stir to blend in. Then, lower heat and continue to stir frequently until sauce has thickened. If using unsalted butter and almond butter without salt, add in a dash of salt or more to taste.
- Remove from heat and stir in the sweetener drops. It's best to use right away as it hardens up as it gets cold and needs to be gently warmed to reuse.
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