*** To see a video of me making this caramel sauce, please click the link! Most of my work is now featured on The Charlie Foundation website. I hope the video instructions help clear up many of the questions!
Ketogenic & caramel are not usually two words that go together…EVER! And caramel as a method of serving fat, not sugar??? I’m really not kidding! This is a really good replacement for traditional caramel, with the added benefit of it containing essentially ZERO carbohydrate or protein, it is almost 100% fat. This is a “make it and eat it” kind of recipe. It will sit at room temperature for a few hours, but will eventually break and separate. If you store it in the fridge, it will harden like butter. You can make candies this way if you wish. You will not be able to re-heat it and return it to a sauce like state after it has hardened. So plan ahead and be ready to cook this on the day you wish to serve it. This would be wonderful drizzled on top of a pumpkin pie or apple crisp…. Hope you enjoy!
Approximately 22:1 Ratio
1 part butter, use salted if you like “salted caramel” flavor. Use un-salted for traditional caramel flavor
1 part 40% heavy cream
Sweetener, I used 3g of Truvia
Use the smallest non-stick pan you have. I have this 8-inch pan. Melt the butter in the pan over LOW heat.
Let the butter cook until it begins to turn golden brown. It is best to not rush this process because once it starts to turn brown it can quickly go too far and taste burnt.
Once the butter has turned light golden brown, remove the pan from the heat and add the cream and sweetener.
Immediately return the pan to the low heat and stir the cream into the butter. The cream will foam and bubble, the cream should come to a full boil. The cream and the butter may look separated, but keep stirring!
Once the bubbling has slowed and the ingredients are well combined, continue cooking until it has thickened and feels “sticky” (The bubbles will take longer to come to the surface).
This step only took about 1 minute for a batch of 60g cream and 60g butter, and a few seconds for the 12g batch.
Once you remove it from the heat, continue to stir until it begins to cool. If you let it sit while it is hot, the butter and cream will separate. Continue to stir it for a few minutes and it will hold together as a thick sauce. You can pour it into candy molds at this point if you wish.
Scrape the sauce into a cool dish and serve! (Read below for a 4:1 ratio snack example)
Snack Example 4:1 Ratio
This is a method that you can incorporate into any meal where you would like to serve caramel. When you are calculating a meal, include butter and cream as your fat. For example, I calculated a 4:1 ratio, 146 calorie snack of apples (no skin), butter and cream.
12g 40% heavy cream
25.5g apples with no skin
Follow the process above for cooking the caramel. It will go MUCH FASTER with a small amount like this. The caramel will weigh significantly less than 24g (12g butter + 12g cream) after cooking. This is only because water content has cooked out of both the butter and cream.